When it comes to food, not only are Japanese-style meals, where rice is the main food and vegetables, fish and meat are the side dishes, but also Western European Chinese meals in general are very popular, so you can savor a wide variety of meals in Japan. Japan is a country with abundant high-quality water resources and sanitation facilities, so tap water can be drunk anywhere in Japan. Modern Japanese culture is even more colorful.

Girls learn traditional Japanese culture from ancient times, such as the tea ceremony and flower arrangement, while also disco dancing. It is not uncommon to see downtown areas, old temples and high-rise buildings built next to each other. So modern Japanese culture is a combination of old, new, Western and Eastern cultures.

Japanese people love to eat raw fish, and sushi covered with raw fish is the most popular food in Japan.

Japanese cuisine is very concerned about maintaining the original flavor of the food, and does not advocate the addition of too many seasonings, and is mainly light. The color and surface of the dishes is especially demanding, not only using a variety of very delicate containers to contain food, the shape of the food, arrangement, color matching also have very delicate considerations. The beauty of Japanese cuisine is so exquisite that first-time visitors to Japan often cannot bear to spoil it.

Eating Habits

Japanese cold noodles are served on a bamboo plate, with chopsticks to pick up bite-sized portions and eat them in cold soup. Some restaurants do not include a spoon, and it is customary for Japanese to pick it up and drink the soup.

Alcohol in Japan

Beer: Beer is a favorite drink in Japan, and both draft and bottled beer are popular in the summer, with open-air beer halls in some department stores attracting large numbers of tourists.

Japanese Sake: Sake can be drunk hot or cold, and is a perfect accompaniment to Japanese cuisine. The flavor is deliciously sweet and it is easy to get drunk on it.

Whiskey: Japanese people love to drink whiskey with ice and water called (Mizuwari)

Shochu: this kind of wine is made from sweet potatoes, barley, cane sugar and other ingredients, filtered

Standard Japanese dishes:

Sukiyaki: scourge put on the table, in the scourge of the soup is constantly put into the slices of beef, vegetables, tofu, etc., and cook and eat. Sukiyaki. Tempura: Eggs and cold water are added to semolina to make a semolina paste, then shrimp, fish, vegetables, etc. are fried in a pan.

Sushi: Sliced raw fish on a rice ball with vinegar.

Sashimi: Raw sliced fish served with soy sauce.

Kaiseki: Kaiseki is considered to be the best of Japanese cooking techniques. It is refined using vegetables, fish and seaweed, and has an exceptionally delicious flavor.

Yakitori: Chicken or liver on a skewer, cooked over a large flame.

Tonkatsu: slices of pork rolled in breadcrumbs and fried in oil !

Expanded Information:

Japanese cuisine is called cuisine. p>Japanese dishes are called cuisine, so Japanese food is called Japanese cuisine in Japanese, Chinese food is called Chinese cuisine or Chinese cuisine, and Western food is collectively called Western cuisine. There is another way of saying that the Japanese title and food, Western food is called foreign food, Japanese almost do not say Chinese food, but the food culture in Japan and, China, foreign three-pronged trend.

About Japanese food I think we can search a lot of Chinese or Japanese websites. To the cane people people Chinese people are so, focusing on the form of the Japanese people to see is no exception. First of all, although I personally have been in Japan for more than 10 years, to be honest, I have been critical and disdainful of Japanese food for about 2/3 of that time, and if I'm eating alone, not socializing, the probability of me choosing Japanese food is almost close to zero.

Japanese cuisine raw food a lot, from the physiological point of view of the kind of soft, slippery things through my throat so far can not tolerate, although in Japan, because a lot of occasions have to socialize, but most of these raw things through the throat and never more than a delicate taste, because I am afraid of their own reflex to fight the nausea instead of appearing in front of the customer rudeness.

Reference: