Categorization of eating methods

Sashimi should be eaten in the following order from the lighter ones: arctic shells, octopus, mussels, scallops, scallops, sweet shrimp, sea urchins, squid, tuna, salmon, swordfish and tuna. Seafood is usually most succulent when it is freshly winterized. Mixing wasabi and soy sauce into a paste for dipping sushi is considered rude by the Japanese. In fact, the sushi itself is already covered with wasabi, so all you have to do is dip about 1/4 of the sushi end into the soy sauce. Sake, on the other hand, can be categorized into three grades, from lowest to highest: junmai, nihonburi, and ginjyosu.

Seasons and Food

Sea bream is eaten in spring, mackerel in early summer, unagi in high summer, mackerel in early fall, swordfish in fall, salmon in late fall, and crucian carp and blowfish in winter. As Japan is surrounded by the sea, seafood is naturally the most important ingredient. The decoration of side dishes also highlights the characteristics of the season, such as persimmon leaves, small chrysanthemums and reed spikes are used in the fall to accentuate the atmosphere of the season. The utensils used to serve the dishes are varied. The elaborate, require a dish a vessel, according to the season and different dishes selected, and even the pattern on the vessel also varies according to the season.

Gourmet food with beautiful ware

Japanese cuisine and utensils are also very delicate, more mountains, rivers, boats, islands, etc. as a pattern, and to three, five, seven single-numbered array, more varieties, fewer quantities, natural harmony. In addition, dining utensils are square, round, boat-shaped, pentagonal, antique-shaped, etc., mostly porcelain and wooden, elegant and generous, practical and ornamental.