1. Japanese cuisine takes fish, shrimp, shellfish and other seafood as cooking ingredients, and it can be eaten in cold, hot, raw and cooked ways.

2. Japanese cuisine pays great attention to maintaining the original flavor of food, so it is not recommended to add too many seasonings, and it is mainly light. In particular, there is a high demand for the color of dishes. Not only are all kinds of very delicate containers used to hold food, but also the shape, arrangement and color matching of food are carefully considered.

3. Japanese people like to eat fish and all kinds of seafood, lean pork, beef, chicken, duck, eggs and all kinds of wild birds, vegetables, tofu and laver, but they don't eat mutton, pig offal and fat pork.

4. Japanese people talk about tea ceremony very much. They like to drink tea before and after meals, especially green tea.

5. Japanese cold noodles are put on a bamboo plate, picked up with chopsticks and eaten in cold soup. Some restaurants don't attach spoons, and Japanese people are used to picking them up and drinking soup.

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