Kajin in Seoul is fragrant and light, mixed with the fragrance of several peppers. Cajin sauce combines the cooking styles of French Canada, southwestern United States and even Spain, and has a unique traditional flavor. Meat, fish, poultry, vegetables and other dishes can all be put with a little kajin sauce, which is always fragrant and light.

Seasoning is an auxiliary product that people use to prepare food. It includes all kinds of single seasonings such as soy sauce, salt and sauce flavor, as well as compound seasoning such as chicken essence seasoning.

The origin of Japanese cuisine

Cajin cuisine was developed by Cajin people, descendants of French immigrants living in Louisiana in the southern United States. Kajin cuisine is characterized by rural cuisine, simple cooking, mainly cooking, less cooking, and fried food is more popular.

A lot of pork and seafood are used, and the cooking color is dark and the taste is spicy. Because many Kajin people live around New Orleans, some people usually refer to Kajin cuisine and other local dishes with similar flavor (such as Creole cuisine) as New Orleans cuisine.