Arctic shellfish, octopus, mussels, scallops, scallops, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish and tuna. Seafood is usually most succulent when it's just 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, however, can be categorized into three grades, from lowest to highest: junmai sake, nihonbrew, and ginjyosu.

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Honzen cuisine

A system of cuisine based on traditional culture and customs. Originating in the Muromachi period, it is a product of the Japanese Rikkyo 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

An exquisite dish prepared for guests before a tea ceremony. In medieval Japan (the Kamakura and Muromachi eras of Japan), the tea ceremony took shape, and out of this came kaiseki cuisine, which is 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 arms, holding them against their stomachs to withstand the hunger and cold. Later on, it was developed to eat less food to keep away from hunger and cold, and you can visit the website dedicated to Japanese cuisine for more details.

Kai-Shi Cuisine

With the development of the social activities of ordinary citizens in Japan, restaurants were created and kai-shi cuisine was formed. It is probably a simplified version of Honzen cuisine and Kaiseki cuisine. It also includes a variety of local dishes. Kaiseki cuisine can usually be enjoyed at restaurants that specialize in Japanese cuisine.

Nabemono

Nabemono is a Chinese style dining table, known as a bacchanal. Nabemono is a Chinese-style dish that includes mushrooms, fish cakes, noodles in soup with vegetables, and lo mein. It is characterized by guests sitting in reclining chairs around a table where all the meals are placed 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 the small dishes are placed on the table first, and the shark's fin consommé and other dishes are placed on the table as they are eaten.

Tea Ceremony Cuisine

The Muromachi period in Japan was characterized by the tea ceremony, which led to the emergence of tea ceremonies and tea ceremony cuisine. In the beginning, tea ceremony cuisine was a simple affair to complement the tea ceremony. Toward the end of the Muromachi period, it became very luxurious and extravagant. Later, Chirikyu, the founder of the tea ceremony, restored the original simple and unadorned nature of the tea ceremony cuisine. The tea ceremony cuisine was as economical as possible in terms of space and labor, and only three utensils were used for the main course: rice bowls, soup bowls, and small plates. There are also soups, dried plums, fruits, and sometimes two or three flavors of delicacies of the sea, and finally tea.

University Cuisine

There are two main types of cafeteria food at Japanese universities - rice and noodles. Rice is divided into four categories according to the side dishes: curry, stir-fry, deep-fried, and rice topped with 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 food is cheaper, with a meal usually costing around 500 yen, compared to at least 700 to 1,000 yen at an outside restaurant.

Noodle dishes

There are several types of noodles in Japan, such as udon, soba, and kanbei, 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 confections imported to Japan from Europe, such as cakes, small sweet cookies, and bran gourds, and 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.

Shugyo cuisine

Shugyo cuisine is also called "Seishin cuisine," which means eating fasting and vegetarianism. In fact, Shukatsu cuisine is vegetarian cuisine that does not use meat.

There is also a boxed cold meal, Okonomiyaki, which is usually eaten on the occasion of important New Year's festivals.

Baidu Encyclopedia - Japanese Cuisine