Japanese cuisine originated from the Japanese archipelago and gradually developed into a dish with unique Japanese characteristics. So do netizens know what are the characteristics of Japanese cuisine? Interested netizens, let's take a look at it.

1. Natural flavor is the main spirit of Japanese cuisine, and its cooking method is exquisite. With sugar, vinegar, soy sauce, miso, firewood and kelp as the main seasonings, we pay attention to the artistic conception of heavy taste, touch, vision and smell, as well as the collocation of utensils and dining environment.

2. Japanese cuisine is mainly divided into three categories: local cuisine, Huaishi cuisine and banquet cuisine. A cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are served on a tray with feet. Exquisite dishes prepared for guests before the tea ceremony. The catering cultural characteristics of Japanese cuisine itself also make the price of Japanese food rise suddenly in invisibility. In Osaka, the capital of food, it is known as "eating to bankruptcy" to describe the delicacy of Japanese food.

3. The materials selected for Japanese cuisine are mainly fresh seafood and seasonal fresh vegetables, which have the characteristics of light taste, fine processing, bright color and less greasy. Eating Japanese food is half about eating the environment, atmosphere and mood.

4. The biggest feature of Japanese cuisine is that seafood such as fish, shrimp and shellfish are the main ingredients for cooking and eating, and the taste is fresh and salty, sometimes slightly sweet and sour. Light, non-greasy, delicate, nutritious, focusing on the combination of vision, taste and utensils, is the characteristic of Japanese cuisine.

that's all about the characteristics of Japanese cuisine.