How did Japanese food come from?

Japanese cuisine originated from the Japanese archipelago and gradually developed into a dish with unique Japanese characteristics. Japanese harmony food requires natural color, delicious taste, diverse shapes and excellent utensils, and the materials and conditioning methods attach importance to the sense of season. Japanese cuisine is mainly divided into two categories: "Japanese harmony food" and "Japanese foreign food". When it comes to Japanese food, many people think of sushi and sashimi. These foods invented by the Japanese themselves are "harmonious foods". In addition, Japanese curry from India, Japanese egg-wrapped rice from France, Japanese Neapolitan pasta from Italy, Japanese Lamian Noodles from China, etc. They are all called Japanese "foreign dishes", which means imported from foreign countries. Although they were not invented by Japan, they were transformed into a Japanese cuisine by Japan. Among them, Japanese-style improved Chinese food (Japanese Lamian Noodles, Japanese fried dumplings, Tenshindon, Tangyang chicken nuggets, etc.). ) is often directly called "Japanese Chinese food" because China does not belong to the western world. Traditional Japanese food and drinks are beautifully decorated, just like the art of Shi Huai cuisine. However, for many Japanese, Japanese cuisine is a traditional daily diet, especially one formed in the late Meiji era. The staple food of traditional Japanese cuisine is rice, followed by other dishes-fish, meat, vegetables, pickles and soup. The names of dishes are named according to the number of these dishes. For example, the simplest Japanese meal is "a dish of rice" (Japanese: a dish of fruit juice and a dish of dish/dish/dish/dish/dish), which consists of a dish of kimchi (usually pickled radish). Basic introduction Chinese name: Japanese cuisine English name: Japanese cooking? Classification: Bunsen cuisine, Ishiguro cuisine and banquet cuisine. Alias: Kazuo origin: Japanese archipelago. Meaning: Japanese cooking. Japanese name: にほんりょうり(nihonryouri). Basic introduction, origin, classification, cooking characteristics, characteristics and eating methods.

Japanese cuisine Japanese cuisine, a bowl of rice and a bowl of soup; For example, the traditional Japanese breakfast is usually miso soup, rice and a dish of kimchi. The most common dish is called "three dishes" (Japanese: one fruit juice, three dishes/ぃちじゅぅささぃ)-soup, rice, and three dishes cooked in different ways. These three dishes are usually a plate of sashimi, a plate of roasted vegetables and a plate of boiled vegetables, while some are steamed vegetables, fried vegetables, vinegar vegetables or sauced vegetables. "Three meals" often include pickles and green tea. A popular pickle is prunes. Because Japan is an island country, Japanese people quite like seafood-including fish, shellfish, octopus, shrimps, crabs and seaweed. The staple food of origin is mainly rice and noodles. Because it is close to the sea, the non-staple food is mostly seafood such as fresh fish and shrimp, often accompanied by Japanese wine. And the food is famous for its lightness. Try to keep the original flavor of the ingredients when cooking. The production of Japanese cuisine requires fresh materials, exquisite cutting and artistic display, emphasizing the harmony of "color, fragrance, taste and utensils", especially not only the taste, but also the visual enjoyment. Harmonious food requires natural color, delicious taste, diverse shapes and excellent utensils. Moreover, materials and conditioning methods attach importance to the sense of season. Classification Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine. Japanese cuisine is a cooking system based on traditional culture and habits. Originated in Muromachi era, it is the product of Japanese legal system. There are few formal "local dishes", which only appear in a few formal occasions, such as weddings, funerals, adult ceremonies, sacrificial banquets and so on. The dishes range from five dishes and two soups to seven dishes and three soups. Shi Huai Cai is an exquisite dish prepared for guests before the tea ceremony. In medieval Japan (referring to Japan's Kamakura era and Muromachi era), the tea ceremony was formed, which led to the emergence of Shi Huai cuisine, which was formed on the basis of very strict rules. In Japanese cuisine, the earliest and most orthodox cooking system is "Shi Huai cuisine", which has a history of more than 450 years. According to an ancient Japanese legend, the word "Shi Huai" comes from a Zen monk's "Shi Wen". At that time, the Buddhist monk who practiced at that time had to abide by the commandment that he only ate brunch and lunch and did not eat in the afternoon. However, young monks couldn't stand hunger and cold, so they wrapped the heated stone in rags and called it "Shi Wen", put it in their arms and pressed it on their stomachs to resist hunger and cold. Later, it gradually developed into eating less, which played a "warm stone" role in preventing hunger and cold. Details can be found on the Japanese cuisine website. With the development of social activities of ordinary Japanese citizens, Japanese restaurants have produced restaurants and formed banquet dishes. It may be simplified based on this dish and Shihuai dish. It also includes various local dishes. Dinner dishes can usually be tasted in restaurants specializing in Japanese cuisine. Fu dining table is China dining table, that is, dining table. Biaofu cuisine is a kind of China cuisine, including mushrooms, fish cakes, vegetable noodle soup, noodles with noodles and so on. It is characterized by the guests sitting in armchairs around the table, and all the meals are put on one table. This kind of cuisine originated from the ancient Buddhist vegetarianism in China, and was praised by Zen master Yuan Yin as a "general tea ceremony cuisine" (that is, a dish in which tea replaces wine). Because it is very popular in Nagasaki, it is also called Nagasaki cuisine. The chef used local aquatic meat in Buddhist vegetarian diet, so he created table food. The cuisines of Table Fook mainly include shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cakes, bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. Put all the side dishes on the table at the beginning, and put shark fin clear soup and other dishes on the table when eating. Japanese Cuisine Tea Party Cuisine Tea Ceremony prevailed in Muromachi era in Japan, so tea banquet tea party cuisine appeared. The original tea party cooking was just an ornament of the 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 the staple food only uses three kinds of utensils: rice bowl, soup bowl and small dish. During the dinner, there are soup, prunes and fruits, and sometimes two or three delicacies are served, and finally tea is served. Generally speaking, there are two main types of dining hall dishes in Japanese universities-rice and noodles. Rice is divided into curry, stir-fry, fried rice and bibimbap according to side dishes. Common Japanese curries include general beef curry, fried meat pie curry and fried mashed potato cake curry; Common cooking types are ginger roast, mapo tofu and fried eggplant; Fried prawns, fried vegetables and so on are common. As for cooking with fish and oysters, it is probably too expensive to eat in the school cafeteria. There are beef rice, pork rice and chicken rice in bibimbap. The name of chicken bibimbap sounds a bit cruel. Called "parent-child" bibimbap, it is to stew chicken and eggs together to make bibimbap. Noodles are mainly divided into white, thick and soft oolong noodles, thin and yellow egg Lamian Noodles, and buckwheat noodles that are neither white nor yellow according to noodle processing methods. Cooking at school is relatively cheap, and a meal is generally around 500 yen. If you are in a restaurant outside, it is at least 700~ 1000 yen. There are several kinds of noodles in Japan, such as oolong noodles, soba noodles and wide noodles. These pasta ingredients are exquisite and cheap. Especially buckwheat noodles, are very popular foods. Japanese catering has gradually diversified, and American fast food, hamburgers and pasta have partially replaced rice balls. Quick-frozen food is popular with housewives, and Chinese food such as jiaozi, fried dumpling, steamed stuffed bun and noodles are also popular in Japan. Western snacks, such as cakes, cookies and chaff melons, which were introduced into Japan from Europe, and spring rolls and pot stickers, which were introduced from China or evolved from vegetarian dishes in Zen temples, were also regarded as dishes and were favored by the Japanese. Practice cuisine Practice cuisine is also called "intensive cuisine", which means fasting and vegetarianism. In fact, the so-called intensive cooking is a vegetarian dish without meat. In addition, there are boxed cold meals and royal festivals, which are generally eaten on important festivals of the New Year. Cooking characteristics A good chef must become a bridge between consumers and nature. With the chef's careful cooking, guests can taste the most authentic natural delicacies. The characteristics of Japanese cooking emphasize natural flavor. There is no doubt that [original flavor] is the primary spirit of Japanese cuisine. Its cooking methods, from soup, seasoning to slow cooking for several hours, are based on preserving the original flavor of food. The delicious secret of Japanese cuisine is basically based on sugar, vinegar, monosodium glutamate, soy sauce, firewood and kelp. In addition to tasting fragrance, taste, touch, vision and smell can not be ignored. In addition to the above cooking colors, eating is also learned. It is necessary to [eat hot dishes] and [eat frozen dishes while eating ice] to make the taste, time and ingredients reflect each other and achieve a wonderful taste of 100%. Japanese food is a dish tasted with eyes, or more accurately, it should be tasted with five senses. Namely: eye visual taste; Smell tasting; Auditory taste; Touch-touch tasting; Nature also has the taste of the tip of the tongue-taste. So when it comes to what you can taste, the first is five flavors. The five flavors may be as sweet, sour, bitter, spicy and salty as Chinese food. And cooking needs five colors, black and white and red Huang Qing. After the five colors are complete, you need to consider the nutritional balance. Japanese cuisine includes five basic conditioning methods: cutting, boiling, roasting, steaming and frying. Compared with Chinese food, the cooking method of Japanese food is simpler. Japanese cuisine is dominated by five flavors (actually six flavors, and the sixth flavor-light). It is only the requirement of fully extracting the original flavor of raw materials. ), five colors, five methods as the basis, taste dishes with five senses. 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. How to eat sashimi Sashimi should be light and usually eaten in the following order: Arctic shellfish, octopus, mussel, scallop, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish and tuna. Seafood is usually the fattest in the first winter. It is very rude for the Japanese to mix mustard and soy sauce into a paste and dip it in sushi. In fact, sushi itself is seasoned with mustard. When eating, dip one end of sushi in soy sauce about 1/4. Japanese sake can be divided into four grades, from low to high: pure rice wine, Japanese brewing, silver brewing, and Yin Da brewing. Seasons and food Eat snapper in spring, scattered fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn and crucian carp and puffer fish in winter. Japan is surrounded by the sea, and seafood is naturally the most important raw material. The decoration of side dishes also highlights the characteristics of the season. Persimmon leaves, a man named Qiuhua, and reeds in autumn set off the atmosphere of the season. And there are many kinds of dishes. Note that a container is required for each dish, which is selected according to the season and different dishes, and even the pattern on the container changes with the season. Food and Beauty Accessories Japanese cuisine is also very particular about patchwork and utensils. Most of the patchwork patterns are mountains, rivers, ships and islands, and they are arranged in odd numbers of three, five and seven, with many varieties and few quantities, which are natural and harmonious. In addition, restaurants are square, round, boat-shaped, pentagonal, antique, etc., mostly made of porcelain and wood, which is elegant, practical and ornamental. Noun explanation white miso (しろみそ) is a kind of sauce with white color, similar taste to soy sauce, but heavier sweetness. Red miso (ぁかみそ) is the same color as China yellow sauce, but its taste is not as salty as China yellow sauce, and it is slightly sweet. "Red" means "red" in Chinese, so it is also called red sauce. Sakura miso (さくらみそ) is a red and black sauce. "Sakura" is the trademark of this sauce, which also means cherry color. Bading red sauce (はっちょぅみそ) is said to be a kind of sauce used in ancient courts. Dark in color and slightly bitter in taste, it is a high-grade product in sauce. ぃしのつぶみそ Shi Ye granular miso is the same as white soy sauce in taste and color, except that the beans in the sauce are granular. Generally used for pickled food, Shi Ye is the brand name of sauce. (ひかりちゃんん) Yun Dan Sauce China is called sea urchin sauce, which is a kind of creature in the ocean. It is oblate and has a prickly shell. After chopping, it eats the yellow seeds inside (that is, the ovaries of sea urchins, and the pickled sauce is sea urchin sauce). Sake (せぃしゅ) is clear and transparent, and its taste is similar to that of Shaoxing wine in China. It is the wine that Japanese people often drink. Sake (ぁかせぃしゅ) tastes the same as sake, but its color is red and it is suitable for cooking. みりんんんんんんんんんんんんんんんんんんんんんんん12 Muyu flower is made of bonito. Slice the fish with a plane before use, so it is called Muyu Flower. Because it is like a log decorated on the roof of a Japanese shrine or palace, it is shaped like a wooden fish, so it is also called a wooden fish. The fish eye flower of ぃちど is used to make the fish eye flower of the first soup. Muyu flowers are white, and the soup made is clear. (にどどど) The second fish eye flower is the second fish eye flower soup. The color of this Muyu flower is red, and the soup made is reddish. Kelp (カメ) is a kind of marine plant, which is called Undaria pinnatifida in China. Kelp (こんぶ) is a kind of kelp block with stems, which is specially used for cooking soup and seasoning. Kelp juice (こんぶしる) generally refers to the water boiled in kelp, and is more commonly used in pot dishes. The color of thick soy sauce is similar to that of China soy sauce. It is a soy sauce with moderate taste. It is suitable for eating sashimi and can also be used as a seasoning for general dishes. Heavy soy sauce is darker than thick soy sauce, which is suitable for making some dark dishes. Sauteed salmon roe. Bighead carp, also known as Cargill fish, is divided into red and gray. Shrimp taro is a kind of taro with a round top and a curved bottom, which looks like a prawn. Nuda is a foreign word, which refers to a cold dish with soy sauce as seasoning. Sour lotus root is a sweet and sour dish pickled with lotus root. Chrysanthemum radish is a small dish shaped like chrysanthemum made of white radish. Green cauliflower is as green as ordinary cauliflower. Sauerkraut flower is a sweet and sour side dish pickled with cabbage flower. The cotyledon of Perilla frutescens is a kind of herb. Some stems are purple and some are green. Chinese herbal medicines are commonly used in China. An edible chrysanthemum called Qiuhuahuang. Black-rooted burdock is edible because its roots are black. Generally cut into silk for cooking. Pinch vegetables and mung bean sprouts. Pinch off the roots and buds of the stem is called pinch vegetables. Black tea is tea brewed with Japanese black tea. Dried vegetable strips, twisted into strips with gourd, and dried. Angelica sinensis is the name of a plant with edible stems. Tanaka juice Tanaka is a lacquer box lunch in a foreign language with fried shrimp on it. The juice poured on it is called Tanaka juice. Seven flavors of Tang Xinzi loanwords A spicy condiment, which contains laver, sesame seeds, Chili noodles, etc. Japanese people like to put pasta when eating. Clam (ぁさり) is a shellfish with blue stripes on its surface. Red plum (ぁかぅめほし) is a kind of pickled red plum fruit with sour and salty taste. White sour plum (しろぅめほしし) is a kind of natural plum with sour and salty taste. It can also stimulate appetite and help digestion. Japanese often eat it. Fish cake is a kind of food made of fish sauce, which has different shapes, such as frying, roasting, steaming and so on. Shellfish in Jiangyao Zhuhai are shaped like scallops. The muscle outside the pig, also called muscle, is a piece of meat outside the pig's spine. This kind of meat is thin and gluten-free, and it is the best meat in pork. Wheat bran is a bean product. Marinate spinach with sauce marinated with Muyu flower soup and soy sauce. Tosa soy sauce (とさしょぅゆ) is a kind of light soy sauce, which is made by mixing Lin Wei wine, fish eye soup and ordinary soy sauce. Japanese soup stock is made of chai fish and kelp. One soup can be made into Lin Wei soup, and the second soup can be steamed in a clay pot. Sushi (すしし) is a food that Japanese people often eat. It is made of vinegar mixed with rice, pickles or sashimi, and rolled with Shanghai moss or purple vegetables. Common ones are rolled sushi, hand-held sushi, hand-rolled sushi and so on. The first two are usually in groups of two, and one is 25g. Sashimi (sashimi) Japanese sashimi or seafood slices. Tuna is called tuna in Japan and Taiwan Province Province, tuna in Hongkong and tuna in Chinese mainland. They are actually a kind of fish. Salmon, also known as salmon, salmon and salmon, is a common fish tempura in Japanese cuisine. It is to make paste with flour, eggs and water, then wrap fish, shrimp and vegetables with starch and fry them in oil pan until golden brown. Dip in soy sauce and radish sauce when eating, which is delicious, fragrant but not greasy. Sukiyaki (すきやき), also known as Japanese hot pot, became popular only in the second half of the 9th century. Burning stone is burning slate. Is to boil the cow on a hot stone and dip it in fresh soy sauce. Roasted bird (やきとり) is also roast chicken. That is, cut the chicken into pieces, string it on a thin bamboo stick, dip it in soy sauce, sugar, cooking wine and so on. , and then put it on the fire. Teppanyaki is very popular in Japan. Authentic Japanese teppanyaki, as its name implies, is a big iron plate, barbecue all kinds of delicious food. Mustard (からし) Japan is an island country, and many people eat seafood. Mustard has a strong detoxification function, which can detoxify fish and crabs. Mustard is one of the important seasonings in Japanese cuisine, especially buckwheat noodles, sashimi and sushi. Pickles pickles mostly mean cucumbers or radishes. Baked octopus, also called octopus balls, is a meatball fried on an iron plate stove. There are several hemispherical pits on it, which contain fish, shrimp, shellfish and other ingredients, accompanied by teriyaki sauce, salad dressing, laver, sashimi and so on. 57 Oolong noodle (ぅどん), also known as Oolong noodle, is written in Japanese characters as: Botun. Coarse flour made of wheat (the diameter of circular section should be greater than 1.7mm) 58 buckwheat noodle (そば) is a kind of fine noodle made by flattening buckwheat flour and dough. Beef brisket is beef rice, and beef brisket refers to rice in a lunch box. 60 Miso Soup (みそし) Soup with Miso (Japanese bean paste) as the main seasoning material. 6 1 Yu Zi baked Yu Zi, which is an egg. Yu Zi roast chicken is a kind of food mainly made of eggs, milk, salt, miso and Japanese chaiyu soy sauce. Ming prince (めんたぃここここここここここここここここここここ12371 Pay first, then have a small table, like salted cuttlefish. The tastes are mainly sweet, sour and salty, the smallest and diverse. The appetizer is a cold dish. It can be served separately or put in three or five large plates. The first bowl is clear soup, which means soup served before meals. Generally, wooden fish flower heads are used to cook soup, which is crystal clear and has a light taste. Generally speaking, lunch boxes are painted wooden products, which are divided into four or five compartments, and each compartment can hold a dish and a corresponding rice ball. Plum wine is a kind of shochu soaked in plums. Bai Zi, or scallop, or cuttlefish, or Yun Dan, or sea urchin, is a cooking method. Refers to the process of barbecue, and the outer layer is coated with prepared boiled juice. Pu Shao cut the fish open and boned, and coated it with sweet and spicy soup based on soy sauce. Wu Yang is a fried food, 74 steamed in a teacup (steamed in a teacup), 75 steamed eggs in Japanese style, 75 ordered food (てぃしょく) is a set meal, which usually includes rice, main course, kimchi, miso juice, salad, 76 tea-soaked rice and tea-soaked rice. Let's talk about rice first: it's best to use a rice cooker. Wash the rice before cooking. Don't rub with your hands, stir with a rice spoon or a wooden stick until the water becomes clear. How much should I put in the water? Just put your whole palm in the rice cooker and let the water reach your wrist. Rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it in advance, add some sake (if not, you can use white wine instead) and add some sugar. How much depends on personal taste. The main principle is that it is best not to have the sour taste in the original vinegar. Vinegar mixed with rice, rice should be hot, bibimbap should be big, not too deep, but it must be big, so that it can breathe and the rice will not stick together. The vinegar should be added bit by bit, while stirring. It's best to have a big wooden basin if possible, so that the rice won't get cold soon. How much vinegar should I add? When the rice is sour, the taste can be heavier, because when the rice is cold, the taste will become weak. Fish: Fresh marine fish is the best, and salmon, tuna and tuna are the most common. It is not recommended when cooking sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red, dark or black like beef. It's best not to eat it raw, it will cause diarrhea. If you want to eat, you'd better fry it and put it in sushi. Salmon, fresh three-striped fish depends on the eyes, the eyes are bright, you should touch the fish with your fingers, and then put it under your nose to smell. Everything that doesn't smell like fish is fresh. There are two ways to make sushi, one is rice balls and the other is rolls. Of course, there is sashimi (also known as sashimi), which pays great attention to the knife work and the freshness of fish. The method of rice ball fish is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, it's time to tilt the slice. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping. Vegetables, crabs, eggs and rice balls are all the same. The only difference is that a seaweed is tied to them, which is stronger and more delicious. Generally, you can buy seaweed slices for sushi in stores. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and cheaper. Generally, one generation 10 film can make 20 volumes. Each roll can be divided into 6 pieces, which means that a bag of laver can make 20 different kinds of sushi, one piece is *** 120. There are two ways to roll seaweed, one is the outer roll, and the other is the inner roll (rice is inside, seaweed is outside): a piece of seaweed is folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water. After the whole seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again. Inner volume: It is different from outer volume. You should use bamboo curtains. It's ok if you don't use it, but the shape of sushi is not very good and it is easy to disperse. Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is to say, slowly push out the rice, but this time don't cover the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine! Sushi fish: It's good to have fresh raw fish, but what should I do if I don't? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, salmon can be fried with some salt and garlic, then cut into small strips and put into sushi rolls, or it can be cooked directly and put into sushi with salad dressing. There is also crab * * *, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when you wrap it up. There are also cooked shrimps, which are also delicious wrapped in salad sauce. Vegetables: cucumber, avocado, eggs, mushrooms, shiitake mushrooms, shiitake mushrooms, everything we cooked there is delicious. I like it. The method is: soak the mushrooms in water until soft, and then season them with soy sauce, sugar and wine. Just cook it until it's cooked. It tastes a little sweet, because it's best to dip it in soy sauce when eating. Ingredients to eat: Japanese-style pickled ginger, green mustard, and Japanese-style soy sauce (China soy sauce tastes a little strong, so don't press it, and slowly push on what you like. At this time, press the bamboo curtain on it, let it go, and then roll it up. There are many ingredients in sushi, and you don't have to use fish. Few people eat salmon in Japan. Sushi vinegar can be simmered with white rice vinegar, kelp, Muyu flower, sugar and salt. Sushi rice is best cooked in Japanese clear soup! Cut sushi, stick some water on the knife (if it is a blunt knife, no one can help you), and drag the knife. According to a report in Japan's Sankei Shimbun on February 5, 20 13, 13, Yoshihiro Murata, a NPO legal person who is committed to applying for the registration of Japanese cuisine (and food) in the world intangible cultural heritage, expressed the hope that through this successful application, the public will re-examine the dietary status of children who "support Japan's future". As a master of Japanese cuisine, Yoshihiro Murata often gives food education lectures in primary schools in Kyoto, Japan, introducing delicious Japanese cuisine made from soup to children. Ji Hong Murata shared that in a food education lecture, although some children saw that Sargassum fusiforme was "dark without appetite", they immediately smiled and said "delicious" after tasting it. Yoshihiro Murata said that the favorite dishes of Japanese children in the 2 1 century are hamburgers, curry, pasta and other western foods, and the traditional diet of "three dishes and one soup" combining rice and miso soup is gradually disappearing. The reason is not so much that children don't eat, so they don't cook, but that mothers find cooking troublesome. For a meal provided by the school, Ji Hong Murata thinks that the collocation of rice and milk pays too much attention to nutritional balance, saying that it is "full of nutrition and illiteracy, so it is unnatural". Ji Hong Murata also said: "In 50 years' time, the diet of children who are responsible for Japanese construction tasks will be the fundamental problem in this country. "Three dishes and one soup", a disappearing healthy diet, is the most meaningful thing if it can be registered in the world intangible cultural heritage through this application and re-recognized. " According to Japan's "Daily News" report, UNESCO announced on the 4th that "Heshi-Japanese traditional food culture" was officially included in the UN Intangible Cultural Heritage List. According to the report, this is the 22nd intangible cultural heritage in Japan. The universal value of Japanese food culture has been recognized by international organizations, which may lead to the increase of overseas tourists to Japan and the expansion of Japanese agricultural, forestry and aquatic products exports. Japan * * * put forward the idea of harmonious food application, which embodies the Japanese spirit of "respecting nature" and is a "social custom" related to diet. The specific contents are as follows: Japanese cuisine maintains the freshness and original flavor of ingredients and pays attention to diversity; Pursuing nutritional balance is a healthy way of eating; It embodies the beauty of nature and the change of solar terms; Closely related to traditional festival activities; As a food culture, it embodies Japan's unique values, lifestyle and social traditions. Japan * * * recommended it to UNESCO in March 20 13, and the affiliated institutions of UNESCO passed the preliminary examination in June this year. Prime Minister's Publicity 2065438+On May 5, 2004, Japanese Prime Minister Shinzo Abe participated in the charm publicity activity of Japanese cuisine "Harmonious Food" held in the residence of Japanese Ambassador to France in Paris. This move aims to promote the use of fresh ingredients, maximize the advantages of "harmony" of the original ingredients, and conduct summit sales. Abe said at the event that in the future, it should be emphasized that "Heshibi" has been included in the UNESCO Intangible Cultural Heritage List. Abe said that the reverence for nature and the emphasis on raw materials advocated by "harmony food" are similar to those of French cuisine.