Sashimi should be eaten lightly, usually in the following order: Arctic shell, octopus, mussel, red shell, scallop, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish and tuna. Usually, seafood is the fattest in the first winter.

It is very impolite for the Japanese to mix mustard and soy sauce into a paste and dip it in sushi. In fact, the sushi itself has been spiced with mustard. When you eat it, just dip about a quarter of one end of the sushi in soy sauce. And Japanese sake can be divided into four grades, from low to high: pure rice wine, Japanese brewing, Yinniang, and Dayin brewing.

festivals and food

snapper in spring, loose fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn, crucian carp and puffer fish in winter. Japan is surrounded by the sea, and seafood is naturally the most important raw material.

The decoration of side dishes also highlights the seasonal characteristics. For example, in autumn, I like to use persimmon leaf, A Man Called Autumn Flower and reed spikes to set off the seasonal atmosphere. And there are many kinds of utensils for holding vegetables. Pay attention to, require a dish and a container, choose according to the season and different dishes, and even the pattern on the container varies with the season.

beautiful food accessories

Japanese cuisine is also very particular about the patchwork and utensils. Most of the patchwork designs are mountains, rivers, boats, islands, etc., and they are arranged in odd numbers of three, five and seven, with many varieties and few quantities, which is natural and harmonious. In addition, dining utensils are square, round, boat-shaped, pentagonal, antique and so on, mostly made of porcelain and wood, elegant, practical and ornamental.