Generally eat raw fish first, because the first to eat cooked food and then eat raw fish, then you will feel some fishy, and because you have already eaten some things, taste on the raw fish feeling will be degraded a little bit, but if you are eating buffet, it is recommended to eat a little less sashimi, because most of the buffet store sashimi is frozen not to mention that the sashimi is in fact easy to get full, although you do not feel that you have eaten a lot of it.

Salmon is the raw fish in the point of the most people, and the Arctic shellfish, sea urchins and tuna is more like the Japanese, tuna contains fewer calories, the belly is the best, but the general cooking store sells the belly is fake, just near the stomach part, because the best belly is very, very expensive, even if it is the price of entry to 3000 yuan or so a kilogram, even even if even a single point of order of the store may not be available because many people can't afford to eat it.

Next point tempura, tempura in Japanese cuisine inside four very famous, generally eat shrimp tempura, fish is not good. Roasted silver snowfish is very delicious, it is recommended to go to the a la carte restaurant to eat, because the cost of silver snowfish is also very high, the buffet restaurant with silver snowfish all are not real silver snowfish, snowfish, looks like silver snowfish, but the price is cheap flavor is too far apart. Good place to grill eel is also good, will not feel fishy. There's also Japanese steak, skewer grilled, (chicken is grilled with sauce, wings or cartilage or something like that are grilled with salt) and grilled shrimp.

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Characteristics

Japanese cuisine is recognized around the world as one of the most meticulous culinary processes in international cuisine. It is recognized worldwide as one of the most meticulous international cuisines, which contributes to its sophisticated and healthy eating philosophy.

Natural flavors are the main spirit of Japanese cuisine, which is prepared in a delicate and refined way. Sugar, vinegar, soy sauce, miso, shibori, kombu and other main seasonings, focusing on taste, touch, sight, smell, etc., as well as utensils and dining environment with the mood of the match. Japanese cuisine is divided into three main categories: Honten, Kaiseki and Kaiseki. Japanese cuisine is based on traditional culture and customs. At formal Japanese banquets, dishes are placed on trays with feet. It is an exquisite dish prepared for guests before a tea ceremony.

The cultural characteristics of Japanese cuisine itself also make the price of Japanese food rise steeply out of sight. In Osaka, the capital of gastronomy, it is said that you can go broke eating Japanese food. Japanese cuisine is based on fresh seafood and seasonal fresh vegetables, and is characterized by a light taste, fine processing, bright colors, and less greasiness. Eating Japanese food is half about the environment, atmosphere and mood. Japanese cuisine is characterized by fish, shrimp, shellfish and other seafood as the main ingredients for cooking and eating, fresh and salty flavor, sometimes slightly sweet and sour and spicy. Light, not greasy, delicate, nutritious, focusing on the visual, taste and utensils with, is the characteristics of Japanese cuisine.