Now the Japanese cuisine production methods and taste is the world's more advanced, it is in the taste is very careful, the material is mostly seafood and fresh vegetables are the main, more sweet, salty taste, fine processing, color and lustre, light and less greasy, to maintain the inherent taste and characteristics of raw materials, and with the change of the seasons, in the selection of materials and flavors also change, such as spring and summer seafood and seasonal vegetables, and then with a seafood and seasonal vegetables. For example, in spring and summer, seafood and seasonal vegetables are used as the main ingredients, and then seasonal flowers and leaves are used as decorations, while in autumn, ginkgo and pine branches are used as decorations, which look soft and soothing, giving people artistic enjoyment. In addition, the Japanese cuisine and utensils are also very delicate, more mountains, rivers, boats, islands, etc. as a pattern, and to three, five, seven single-numbered array, more varieties, less, natural harmony. Another notable feature is the dining utensils are mostly porcelain and wood, square, round, boat-shaped, pentagonal, animal-shaped, antique-shaped, etc., elegant, generous, rustic, both practical and ornamental, so that the diners refreshingly, food with beautiful utensils, so that each Japanese dish has become a beautiful masterpiece.
Eating Japanese food, half of it is to eat the environment, eat the atmosphere, eat mood. Standard Japanese cuisine should be in the Japanese tatami straight kneeling or sitting cross-legged, for the well-trained Japanese from childhood, of course, it is not a problem, but for the Chinese have been accustomed to sitting, is really a little difficult. That's why some Japanese restaurants have a large hole dug under the center table of the tatami mat, which allows guests to put their legs down and sit more comfortably. This middle-of-the-road variation allows diners to eat comfortably while maximizing the retention of Japanese wabi-sabi flavor.
Japanese cuisine, in the line of "gourmet" that the Japanese miso soup, salmon sashimi, tempura, grilled eel, okonomiyaki, sushi, salad is not to be eaten, otherwise it is not considered sumptuous.
The biggest difference between Japanese miso soup and Chinese soup and Western soup is that the former material, soup is clear, when served, you can see that the soup is clear, seaweed and other materials lying quietly at the bottom of the bowl, the waves do not rise, and a chaotic Chinese soup, rich Western soup are very different. Tempura and grilled okonomiyaki are both famous dishes in Japanese cuisine. Tempura is a Japanese-style assorted fried food, which is made of vegetables, shrimp, coated with flour and lightly fried in oil. The grade of sashimi, like beef, varies according to the body part. Generally, the fatty part of the fish's belly is the best, called "big fat"; the part of the belly near the vertebrae is called "medium fat"; and the part of the back near the tail is called "sashimi," which is the most inexpensive. The price is the cheapest.
Japanese sushi is made from high-quality rice, boiled back to the cold, and then poured into the special rice vinegar, mix well, sealed overnight, and then used to make sushi. Eat sushi, the taste should be light and heavy, eat sashimi first after eating sushi, so you can better taste the delicious sashimi. Japanese people emphasize "eating cold food while it is cold and hot food while it is hot". Don't order a lot of sashimi at one time, as it will change its texture if it is exposed to room temperature for too long.
Some people later commented on the Japanese food: it is extremely concerned about the shape and color, the extreme work of the vessel, with the food, the shape of the beautiful, each dish is like a Chinese brush painting, detailed into the dense, more white, so people can not bear to put down the carpet. But are cold, never to aroma tantalizing, as the Japanese geisha, cold and unusual, more like the Yamato nation, the appearance is a face of cold determination, always refusing to people outside the country, but also in the bones of the reserved exception, the food culture can always reflect the characteristics of a nation, Japanese cuisine is of course also so.