Japan, an East Asian island nation, has stunning scenery and delicious food. Japanese cuisine is a combination of tradition and modernity. Japanese cuisine is a combination of tradition and modernity, and is based on fresh, seasonal ingredients from all over the world, which gives it a unique flavor. So what are some of the dishes that you should not miss? The following take a look at it! 1, sushi This is one of the most representative food in Japan. "Where there is fish, there is sushi", this is the Japanese mantra. Simple rice with ingredients is also made by the Japanese so small. Freshly cooked hot rice mixed with rice vinegar is wrapped in nori into a piece of sushi, and then with a variety of ingredients, such as sweet shrimp, tuna, salmon and arctic shellfish and other raw ingredients, dipped in a bit of spicy wasabi and soy sauce, a mouthful of the end of the flavor, full of delicious. 2, Japanese ramen egg yakisoba ramen can be called the Japanese favorite late-night cuisine. The noodle dish that Japan learned from ancient China now has its own unique signature. The soup base of Japanese ramen is divided into regions: Fukuoka's is the famous pork bone soup base, which is thick and smooth; while Hokkaido's specialty is miso soup base, which has a unique flavor. The different ingredients are also paired with different ramen to make different styles of Japanese ramen. 3. Tempura The fluffy, crispy tempura is the top of the Japanese fried food world (although its origins may have been brought to Japan by Portuguese traders). Crispy seafood and vegetables are dipped in salt or daikon radish puree, and when you bite into it, the tempura is crispy, and the daikon radish puree has a degreasing effect that makes the tempura flavorful but not greasy. Eat tempura never miss tempura shrimp oh! 4, Kaiseki cuisine As the Japanese culinary world of haute cuisine, Kaiseki cuisine is an art. Its origin is from the Kyoto tea ceremony. Carefully arranged beautiful pottery, put a variety of seasonal ingredients, the production of exquisite extreme, like a piece of fine art, so that people will send out "eat a pity" sigh; no menu, only different seasons are not the same as the delicious dishes, which is also its characteristics. 5, eel It is understood that Japanese folklore has mentioned that eel is an ideal "antidote" to the summer heat and humidity. Freshly caught wild eel is a delicious ingredient for the Japanese from May to October. This delicacy is served in more traditional Japanese restaurants, where the eel is traditionally grilled over charcoal. Eel with a sweet barbecue sauce is a great way to savor the flavor of summer. 6, soba Focusing on health, the Japanese have created many health dishes. Among them, long and thin soba is a staple food that the Japanese have long insisted on. Especially in mountainous areas, cold-resistant buckwheat is more valuable than rice. There is a traditional way to eat soba in the summer in Japan: put hot soba noodles in a bento box with a bamboo mat, sprinkle some nori on it, take a bite, dip it in miso soup, and inhale it into your mouth with a smooth texture. 7. Shabu-shabu: Do-it-yourself food. Japan loves to gather together in hot pots, putting in a variety of unique seasonal vegetables and serving a platter of red and white meats to make the family happy. Thin slices of beef are scalded and melt in your mouth, full of flavor. 8, okonomiyaki This violation of the typical elegant image of Japanese cuisine cuisine, indeed, the Japanese people's favorite leisure food. Diners themselves in the restaurant configuration of the induction cooker to make delicious pancakes on the cabbage, pork and other ingredients, sprinkled with slices of fish and seaweed, and then drizzled with mayonnaise, slowly bite into a bite, satisfaction will be instantly overflowing. 9. Pork Cutlet This is a dish that dates back to the late 19th century when Japan was influenced by the West. However, this dish is made entirely according to Japanese tastes, and there is no Western "blood" in it. Berkshire pork, produced in Kagoshima, is a popular premium ingredient in Japan. The Berkshire pork is coated with egg yolk and cornstarch, fried until golden brown, and served on a cold plate with miso soup and shredded cabbage. Bite into a bite, and the full, oily juices and crunchy . The crispness sweeps over you, enjoying the sweetness that Berkshire Pork is known for. Just one bite and you'll love it. 10, grilled chicken skewers In the evening a bottle of cold beer and a few skewers of chicken skewers could not be more refreshing for a Japanese make you. The delicate grill with two different grilling methods, salt grill and sauce grill, seals the original flavor of the chicken inside the skewers. EXPAND: Introduction Japanese cuisine usually consists of a bowl of rice and a bowl of soup; a traditional Japanese breakfast, for example, usually consists of miso soup, rice, and a dish of pickles. The most common dish is called "sansai meal" (Japanese: 一汁三菜/いちじゅうさんさい)-soup, rice, and three plates of vegetables cooked in different ways. The three dishes are usually a dish of sashimi, a dish of grilled vegetables, and a dish of boiled vegetables, or they are steamed, fried, vinegared, or drizzled with sauce. The "three-course meal" is often accompanied by pickles and green tea. A popular pickle is umeboshi (dried plums). As Japan is an island nation, the Japanese have a strong preference for seafood - fish, shellfish, octopus, shrimp, crab, and seaweed. Originally, rice and noodles were the staple food, and because of the proximity of the sea, fresh fish and shrimp were the side dishes, often accompanied by sake. Wagyu is known for its lightness, and it tries to maintain the original flavor of the ingredients themselves when cooking. In the production of Japanese cuisine, the requirements of fresh materials, cut carefully, artfully arranged, focusing on the "color, aroma, taste, equipment" harmony, especially not only the importance of the sense of taste, but also attaches great importance to the visual enjoyment. Wagyu requires natural color, fresh taste, various shapes, and excellent utensils. In addition, seasonal sensations are emphasized in the ingredients and seasoning methods. ClassificationJapanese cuisine is divided into three main categories: Honten, Kaiseki and Kaiseki. Honten cuisine is a system of cooking based on traditional culture and customs. It originated in the Muromachi period and is a product of the Japanese legal system. Formal "Honzen Cuisine" is no longer common and is only served on a few formal occasions, such as weddings, funerals, coming-of-age ceremonies, and festive banquets, with dishes ranging from five courses and two soups to seven courses and three soups. Kaiseki cuisine is an exquisite dish prepared for guests before a tea ceremony. In the Middle Ages (Kamakura and Muromachi periods of Japan), the tea ceremony was organized, and Kaiseki cuisine was created as a result, which was based on very strict rules. The earliest and most orthodox cooking system in Japanese cuisine is "Kaiseki cuisine", which has a history of more than 450 years. According to an old Japanese legend, the word "kaiseki" was derived from the Zen monk's "Onishi". In those days, Zen monks who were practicing Zen Buddhism had to follow the precept that they should eat only breakfast and lunch and not eat in the afternoon. However, young monks could not stand the hunger and cold, so they wrapped heated stones in rags called "wenshi" and carried them in their pockets, holding them against their stomachs to withstand the hunger and cold. Later on, it was developed into a way of eating less to protect the stomach from hunger and cold. For more information, you can visit the website specializing in Japanese cuisine. Kaiseki cuisine was formed as a result of the development of the social activities of ordinary Japanese citizens, which led to the creation of restaurants. It is probably a simplified version of Honzen cuisine and Kaiseki cuisine. It also includes a variety of local dishes. Kaiseki cuisine can be enjoyed at restaurants specializing in Japanese cuisine. Nabemono Cuisine Nabemono is a Chinese style dining table, known as a bazen table. Nabemonochi is a Chinese-style dish that includes mushrooms, fish cakes, vegetable noodles in soup, and lo mein noodles. It is characterized by guests sitting in reclining chairs around a table, with all of the rice served on one table. This cuisine has its origins in the Buddhist vegetarian cuisine of ancient China, which was developed by Zen Master Yumoto as "Pucha cuisine" (a dish in which tea is served in place of alcohol). It is also known as Nagasaki cuisine because it is popular in Nagasaki. The chef created Omotenashi cuisine by incorporating locally produced meat and seafood into the Buddhist vegetarian diet. The main dishes of Omotenashi include shark's fin soup, tea, large plates, medium plates, small dishes, stews, rice cake and small bean soup, and fruits. The small dishes are divided into five, seven, and nine dishes, with seven dishes being the most common. At the beginning, all of the small dishes are placed on the table, and the shark's fin soup and other dishes are placed on the table as they are eaten. Tea Ceremony CuisineThe tea ceremony was popular during the Muromachi period in Japan, and the tea banquet tea ceremony cuisine emerged. In the beginning, tea ceremony cuisine was a simple affair that was just a garnish for the tea ceremony. Toward the end of the Muromachi period, it became very luxurious. Later, the founder of the tea ceremony, Chirikyu, restored the original simplicity of the tea ceremony cuisine. Tea ceremony cuisine was as economical as possible in terms of space and labor, and only three utensils were used for the main course: a rice bowl, a soup bowl, and a small plate. Seats and soup, dried plums, fruit, and sometimes send two or three flavors of the sea, and finally on the tea. University cuisine in general Japanese universities in the cafeteria cuisine has two main categories - rice and noodles. Rice is divided into four categories: curry, stir-fry, deep-fried, and rice. Common Japanese curries include beef curry, deep-fried meatloaf curry, and deep-fried mashed potato curry; stir-fries include ginger teriyaki, mapo tofu, and fried eggplant; and deep-fries include deep-fried prawns and deep-fried vegetables. As for fried dishes made with fish and oysters, they are probably too expensive to be eaten in the school cafeteria. The most common types of rice dishes are beef rice, pork rice, and chicken rice. The name of the chicken dango is a bit cruel, but it is called "parent-child" dango, which is made by braising chicken and egg together. Noodles are divided into white, thick and soft udon noodles, thin and yellow egg ramen noodles, and neither white nor yellow soba noodles, depending on how the noodles are processed. School cuisine is cheaper, with a meal usually costing around 500 yen, compared to at least 700 to 1,000 yen at an outside restaurant. Noodle dishesThere are several types of noodles in Japan, such as udon, soba, and katsukuri, which are well-prepared and inexpensive. Soba noodles, in particular, are a popular favorite. Japanese meals have been gradually diversified, American fast food, hamburgers, spaghetti, has partially replaced the onigiri. Frozen foods are popular with housewives, and Chinese cuisine such as gyoza, potstickers, buns, and noodles are also popular in Japan. Western-style confectionery imported from Europe, such as cakes, cookies, and chafing dishes, as well as spring rolls and pot stickers imported from China or evolved from vegetarian dishes at Zen temples, are also seen as dishes and favored by the Japanese. Cultivation Cuisine Cultivation Cuisine is also called "Seishin Cuisine", which means vegetarianism and fasting. Seishu cuisine is actually vegetarian cuisine that does not use meat. In addition, there is also a boxed cold meal, Okonomiyaki, which is usually eaten on the occasion of important New Year's festivals.