Generally, you eat sashimi first, because if you eat cooked food first and then sashimi, it will feel a little fishy, ??and because you have already eaten something, the taste of sashimi will be degraded, but if you are

If you eat at a buffet, it is recommended to eat less sashimi, because most of the sashimi in buffets are frozen. Sashimi is actually very filling, even though you don't feel like you have eaten a lot.

Salmon is the most popular sashimi, along with arctic scallops, sea urchins and tuna, which are more popular among Japanese people. Tuna contains fewer calories and is the most delicious on the belly, but the belly is sold in general restaurants.

The ones on the belly are all fake, just the part close to the belly, because the best ones on the belly are very, very expensive, even the purchase price is about 3,000 yuan per kilogram, and they may not even be available in single-order stores, because many people

Can't afford it.

Next, order tempura. Tempura is also very famous in Japanese cuisine. Generally, shrimp tempura is eaten, and fish tempura is not delicious.

Grilled snowfish is very delicious. It is recommended to eat it in an a la carte restaurant, because the cost of snowfish is also very high. All the snowfish used in the buffet restaurant are not real snowfish, but snowfish.

, looks like snowfish, but the price is low and the taste is very different.

Grilled eel is also good in good places and it doesn't feel fishy.

There are also Japanese steaks, skewers, (chicken grilled with sauce, wings or cartilage grilled with salt) and grilled shrimp.

Extended information: Characteristics Japanese cuisine is recognized worldwide as the most meticulous international cuisine in the cooking process, which also creates the exquisite and healthy dietary concept of Japanese cuisine.

Natural flavors are the main spirit of Japanese cuisine, and its cooking methods are delicate and exquisite.

Using sugar, vinegar, soy sauce, miso, bonito, kombu, etc. as the main seasonings, we pay attention to the taste, touch, vision, smell, etc., as well as the artistic conception of the matching of utensils and dining environment.

Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine and Kaiseki cuisine.

A cooking system based on traditional culture and customs.

It is used at very formal Japanese banquets where dishes are placed on a tray with legs.

A beautiful dish prepared for guests before a tea ceremony.

The catering culture characteristics of Japanese food itself also cause the price of Japanese food to rise suddenly and unseen.

In Osaka, the city of gourmet food, there is a saying that "eating until you go bankrupt" is used to describe the deliciousness of Japanese food.

The ingredients selected for Japanese cuisine are mainly fresh seafood and seasonal fresh vegetables, which have the characteristics of light taste, fine processing, bright color, and less greasiness.

When eating Japanese food, half of it is about the environment, atmosphere, and mood.

The biggest feature of Japanese cuisine is that it uses fish, shrimp, shellfish and other seafood as the main ingredients for cooking and eating. It is fresh and salty, sometimes slightly sweet, sour and spicy.

Light, non-greasy, delicate, nutritious, focusing on the combination of vision, taste and utensils are the characteristics of Japanese cuisine.