Dietary characteristics of Japanese cuisine

1 Shi Huai Cuisine Among Japanese cuisines, the earliest and most orthodox cooking system is "Shi Huai Cuisine" about 450 years ago, which is regarded as the essence of Japanese cooking technology. It is characterized by following the ancient method in cooking, keeping the taste of raw materials as much as possible, selecting fresh seafood and vegetables, and taking fish and vegetables as the main raw materials. Cooking is thoughtful. Shihuai cuisine pays attention to a quiet environment, and the dishes are simple and elegant.

Zhuofu cuisine is a Chinese dish, which is characterized by guests sitting around a table and sitting in an armchair, and all meals are placed on a table. This dish originated from the ancient Buddhist vegetarianism in China, and developed into an ordinary tea dish (that is, a dish with tea instead of wine) by Zen master Yuan Yin. Because it is very popular in Nagasaki, it is also called Nagasaki cuisine. Chefs used local aquatic meat in Buddhist vegetarian dishes and created Zhuofu cuisine. Zhuofu cuisine mainly includes shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cake bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. From the beginning, put all the side dishes on the table, while eating, put shark's fin clear soup and other dishes on the table.

3. Tea party cuisine Tea ceremony prevailed in Muromachi era (14th century), so tea banquet tea party cuisine appeared. At the beginning, tea party cooking was just an ornament of tea ceremony, which was very simple. By the end of Muromachi, it became very luxurious. Later, Morino, the founder of the tea ceremony, also restored the original light and simple appearance of tea party cooking. Tea party cooking should try to save space and labor, and only three kinds of utensils are used for staple food-rice bowls, soup bowls and small plates. Sometimes there will be soup, dried plums, fruit, sometimes two or three kinds of delicacies, and finally tea.

4. This dish is a ritual dish for weddings and funerals. Generally, there are three dishes and one soup, five dishes and two soups, and seven dishes and three soups. Pay attention to the harmony of color, fragrance and taste when cooking. It will also be made into certain patterns to show good luck. Eating is also very particular, such as holding the bowl on the left in your left hand and putting the lid on the left in your right hand. Instead, lift the lid with your right hand. First of all, put your rice bowl in your hands, put down your right hand and hold chopsticks in your right hand. Every time you eat two mouthfuls of rice, you should put down the bowl, then hold the soup bowl in your hands and drink two mouthfuls before putting down the bowl. After that, in the same way, eat two mouthfuls of rice and take a dish.

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Japanese cuisine with special features is recognized as the most meticulous international cuisine in the world, which also creates a refined and healthy diet concept of Japanese cuisine. Natural flavor is the main spirit of Japanese cuisine, and its cooking methods are delicate and exquisite. With sugar, vinegar, soy sauce, miso, firewood and kelp as the main seasonings, we pay attention to the artistic conception of emphasizing taste, touch, sight and smell, as well as the collocation of utensils and dining environment. Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine. Cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are put on a plate with feet. Exquisite dishes prepared for guests before the tea ceremony. The catering cultural characteristics of Japanese cuisine itself also make the price of Japanese cuisine suddenly rise invisibly. In Osaka, the capital of food, people use "eating to bankruptcy" to describe the delicacy of Japanese food. Japanese cuisine is dominated by fresh seafood and seasonal fresh vegetables, with the characteristics of light taste, fine processing, bright color and less greasy. Eating Japanese food is half about eating the environment, atmosphere and mood. The biggest feature of Japanese cuisine is that fish, shrimp, shellfish and other seafood are the main ingredients for cooking and eating. They are fresh, tender, salty and sometimes slightly sour and spicy. Light, non-greasy, delicate and nutritious, paying attention to the combination of vision, taste and utensils is the characteristic of Japanese cuisine.