Merry students roam the campus

[Volume 1] Chapter 1122: He turned out to be a crush 17

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It's not because the host is stingy, but because of the characteristics of Japanese cuisine.It is often said that "Japanese food is eaten with the eyes".It means that Japanese cuisine pays attention to the beauty of food color and shape, pays attention to the layout of restaurants, and pays attention to the coordination of tableware.In general Japanese restaurants, there are artificial rockeries at the entrance or in the lobby, as well as flowing water and green trees.The waiter is dressed in a kimono and kneels to serve the guests and serve the wine.There are all kinds of tableware, some are round and some are flat, some are high and some are low, some are ceramics, some are wooden, and most of them use "lacquerware".Surrounded by the sea, Japan is rich in seafood. In order to maximize the freshness and color of seafood, most of them pay attention to raw food.And the four seasons are distinct, pay attention to eating seasonal food.For example, it is the season for rapeseed to grow, and the Japanese pick rapeseed buds to eat raw or deep-fried.

In order to meet the beauty of the shape, the amount of each dish should not be too much, but the price is astonishing. The last time a relatively high-end Japanese restaurant cost no less than 2 yen (about 1230 yuan) per person.Not to mention the haute cuisine kiosks frequented by Japanese politicians.Therefore, the high quality of Japanese cuisine does not lie in the use of rare delicacies from mountains and seas, but in how good it is to "look" and how satisfactory the service is.If you want to say that the selection of ingredients is exquisite, it is fresh and produced in famous places.For example, sashimi needs to be opened and processed on site.Beef from Kobe costs more than 100 yen per 3000 grams, more than 10 times that of beef imported from the United States.

Another characteristic of Japanese food is lightness, which is why Chinese people often feel that they don't have enough to eat.Although the nutrition is enough, but because there is no oil and water, it is not suitable for appetite.Someone concluded that the characteristics of Japanese cuisine are "five flavors, five colors, and five methods". The "five flavors" are sweet, sour, pungent, bitter, and spicy, the "five colors" are white, yellow, red, green, and black, and the "five methods" are raw, boiled, roasted, fried, and steamed.Basically no oil is used, even vegetable oil is used for frying.Low-calorie, low-fat, coupled with regular use of soy products, has become the secret of the Japanese diet for longevity.

In short, all the rules in it are much worse than Yib.Even the simplest meal, just using these chopsticks, is extremely cumbersome.The Japanese like to use chopsticks. Japanese chopsticks are different from Chinese chopsticks in that they are short and pointed.Japanese people have eight taboos when using chopsticks: avoid licking chopsticks with tongue; Then go to pick up another dish after eating; avoid eating vegetables with sticks in them; avoid using chopsticks to pick and eat from the middle of the dishes; avoid putting chopsticks on the bowl or plate when you stop eating;