"The origin and seasonality of ingredients are concepts emphasized by Japanese cuisine. Through the connection between food and land, we can understand the food concept and lifestyle of this place and feel the real Mount Fuji on the tip of our tongue. "

The most commonly used words in Japanese to describe ingredients are "fresh" and "ten-day", which is what we call seasonality. Few places pay more attention to seasons than Japan. Japanese people follow the ancient calendar of China and divide a year into 24 solar terms, and food culture is included in this understanding of seasons. 20 13 years has been recognized as the world intangible cultural heritage together with food and Japanese food culture, and the most important comment is "expressing the changes of seasons and the beauty of nature through food".

When it comes to traditional seasonal food, it is difficult for Japanese people to convince the public that they eat cold food to cool off the heat, because many of them are raw food. Therefore, SK- rabbits should choose a few representative ones to avoid the eyes being too big and too small.

eel

The Japanese cuisine system we are familiar with now was mainly formed in the Edo period, and then it has been until modern times. Eels can be eaten all year round in Japan, but it is most common to eat eels in summer. The reason is that eels are rich in omege3, vitamins and protein, which can prevent heatstroke and physical decline. Eel has been a very popular food to replenish energy in summer since the Edo period. Delicious eel can help your mood and health in summer.

The most popular way is to cut the eel and dip it in the sauce for barbecue, that is, to cook it in Pu Shao. Generally, it is divided into two forms: eel rice and eel box lunch. Usually, eel rice is cheaper. The original eel, roasted directly without sauce, is the most enjoyable appetizer. This is a Japanese summer food that must not be missed!

Roasted fragrant fish

Summer is the best time to visit various local festivals and activities in Japan, and roasted fragrant fish is very popular in summer festivals. At the same time, it is a fresh water fish with tender meat and delicious taste. When it is barbecued, it looks like a fish going upstream. Like carp, it is famous for its perseverance and courage in Japan.

Liushuisu noodles

Plain noodles are fine noodles, which are generally soaked in soup with various ingredients and served with ice cubes. The most popular is the famous flowing plain. Plain flour and cold wheat flour are both delicious cold soy sauce dipped in soy sauce, and both are fine flour made of wheat flour. The difference lies in the thickness of noodles. Plain noodles are thinner than cold noodles.

Because of its short preparation time, simple conditioning and easy swallowing, it is very suitable for people with heat and loss of appetite. You can choose to taste the delicious wheat itself directly, or you can add seasonings such as chopped green onion or mustard to eat. Put the vegetarian noodles in a half-cut long bamboo pole and quickly pick up the flowing noodles in front of you to eat. This "flowing vegetarian noodles" is one of the summer landscape poems.

Bamboo basket buckwheat noodles

Plain flour and cold wheat flour have become the most representative pasta in summer in Japan. Oolong flour is thicker than cold wheat flour and is made of wheat flour, while buckwheat flour is made of buckwheat flour. After the noodles are cooked, they are shrunk with ice water and then put in bamboo baskets to drain the water, so they are called bamboo basket oolong noodles or bamboo basket buckwheat noodles. Both of them are eaten with delicious soy sauce. If they are served with tempura, the nutrition is more balanced.

In Japan, it is said that Kanto people like buckwheat noodles, while people who are related by blood like udon noodles. However, Kyoto has a unique buckwheat noodle culture. The buckwheat noodle restaurant in Kanto has always been a fast food for ordinary people, which developed from street pavements, but in the Zen Temple in Kyoto, buckwheat noodles are called snacks, which are snacks that you eat when you are hungry. This should be in the same category as our ultimate philosophical question "Is bean curd sweet or salty?". .

Chinese cold noodles

China cold noodles can be said to be a salad with noodles. Chinese noodles are cooked and frozen, with many colorful ingredients, such as ham, eggs, cucumbers, barbecued pork and bean sprouts. In order to prevent heatstroke, put a lot of vegetables and meat, and pour sauce or sesame sauce mixed with soy sauce and sesame oil to stimulate appetite.

Xintai (the sun is bean jelly)

Xintai is a food made of seaweed named Cao Tianhe and Gracilaria by boiling until it melts, and then solidifying the soup. Put a whole heart into an instrument called Tiantu, push it into noodles, and pour the sauce on it. Sauce varies from region to region.

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Kanto prefers snacks with soy sauce, mustard and Qinghai moss. Kansai prefers dessert, which is eaten with molasses. Xintai's rich dietary fiber is helpful to intestinal peristalsis, but its nutritional value is not high. However, because of its low calorie, many people eat it to lose weight. The cool and smooth taste of ice, for example, can be eaten easily when there is no appetite in hot summer. Highly recommended to everyone!

Shui mutton soup

Shuiyangtang is a kind of fruit frozen with red bean paste in cold weather, which is characterized by high water content and melting in the mouth. Smooth taste, easy to swallow, very suitable for summer dessert after refrigeration. As a gift in summer, the recipient will be very happy.

Old shops, especially those in Kyoto, will quit the limited edition in summer and sell mutton soup in bamboo tubes. The fresh and cool appearance is very popular. In addition, there are some jelly-like products packaged in plastic cups or cans, which are easy to buy in convenience stores and supermarkets.

Water ice (crushed or shaven)

Japan in summer is always inseparable from shaved ice, and the starlight ice crystals contain natural elegance and the pride of craftsmen. Shaved ice is a very traditional Japanese summer food. The Icehouse Shrine in Tian Li, Nara was built in the 5th century. In June of the ancient lunar calendar 1, ice was transported into the palace, so an ice festival was held, which shows its historical origin.

Shaving ice, which is eaten by cutting ice into snowflakes and pouring syrup on it, is very popular in Japan. In recent years, the trend of shaved ice in Japan has continued to have a fever, and many popular shops have lined up in front of the door. Self-made syrup and soybean powder with glutinous rice balls, tiramisu and so on. And the shaved ice carefully removed by various stores can already be called exquisite dessert. One of the most recommended is shaved ice made of natural ice, which is a traditional method. In winter, the ice formed by natural forces has a high transparency, and the strong taste melts slowly in the mouth, which will not make people feel a headache at all.

Japanese matcha

The most representative summer food in Japan is matcha. This kind of food, which originated in China but was promoted by Japanese monks, has now become a "local product" in Japan. In my impression, when it comes to matcha, the first thing that comes to mind is "Uji Matcha". But in fact, it is only the area with the largest output of matcha in Japan, not the type of matcha.

Matcha belongs to green tea, but there are some differences. Ordinary green tea is usually picked around Tomb-Sweeping Day, but the green tea used to make matcha is delayed by nearly two months. Because the growth cycle is prolonged, the tea polyphenols that make tea astringent can be effectively reduced. The raw tea for making matcha is broken tea, which needs to go through more than ten processes such as crushing, steam deactivation, cooling and drying. Finally, it is ground into very fine powder with a special stone mill. Generally, the powder of green tea is thicker than that of matcha.

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Whether it's high-end Shi Huai cuisine or ordinary izakaya, the secrets of local people's life will be hidden. Experiencing your trip to Japan with your stomach can not only soothe your bumpy heart, but also find the best way to get close to this land.

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