1. Japanese food tastes delicious, keeps its original flavor, and is light but not greasy. Many dishes are eaten raw.

Light and little oil is one of the characteristics of a typical Japanese diet. In China, oil is widely used in cooking food, while Japanese cuisine seldom uses oil. In Japanese cuisine, the oil is refined cuisine produced with Buddhism, and the oil used in refined cuisine is vegetable oil, such as rapeseed oil, pile oil and soybean oil.

2. Japanese cuisine is diverse, with low quantity and high quality.

Japanese people pay attention to variety in eating, with staple food, non-staple food, side dishes, fruits and desserts all available, with low quantity and high quality. Watching the Japanese eat small bowls and saucers set a table, dazzling, don't bother, it pays attention to the color matching and artistic display.

3. Japanese cuisine has strong seasonality

Japanese cuisine has strong seasonality. Take the Japanese favorite fish as an example. They eat steel fish in spring, pine fish in early summer, eel in midsummer, duckweed fish in early autumn, swordfish in mid-autumn, warp fish in late autumn and puffer fish in winter. Other seafood and fresh vegetables are also different with the seasonal changes.

4. The selection of Japanese cuisine is mainly seafood and fresh vegetables, supplemented by meat

The selection of Japanese cuisine is mainly seafood and fresh vegetables, supplemented by meat. Beef is the main meat, followed by chicken, and pork is used less. Generally speaking, Japanese diet is called plant-based diet. The emergence of the "plant-based food system" in Japanese diet began in the era when there were few edible poultry in the Shengwen period.

5. Japan is a fish-eating nation

Japan is an island country surrounded by the sea, and the formation of its unique flavor is inseparable from its geographical environment and traditional oriental culture. Japan is rich in seafood, "Japan is a fish-eating nation". With the vigorous growth of Japanese fishery production, the import of aquatic products in Japan has increased sharply, and the total amount of fish food in Japan is obviously higher than that in other countries.