What should I eat when I go to Japan to enjoy cherry blossoms?
The popularity of red snapper in cherry blossom season
The popular protagonist in this season's menu must be true.
"There are cherry blossoms in the flowers and snapper in the fish". Red snapper has been an auspicious fish species in Japan since ancient times and is deeply loved by chefs and diners. At the end of winter every year, red snapper begins to eat a lot to prepare for spawning. In the cherry blossom season in spring, the fat is the most beautiful and the skin color is like bright cherry powder, which is called "Sakura _". The natural fish in Seto Inland Sea, especially Akashi in Hyogo Prefecture and Mingmen in Tokushima Prefecture, are top grade.
Sakura snapper tastes sweet and tender, and its meat is elastic. Can be made into sashimi, sushi and snapper rice. In order to keep this fleeting taste, most of the red snappers in the Japanese market are slaughtered live fish. When slaughtering, the caterer will deliberately destroy the fish's nerves to delay the fish's stiff time. This treatment, called "Huolian", is used in many whitebait and even whitebait.
However, there is really not so much time for you to see cherry blossoms and eat cherry snapper in a year. Therefore, it is noble, such as Park Pavilion, Junaijing and other Japanese pavilions, and cherry snapper is also an indispensable role in the seasonal menu.
Cooking photos of red snapper in the spring menu of the Michelin-starred famous store Junaijing.
In the spring menu of Michelin-starred pavilion, the real akashi red snapper is paid.
However, after spring, red turtles began to lay eggs. At this time, the red snapper spent a lot of physical strength to lay eggs (almost catching up with Mother's Day on May 8), and its meat quality deteriorated obviously, so it was called "straw snapper". Even after the arrival of autumn, its meat quality gradually recovered and became "red snapper" (red snapper or even red snapper). Sakura Sparus, like cherry blossoms (and us,
Delicious function of snakehead in cherry blossom season
Hexagrarius otaru lives in shallow waters all over Japan and is widely distributed. Spring is its season. Compared with the real red soft-shelled turtle, the six-line soft-shelled turtle looks ordinary, but its meat is shiny, slippery, oily but Q-elastic and delicious. Because it is as delicious as fragrant fish, the Japanese named it "_ _" (fragrant fish).
In addition, in Hiroshima and other places in Seto Inland Sea, _ _ is also called "_ _ lost", which means "_ _" has nothing to do with fish at first glance, but it is because _ _ is so delicious that even the grains at home are used for cooking and side dishes that it leads to "_ _ lost".
Tasting sashimi and sushi is certainly a good choice, and it is absolutely delicious in season, but it is also used as an ingredient in cooking bowls (a kind of Japanese soup).
In high-end restaurants in the cherry blossom season, it is common to use cherry snapper and _ _ as cooking bowls. These two kinds of white meat fish * * * support the backbone of this season's Shi Huai package.
However, unlike cherry snapper, which declines rapidly after entering summer, the taste in midsummer is not bad. When diners taste _ _ in summer, I wonder if they will remember the scene of enjoying gluttony and watching cherry blossoms in spring.
Color reaction of cherry trout in cherry blossom season
When I first got familiar with Japanese food, I heard that high-end shops in Japan don't sell "salmon". Gourmets from all walks of life have been arguing about this issue. Some say that salmon is "low-grade", while others say that salmon has no traditional cooking in Japan. Later, I learned that there are many relatives of salmon in Japan, some of whom are not low-grade and have no tradition of Japanese cooking. Their names are "Sakura Trout".
Sakura trout, a distant relative of Atlantic salmon, is widely distributed in Japan. It has been caught and eaten by the Japanese since ancient times. The local cuisine of Toyama Prefecture-trout sushi (ますずし) has a history of hundreds of years, and its ingredients are cherry blossom trout.
Every spring, when cherry blossoms are in full bloom, cherry blossom trout comes on the market. At this time, the belly of cherry trout on the market is slightly pink orange, with moist meat and rich oil, which can be used for sashimi, baking food or soup. Chestnuts used in high-end restaurants will also be too tired to lift their hands.
For example, in the famous auspicious omen, cherry trout is used as food.
The most famous cherry trout in spring is roasted cherry trout and pepper bud (Muの bud). Because the fish is rich in oil, most restaurants use salt to roast it, and the pepper buds that are slightly spicy in the season greatly increase people's appetite. However, this dish is also a kung fu dish, and the body of the cherry trout is very soft, which is also a great test for the basic skills of the barbecue chef.
The flavor of bamboo shoots in cherry blossom season
In Japan, bamboo shoots are written as Chinese characters "_" and are very important vegetables. The most common type of Japanese _ is called "Mengzong _". Just by listening to the name, you can know that this _ was introduced from the south of China (the story of Meng Zong's "crying bamboo shoots" in Twenty-four Filial Pieties). Cherry blossoms are in full bloom in beginning of spring, and Meng Zong has arrived. Japanese people regard freshness as their life and carefully put it into their dishes, so that diners can feel the blessings of the sea and mountains at the same time.
The most common ways to cook Japanese food with bamboo shoots are boiling and roasting. This dried Bai Zi bamboo shoots can be described as a representative stew of Ishiguro in the cherry blossom season. White snapper only appears in a short time in spring, covered with bamboo shoots and wood buds cooked in broth, and really feels full in the season.
In addition, bamboo shoots can also be made into wood bud bibimbap, dried bamboo shoots bibimbap and so on.
When the diners bite the crisp and sweet bamboo shoots and the juice drips on their tongues, the delicious taste will make him miss this beautiful spring.
Creative function of Huajian bento in cherry blossom season
Of course, we should go to see flowers during the cherry blossom season. Going out to see flowers is often a whole day. You'd better take some flowers to see the lunch box. While enjoying the flowers, you can open the packed lunch box: there are rice balls, tempura, sashimi and fruit.
These common foods on weekdays suddenly become more romantic under the trees in front of flowers. Many stores have also urgently launched a luxurious version of "Hua Jian bento", which has the feeling of putting Shi Huai cuisine into a box.
Look at the flower lunch boxes launched by several branches in Kyoto.
By the way, this kind of lunch box with a cross to prevent the ingredients from stinking is called "Shokado lunch box", and its inventor is legendary chef Tom Muzhen-ichi, the founder of "Auspicious omen". It's called Shokado, which was invented by Tommu after visiting Shokado Zhaocheng, abbot of Takimoto, Shirakawa Palace in Shimizu, Kyoto, and inspired by Shokado's love for "four boxes".
Open such a high-value lunch and pour a cup of sweet "Tian Chuihua Yeast Red Sake" (in fact, the Pink color of the body comes from the purple-black rice used in brewing, not the reason of flower yeast or cherry blossoms), and feel that the baby is also a girl's heart (the English name on the wine label is actually translated as "pink")
Lady”)！
Of course, some young people simply buy some flowers and snacks in jiaozi at convenience stores (some friends recommend bringing beer and Tangyang fried chicken! )。
Hua Jian Tuan zi
Although there is no movement in craft beer, the beer of big brands has many restrictions and the taste is just ordinary beer. However, seeing the package also made the girl's heart sprout, and she couldn't help but want to accept it: The Romance of Spring by Kirin, The Banquet by Asahi, and ぃちばんんん by Orion.
Sakura-flavored beer of SanktGallen Brewery really adds cherry blossoms and leaves from the place of origin (Gaoyuan Town, Ina City, Nagano Prefecture).
Cherry blossoms, cherry blossom leaves, wild roles in the cherry blossom season.
It is a pity not to eat fleeting cherry blossoms and graceful cherry leaves. ...
This is also the case. It goes without saying that salted cherry blossoms are used to make cherry blossom tea and snacks, and will also be applied to classic dishes of high-end cuisine, such as this steamed dish:
Gan (horsehead fish) is wrapped in Doumyouji Tsukasa jiaozi, decorated with salted cherry blossoms, red mushrooms or bracken, covered with salted cherry leaves, and cooked in stock and silver sauce made in Ge Fen. Crystal clear and pleasing to the eye, the entrance is soft and glutinous, full of a bowl of spring.
As mentioned at the beginning of the article, cherry blossoms, perilla flowers and spring-filled windbreaks are often used as "scratches" in Shi Huai cuisine during the cherry blossom season, and appropriate utensils (such as petal shapes or mountain bud patterns ... are hard to list) are selected.
Besides being used as food and spice, it can also be used to make tea and fruit:
You can buy finished products or make them yourself at home. The most eaten cherry blossom is probably Ba Zhong Sakura. If you want to make salted cherry blossoms, you can follow the following steps:
Wash cherry blossoms, marinate them for about 2 days, dehydrate them, put them in order, soak them in plums, seal them for several days, dry them in the shade, and sprinkle with salt particles.
I said it off and on. In fact, there are many ingredients and dishes in the cherry blossom season in Japanese cuisine. For example, a large number of needlefish listed in spring, such as firefly squid representing the breath of spring, are all good for people.
Delicious food and beautiful scenery are gone with the fall of cherry blossoms, but fortunately it can still stay in my heart.
Pot friends who plan to travel to Japan (or create their own feelings) during the small holiday and cherry blossom season, take some time to feel the seasonal scenery and enjoy the cherry blossoms more happily.