1. udong Noodle (Japanese: ぅどん, English: Udon, written in Japanese characters as: stubborn tun), also known as Oolong, is a Japanese pasta. It is made of wheat, and there are special regulations on thickness and length. There are many kinds of udon noodles in Japan, including Inating udon noodles in Akita, Shui Ze udon noodles in Gunma and Kasu udon noodles in Saitama.

2. Octopus braised, which originated in Osaka, Japan, was originally named "タコ?き", also known as octopus balls, and its main ingredients are octopus, octopus roasted powder, wood fillets, seaweed, salad dressing, octopus roasted sauce and so on. The history of octopus burning dates back to Taisho era, and it is known as the national quintessence snack in Japan, with the characteristics of crispy skin and tender meat, delicious taste and low price.

3. Compared with traditional Japanese cuisine, Japanese teppanyaki is a higher level. Even in Japan, many people don't patronize it very often, so it is not a low courtesy to treat people to it. The reason is that teppanyaki will choose the best materials, such as fresh seafood, including lobster, scallops and abalone.

4. In Japanese dishes, the dishes fried with batter are collectively called tempura. There are dishes that can be served at light meals and banquets. Tempura's name comes from Portugal and has a history of about 15 years. The most important cooking method of tempura is the production of batter. Egg batter is the most common in tempura, and the prepared batter is called tempura clothes, and the flour used for making noodle clothes is called thin powder in Japanese.

5. Sushi is a traditional Japanese food. In ancient Japan, sushi was salted fish marinated with salt and rice, which later evolved into sushi today. "Sushi" was written as "すし" in ancient Japan, which originally meant "salted fish". The name "sushi" is a pseudonym for the word "Yi". Sushi or zushi in mbth.