Understanding of Japanese cuisine

Japanese cuisine that is, Staple food to rice, pasta-based, non-staple food, mostly fresh fish and other seafood, often accompanied by the Japanese wine. And food, as light is known, cooking, attempt to keep the elemental flavor of the material itself.

production in Japanese cuisine, the required material fresh, hack stress, exhibit art, converge on visual enjoyment. And food requirements of the natural color, taste delicious, diverse shape, the apparatus well. Moreover, materials and attention to seasonal conditioning method. And eat a broad range of portions has its own local savor.

and the food is the most representative of sashimi, sushi, rice, tempura, hot pot, stone burning, burning birds.

Since ancient times the Japanese have the habit of eating raw food, raw fish before the Edo period mainly sea bream, flounder, plaice, bass, etc. for the material,GHD Leopard Grain, these fish are white. After the Meiji, red meat, tuna, skipjack tuna sashimi has become the finest materials. Now, the Japanese shellfish, lobster cut into slender slices, also called Tetrodotoxin removed, cut into slender slices of puffer fish, raw fish is the chairman in the production fugu sashimi chef, must obtain professional qualifications, this sashimi fresh and delicious, but expensive. Eating raw fish with green mustard and soy sauce to make sauce. This Japanese mustard called Wasabi black skin, like radishes, green meat,GHD MK4 Gold Straighteners, grated pinch the group to eat raw fish soy sauce, it has a special Chongbi spicy flavor, that is bactericidal, and appetizers. Exception of fresh sashimi in Japan, uniform thickness, uniform length. Sashimi plate decorated this white radish, seaweed, basil flowers, reflecting the culture of the Japanese pro-natural diet.

were formed into small balls, put all the above raw fish, anchovies, shrimp, shellfish, etc., is called The rice in the sushi shop, and then with raw fish, seaweed and so on, coiled up into a cylinder to as Sushi is delicious and refreshing, popular amounts, popular with the Japanese public's emotion. Tokyo's

When grasping the hands dipped in water and salt, make rice balls slightly salty, seaweed on the outside pack, the three feeding with some pickles. The rice balls wrapped in bamboo peel, the travel or for carrying a picnic outing, which is a traditional Japanese custom.

intonation and radish juice mire, fresh taste, smell and not greasy.

It is the sliced ​​beef and seafood, cooked vegetables, raw eggs tainted with juice, soy sauce and sugar and eaten with sauce made of. Ancient Japanese have the habit of eating this, peasants will be meat, vegetables into the pot on the pit, it was eating while cooking.



Japanese breed of cattle, meat was soft, peeling and splitting can be used chopsticks, entrance of, fresh exception. The Kobe beef and Matsuzaka beef, the international fame, but expensive.

Chicken or piglet offal is also profitable as raw material, but either said the burning of orthodox bird, it is inexpensive, numerous people like as snacks.

Now, Japanese cuisine is effectively fish, meat and vegetables. Ancient Japan, meat was a staple. However, in AD 675, by the affect of Buddhism, the day perusing of the enactment of the No meat livestock, horses, dogs, apes, fowls and other prohibitions, the Japanese accustomed of eating meat seldom lasted more than a thousand annuals. Until the Edo period, Japan is still slaying fowl, livestock, hunting cooking game but can still eat. After the Meiji Restoration, from the introduction of the carnivorous habit in Europe and America, and rapidly spread along the nation.

Japanese making of rice, nutrient-rich, high quality, cook the rice fashion pearls, perfumed. Eat rice, often coupled with vegetables, fish,GHD Blue Butterfly 2011, meat and additional non-staple food, and other seasoning with miso soup, pickled pickles. In the non-staple food, immediately there are a lot of folk use Western or Chinese edible to mate.

Japanese noodles, cheap, principally the buckwheat noodles, is a popular favorite food.

Japanese life in the diet, since ancient times the concept of simple savings. In addition, in order to prevent meager crop and preserve food as keeps are: pickles, salted fish and meat, dried food. Meal generally use wooden chopsticks, chopsticks in Japan than in China, short, masculine, 22 cm, 21 cm matron.

flee rapid pace of Japanese society. Japan is very simple breakfast, luncheon is also more fortuitous, while banquet is most abundant. When the Japanese each marrying, eat red bean rice and take the lead in the tail snapper. Steamed glutinous rice with red beans joined, made red beans with rice, red beans rice red color will be, while the red symbolizes the color of fire and sun, but also since ancient periods been regarded as auspicious color. The red sea bream fish, so a character of nice fortune.

in the brandy, the Japanese brandy (alcohol content 15% ~ 16%) a actual quantity. In 1994, brandy consumption in Japan is approximately 1000 liters of thousands, thousands of production was 934 liters, of which 76% of malt, wine, 11% Japanese, 7% liquor. Japanese often later go and clients, drink with colleagues or administrators to amend interpersonal relations.

namely Japan's maximum fashionable green tea beverage. Coffee is also loved at the modern Japanese, dark tea and oolong tea is also very popular. In Japan you can enjoy a kind of world cuisines,GHD Purple Straighteners, yet in mandate to suit Japanese tastes, most of a little Japanese. Tokyo is a showcase of international cuisine. In Japan, alien food is the most common Chinese dishes, from Chinese business hotel very much. In addition, South Korea, France, Italy, India and other food, is also very popular.

Today, the Japanese eating has been gradually diversifying, American fast food, hamburgers pasta, rice has been partially replaced. Chicken consumption in 1960 likened with an increase of 10 times, while sales of rice 20 years antecedent, fewer than 1 / 3, and still falling. Frozen food favored by the housewife, dumplings, fried dumpling,GHD IV Salon Straighteners, steamed buns, noodles and other Chinese dishes are also popular in Japan.

four dishes

1. kaiseki meal before

Sencha, in order not to affect the amusement of tea, the taste of food and materials fussy. Teahouse landlord on a seasonal basis, cautiously selected fresh seafood and vegetables cooked down enough to mind. Kaiseki pay attention to the surroundings silence, simple and elegant dishes.

2. Cheuk bundle wrapped in cloth

Chinese cuisine dishes, which functions visitors around a chart and chairs to sit the child, entire the food aboard a chart. The cuisine is originated in the ancient Chinese Buddhist vegetarian, by the Zen main as a hidden factor As prevalent in Nagasaki, so phoned Division in the Buddhist vegetarian cuisine using locally produced within the fish meat dishes ambition be built Zhuo bundle coated in fabric. Zhuo bundle coated in cloth in the food dishes are: shark fin soup, tea, tape, the disk, side dishes, stew, bean soup and fruit, small cakes. Vegetable side dishes are divided into 5, 7 dishes, nine vegetables, with seven vegetables bulk. All dishes start premier ashore the table, when eating shark fin soup and other side dishes ambition be put on the table.

3. tea dishes

Muromachi duration (fourth century) popular tea, so there is a tea party Tea gathering dishes start newly born fair a decorative tea ceremony is very simple. To the late Muromachi, convert very sumptuous luxury. Since then, the tea ceremony Sen no Rikyu,GHD IV Styling Set, founder of the tea dishes had resumed light naive face. Tea party food as feasible in terms of space and fatigue savings, the staple food merely three devices ─ ─ rice bowls, soup bowls and small dishes. There are casual soup, prunes, fruit, and periodically sent 2 shamisen delicacies, and eventually the tea.

4.

the meal dishes are used for marriages and funerals ceremony dishes. Generally divided into three dishes and one soup, two vegetable soup five, seven three-soup dishes. When cooking focus on color, smell and taste to reconcile. Will also make some graphics to show auspicious. Meal, also pay attention to the rules, for instance: the left side of the bowl with the left hand, put the cover on the left with his right hand. Uncovery with the right hand and vice versa. First with both hands?? From their jobs, down the right hand, right hand holding chopsticks. Take two of each food that we ought put about a bowl, and then hands around the bowl, then put down the bowl to drink two. After the same way, rent two food that folder once again dish.




knowledge of Japanese cuisine Chinese cuisine in the direction is to deal with finishing. The term in Japanese cuisine is cuisine of the mean. Its savor and no greasy. Fresh raw materials, pay attention to nutrition, a reasonable match. To be eaten raw as the cardinal features. Coupled with the production of fine Japanese cuisine, migrate to a panel tension, nice tableware, people not only in the repast diet to meet the requirements, but also enjoyed a chip of craft. Japanese food fight set well, just like an elegant art, natural color, soft colors, artistic savor, pleasant to the eye a pure heart, to give enjoyment of the arts, make people feel snug, addition the appetite. So, some people call it

Japanese often
characteristics of Japanese cuisine Japanese cuisine is characterized by a highest 1 hundred forty-one food. Refers to the category and work fine cuisine, every dish served in each of the alter dishes, both are fine in the amount of content is understood, can generally be accustom while ordering food the direction many points, the first point of first use, ambition to eat anew point, so that control appetite and decrease waste. Guidelines
classical Japanese cuisine, Japanese cuisine, including the following important areas: sashimi, sushi, vinegar thing, and burning objects (grill), cook asset, steamed asset, beverage thing (soup), pan stuff (hot jug), physical (fried).
have studied to eat Japanese food to eat Japanese food have to be splendid taste.