Japanese cuisine - light and original flavor:
1, sashimi (that is, sashimi, shrimp, snails, etc., sticky wasabi plus if you like to dip some Japanese soy sauce): the most common is salmon, in addition to the salmon I prefer rainbow trout, Ivory pull, shrimp.
2, sushi, hand rolls, nori rolls (that is, mixed with Japanese vinegar Japanese rice, the domestic use of northeastern rice instead of, on top of the sashimi, roe, grilled eel, pigeon eggs and so on any of the Japanese ingredients you can imagine, with nori or wrapped in rotting skin).
3. Tempura (that's fried veggies and shrimp and such, mushrooms, eggplants, string beans, sweet potatoes, etc. with a special sauce).
4, barbecue (Japanese barbecue, grilled eel, grilled mackerel, mackerel, such as the public know the most, the most common).
5, ramen (Japanese ramen is generally more concerned about the soup, and then the side dishes are relatively simple).
6, soup: Japanese miso soup is the most known. Personally, I think it's better to drink soup than to eat ramen.
Korean food - the nation of kimchi, beef is super fine:
1, kimchi (that is, pickled cabbage mixed with chili peppers, which is the most common in the country; kimchi other kinds of kimchi there are radish, perilla leaves, and so on and so forth, other things, according to the words of the Koreans, everything you can think of, you can do kimchi. The strangest thing I've ever seen in a Korean home is egg kimchi, swoon. (Of course, mixed with chili peppers is a more elementary common kimchi, Koreans entertaining guests kimchi will add coriander, seafood such as shrimp and crab, oysters, etc. to add a new richness of the taste of kimchi).
2, grilled meat: from the poorest grilled pork to the more expensive roast beef. Generally use the charcoal fire, the grill plate is more special, generally to the center or both sides of the tilt, so that the barbecue oil can flow along the sloping side of the grill plate. The food is quite delicious, usually grilled meat will be accompanied by raw sliced garlic, shredded scallions, Korean hot sauce together, wrapped in lettuce leaves or sesame leaves inside to eat, very fragrant and not greasy. Unfortunately, I have not seen the Chinese Korean barbecue sesame leaves to provide.
3, bibimbap: domestic stone pot bibimbap, but personally like the general bibimbap, very simple, is the rice covered with a variety of vegetables, such as cucumbers, bean sprouts, nori and whatnot, the top of a lifetime of eggs, because the rice is hot, if it is a stone pot and even the pot is hot, mixed with the food can be eaten. I think it is quite delicious.
4, noodles: my favorite is the cold noodles (summer to eat, with soup noodles, soup is ice, some stores have smoothies in the soup in the inside, sweet and sour, summer is very refreshing, is also accompanied by cucumbers, hard-boiled eggs, white sesame and whatnot); and then the Korean-style fried noodles is also good, they are mainly fried sauce is more special, is completely different from our side of the fried noodle practice. The sauce is made from fermented soybeans, which I've seen in Korean homes, all hanging from the eaves of the house (a big house in the country, not an apartment).
5, mixed vegetables: such as mixed vegetables (this as a pre-dinner appetizer full of common), or raw beef (this is delicious, very tender, accompanied by avocado, eggs and other things, the flavor is very smooth and delicious. I like.)
6, small yellowtail: a lot of practices, grilled, boiled and what not, I personally do not like, did not study.
In short, I personally feel that Japanese food is to eat seafood-based, to be fresh! Japanese food prices vary greatly (in China), 2 people eat, for example, the cheapest do not need 150 yuan can eat, such as rotary sushi restaurant or more inexpensive Japanese restaurant, salmon sashimi 1 catty only sold RMB less than 50 yuan. But the expensive well, that is not counted, I have eaten the most expensive 2 people probably spent more than 6000, it is not bad, no alcohol. The most expensive thing I've ever done is spend more than 6,000, which is not bad, without alcohol.
In contrast, because the raw materials of Korean food (in China) is cheaper, so more expensive is limited, the land is not as expensive as the sea. Overall Korean food is more average, for 2 people, 100 - 800 can be enough, without alcohol, alcohol can not say. Shanghai Jiading where there are delicious Japanese and Korean cuisine Yishun Korean flavor cuisine
Address: Qinghe Road, Lane 5, No. 18
Phone: 021-
Hanlin Charcoal Grill (City Road)
Address: Jiading City Road, No. 138, Robinson Plaza, 4th Floor
Phone:
Asahiya (Bole Road)
Address: 1F, Jiading Hotel, No.100, Bole Road
Phone: 021-
Tokiwa Izakaya
Address: No.125, Bole South Road
Phone: 021-2108
Matsuei (Jiading)
Address: No.12, Qunyu Road
Phone: 021-
The most popular Japanese and Korean restaurant in the city is Asahiya, which is located in the heart of the city. What kind of tea is used in Japanese and Korean cuisine? The tea used in Japanese and Korean cuisine is barley tea.
Barley tea is a traditional refreshing drink widely spread in Chinese, Japanese, and Korean folklore, in which barley is fried to a burnt brown color, and before consuming it, it is simply brewed in hot water to infuse a rich, fragrant tea. Barley tea is the barley fried and then boiled and got, there is a strong wheat flavor, drink barley tea can be appetizing, digestive, and weight loss effect.
Tea taste sweet and fragrant, nutritious, unique flavor, heat detoxification. Barley tea does not contain theophylline, caffeine, tannins, etc., not *** nerves, does not affect sleep, does not pollute the tea utensils, does not pollute the teeth.
Folklore
China
Wheat tea in the country, especially in the north is not a rare thing, the north of our country abounds in barley, wheat tea is more locally sourced and born. Agricultural areas in eastern Qinghai, barley is the only crop in the ground, so, local materials, with fried barley grain crushed into wheat ballast after boiling into wheat tea, tea soup is dark brown, smell is similar to the fragrance of coffee tea.
Japan
It is said that in 1587, during the era of the Momoyama culture in Japan, Toyotomi Hideyoshi, who completed the unification of the country, also completed the tea ceremony in Japan, and created the historically famous Kitano Grand Tea Ceremony. At that time, most of the participants offered tea leaves, and some of them used fried and burnt rice and wheat instead, and thus, wheat tea, genmaicha, and other types of tea fried with grain were born.
Korea
The Korean Peninsula is historically an agrarian civilization with many mountains. Geographically suitable for agriculture due to its climate and terroir, the cultivation of mixed grains began as early as after the Neolithic period, which led to the popularization of rice cultivation. Since then, grains have become the center of Korean food culture and have gradually developed. Due to its geographical location and climate, Korea's diet has very distinctive characteristics, and although most of the cooking is barbecue-based, the taste is very pleasing to Koreans. In order to achieve the purpose of appetizing and greasy, take a wide range of materials to make a simple and unique flavor of barley tea has occupied the Korean cuisine table drink position. The Korean cuisine and Japanese cuisine material and practice Korean barbecue, buy pork, cut into long strips, not too narrow, put olive oil or vegetable oil in the pot, and garlic cloves and raw red groundnut pieces together with the heat to put the meat into the frying, cooked and lettuce to eat together, note that the best pan, meat do not fry too old, fried need to turn often. Where is the good Korean and Japanese cuisine in Xiasha? The owner Hello
To introduce you to a few it
Korean cuisine
Han Shang Palace in the fourth street, cooking is very authentic, the environment is also very good, in Hangzhou, "counting good Korean cuisine". Food and rice "overall level is relatively high",
Ami Xiang Korean barbecue (media college store) in Jianggan District, Xuesha Xueyuan Street, Zhejiang Media College living area restaurant on the 3rd floor, something a little expensive! Occasionally eat is quite cozy!
Fortunately, we often have coupons to use, it is more cost-effective,
Here you can DIY your own hands to eat the things that they want to eat ~ ~ ~
Japanese cuisine
Kyoto Japanese restaurant in the Shimsha Economic Development Zone, No. 3 Street 25, look at the selection of the list, the price is not less than the city's restaurants, per capita total of about fifty it ~ ~ ~ the two people to pick and pick!
, or decided to eat a Japanese beef hot pot, 88, conservative point, intend to not enough and then point ~ ~
taste can be,
people are also more.
Rarely go to eat a little, feel the flavor is not bad.
I'm afraid I can't afford to keep eating it.
Ha ha
You Meijia Japanese restaurant (Xia Sha store) in the Xia Sha Economic Development Zone, No. 10 Road, New Town Building, Room 13, Wuhan, where there is Japanese and Korean cuisine? How much is the price? A lot of ah, especially in Hankou Japanese cuisine in Jianghan Road, Wolmar opposite home (the main camp in the first floor), Jinghan Avenue, diagonally across from the Industrial and Commercial Bank of China has a home, the Wansongyuan Police Command that there is home.
Korean in Jianghan Road, Taiyang Department Store in the snack street has a home, Zhongshan Road, next to the Arts and Crafts Building has a home, Minsheng Road, the network of riverside walk there is a call Jin Han Court.
The above Japanese and Korean restaurants I only ate one, Korea's fireplace barbecue is very distinctive, Japan's sushi is too raw pull, be careful to eat diarrhea ，，，， price is okay for 2 people to eat the general 50 ~ 100 yuan 。。。。 Go and try it ~~~~~ Do you like Japanese food? Or Korean food more Japanese food in general, or Korean food is more suitable for my taste ~ Japanese and Korean food is what is the meaning of what things ah? Japanese cuisine common menu and ingredients:
Japanese restaurants often see the menu categories can be divided into the following five:
(a) sashimi: Simply put, it is a variety of raw seafood, such as fish, shrimp, shellfish.
(2) A la carte items: Traditional Japanese cuisine is usually differentiated by various cooking methods, such as: deep-fried (yamabushi), grilled (yakiniku), stewed (boiled), steamed (steamed), soups (sukiyaki), and pickled vegetables.
(3) Sushi: Hand rolls, sushi, hanamushi, etc. in the usual style.
(4) Hotpot: Shabu-shabu, paper hotpot, pork hotpot, beef hotpot, seafood hotpot and so on.
(5) Set meals: simple meals and formal set meals.
Another characteristic of Japanese cuisine is that it utilizes seasonal and local ingredients, especially seafood, which plays a significant role in Japanese cuisine and is also highly seasonal. As a result, you can enjoy a wide variety of flavors throughout the year.
If you want to enjoy Japanese food a la carte but don't know how to order, we recommend you to ask the wait staff for their advice or let them prepare the dishes for you, so that you can enjoy Japanese food in a cost-effective and delicious way.
Common Japanese food menu - Otumami (small dishes) The small dishes in Japanese cuisine are mainly light and appetizing, and can be roughly divided into three kinds: Tsukemono, Sumono, and Sarada.
(1) Tsukemono: We are familiar with kimchi, pickles and so on, with vinegar, salt, or other seasonings to macerate the material for a few hours, so that it can be seasoned to taste, Tsukemono can not only be used as a dish for drinks, but also as an appetizer in the set meal. Commonly, miso cucumber, miso white grapes and so on.
(2) Cold dishes:
Including vinegar (Sumono), cold dishes and various salads. Vinegar as the main seasoning of the small dishes called vinegar, and cold small dishes in addition to vinegar, but also can be mixed with a variety of seasonings or firewood fish, kombu, etc. to cook, such as vinegar with flowers, cold onions, miso cold tuna, cold tofu and so on.
(3) Salad: In addition to the practice of Western salads, and then add the Japanese cooking methods to develop the characteristics of Japanese salads, such as abalone salad, lobster salad, asparagus and shrimp salad, a combination of salads and so on.
The Japanese began making pickles with coarse salt more than a thousand years ago, and today, many different flavors have evolved into small dishes that have become indispensable appetizers in Japanese cuisine.
Sashimi
[Sashimi] is sashimi, which some people directly translate as "sashimi". Sashimi is a raw food dish in which fresh fish or shellfish is cut into pieces according to the appropriate knife skills and served with a dipping sauce made of soy sauce and wasabi (wasabi).
People usually think that wasabi has a sterilizing effect, but in fact it does not, wasabi is only for the purpose of increasing the taste of the main purpose. The seafood ingredients used in the sashimi production, the purchase must pay attention to the freshness and fat, coupled with the senior chef out of the palm of the knife to be good, processing and cooking, condiments, decoration skills must be very familiar with and understand, in order to produce a plate of people in the visual and taste of the sashimi dishes are praised.
The most common types of sashimi in China are: trevally, salmon, tuna, snapper, swordfish, lobster, and lutefisk. The sashimi of bluefin tuna, which is produced in May every year, is a delicacy that many diners will savor for years to come.
Sashimi is not always eaten raw, some sashimi dishes will be slightly heated, such as: (a) charcoal grilled: tuna belly meat by charcoal grilled slightly, the belly of the fish oil ester through the grill to let the flavor, and then immersed in ice slices.
(2) Hot water immersion: Fresh fish is slightly scalded with hot water, immersed in ice water, allowed to cool rapidly, and then sliced, which will show the surface of the cooked but the inner raw sashimi, the taste and texture will have a different flavor.
Sashimi is usually served in set menus or table d'h?te dishes, and can also be served as a side dish or as an a la carte dish.
A common menu item in Japanese cuisine - Agemono
Fried items are called "yamago", or "deep-fried items" in Japanese cuisine menus. Yakitori is a dish that utilizes battered ingredients to make them crispy and delicious, but the ingredients inside remain tender and tasty. Generally, the ingredients of fried food are fish, pork, shrimp, taro, oyster, melon, eggplant, tofu, green pepper, flowers, various vegetables and roots, and with the constant search for new cuisine, the variety of fried food is more abundant, for example, the addition of durian and burdock, and so on.
Tempura is a familiar dish in Japanese cuisine, with white meat fish and shrimp as the main ingredients, and eggplant, green peppers, taro, sweet potatoes, and shiitake mushrooms as the toppings.
Generally, yamago comes with a seasoned dipping sauce and ground white grapes, which can be mixed into the dipping sauce and eaten at the same time. The most common deep-fried dishes include tempura fixings, deep-fried shrimp, tempura, vegetable tempura, deep-fried pork cutlet, deep-fried oyster, and deep-fried mushroom balls. In addition, our company developed [durian fruit Yang] (fried durian) is a crispy and delicious special Yang, quite popular among customers.
Yakimono
The Chinese name for "yakimono" is "barbecue", and yakimono is one of the staple dishes in Japanese cuisine. The main ingredients of yakiniku are fish, beef, pork, chicken, shrimp, lamb chops, shellfish, etc. Yakiniku cannot be reheated in a pot, so it must be eaten while it is still hot.
Common barbecue methods can be roughly divided into the following types:
First, vegetarian barbecue: the salad coated in the ingredients, directly in the oven grilled.
Second, teriyaki: the sauce will be prepared on one side of the grill and spread on the ingredients until the food is ready to eat.
Third, skewer: Skewer the food on bamboo skewers, directly on the fishing net, and grill repeatedly.
Fourth, Teppanyaki: food on a hot, thick iron plate cooking.
V. Rock burning: the first stone or rock on the stove barbecue to more than 300 degrees, and then the food, placed on the hot rock cooking.
Sixth, zhi yaki: bamboo skewers are used to fix the whole fish or shrimp into shape, and then placed in the fireplace or oven to grill until cooked through.
seven, salt grill: salt rubbed all over the ingredients, put on the fire, oven grill, common salt grilled fish and shrimp Gou salt grill and so on.
VIII. Miso Grill: Dip the fish into the miso sauce, marinate for a few hours, and then place in the oven to grill.
Commonly used ingredients: Arctic shellfish (large and small) has been opened clean, aji pay octopus, aji pay Chinese salad, aji pay abalone, aji pay lobster mouth, aji pay conch meat, aji pay cuttlefish, aji pay clams, aji pay salmon skin, grilled eel, eel, eel diced, conch, large octopus, Laiuiui shrimp, sushi shrimp, abalone slices, aji pay shark's fins, yellow crab roe, green crab roe, oil-soaked tuna, duck breast, black pepper, golden king crab roe, cooked shrimp, black crab roe Shrimp, cooked shrimp, blackened crab roe, minty salad, scallop skirts. Where in Nanjing are the Japanese and Korean restaurants hiring male waiters? The new jiekou has a flower dance downstairs often posted a note recruiting I do not know if there is still recruiting
Other you can buy a map magazine or food website or something above a lot of restaurant phone number can call to ask it Japanese how to comment on the Chinese and Korean cuisine in Japan to eat Chinese food is very expensive, just like we at home to eat Japanese food, because after all, it is a rarity, heh
Chinese food is very expensive, and the Japanese are very expensive to eat, because after all, they are rare, heh
Chinese food is very expensive, and the Japanese are very expensive to eat, and the Japanese are very expensive to eat.
If you compare Chinese and Korean food, of course Chinese food will win, in the hearts of ghosts Chinese food is better than Korean food