馋嘴鱼了乐
如果你是特指要日本菜的英文名称，我这里有一些，希望能帮到你：寿司Sushi生鱼片Sashimi (raw fish)海鲜刺身 Seafood and Radish面豉烧龙虾生豪伴海胆 Prawn and Oyster with Flour Sauce什锦寿司卷 Assorted Sushi Roll 豆腐皮寿司 Beancurd Sheet Sushi 和风星鳗散寿司 Sushi with Eel 日式墨鱼丸Takoyaki (octopus balls) 竹荚鱼块寿司 Scad Shusi黑鲔寿司Maguro (raw tuna with seasoned rice) 海苔鲔鱼细卷Tekkamaki (tuna and seasoned rice rolled in seaweed) 烧竹简及鸭片伴寿司 Roated Sushi and Duck Meat in Bamboo Slip日式煎蛋寿司Tamago (egg sushi) 天妇罗Tempura (deep fried vegetables) 紫苏天妇罗 Deep Fried Vegetables 菜肉卷天妇罗 Vegetable and Pork Roll 生火腿干酪卷色拉 Ham and Cheese Salad 鲑鱼生鱼片沙拉 Salmon Salad 生拌金枪鱼肉 Mixed Fresh Tunny Meat 炸豆腐 Fried Bean Curd 牛肉焖马铃薯Niku-jaga (beef and potato stew) 土豆可乐饼 Minced Potato Shortcake （注：这道菜是在日本很流行的一道家常菜，一般小餐馆也供应）土豆奶汁烤菜 Grilled Potato with Milk 土豆蟹鱼糕 Potato Crab and Fish Cake 茶碗蒸蛋Chawan (egg custard)日式烤鸡Yakitori (grilled chicken)日式烧饼Okonomiyaki 日式煮南瓜Simmer pumpkin 日式糯米饭团Peony mochi 味噌汤 Fish Bone Soup 日式芋头煲Satoimo 海鳗鸡骨汤 Conger Eel and Chicken Soup 海鲜小火锅 Seafood Chaffy Dish 锅塌明虾 Prawns Baked in A Pan 牛肉什锦铁锅 / 涮涮锅Shabu-shabu (quick-cooked beef)鸡扒滑蛋饭Oyako-donburi (chicken and egg over rice) 日式鳗鱼饭Unadon (grilled eel over rice) 冷面Huyashi-chuuka (cold Chinese-style noodles) 清酒 Sake绿茶Green tea 味噌烤肉酱 Fish Bone and Grilled Meat Sauce 金枪鱼调味酱 Tunny Sauce
贪吃的双鱼宝宝
Directions Ding Momen tofu 2 Nameko mushroom per pack A little carrot ginger Small onion ginger Her little flour 片栗粉Sesame oil Soy sauce Sugar And dried bonito Ding was an oil Momen tofu cut into four equal parts of water to keep out 2 broth, sugar, soy sauce in, the shredded carrots, nameko mushroom into Boil the starch with water and sesame oil to put into top-Kao 3 crusted tofu, flour, oil raise扬4扬to give nameko mushroom tofu on slick 5 onion to the statement小口切り
ID换了又换
寿司（日语平假名：すし，sushi，也作“鮨”或“鮓”音(SUSI)或(sushi)既可以作为小吃也可以作正餐，花色种类繁多。配料可以是生的，也可以是熟的；或者腌过的。视乎配料的不同，不同寿司的价格、档次差距甚大。日本人常说“有鱼的地方就有寿司”，这种食物据说来源于亚热带地区，那儿的人发现，如果将煮熟的米饭放进干净的鱼膛内，积在坛中埋入地下，便可长期保存，而且食物还会由于发酵而产生一种微酸的鲜味，这也就是寿司的原型（即：鲋寿司）。现在日本的寿司，主要是由专门的寿司店制作并出售。店中身着白色工作服的厨师，会根据顾客的要求，将去了皮的鲜鱼切成片和其它好材料码在等宽的米饭块上，由于各类鱼虾的生肉颜色不同，寿司也是五颜六色，十分好看。另外，日本家庭也会在特殊的场合，自制寿司款待宴客；但作法大都比较简单，并可在卷米饭的同时加入烤紫菜或鸡蛋片，咸菜之类。寿司寿司在日本以外地区也十分流行，世界各地回转寿司式的寿司店也多不胜数。不过外国人有时会误把“寿司”与“刺身”（sashimi，生鱼片）混为一谈，这也是日本料理典型的印象之一。Sushi.(Japanesesushi,Taiwaneseしhiragana:",alsoYi"or"Zha"(SUSI)or(sushi)canbeassnackcanalsobedinner,phyleticandcanbeborn.Ingredients,canalsoisripe;orpickled.Dependingontheingredientsanddifferentprices,thescaleofsushigreatgap.Japaneseoftensaid"thefisharesushi",thiskindoffoodisderivedfromthesubtropicalarea,therewillbefoundifboiledriceinclean,fishinunderground,besidethealtarofembedding,andlong-termpreservationwillbefoodwillalsobecauseoffermentationandcreateaslightlysourtaste,thisalsoisthesushiprototype(i.e.,Fusushi).Now,Japanesesushi,ismainlycomposedofspecializedproductionandsalesushidressedinwhitesmock.Storeofcook,canaccordingtocustomer'srequest,willgotothefishslicesandothermaterialcodeinwidthofriceblocks,becauseofdifferentkindsoffishandmeatcoloriscolorful,verygoodsushi.Inaddition,theJapanfamilywillalsoonspecialoccasions,home-madesushihospitality;butmostcompetitiveapproachissimpler,andcanalsoaddintherollrice,eggsorroastlaverpickleetc.InJapanesesushiandsashimipopularoutside,theworldofsushicircumgyrateisnumerous.Butsometimes"foreigners"and"bodysushiandsashimisashimi"(with),itistypicaloftheimpressionofJapanesecuisine.
