Japanese-style meals with rice as the staple food and vegetables, fish and meat as the non-staple food. Besides, China meals in western Europe are also very popular, and you can enjoy a variety of meals in Japan. Japan is a country with abundant high-quality water resources and perfect sanitary facilities, so tap water can be drunk anywhere in Japan. Modern Japanese culture is even more colorful. While studying the traditional Japanese culture since ancient times, such as tea ceremony and flower path, girls also dance disco. It's not unusual to see the city, ancient temples and high-rise buildings built next to each other. Therefore, modern Japanese culture is formed by combining ancient, emerging, western and oriental cultures. Japanese people generally like to eat raw fish, so sushi covered with sashimi is the most popular food in Japan. Japanese cuisine pays great attention to maintaining the original flavor of food, and does not advocate adding too many seasonings, mainly light. In particular, there is a high demand for the color of dishes. Not only are all kinds of very delicate containers used to hold food, but also the shape, arrangement and color matching of food are carefully considered. Looking at the Japanese cuisine that is as delicate as a landscape painting, tourists who have just arrived in Japan often can't bear to destroy that beauty. Eating habits Japanese cold noodles are put on bamboo plates, picked up with chopsticks and eaten in cold soup. Some restaurants don't attach spoons, and Japanese people are used to picking them up and drinking soup. Nightlife Japanese people are used to drinking in groups after work. In the entertainment center of metropolis, there are bars, discos and nightclubs everywhere. Sake: Sake can be drunk hot or cold. No matter which kind of sake, it is the best match for Japanese dishes. Wine tastes delicious and sweet, and it is easy to get drunk after drinking too much. Whiskey: Japanese people like to drink whisky and Mizuwari. This kind of wine is made of sweet potatoes, barley, sucrose and other materials. The filtered alcohol is somewhat similar to vodka. Standard Japanese food: Sukiyaki: Misfortune is placed on the table, beef slices, vegetables, tofu, etc. are constantly put in the soup of Misfortune, and cooked and eaten. Tempura: Add eggs and cold water to wheat flour, mix it into wheat flour slurry, and then fry shrimp, fish, vegetables, etc. in a pan. Sushi: Add all kinds of sashimi to the rice balls with vinegar. Sashimi: Raw fish fillets served with soy sauce. Kaiseki: It is considered as the essence of Japanese cooking technology. Made from vegetables, fish, seaweed, etc., it tastes delicious. Yakitori: A string of chicken or liver cooked with great fire. Tonkatsu: Pork slices are rolled in bread crumbs and then fried in oil! The arrangement of Japanese food is unique, and it likes to be arranged in the shape of mountains, rivers and ships, with high and low levels and distinct layers. Some people use flower arrangement to describe the arrangement of Japanese food, which is called "truth, action and grass". "Truth" is the main thing, "line" is the attachment, and "grass" is the decoration and embellishment. The dishes put out should have a master, a second time and an ornament. A well-made Japanese dish is like a masterpiece of art, with natural color, soft color, elegant taste, pleasing to the eye and refreshing the heart, giving people artistic enjoyment, making people feel comfortable and increasing their appetite. Japanese food is different from Chinese food and western food in knife cutting and cutting shape. Japanese dishes are mostly processed with sharp edges and straight lines, so as to keep the original shape and color of the food as much as possible, and at the same time, different raw materials are used according to different seasons. Decorating with leaves, pine branches or flowers in different seasons not only enriches the color, but also strengthens the sense of season. For example, I like to use persimmon leaf, A Man Called Autumn Flower and reed spike in autumn to highlight the characteristics of autumn. At the same time, the number of pendulums is generally singular, even number "two" can be used, and "four" can never be used, because "four" has the same pronunciation as "death" in Japanese. Generally, three, five and seven kinds are used. All kinds of dishes should be placed in a triangle. If three kinds of side dishes are used, one is big and the other is small. The five kinds use two big ones and three small ones, which look like triangles. Influenced by the philosophy of Yin-Yang and Five Elements in China's traditional culture and education, Confucian ethics and morality, TCM nutrition theory, as well as cultural and artistic achievements, food aesthetic fashion and national personality characteristics, China's cooking skills have been created in history, forming a profound China food culture. From the perspective of evolution, China's food culture has lasted for more than 1.7 million years, divided into four development stages: raw food, cooked food, natural cooking and scientific cooking. More than 61,111 kinds of traditional dishes, more than 21,111 kinds of industrial foods, colorful banquets and colorful flavor schools have been introduced, and it has won the reputation of "cooking kingdom". In terms of connotation, China's food culture involves the development and utilization of food sources, the use and innovation of tableware, the production and consumption of food, the service and reception of catering, the operation and management of catering and food industry, and the relationship between catering and national security, catering and literature and art, and catering and life realm. From the perspective of extension, China's food culture can be classified from the perspectives of times and techniques, region and economy, nationality and religion, food and tableware, consumption and level, folk customs and functions, showing different cultural tastes and reflecting different use values. From the specific point of view, China's food culture highlights the theory of nourishing, benefiting and supplementing (mainly vegetarian, paying attention to medicinal diet and tonic), and pays attention to "color, fragrance and taste". Four attributes, namely, the theory of harmonious five flavors (distinctive flavor, delicious taste, and the reputation of "tongue dishes"), the cooking method of changing the odd and the right (kitchen rules-based, flexible and flexible), and the food concept of pleasing the mind (gentle and elegant, educating and eating), are different from the natural beauty of food culture in overseas countries. China's food culture not only pays attention to the bright and picturesque color matching of dishes, but also matches the interest generated by the dining atmosphere. It is the personality and tradition of the Chinese nation, and it is also a prominent way of Chinese traditional etiquette. From the perspective of influence, China's food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it also indirectly affects Europe, America, Africa and Oceania, such as China's vegetarian culture, tea culture, sauce and vinegar, pasta, medicated diet, ceramic tableware and soybeans, all of which benefit billions of people all over the world. In a word, China food culture is a long-standing regional culture with wide vision, deep level, multi-angle and high grade. It is the material wealth and spiritual wealth that people of all ethnic groups in China have created, accumulated and influenced neighboring countries and the world in the aspects of food source development, tableware development, food conditioning, nutrition and health care, and food aesthetics during more than 1 million years of production and life practice. 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