What does ri mean in Japanese cuisine?

The word "cuisine" means "dish" in Japanese.

Because of the linguistic relationship between Japan and Korea, the word "nai-rice" is expressed in terms of cuisine, especially in Japan, which directly uses the kanji "cuisine" to express the meaning of dish or rice. It seems that American or French cuisine is not spoken in China, but in Japan or Korea, whenever a dish that indicates the flavor of a certain country, the word cuisine is added to the end of the country, such as Chinese, French, Italian, and so on. It may be easier for China to directly quote the names of Japan and South Korea than to translate it themselves, so when talking about Japanese food and Korean food, it will directly refer to Japanese food and Korean food.

As for French or Italian food, it was already collectively referred to as Western food before that, so regional differences also affected the development of the term. The use of the word "cuisine" may also be a sign of following trends, and over time a mindset has formed, and it has become a consensus.

Japanese cuisine originated in the Japanese archipelago and has gradually developed into a unique Japanese cuisine. Japanese Japanese cuisine requires natural colors, delicious flavors, diverse shapes, and sophisticated utensils, as well as materials and cooking methods that emphasize the sense of the seasons.

Japanese cuisine, also commonly referred to as Japanese food. When many people think of Japanese cuisine, they think of sushi, sashimi, or kaiseki cuisine, which is very delicately furnished and artistic. However, for many Japanese people, Japanese cuisine is a traditional daily diet, especially one that was developed at the end of the Meiji era.

The rinku of Japanese cuisine refers to: a vessel for serving food.

In Japanese cuisine, ingredients refer to ingredients.

It's about seasonings, methods, utensils.

Refers to the utensils in which food is stored.

The characteristics of Japanese cuisine can be summed up as "five flavors, five colors, and five methods".

The five flavors are bitter spring, sour summer, autumn (taste), sweet winter, and unique astringency; The five colors are green spring, vermilion summer, white autumn, Xuandong, and yellow; The five methods are steaming, burning, boiling, frying, and raw (is the red part removed?). ）。

The basic characteristics of Japanese cuisine are: strong seasonality; The taste is delicious, keeping the original flavor light and not greasy, so many dishes are eaten raw; The selection of materials is mainly seafood and vegetables; The processing is fine and the colors are bright.

Japanese cuisine mainly focuses on the appearance of some dishes, Japanese cuisine tends to be light, the main common Japanese cuisine is some tomato sauce sushi, I believe that everyone is no stranger to the production of sushi, but sushi in Japanese cuisine is mainly more authentic and sushi is the main Japanese cuisine.

2. Japanese Cooking Practices.

Sushi with tomato sauce.

Ingredients: rice, seaweed flakes, water, vinegar, salt, ham, eggs, lettuce, tomato paste. Preparation of sushi with tomato sauce:

1. After the rice is cleaned, add an appropriate amount of water to steam it, simmer for 20 minutes and then take it out.

Japanese cuisine. 2. Stir the steamed rice, wait for the temperature to drop down, and mix the rice well with the ratio of salt: sugar: white vinegar 1:3:5 (the ratio can be adjusted according to your own taste).

3. Spread the eggs slightly thicker, cut into wide strips for later use; Peel the lettuce and cut it into wide strips and blanch it; The ham is also cut into wide strips (the ingredients can be chosen according to your taste).

4. Spread the sushi curtain on the cutting board, put the seaweed slices, evenly spread the cooled rice, put the egg strips, lettuce strips, and ham strips in the middle, and roll them into a cylinder with the sushi curtain.

5. Cut into a suitable size with a quick knife and pour over the tomato sauce stack.

The above is the practice of Japanese cuisine, and it is also a relatively common type in daily life, so it is very simple in the production process of sushi, the production of sushi and the materials needed are very simple, but the sushi in Japanese cuisine is mainly more authentic and the main Japanese cuisine of sushi is common, and at the same time, in daily life, sushi must not be squeezed, and when eating sushi, it can be dipped in some other soy sauce sauce. Just briefly introduce one method, and if you are interested, you can try other cuisines.