In life, there are always some food that we can't compliment, so that you can't taste its real body, which makes you feel incredible? After all, delicious food is still delicious. It's not that it's bad, but that you don't know how to enjoy it. Just like you don't know my inner beauty, today I'd like to share with you the top ten Japanese delicacies.
No1: sushi sushi is one of the most popular traditional foods in Japan. The main ingredient is cold rice seasoned with vinegar (vinegar rice for short). With fish, seafood, vegetables or eggs as ingredients, it tastes delicious and is very popular among the Japanese people.
NO2: sashimi sashimi is a kind of traditional food from Japan. It is one of the most famous Japanese cuisine. It cuts fish (mostly sea fish), squid, shrimp, octopus, sea urchin, crab, shellfish and other meat into pieces, strips, pieces and other shapes with a special knife. It is dipped in horseradish mud, soy sauce and other seasonings and eaten raw directly. In Japanese, sashimi is written as sashimi, and the Roman sound is sashimi. In China, sashimi is generally called sashimi, because the raw material of sashimi is mainly sea fish, and sashimi actually includes all kinds of raw meat, including chicken leg sashimi, horse sashimi and beef sashimi. Before the invention of refrigerators in the early 20th century, due to preservation reasons, few people ate them, and they were only popular in coastal areas.
No3: buckwheat flour buckwheat flour (Japanese: そばばばりり sobagiri) is a kind of Japanese food, similar to China's 饸饹, is a kind of thin noodles made of buckwheat flour and water, pressed and flattened with dough, cooked and eaten. It's made of 70% buckwheat flour and 30% wheat flour. It's called 'qiche buckwheat' ('qiche 'means' Qicheng' in Japanese). It tastes smooth and tender. Only using buckwheat flour is called 'shiche buckwheat' or 'raw buckwheat'. It has strong fragrance. When eating, add different kinds of seasonings, such as hot soup noodles, soup made of Chaiyu Pian, kelp, soy sauce, sake, etc., and scallion, Qiwei powder, etc., cold noodles or mixed noodles, sauce thicker than hot ones, plus scallion, wasabi paste, raw quail eggs, laver shreds, etc. It can also be served with many different dishes, such as tempura, fried tofu in soy sauce, raw eggs, mashed radish and so on. More special also has the Porphyra roll, the curry buckwheat noodles and so on different flavor food.
No4: sushi in Japan, sushi is mainly made and sold by special sushi restaurants. The chefs in white overalls in the shop will cut the peeled fish into slices and other good materials on the same width rice pieces according to the requirements of customers. Due to the different colors of raw meat of all kinds of fish and shrimp, sushi is also colorful and very good-looking.
No5: rice used in sake brewing is a key to the quality of sake. Generally speaking, the most ideal brewing rice must meet the conditions of [big grain of rice], [less protein and fat], [big heart of rice], [good water absorption]. For example: Shantian brocade, Meishan brocade and so on, are very famous wine rice. And water quality is the best representative of palace water. The so-called palace water is the abbreviation of the water of the West Palace, which is the only water in the West Palace area of Japan. Compared with other water used for making wine, Gongshui contains a lot of phosphorus and potassium which are indispensable for fermentation, while the content of iron and organic matter which are most unfavorable for fermentation is very low. It is the most ideal hard water for making wine and one of the top 100 famous water in Japan. Therefore, in order to have a bottle of best sake, it is necessary to have good water and good rice, which is also the profound part of Japanese sake.
No6: in fact, ramen was spread from China to Japan at that time. In fact, among the three major Japanese noodles (oolong, ramen and buckwheat), only buckwheat noodles can be regarded as the traditional Japanese pasta. The well-known Ramen in Chinese cuisine is the origin of Japanese ramen.
No7: Japanese fast food box lunch is all processed products, easy to eat. The rapid development of fast food box lunch in Japan in the past one or two decades is mainly due to the socialization of food production and the emergence of a new industry, foreign food industry, which saves a lot of family labor. Fast food box lunch is not only a personal meal, but also a staple food for work and learners. It is processed by a special food processing factory and provided to consumers as a commodity. According to different objects, it can be divided into employee box lunch, student box lunch, children box lunch, entertainment box lunch, etc.
No8: shouxishao, shouxishao is also called hoe Shao. It is said that it originated in the early days of ancient Japan. When farmers were busy with farming, they simply used the flat parts of iron farming tools, such as hoes and plows, to barbecue meat on the fire. The main ingredients are beef, green onion, vegetables, konjac and tofu. The sauces and procedures vary according to different regions.
No9: tempura tempura is a kind of fried food in Japanese cuisine. It is made of flour, eggs and water. Fresh fish, shrimps and seasonal vegetables are wrapped in paste and fried into golden yellow in oil pan. When eating, it is dipped in sauce made of soy sauce and radish paste. It is fresh, tender, delicious, fragrant but not greasy. It is not the name of a specific dish, but the general name of fried food. The specific types are vegetable tempura, seafood tempura, assorted tempura and so on.
No10: udon noodle udon noodle is one of the most Japanese noodles. It is one of the three major noodles in Japan, together with Japanese buckwheat noodle and green tea noodle. It is an indispensable leading role in Japanese restaurants. Wudong noodle is a kind of noodle mixed with salt water, which promotes the formation of gluten in the dough quickly. Then it is rolled into a big cake, and then the big cake is folded up and cut into noodles with a knife. Its taste is between the cut noodles and rice noodles, soft taste, coupled with carefully prepared soup, it becomes a delicious pasta. It is a kind of white thick noodles (4 mm ~ 6 mm in diameter) made by mixing salt and water into flour. Add hot soup in winter and cool in summer. Cool udon noodles can be dipped in a thick sauce called noodle sauce.