1. Sushi

Japanese people often say that "where there is fish, there is sushi". Sushi is one of Japanese favorite traditional foods. The main material is cold rice seasoned with vinegar, and fish, seafood, vegetables or eggs are used as ingredients. It tastes delicious and is very popular among Japanese people. Sushi can be used as a snack or dinner, and there are many kinds of colors. Ingredients can be raw, cooked or pickled. Depending on the ingredients, the prices and grades of different sushi vary greatly.

2. Inside-the-curtain bento

In Japan, bento is called "dang dang", which is what we often call "bento". At the beginning of Edo, the bento was extremely simple, and at most it was just a few hands holding rice and adding some pickles. After the mid-term, the living standards of the common people were greatly improved, and the bento was also luxurious. There are not only "flower viewing lunch", "drama viewing lunch", "cruise lunch", but also "picnic lunch".

3. Sashimi

Japanese sashimi, called sashimi, is usually made of fresh sea fish and seashells, dipped in soy sauce and wasabi, which is the lightest dish in Japanese cuisine. Although sashimi originated in China, it is now a representative Japanese food. Sashimi has high nutritional value. It is rich in protein, and it is a high-quality protein with soft texture and easy to chew and digest. It is also rich in vitamins and trace minerals, and low in fat, but it contains a lot of omega-3 fatty acids such as DHA, so it can be called a good food with rich nutrition and easy absorption.

4. Udon

Udon, who writes "Tun" in Japanese, is a kind of Japanese noodle made from wheat, which is also called the three major Japanese noodles with Japanese soba noodles and green tea noodles, and is an indispensable protagonist of Japanese restaurants.

udon noodles are noodles mixed with salt water to promote the rapid formation of gluten in the dough, and then rolled into a big cake, and then the big cakes are stacked and cut into noodles with a knife. Its taste is between sliced noodles and rice flour, and it is soft, and with carefully prepared soup, it becomes a delicious pasta. Add hot soup in winter and let it cool in summer. Cool udon noodles can be dipped in thick sauce called "noodle seasoning juice".

5. Tempura

Tempura is a fried food in Japanese cuisine. It is made of flour, eggs and water. Fresh fish, shrimp and seasonal vegetables are wrapped in starch and fried in an oil pan until golden brown. When eating, it is dipped in soy sauce and radish paste to make juice. There are vegetable tempura, seafood tempura and assorted tempura. According to records, tempura appeared as early as the 6th century. But at that time, the oil price was very expensive, so tempura belonged to "aristocratic food". Tokugawa Ieyasu liked tempura very much, and it is said that he died after eating the poisoned tempura. During the Meiji period, Tempura gradually gained popularity. Today, tempura appears frequently in high-end restaurants and ordinary families.