What do Japanese chefs do? Is it difficult?

It is not difficult to cook after Japanese food.

Japanese cuisine is relatively simple, and the kitchen environment is mostly spacious and bright, hygienic, and there is little oil smoke. I just went to the kitchen to learn how to cut vegetables, what dishes to go with, ingredients and how to use them. Knife cutting method: push the knife, jump the knife, how to cut the meat, what dishes to put on what plate. It is suggested that you can go to some sushi restaurants to observe. Their kitchens are all open, all the work can be seen at a glance, and you can also get a general idea of what the main work is. We can find that all the work is relatively simple, but the requirements are relatively high, focusing on quality and visual effects.

Japanese cuisine originated from the Japanese archipelago and gradually developed into a dish with unique Japanese characteristics. Harmonious food requires natural color, delicious taste, diverse shapes, excellent utensils, and emphasis on seasonal sense in materials and conditioning methods.

Japanese cuisine is also used in modern Chinese in some areas, usually referring to Japanese cuisine. When it comes to Japanese cuisine, many people think of sushi, sashimi, or Shi Huai cuisine. They are very delicate and artistic. However, for many Japanese, Japanese cuisine is a daily traditional diet, especially the diet formed at the end of Meiji era (1868- 19 12).

The production of Japanese cuisine requires fresh materials, exquisite cutting and artistic display, emphasizing the harmony of "color, fragrance, taste and utensils", especially not only the taste, but also the visual enjoyment. Harmonious food requires natural color, delicious taste, diverse shapes and excellent utensils. Moreover, materials and conditioning methods attach importance to the sense of season. Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine.