Nowadays, many people like to eat Japanese food, but how much do you know about how to eat Japanese food at the table? Below, I will share with you how to eat Japanese food, hoping to help you!

Festivals and food

Eat snapper in spring, scattered fish in early summer, eel in midsummer, snapper 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. Persimmon leaves, a man named Qiuhua and autumn reeds set off the seasonal atmosphere. And there are many kinds of dishes. Note that a container is required for each dish, which is selected according to the season and different dishes, and even the pattern on the container changes with the season.

Classification of dietary methods

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

It is very rude for the Japanese to mix mustard and soy sauce into a paste and dip it in sushi. In fact, sushi itself is seasoned with mustard. When eating, dip one end of sushi in soy sauce about 1/4. Japanese sake can be divided into three grades, from low to high: pure rice wine, Japanese brewing and brewing.

Gourmet with Maggie

Japanese food is also very particular about patchwork and utensils. Most of the patchwork patterns are mountains, rivers, boats and islands. And it is an odd arrangement of three, five and seven, with many varieties and few quantities, which is natural and harmonious.

In addition, restaurants are square, round, boat-shaped, pentagonal, antique, etc., mostly made of porcelain and wood, which is elegant, practical and ornamental.

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