Representation of food in Japan Jie You:
1. Makuchi lunch:
Edo period, the theater curtain between the (rest time) to eat lunch, so lunch is called inside the screen. It is the four seasons
A small amount of raw materials are made and rich variety of dishes, and then fight in the lunch boxes, the people look pleasing to the eye, eat something
To taste. This unique Bento, Japan, in the Japanese restaurant, or in the lunch houses, stations, lunch
Housing, are the most popular.
2. Sushi:
Kanto region's "Edo-mae sushi," is sprinkled with rice vinegar under the shape into an edible
Rice balls, and then cast a green mustard (mustard with yellow and green of the points), came alive again on the fresh sashimi. Sea
Product-rich parts of Japan can eat. In the Kansai areas is to join the fish and sprinkled with vinegar sauce
Of rice into the mold extrusion, extrusion made sushi, this sushi since ancient times.
3. Beef Hot Pot:
First with the flat iron pot roast beef, then add green onions, konjac silk and so on, then put into a sand
Sugar, soy sauce, wait a moment, and then stained to eat raw eggs. Local soy sauce flavor Kanto, Kansai
Local sweet weight. Cold winter, the family sitting together to eat hot pot bustling, only with the generation of
Table of hot pot dishes
4. Tempura:
The word comes from Portuguese tempura. From the Edo period began cooking methods, fish and vegetables coated
Fried noodles later. Serve hot sweet juice stained with juice or eat salty. In which the most popular deep-fried prawns. Put rice
The Shrimp Shrimp and then sprinkled with spicy rice is very popular & Deli.
5. Eel:
Break open the eel, steamed, and then poured Xiantian juice slowly grilled over charcoal, Serve "eel string." Put the eel on rice is the "Eel on Rice." Grilled mouthwatering aroma. Summer eating eel is said to favor physical recovery. Kansai region and the Kanto region name for different cooking methods are different.
Soba:
Kanto region "buckwheat" faction and the Kansai region is the "noodles" faction and the different tastes. Buckwheat noodles are buckwheat
Made of wheat flour noodles are made, both Tang Wei are based on seaweed, wooden fish and so proudly as the base of the marinade
The taste, then add soy sauce. Plane came alive again in the Shrimp, eggs, and so on. Taste a variety. Summer,
To eat cold noodles, will face stained with color heavy soup to eat.
Japan food
1. Hokkaido
1. Salmon on Rice seed:
Fresh salmon seeds into his mouth with a bite to bite, there is a flexible feel. The soy sauce, wine dip slightly
The salmon marinated in rice seeds poured seed Rice Bowl of the salmon is the most taste of Hokkaido rice.
2. Corn:
Hokkaido in the summer especially sweet corn, fresh corn is either boiled, or cast a sweet chili sauce
Are very tasty roasted
3. Sapporo City roast lamb hot pot:
Center with a long round up wok barbecue lamb and vegetables, and then stained with soy sauce modulation
Juice to eat a distinctive flavor.
4. Hokkaido coast crab:
Throughout the year can have fresh Hokkaido crab, cod field crab, stone crab, flower crab and other crab call, its
Cooking methods vary.
Many well-known seafood in Hokkaido there is a huge body of the crab, this most eye-catching large
Crab is the cold waters of Hokkaido specialty, and its odd large heads, thick crab Hongliang Hongliang A, foot
A small surface plate large, eight thick crab claw tied up, if it can extend to, and must have two feet long.
This crab is called cod farm crabs, because of its large heads, local fishermen Youji does it have a majestic name:
"General crab."
Neatly placed on the sharing case, with no less than four, 50-beam array crab claws was arrested, a bright red helmet A, really
Like a group of soldiers humiliated.
Vendors in the egg on: this, but in Need of Fisheries of Hokkaido, Honshu, Japan is also very difficult to eat
That only the Hokkaido, there is a good thing, now this stuff is running out, and 8,000 yen a pound, but
Not Guia!
Square root of this abound in the south-eastern Hokkaido, the big room Peninsula, crab, it is still there in September every year, "Crab
Festival "the protagonist, one after, I wonder how many" generals "were eaten.
5, Hakodate squid fishing line:
Would be to just catch the fish cleaned squid shred with a place such as ginger and other spices juice bubble about it with the spirit come out
The taste great.
6, Hokkaido coast, sea urchins:
On June -8, from the Hokkaido coast from south to north, taste the sea urchin sushi and sea urchins on Rice.
7, ice cream:
Hokkaido is very rich in dairy products, in all regions can enjoy the use of fresh milk Naiwei 10
Foot ice cream.
2. Northeastern flavor
1, Yamagata Prefecture board buckwheat noodles
Yamagata Prefecture is buckwheat origin, where the buckwheat noodles known throughout Japan. December is the best to eat soba season, have the opportunity to taste, if you must go Oh!
2, Aomori Prefecture Pollack fish paste soup
Sauce with fish offal and stewed vegetables, whole body heat after eating.
3, Akita Prefecture pickled fish sauce pot
In the light of the pickled fish sauce into the Japan sea to catch fish, seasonal vegetables cooked in hot pot!
4, Akita Prefecture MI volume
The MI crushed, rolled in thin bamboo sticks, and with the charcoal grill, and then stewed with chicken soup. This is a representative of the Northeast
One of the local cuisine.
5, Yonezawa, Yamagata Prefecture hungry cattle
The early Meiji period, the British eat in the city of Yokohama, Yonezawa beef that taste good, so good name it as
"Yonezawa beef", and thus known throughout the country, could be made into boiled beef and beef hot pot.
3 Kanto style
Total effect:
While concentrating around the world cuisine, Tokyo, since there are from the Edo period has been loved by locals
Flavor snacks. Because of the fertile Kanto Plain to provide high-quality food ingredients, all available products
Particularly rich snacks taste the flavor!
1, Tokyo Fukagawa Rice Bowl
Originated in the Edo period, Fukagawa fishermen who bring fresh clams, vegetables and miso soup boiled together and then poured into the rice to eat, this is a very typical style of course!
2, Ibaraki Prefecture catfish
In the freshwater lakes where fish caught, in addition to causing sashimi (raw fish), but also can do baked fish chips and hot pot
And other dishes.
3, in Izu, the catfish dishes nishiizu
In the Izu clear stream where the growth of catfish light fragrant taste of mouth, whether it is salted dried catfish or barbecue, but also
Is made of rice and other catfish are Kami incomparable flavor.
4, Chiba Prefecture sardines rice balls
The sardines cut open, stuffed rice balls, this is only a local Chiba Prefecture cuisine.
5, Southern beans simmered dishes according to open up
This cuisine originated from fishermen along the coast in winter eat breakfast.
This is to call the same day the fish, seaweed and vegetables, as well as its own hybrid production system of sauce simmering pot together
Dishes.
Four flavors of Central East China Sea
Man from: East China Sea is rich in marine products, so delicious seafood under various names, in the East China Sea
Places the center of the city of Nagoya, with characteristic flavor of many local dishes, they are known throughout the country.
1, Nagoya City sweet sauce chicken nuggets:
The fried chicken on the Zhanman sweet red sauce, delicious.
2, Nagoya City, "Gero rice cake":
"Gero rice cake" is Nagoya's famous cakes, rice cakes taste the same and just the right sweetness is its
Characteristics.
3, Nagoya City, the characteristics of the chicken:
Owari is the cuisine of local chicken and China's three yellow chicken mating into a chicken made of Nagoya.
----------
I've eaten in this region of the dishes on the characteristics of the three most places, although the abundance of marine resources in the East China Sea
Rich, but rarely has its own unique cooking method, at least I did not eat before, because in other regions
The seafood will be repeated, I will not introduce, and speaking of chicken dishes here are very special, but also
Very good to eat, so we must go if the opportunity to try Oh! , Practices, then even I do not know,
So we can not introduce la!
5 Shinetsu, Hokuriku flavor
Man from: The roof is called a letter from the state of Japan is rich in delicacies from land, forming a grid of local unique flavor
Dishes. On the other hand, Hokuriku Zeyi its rich seafood and known throughout the country.
1, Hokuriku region, Echizen crab
Representatives of Hokuriku Echizen crab flavor. There sashimi, baked crab, crab and many eat fish soup.
2, Nagano mustard
The roots of mustard milling became mustard sauce, used in conjunction with the sushi taste infinity. Its leaves can also be mixed with
For cold dishes and other food.
3, Ishikawa Prefecture sea bream food
Happy event of the feast on the indispensable body bream fish bone.
4, Nagano chestnuts cooking
6 Kinki local flavor
Oden:
Thought of the Kanto food, suddenly thought of the so-called 』『 Oden. It is lofty soup, some boiled fish paste or meat paste from the string made of food. Typically, the soup is kelp broth, or bonito broth, eat the contents of the string, black wheel, fish plates, gold egg capsules, lobster roll, cabbage roll, bamboo roll, there are other non-processed products, such as Luo Boqie block, mushroom blocks, kelp roll, chunks of tofu, konjac. Of course, we sauce.
However, Taiwan's taste and pot Brewing, has been with the Japanese cooking methods are very different. But in the cold winter nights, a soup, a delicious hot food, really good to enjoy.
Wind of a most memorable Oden is a particular year the winter internship because it was frozen fish factories, there are many broken pieces of pork meat, chopped their own those sapwood pulp beating the labeled himself a handful of fish plates, black wheels, there are balls, cooked in their own pig kelp broth, mixed with some of their own sauce: desktop sweetened soybean paste, hot pepper sauce, but the Japanese ship mechanic said that they would use wasabi sauce (that is, wow Shami) When the sauce, point about wow Shami, and then dip the mayonnaise and the sweet taste of soy sauce will be very tasty.
1. Makuchi lunch:
Edo period, the theater curtain between the (rest time) to eat lunch, so lunch is called inside the screen. It is the four seasons
A small amount of raw materials are made and rich variety of dishes, and then fight in the lunch boxes, the people look pleasing to the eye, eat something
To taste. This unique Bento, Japan, in the Japanese restaurant, or in the lunch houses, stations, lunch
Housing, are the most popular.
2. Sushi:
Kanto region's "Edo-mae sushi," is sprinkled with rice vinegar under the shape into an edible
Rice balls, and then cast a green mustard (mustard with yellow and green of the points), came alive again on the fresh sashimi. Sea
Product-rich parts of Japan can eat. In the Kansai areas is to join the fish and sprinkled with vinegar sauce
Of rice into the mold extrusion, extrusion made sushi, this sushi since ancient times.
3. Beef Hot Pot:
First with the flat iron pot roast beef, then add green onions, konjac silk and so on, then put into a sand
Sugar, soy sauce, wait a moment, and then stained to eat raw eggs. Local soy sauce flavor Kanto, Kansai
Local sweet weight. Cold winter, the family sitting together to eat hot pot bustling, only with the generation of
Table of hot pot dishes
4. Tempura:
The word comes from Portuguese tempura. From the Edo period began cooking methods, fish and vegetables coated
Fried noodles later. Serve hot sweet juice stained with juice or eat salty. In which the most popular deep-fried prawns. Put rice
The Shrimp Shrimp and then sprinkled with spicy rice is very popular & Deli.
5. Eel:
Break open the eel, steamed, and then poured Xiantian juice slowly grilled over charcoal, Serve "eel string." Put the eel on rice is the "Eel on Rice." Grilled mouthwatering aroma. Summer eating eel is said to favor physical recovery. Kansai region and the Kanto region name for different cooking methods are different.
Soba:
Kanto region "buckwheat" faction and the Kansai region is the "noodles" faction and the different tastes. Buckwheat noodles are buckwheat
Made of wheat flour noodles are made, both Tang Wei are based on seaweed, wooden fish and so proudly as the base of the marinade
The taste, then add soy sauce. Plane came alive again in the Shrimp, eggs, and so on. Taste a variety. Summer,
To eat cold noodles, will face stained with color heavy soup to eat.
Japan food
1. Hokkaido
1. Salmon on Rice seed:
Fresh salmon seeds into his mouth with a bite to bite, there is a flexible feel. The soy sauce, wine dip slightly
The salmon marinated in rice seeds poured seed Rice Bowl of the salmon is the most taste of Hokkaido rice.
2. Corn:
Hokkaido in the summer especially sweet corn, fresh corn is either boiled, or cast a sweet chili sauce
Are very tasty roasted
3. Sapporo City roast lamb hot pot:
Center with a long round up wok barbecue lamb and vegetables, and then stained with soy sauce modulation
Juice to eat a distinctive flavor.
4. Hokkaido coast crab:
Throughout the year can have fresh Hokkaido crab, cod field crab, stone crab, flower crab and other crab call, its
Cooking methods vary.
Many well-known seafood in Hokkaido there is a huge body of the crab, this most eye-catching large
Crab is the cold waters of Hokkaido specialty, and its odd large heads, thick crab Hongliang Hongliang A, foot
A small surface plate large, eight thick crab claw tied up, if it can extend to, and must have two feet long.
This crab is called cod farm crabs, because of its large heads, local fishermen Youji does it have a majestic name:
"General crab."
Neatly placed on the sharing case, with no less than four, 50-beam array crab claws was arrested, a bright red helmet A, really
Like a group of soldiers humiliated.
Vendors in the egg on: this, but in Need of Fisheries of Hokkaido, Honshu, Japan is also very difficult to eat
That only the Hokkaido, there is a good thing, now this stuff is running out, and 8,000 yen a pound, but
Not Guia!
Square root of this abound in the south-eastern Hokkaido, the big room Peninsula, crab, it is still there in September every year, "Crab
Festival "the protagonist, one after, I wonder how many" generals "were eaten.
5, Hakodate squid fishing line:
Would be to just catch the fish cleaned squid shred with a place such as ginger and other spices juice bubble about it with the spirit come out
The taste great.
6, Hokkaido coast, sea urchins:
On June -8, from the Hokkaido coast from south to north, taste the sea urchin sushi and sea urchins on Rice.
7, ice cream:
Hokkaido is very rich in dairy products, in all regions can enjoy the use of fresh milk Naiwei 10
Foot ice cream.
2. Northeastern flavor
1, Yamagata Prefecture board buckwheat noodles
Yamagata Prefecture is buckwheat origin, where the buckwheat noodles known throughout Japan. December is the best to eat soba season, have the opportunity to taste, if you must go Oh!
2, Aomori Prefecture Pollack fish paste soup
Sauce with fish offal and stewed vegetables, whole body heat after eating.
3, Akita Prefecture pickled fish sauce pot
In the light of the pickled fish sauce into the Japan sea to catch fish, seasonal vegetables cooked in hot pot!
4, Akita Prefecture MI volume
The MI crushed, rolled in thin bamboo sticks, and with the charcoal grill, and then stewed with chicken soup. This is a representative of the Northeast
One of the local cuisine.
5, Yonezawa, Yamagata Prefecture hungry cattle
The early Meiji period, the British eat in the city of Yokohama, Yonezawa beef that taste good, so good name it as
"Yonezawa beef", and thus known throughout the country, could be made into boiled beef and beef hot pot.
3 Kanto style
Total effect:
While concentrating around the world cuisine, Tokyo, since there are from the Edo period has been loved by locals
Flavor snacks. Because of the fertile Kanto Plain to provide high-quality food ingredients, all available products
Particularly rich snacks taste the flavor!
1, Tokyo Fukagawa Rice Bowl
Originated in the Edo period, Fukagawa fishermen who bring fresh clams, vegetables and miso soup boiled together and then poured into the rice to eat, this is a very typical style of course!
2, Ibaraki Prefecture catfish
In the freshwater lakes where fish caught, in addition to causing sashimi (raw fish), but also can do baked fish chips and hot pot
And other dishes.
3, in Izu, the catfish dishes nishiizu
In the Izu clear stream where the growth of catfish light fragrant taste of mouth, whether it is salted dried catfish or barbecue, but also
Is made of rice and other catfish are Kami incomparable flavor.
4, Chiba Prefecture sardines rice balls
The sardines cut open, stuffed rice balls, this is only a local Chiba Prefecture cuisine.
5, Southern beans simmered dishes according to open up
This cuisine originated from fishermen along the coast in winter eat breakfast.
This is to call the same day the fish, seaweed and vegetables, as well as its own hybrid production system of sauce simmering pot together
Dishes.
Four flavors of Central East China Sea
Man from: East China Sea is rich in marine products, so delicious seafood under various names, in the East China Sea
Places the center of the city of Nagoya, with characteristic flavor of many local dishes, they are known throughout the country.
1, Nagoya City sweet sauce chicken nuggets:
The fried chicken on the Zhanman sweet red sauce, delicious.
2, Nagoya City, "Gero rice cake":
"Gero rice cake" is Nagoya's famous cakes, rice cakes taste the same and just the right sweetness is its
Characteristics.
3, Nagoya City, the characteristics of the chicken:
Owari is the cuisine of local chicken and China's three yellow chicken mating into a chicken made of Nagoya.
----------
I've eaten in this region of the dishes on the characteristics of the three most places, although the abundance of marine resources in the East China Sea
Rich, but rarely has its own unique cooking method, at least I did not eat before, because in other regions
The seafood will be repeated, I will not introduce, and speaking of chicken dishes here are very special, but also
Very good to eat, so we must go if the opportunity to try Oh! , Practices, then even I do not know,
So we can not introduce la!
5 Shinetsu, Hokuriku flavor
Man from: The roof is called a letter from the state of Japan is rich in delicacies from land, forming a grid of local unique flavor
Dishes. On the other hand, Hokuriku Zeyi its rich seafood and known throughout the country.
1, Hokuriku region, Echizen crab
Representatives of Hokuriku Echizen crab flavor. There sashimi, baked crab, crab and many eat fish soup.
2, Nagano mustard
The roots of mustard milling became mustard sauce, used in conjunction with the sushi taste infinity. Its leaves can also be mixed with
For cold dishes and other food.
3, Ishikawa Prefecture sea bream food
Happy event of the feast on the indispensable body bream fish bone.
4, Nagano chestnuts cooking
6 Kinki local flavor
Oden:
Thought of the Kanto food, suddenly thought of the so-called 』『 Oden. It is lofty soup, some boiled fish paste or meat paste from the string made of food. Typically, the soup is kelp broth, or bonito broth, eat the contents of the string, black wheel, fish plates, gold egg capsules, lobster roll, cabbage roll, bamboo roll, there are other non-processed products, such as Luo Boqie block, mushroom blocks, kelp roll, chunks of tofu, konjac. Of course, we sauce.
However, Taiwan's taste and pot Brewing, has been with the Japanese cooking methods are very different. But in the cold winter nights, a soup, a delicious hot food, really good to enjoy.
Wind of a most memorable Oden is a particular year the winter internship because it was frozen fish factories, there are many broken pieces of pork meat, chopped their own those sapwood pulp beating the labeled himself a handful of fish plates, black wheels, there are balls, cooked in their own pig kelp broth, mixed with some of their own sauce: desktop sweetened soybean paste, hot pepper sauce, but the Japanese ship mechanic said that they would use wasabi sauce (that is, wow Shami) When the sauce, point about wow Shami, and then dip the mayonnaise and the sweet taste of soy sauce will be very tasty.
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