gourmet restaurant

Chapter 622
On the second day, it was a special session on Japanese food.

The style on the deck has changed, from a strong F-style romantic style to a Japanese style.

The Western-style dining table has also become a Japanese-style dining table, and the melodious violin has become Japanese traditional music.

Such a huge change made Jiang Yang admire Michelin's staff even more.

Today's protagonist - dishes, has naturally become Japanese dishes, from steak, salad, foie gras, and red wine to sushi, sashimi, and sake.

"Hello, Jiang Yang." Suddenly someone greeted Jiang Yang, and Jiang Yang looked back, it turned out to be Tang Jie.

"Hello." Jiang Yang smiled kindly.

Suddenly, Jiang Yang noticed that the girl who was wearing a long skirt yesterday was wearing a kimono today.That Xiaojiabiyu-like temperament is really similar to Japanese girls.

Tang Jie noticed Jiang Yang's eyes, opened her arms and turned around, and asked, "Does it look good?"

"It looks good." Jiang Yang said with a smile.

After a pause, Jiang Yang asked curiously, "Why are you wearing a kimono today?"

Tang Jie blinked her eyes, pointed at the nail plate and said, "Because today is a Japanese food show, of course we have to wear clothes that suit the occasion."

The reason was so strong that Jiang Yang could not refute it.He complained: "Wouldn't you still have to wear Hanfu when you wait for the Chinese national cuisine show?"

Unexpectedly, Tang Jie said seriously: "Of course, I brought a Hanfu."

"Uh……"

Jiang Yang was speechless. He didn't expect that this girl really brought them all when he said it casually.

At the same time, Jiang Yang was also very curious about how many countries' clothes this girl had brought.

"What about the other special sessions? You won't bring them all, right?" Jiang Yang asked curiously.

Tang Jie shook her head and said, "Not really."

Jiang Yang clicked, let's just say, it is impossible for more than ten countries to bring the traditional costumes of each country.

"However, it's about the same!" Tang Jie added.

Jiang Yang: Uh...

Does it mean that the food tastes better when you wear clothes that suit the occasion?

Tang Jie didn't chat with Jiang Yang for too long before she was called away by her parents.When Tang Jie's father looked at Jiang Yang, there was a hint of alertness and warning in his eyes.

Probably because he regarded Jiang Yang as a man who harbored ill intentions towards his daughter.

Jiang Yang just smiled and ignored it.His eyes were attracted by the variety of Japanese materials.

Japanese food seems to have a lot of similarities with F national food, for example, in terms of quantity, they are very few.

The variety of Japanese dishes is also quite rich, most of which are seafood dishes.

Maybe Japan is one of the most seafood-eating countries in the world. After all, Japan is an island country with a small land area and relatively scarce products, and it largely depends on the ocean.

Japan's handling and understanding of seafood is very unique.

In addition to seafood, Japan also has a delicacy that is also world-famous, and that is the legendary Wagyu beef!

Japanese Wagyu beef is one of the top beef in the world.It is also one of the signatures of Japanese cuisine, but it is a pity that the production of this kind of beef is scarce, and it is difficult for ordinary people to eat.

At this exchange meeting, there was no wagyu beef, but there was also local Japanese beef, and the quality was quite good.

When it comes to Japanese ingredients, we have to mention sashimi.The sashimi here accounts for almost half of all dishes, and there are all kinds of sashimi.

There are almost everything here, such as sea urchin sashimi, octopus sashimi, squid sashimi, and salmon sashimi.

Besides sashimi, there is sushi!Sushi is also a major feature of Japanese food, such as peony shrimp sushi, salmon sashimi, etc., there are countless.

When Jiang Yang came to the cooking area, almost every place was lined up, waiting for the cooking.

Jiang Yang also fancy a dish, which is just right for today's appetizer.

Tamagoyaki, a dish that sounds very famous, is actually fried eggs.

However, Tamagoyaki is different from ordinary eggs. Tamagoyaki is the same in appearance as Thick Eggyaki, but the method is different.

The ingredients of Tamagoyaki are eggs, milk, mirin, and Japanese bonito soy sauce.After breaking up the eggs, add a certain amount of milk.This amount is very important, because the amount of milk will greatly affect the density of Tamagoyaki.

Put the mixed eggs, milk, mirin, and Japanese bonito soy sauce into a square pan and fry until one side is slightly yellow and the other side is just cooked, then roll up with chopsticks.

One tamagoyaki is ready.

Some people also joked that Tamagoyaki is Japanese fried eggs, which is quite vivid.

Jiang Yang finally queued up to get a portion of tamagoyaki, and brought it to the side.

Take a bite of tamagoyaki, the dense and soft texture, the aroma of eggs and milk, and the special taste of bonito soy sauce, the whole tamagoyaki tastes impressive.

Tamagoyaki seems simple, but it is a test for chefs and chefs.First of all, the ratio of eggs and milk must be just right to make the most perfect taste.The second is the control of the heat. It is best to fry until just cooked, and the eggs are still very tender.If the heat is over, it will really become fried eggs.

This tamagoyaki, whether it is the heat or the proportion of ingredients, is just right.

It really deserves to be cooked by a master chef. Even if it is not a master chef, it is much more delicious than ordinary chefs.

After finishing a portion of tamagoyaki, Jiang Yangyou went to the cooking area to look for predestined dishes.

After eating the appetizer, we will have the main course next.

When it comes to Japanese staple foods, there are many, but one of them is very suitable for Jiang Yang.That's noodles!

Noodles in Japan are also a major signature of Japanese ingredients. Although Huaguo also has noodles, the noodles are naturally different due to different cultures.

The three major noodles in Japan are udon noodles, soba noodles, and green tea noodles, among which udon noodles can be said to be the national noodles of Japan.

There are different opinions about the origin of udon noodles, among which the more mainstream one is the noodle making method brought back by Kukai (Master Kobo) from the Tang Dynasty, which saved the local poor in Sanuki.Because of the lack of rain in the Seto Inland Sea, it was difficult to grow rice and passed it on to the Sanuki people.

Udon noodles belong to wide noodles. Huaguo has similar noodles in southern Fujian, which are called cut noodles.

A bowl of udon noodles is one of the most representative pasta foods in Japan.Naturally, Jiang Yang would not let it go.

The taste of udon noodles is slightly different from that of ordinary noodles, and it is more chewy.Noodles are generally not much different from Huaguo noodles.

The difference is the soup.

A bowl of noodles is good or bad, 80.00% is in the soup.If the soup is not good, the noodles will not be good either.

The udon noodle soup is made from pork bones, which is called tonkotsu soup in Japan!With a little seafood flavor, it makes a big difference in the taste of the whole bowl of noodles.

Jiang Yang ate to his heart's content. This is an unmistakable bowl of noodles with an unforgettable taste.

Jiang Yang is like a gourmet hunter, and the delicious Japanese ingredients are like prey one by one, waiting to be hunted.

(End of this chapter)