Kaiseki: At least one of the several exquisite dishes served in Tokyo restaurants or hotels is kaiseki. Its raw materials depend on the season and regional country. The taste of kaiseki cuisine does not lie in the added spices, it focuses on the taste of the food itself. Japanese cuisine pays attention to color, aroma and taste. However, Japanese chefs do not deliberately create unique flavors. Instead, they pay more attention to the natural flavor of food and try to maintain the natural color of food raw materials through artistic processing to achieve good visual effects.

Noodles: There are three main types of Japanese noodles: soba, udon and somen. Soba noodles are made from buckwheat flour, are thin, light brown in color and have a good taste. Udon noodles are made from flour and are usually beige in color with thick noodles. Somen noodles are also made from flour, but are as thin as hair. Udon noodles are usually cooked in hot soup, while soba and somen noodles are served hot or cold, depending on the season. In addition, there is another kind of noodles called cold noodles, which can only be eaten cold. Its ingredients are the same as udon noodles, but the noodles are very thin.

Sushi and sashimi: Sushi and sashimi are both delicious and delicious foods, and the main ingredients of both are seafood. The Japanese love these two foods very much, and they know that Westerners are not used to eating sashimi. Good sushi has extremely high requirements for raw materials. The ingredients used must be very fresh. The rice must be soaked in vinegar and steamed. The raw fish on top must be as fresh as possible (slow-frozen fish does not meet the requirements). For those who prefer raw seafood rather than rice, they should order sashimi. The sliced ??fish fillets are very attractive on the plate, and often come with a few small dishes of soy sauce for dipping the sashimi.

Hot Pot: Everywhere in Japan, without exception, has its unique hot pot cuisine. Hot pot is a typical winter food, such as Ishikari hot pot in Hokkaido, which contains salmon, onions, cabbage, tofu, konjac and spring chrysanthemum; and fish hot pot in Yamaguchi Prefecture, which contains puffer fish meat, cabbage, mushrooms, tofu and noodles. Popular for its convenience, the Tokyo-style Tahara hot pot is a meaty vegetable dish containing potatoes, tofu, konjac, hard-boiled eggs, octopus, carrots, cabbage and seaweed, among other side dishes. To eat this kind of hot pot, you can order and pay at once, just like in a convenience store like "7-11" (Annotation: "7-11" is a 24-hour chain store in Japan), and this kind of winter tonic Food can warm you up.

Bento: Bento offers a variety of foods, including Western spaghetti, Vienna sausages and hamburgers. Elementary school students bring lunch boxes to school. There is a special kind of bento that has developed its own characteristics, and this is the ekiben. In Japan, a lot of people travel by train. Trains are the most common of all modes of transportation, so some of the most popular foods are often sold at stations. The distance between each train station is just right for passengers to stop briefly and buy some of their favorite local food. Especially those unique station lunches that can be eaten on the train.

Pickles: Every Japanese meal must have pickles. Historically, people soaked food originally to prevent famine. Pickles appeared during the Edo period, and pickle restaurants have become an emerging industry. The raw materials of Japanese pickles change according to the seasons. The more common ones include cabbage, bamboo shoots, radish, cucumber, hackberry, ginger, eggplant, asparagus, burdock, etc. Pickles add color to dishes and provide fiber that is not found in main courses. Pickles can remove major residual flavors so you can enjoy new flavors. For example, when eating sushi, a bite of pickles can remove the greasy taste of mackerel in your mouth, allowing you to continue to enjoy the delicious taste of prawns.

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