*Executive Summary*

This book provides a comprehensive and detailed introduction to the historical development of Japanese cuisine, basic cuisine, basic features, classifications, restaurant specifications, varieties of classifications, and seasonings, alcohol, tea, and beverages from a cultural perspective, focusing on the most flavorful sushi and sashimi, two of the most important parts of the Japanese cuisine.

After reading this book, even people who have never eaten sashimi and don't know what sushi is can have a basic concept of Japanese cuisine, and can basically understand the basics of Japanese cuisine, and can even be said to have opened a window to understand the food culture of the East. From a practical point of view, this book also clearly introduces the eating procedure of Japanese cuisine, especially introduces the varieties of Japanese dishes, and after each dish, it also designs two tips columns of "ordering skills" and "food threshold", which makes the ordering and eating of Japanese cuisine more convenient and easier than ever. After each dish, there are two tips columns, "Ordering Tips" and "Gourmet Threshold", which make the ordering and tasting of Japanese food more detailed. I believe that if you read this book attentively, you will definitely feel the "urge" to taste Japanese food. It will also give you a sense of déjà vu when you come into close contact with Japanese cuisine. After tasting, you will be able to realize the practical value of this book.

This book is accompanied by the etiquette of Japanese cuisine, which provides you with the knowledge of etiquette during the whole process of Japanese cuisine. The book also includes an index of Japanese restaurants in four major cities in China: Beijing, Shanghai, Guangzhou, and Hangzhou, providing you with addresses and reservation numbers.

*Table of Contents*

Chapter 1: History of Japanese Cuisine

I. Historical Development of Japanese Cuisine

II. Basic Cuisines of Japanese Cuisine

Chapter 2: Characteristics of Japanese Cuisine

I. "Eating" Dishes with Eyes

II, The Art of the "Bite"

III. The Four Seasons

IV. The Original Taste

Chapter 3: Japanese Restaurants

I. Various Specialty Stores

II. The Forms of Eating in Japanese Cuisine

Chapter 4: The Abundant Varieties of Japanese Cuisine

I. First Payment and Appetizers

II. Boiled Items

III. Steamed Items

IV. Yakiniku

V. Yaki Items

VI. Nabe Items

VII.

Chapter 5: Sashimi

I. Characteristics of Sashimi Cuisine

II. Common Types of Sashimi

III. Common Sashimi Trimmings and Accompaniments

Chapter 6: Sushi with the Best Taste

I. The History and Culture of Sushi

II. Common Types of Sushi

Chapter 7: Seasonings and Condiments in Japanese Cooking

VIII. Condiments

I. Soy Sauce

II. Vinegar

III. Ajinomoto

IV. Miso

V. Miso Hikari

VI. Shiso

VII. Kombu

VIII. Bonito

IX. Ideal Sauce

X. Wasabi

Chapter VIII. Tea, Sake, and Beverages in Japanese Cooking

I. History of Sushi

II. and Drinks

I. Tea

II. Sake

III. Drinks

Appendix I: Japanese Dining Etiquette

Appendix II: Japanese Restaurants in Beijing, Shanghai, Guangzhou, and Hangzhou

Appendix III: Japanese Food and Drinks

Appendix VIII: Japanese Tea, Sake, and Drinks