Japan, an East Asian island country, has charming scenery and delicious food. Japanese cuisine is a combination of tradition and modernity. The dishes made from fresh seasonal ingredients from all over the country show a unique flavor. So what dishes are absolutely not to be missed? Here are ten classic Japanese dishes. Come and have a look.

Japanese cuisine recommendation 1, sushi.

This is one of the most representative foods in Japan. "Where there is fish, there is sushi", which is a Japanese mantra. Simple rice with ingredients is also made so small by the Japanese.

The hot rice just out of the pot is mixed with rice vinegar, wrapped in seaweed into pieces of sushi, and then dipped in a little spicy mustard and soy sauce with sweet shrimp, tuna, salmon, arctic shellfish and other raw materials, which is delicious.

Japanese cuisine recommendation 2, Japanese Lamian Noodles

Boiled egg Lamian Noodles is the Japanese favorite supper. Japanese pasta, which was learned from ancient China, now has its own unique symbol. Japanese Lamian Noodles soup base is divided into different regions: Fukuoka's is the famous pork bone soup base, which is thick and slippery; The special soup base in Hokkaido is miso soup base, which has a unique taste. Moreover, different ingredients are matched with different Lamian Noodles, which makes the style of Japanese Lamian Noodles different.

Japanese cuisine recommendation 3. Tempura

Fluffy and crisp tempura is the top brand in Japanese fried food industry (although its origin may be brought to Japan by Portuguese businessmen). Deep-fried seafood and vegetables are dipped in salt or radish sauce and bitten down in one bite. Tempura is crispy. Radish sauce has the property of removing oil, which makes tempura fragrant but not greasy. Never miss tempura shrimp when eating tempura!

Japanese cuisine recommendation 4. Shi Huai gourmet

As an advanced Japanese cuisine, Shi Huai cuisine is an art. Its origin comes from the Kyoto tea ceremony. Carefully arranged exquisite pottery, with all kinds of seasonal ingredients, is beautifully made, just like a beautiful work of art, which makes people exclaim "what a pity to eat it"; There is no menu, only different delicious dishes in different seasons, which is also its characteristic.

Japanese cuisine recommendation 5. eel

It is understood that Japanese folklore has mentioned that eel is an ideal "antidote" to high temperature and high humidity in summer. Freshly caught wild eel is a delicious food for Japanese from May to 10.

This food will go to some traditional Japanese restaurants, where there will be traditional charcoal-roasted eels. It is a great pleasure to taste eel in barbecue sauce with rich oil and sweet taste in summer.

Japanese cuisine recommendation 6, soba noodles

Japanese people who pay attention to health care have created many health care dishes. Among them, the slender buckwheat noodles have long been the staple food of the Japanese. Especially in mountainous areas, cold-resistant buckwheat is more valuable than rice. There is a traditional way to eat buckwheat noodles in summer in Japan: put the hot buckwheat noodles in a lunch box with bamboo mats, sprinkle some seaweed, take a bite, dip in miso soup and slide into your mouth.

Japanese cuisine recommendation 7, shabu-shabu

Do it yourself Have plenty of food and clothing. Japan likes to play hot pot together, put all kinds of unique seasonal vegetables, and finally the red and white meat platter, which makes the family happy. Thin slices of beef melt in your mouth and are full of flavor.

Japanese cuisine recommendation 8. combined firing

This kind of cuisine, which violates the typical elegant image of Japanese cuisine, is indeed the favorite snack of Japanese people. Diners bake delicious pancakes on the induction cooker equipped in the restaurant, put Chinese cabbage, pork and other ingredients on it, sprinkle with wooden rafts and seaweed, and then pour mayonnaise, slowly take a bite, and the satisfaction will overflow instantly.

Japanese cuisine recommendation 9, fried pork chops

This can be traced back to the late19th century, when Japan punched in and was influenced by the West. But this dish is made entirely according to Japanese tastes, and there is no western "blood".

Berkshire pork produced in Kagoshima is a very popular high-grade ingredient in Japan. Deep-fry Berkshire pork wrapped in egg yolk and raw flour until golden brown, put it in cold dishes, and serve with miso soup and shredded Chinese cabbage. Take a bite, full of oily juice and crispy feeling swept through, enjoying the unique sweetness of Berkshire pork. One bite and you'll put it down.

Japanese food recommendation 10 and roast chicken skewers.

A bottle of cold beer and some chicken skewers in the evening are the best for a Japanese. Exquisite oven, there are two different roasting methods: salt roasting and sauce roasting, which seal the original flavor of chicken in mutton skewers.

Extended reading:

Octopus ball

Pasta materials: low-gluten flour 120g, one egg, 220-230g purified water, 4 tsp baking powder/kloc-0, 5g light soy sauce and 5g rum (1tsp).

Stuffing: cuttlefish (if you can't buy octopus, use cuttlefish or squid instead), Chinese cabbage, carrots and onions.

Seasoning: baking sauce (prepared with soy sauce, sugar, starch and rum), salad dressing, beef floss and shredded seaweed;

1. When the batter material is ready, stir the batter first.

2. Mix and sieve the low-gluten flour and baking powder.

3. Add eggs, water, soy sauce and rum, stir into batter, and let stand for more than half an hour.

4. Clean up the cuttlefish.

5. Bring the water to a boil, add some cooking wine and vinegar, and put the cuttlefish in it for ironing.

6. Take out, drain and cut into dices.

7. Dice cabbage, carrot and onion respectively.

8. The ratio of soy sauce to sugar is about 1: 1. Add a little water to boil, then add water starch water and stir into a slightly sticky juice, and add rum and mix well into a burnt juice.

9. Preheat the meatball pot and brush a thin layer of oil on the surface of each meatball pit with a brush.

10. Pour in the batter, which is about 7 minutes full.

1 1. Sprinkle with cabbage, carrots and diced onions.

12. Sprinkle with diced cuttlefish.

13. Turn the meatballs 90 degrees with a bamboo stick, then add a little batter and turn them 90 degrees again immediately. After the meatballs are formed, turn them over with a bamboo stick and bake them until the skin is golden.

14. Put the fried meatballs into a dish, and pour the roast sauce, beef floss, salad dressing and shredded seaweed in turn according to the taste, and you can start.

;