We Chinese refer to Japanese food as Japanese food for short. Classic Japanese food is often reluctant to eat at first sight, because the exquisite and elegant presentation makes the simple ingredients look high-end. His temperament instantly improved. In addition to ingredients, taste, and production techniques, presentation is very important to Japanese cuisine. There are certain regulations on the selection of food utensils, color matching, size arrangement, and shape selection. The combination of size, shape and material

Japanese people firmly believe that food is tasted with the eyes first, and visual enjoyment will stimulate people's taste. I believe the Japanese are not used to the platter arrangement in other countries, such as Europe, America or China, where flat plates are placed on long tables. Japan has a lot of food utensils. When dining, everyone has large and small dishes in front of them. It is important that each person has one serving, one dish and one utensil. The dishes range from five dishes and two soups to seven dishes and three soups, and they have to be arranged in an orderly manner. There are different food utensils for placing different foods, such as round, long, large, small, square, boat-shaped, pentagonal, antique-shaped, etc. They are basically divided into bowls, bowls, dishes and utensils. ?Pig mouth?. If you feel troublesome after seeing this, don’t worry, this is just the beginning. In addition to the size of the container, the materials are divided into lacquerware, ceramics and metalware. Different materials have different uses on the dining table. Now they are mostly made of porcelain and wood. The tableware also changes with the seasons.

Japanese food is recognized as an international cuisine that is meticulously prepared. Chinese food is about color, aroma and flavor, while Japanese food is about the visual experience of the five senses. In addition to the matching of the presentation, the colors are also very particular. Different flowers and leaves will be decorated according to the seasons. When selecting ingredients, they are mostly selected according to the seasons and different dishes. The patterns on the tableware containers will also change with the seasons, such as lotus flowers and lotus leaves in summer, snowflakes in winter, cherry blossoms in spring, etc.

In addition, Japanese cuisine is very particular about the shape of the dishes. If the color of the spitted food is darker, then pile it up in the middle like a hill, and the triangle composition method is often used. Ingredients of similar shapes and sizes are juxtaposed at a slight angle, and attention is paid to the use of the space above. Use square dishes for round ingredients to create a three-dimensional effect with staggered strokes. If you have the chance, go and try Japanese food.