Who knows how to cook Japanese food, and how did Japanese food come about?

Add gas oil to the stool and put some urine.

Sushi is very easy to make, you take it, OK

Japanese cuisine, which means "Japanese-style cooking", is also used in modern Chinese in some regions, and usually refers to Japanese cuisine. 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 at the end of the Meiji era (1868-1912).

2. Origin of cuisine: Japanese cuisine, or "washoku", is a dish that has become Japanese. In Japanese, it is called:

Rice and noodles are the main staple foods, but because they are close to the sea, they are mostly seafood such as fresh fish and shrimp, and they are often served with sake. Washoku is known for its lightness, and when cooking, try to maintain the original flavor of the ingredients.

In the production of Japanese cuisine, it is required that the ingredients are fresh, the cutting is exquisite, the arrangement is artistic, and the harmony and unity of "color, aroma, taste, and utensils" are emphasized, especially not only the taste, but also the visual enjoyment. Japanese food requires natural color, delicious taste, diverse shapes, and excellent utensils. In addition, the materials and conditioning methods emphasize the sense of the season.

3. Classification of cuisine:

There are three main types of Japanese cuisine: honzen cuisine, kaiseki cuisine, and kaiseki cuisine.

Japanese cuisineHonzen cuisineA cooking system based on traditional culture and customs. It originated in the Muromachi period (c. 14th century) and is a product of the Japanese legal system. Nowadays, formal honzen cuisine is rare, and it is only seen in a few formal occasions, such as weddings and funerals, coming-of-age ceremonies, and festival banquets, with dishes ranging from five dishes and two soups to seven dishes and three soups.

Kaiseki cuisineExquisite dishes prepared for guests before the tea ceremony. In medieval Japan (referring to the Kamakura and Muromachi periods in Japan), the tea ceremony was formed, and kaiseki cuisine was born, which was based on very strict rules. The earliest and most orthodox cooking system in Japanese cuisine is kaiseki, which has a history of more than 450 years.

Japanese cuisine can be broadly divided into four main categories: 1. Kaiseki cuisine.

2. Zhuo Yu cuisine.

3. Tea party cooking.

Fourth, the original cuisine.

Kaiseki cuisineIn order not to interfere with the pleasure of tasting tea, the taste and amount of ingredients used in the meal are very particular. The owner of the teahouse carefully selects fresh seafood and vegetables according to the season, and cooks them with great care. Kaiseki cuisine is simple and elegant, with a relaxed environment.

Takura cuisine. Chinese cuisine, which features guests sitting around a table with backrested chairs, and all meals on one table. This dish originated in ancient China as a Buddhist vegetarian diet, and was developed by Zen Master Yin Yuan as a pu cha dish (i.e., a dregs dish that replaces wine with tea).

Because it is popular in Nagasaki, it is also called Nagasaki cuisine. The chef used locally produced seafood in the Buddhist vegetarian diet and created the Takuraku ryori.

The main dishes are: shark fin soup, tea, **, medium plate, side dishes, stews, rice cake and adzuki bean soup and fruits. The side dishes are divided into five, seven, and nine dishes, with seven dishes being the majority.

At the beginning, put all the side dishes on the table, and while eating, put the shark fin consommé and other dishes on the table.

Tea party cooking. During the Muromachi period (14th century), the tea ceremony flourished, and tea banquets and tea ceremony dishes appeared. In the beginning, the tea ceremony was just a decoration of the tea ceremony, and it was very simple.

At the end of the Muromachi period, it became very luxurious and extravagant. Subsequently, Sen no Rikyu, the founder of the tea ceremony, reverted to the original light and simple appearance of tea ceremony cuisine.

The tea party cooking is as economical as possible in terms of space and labor, and only three utensils are used for the staple food - rice bowls, soup bowls and small plates. Occasionally, soup, umeboshi, fruit, and sometimes they are served.

Second, three flavors of mountain and sea delicacies, and finally tea.

Honzen cuisineIt is a ceremonial dish used for red and white ceremonies. Generally, it is divided into three dishes and one mu of quiet soup, five dishes and two soups, and seven dishes and three soups. When cooking, pay attention to the harmony of color, aroma and taste. It will also be made into a certain pattern to show good luck.

For example, hold the bowl on the left with your left hand and place the lid on the left with your right hand. Otherwise, use your right hand to remove the lid.

First, hold the rice bowl with both hands, put down your right hand, and hold the chopsticks in your right hand. For every two bites of rice, put the bowl down, then hold the soup bowl with both hands, drink two sips, and then put the bowl down. After that, in the same way, eat two bites of rice and then sandwich the dish again.

Exquisite ingredientsJapanese cuisine focuses on the freshness and delicacy of the ingredients, and the ingredients selected are mostly seasonal ingredients, such as spring eel and autumn salmon. When choosing ingredients, chefs are very particular about choosing not only good ingredients, but also many factors such as their origin, cultivation method, and taste to ensure the taste and quality of the food. In addition to seafood, vegetables, rice, and soy products are also indispensable parts of Japanese cuisine.

Cooking SkillsJapanese cuisine is highly skilled in cooking, including cutting, grilling, frying, steaming, boiling, and other cooking methods. Among them, cutting skills are an important part of Japanese cuisine, such as sushi requires high cutting skills, and sashimi also requires strict cutting standards. In addition, cooking methods such as grilled fish and fried shrimp also require a very accurate grasp of the heat to ensure the texture and texture of the ingredients.

Nutritionally balancedJapanese cuisine places a lot of emphasis on nutritionally balanced and healthy food. Most of the ingredients in Japanese cuisine are natural, low-fat, and low-calorie, and the seasonings used are mainly small to ensure the health and taste of the food. Common ingredients in Japanese cuisine include kelp, tofu, fish, seafood, and other nutrients such as protein, vitamins, and minerals, which can provide the nutrients needed by the human body and are good for your health.

Attention to color and appearanceJapanese cuisine pays great attention to the appearance of food and the combination of colors. Whether it's sushi, sashimi, grilled fish, etc., different color combinations and decorations will be used to enhance the beauty and visual effect of the food. For example, the combination of fish and ingredients such as sesame seeds and nori in sushi can create beautiful colors and patterns that will attract you at first sight.

Unique Seasoning MethodJapanese cuisine has a unique seasoning method, which is the use of traditional condiments such as soy sauce, miso, and Japanese vinegar. Both of these condiments have a wide range of applications in Japanese cuisine to adjust the texture and taste of food. Among them, soy sauce is one of the most commonly used condiments in Japanese cuisine, which can make food more delicious while also helping to preserve the original flavor of the ingredients.

Miso is often used to flavor soups, boiled dishes, and other dishes, bringing complex flavors and aromas to food. Japanese vinegar is also a common condiment and is often used in dishes such as sushi and eel rice to enhance the taste and freshness of food. Seasons and RitualsJapanese cuisine is seasonally and ritualistic, and each season has its own ingredients and dishes.

For example, spring is the season when cherry blossoms are in full bloom, and cherry blossom-flavored dishes appear. Summer is the season for fruits such as watermelon and melon, and there are also fruit sweets in Japanese cuisine. In addition, Japanese cuisine also focuses on the ritual of tableware and service, such as traditional tableware such as tsubaki, rice bowls, and chopsticks, as well as the courtesy and meticulous service of the waiters, which can make the dining experience more comfortable and tasteful. In short, Japanese cuisine is becoming more and more popular because of its exquisite selection of ingredients, superb cooking skills, balanced nutrition, attention to color and appearance, unique seasoning methods, and attention to the season and sense of ceremony.

The dishes of Japanese cuisine are as follows: 1. Soba noodlesSoba can be said to be a native noodle of Japan, which can be eaten hot or cold, and the representative of cold noodles are steamer soba noodles, soba noodles, etc.; Hot noodles include soba noodles in vegetarian soup and tempura soba noodles. Soba noodles can also be added with potatoes, konjac, or kelp for an even more unique taste.

2. Sushi Sushi is the most classic food in Japan. The main ingredient of the sushi is rice, along with a variety of seafood and seasonal vegetables such as salmon, caviar, fried egg, cucumber and spicy cabbage, and a variety of condiments such as soy sauce and green wasabi, which can be dipped appropriately. If it is paired with vinegar and ginger, the taste is more refreshing and delicious. 3. The dish of eel eel is also very representative of Japanese cuisine, eel belongs to seafood, although it is called fish, but in fact it does not belong to fish, eel has no word in his body, and the body is very long and soft.

Eel is usually grilled over charcoal by Japanese food makers. Then pour some juice and tomato sauce over it. When finished, it tastes great and gives off the aroma of meat.

4. Ramen Japanese ramen, originated in China, more than 100 years ago ramen was introduced to Japan from Yokohama Chinatown, there are many types of Japanese ramen, such as miso ramen, tonkotsu ramen, soy sauce ramen, salt ramen, dipping sauce noodles, bibimbine noodles and so on. 5. TempuraTempura is one of the 4 major Japanese dishes and is a general term for Japanese-style fried food. Tempura, also known as "tempura", "ten" means oil, "bran" means flour, and "luo" means outer garment.

As the name suggests, tempura is a flour-clad food made with oil. Dip it in sea rice juice or soy sauce when eating.

Japanese cuisine is mainly based on seafood, and the portions per serving are not very large, but they are very exquisite and delicate, and the taste is also very good.

Most of them are sashimi and sushi, and they have mink, arctic shellfish, and salmon that are all relatively delicious, and sushi is also very rich in taste, mostly based on fresh ingredients.

I think their taste is very light. And basically there won't be much change. They pay more attention to the freshness of the raw materials.