The main characteristics of Korean diet are: high protein, many vegetables, preference for light food, avoidance of greasy food, and the taste is mainly cold and spicy.

Koreans have regarded rice as their staple food since ancient times.

Dishes are mainly stewed and grilled, and stir-frying is basically not used.

Koreans like to eat noodles, beef, chicken and dog meat, but do not like to eat steamed buns, mutton and duck meat.

Koreans generally love to eat cold dishes.

Cold vegetables are made by cutting the vegetables directly or blanching them in boiling water and adding seasonings.

There are also dishes such as raw fish, fish and shrimp paste.

Raw fish mix is ??made by cutting raw meat or fish into slices, adding seasonings and shredded radish, pears, etc., and then pouring vinegar or hot sauce on top.

Soup is also an essential part of the meal. It is usually cooked with various ingredients such as vegetables, wild vegetables, meat, miso, salt, and MSG.

Koreans love to eat chili peppers and almost all of their home-cooked dishes include chili peppers.

Koreans have the eating habit of eating four meals a day, arranged in the morning, noon, evening, and night.

Koreans eat with spoons and chopsticks.

Everyone has their own rice bowl and soup bowl, and all other dishes are placed in the middle of the table for everyone to enjoy.

Koreans are also very particular about the use of rice bowls, which are divided into men's, women's and children's.

Koreans pay attention to frugality. Whether they eat it themselves or entertain the poor, they try to eat as much as possible.

Introduction to Japanese food culture When it comes to food, it is not only Japanese-style meals with rice as the staple food and vegetables, fish and meat as non-staple food, but also Chinese meals in Western Europe are generally very popular, and you can taste a rich variety of meals in Japan.

Japan is a country rich in high-quality water resources and has excellent sanitation facilities, so tap water can be drunk anywhere in Japan.

Modern Japanese culture is even more colorful.

The girls were learning traditional Japanese culture from ancient times, such as tea ceremony and flower arrangement, while also dancing disco.

It is not unusual to see urban areas, ancient monasteries and high-rise buildings built next to each other.

Therefore, modern Japanese culture is formed by combining ancient, emerging, Western and Eastern cultures.

Japanese people generally like to eat raw fish, so sushi covered with sashimi is the most popular food in Japan.

Japanese cuisine attaches great importance to maintaining the original taste of food. It is not recommended to add too many seasonings and is mainly light.

In particular, they have very high requirements for the color and surface of the dishes. Not only do they use a variety of very exquisite containers to hold the food, but they also pay careful attention to the shape, arrangement, and color matching of the food.

Looking at the Japanese cuisine that is as delicate as a landscape painting, tourists who first come to Japan often cannot bear to destroy the beauty.

Eating habits: Japanese cold noodles are placed on a bamboo plate, and a mouthful of noodles is picked up with chopsticks and placed in cold soup to eat.

Some restaurants do not include a spoon, which Japanese people are accustomed to using to drink soup.

Nightlife Japanese people are used to drinking in small groups after get off work.

In the entertainment centers of metropolitan areas, there are bars, discos and nightclubs everywhere.

Japanese alcoholic beer: Japanese people like to drink beer most, whether it is draft beer or bottled beer. In summer, some department stores have open-air beer halls, attracting a large number of tourists.

Japanese Sake: Sake can be drunk hot or cold, and no matter which type of sake, it is the best accompaniment to Japanese dishes.

The wine tastes delicious and sweet, and it is easy to drink too much and get drunk.

Whiskey: Japanese people like to drink whiskey with ice and water, called Mizuwari. Shochu: This kind of liquor is made from sweet potato, barley, sucrose and other materials. The filtered alcohol is somewhat similar to vodka.

Thai cuisine is internationally renowned.

Whether spicy or mild, harmony is the guiding principle behind every dish.

Thai cooking is essentially a combination of centuries-old Eastern and Western influences that form the unique Thai diet.

Thai cuisine is designed to suit everyone's appetites, depending on the chef, diners, occasion and location.

Thai cooking originally reflected the characteristics of an aquatic lifestyle.

Aquatic animals, plants and herbs are the main ingredients.

Avoid large pieces of meat.

Later influences led to the use of rather large pieces of meat in Thai cuisine as well.

Introduction to Thai food culture Because of their Buddhist background, Thais avoid using meat from large animals.

Chunks of meat are minced and tossed with herbs and spices.

Traditional Thai cooking methods are steaming, baking or grilling.

Due to Chinese influence, frying, stir-frying and deep-frying methods were introduced.

Since the 17th century, cooking methods have been influenced by Portuguese, Dutch, French and Japanese influences.

In the late 17th century, Portuguese missionaries in South America introduced red peppers to Thai cuisine as they became accustomed to the taste.

Thais are very good at "Siam-Ise" foreign cooking methods and substituting some ingredients.

Ghee used in Indian diet was replaced by coconut oil, and coconut water replaced other dairy products.

Less overpowering pure spices and more fresh herbs like lemongrass and galangal.

Finally, use fewer spices and more fresh herbs in Thai curries.

It is generally known that Thai curry has a strong spiciness but lasts for a short time, while other curries, due to the strong spices, have a spiciness that lasts for a long time.

Thai food is not served in a certain order, but served all at once, so that diners can enjoy the various flavors that complement and combine with each other.