Japanese cuisine

Author: Shanghai Grand Hyatt International Convention Center Hotel
Publisher:
Publish Date: 2004-12-01
Features: The "Learn to Cook Foreign Cuisine" series are all selected and prepared by domestic chefs, accompanied by clear and intuitive color photos of ingredients, plus step-by-step written instructions, making the learning process effortless. The Chinese word "learn to do" originally means processing or organizing, while in Japanese, it means "cuisine." Japanese-style small layers, tatami mats, waiters in kimonos, and colorful, elegantly presented Japanese dishes form the unique landscape of Japanese cuisine. As a member of world cuisine, the flavors and dining styles of Japanese cuisine are being embraced by food lovers worldwide. Japanese cuisine is internationally recognized as meticulous in cooking, with flavors that emphasize the five tastes—sweet, sour, bitter, spicy, and salty—as Chinese dishes do, and it also pays special attention to the sixth taste—umami. The concept of "umami" refers to fully bringing out the original flavor of the ingredients. A skilled chef must use their meticulous and delicate cooking techniques to let guests savor the authentic natural taste. To achieve the "umami" flavor, seasonings such as soy sauce, sake, miso, mirin, and kombu are usually essential. Additionally, Japanese cuisine is composed of five basic cooking methods: cutting, boiling, grilling, steaming, and frying. Therefore, compared to the complexity of Chinese cooking, the preparation process of Japanese cuisine is relatively simple. Cooking naturally varies with different regional characteristics. Japanese cuisine in China must naturally differ from that in Japan and must be acceptable and enjoyable to Chinese people. If it achieves this, then the deliciousness of Japanese cuisine will undoubtedly be no less than that of Chinese dishes.