1. among Japanese cuisines, the earliest and most orthodox cooking system is "Huaishi Cuisine" which is about 45 years ago, and is regarded as the essence of Japanese cooking technology. It is characterized by following ancient procedures in cooking methods, keeping the taste of raw materials as much as possible, carefully selecting fresh seafood and vegetables, and taking fish and vegetables as the main raw materials. Cooking is full of thought. Huaishi cuisine pays attention to the quiet environment, and the cuisine is simple and elegant.

2. Zhuofu cuisine is Chinese cuisine, which is characterized in that guests sit around a table with chairs on the back, and all meals are placed on a table. This kind of cuisine originated from Buddhist vegetarianism in ancient China, and was developed by Zen master Yin Yuan as a general tea cuisine (that is, the cuisine of replacing wine with tea). Because it is popular in Nagasaki, it is also called Nagasaki cuisine. Chefs used local aquatic meat in Buddhist vegetarian dishes and founded Zhuofu cuisine. Zhuofu cuisine mainly includes shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cake and bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. From the beginning, put all the side dishes on the table, while eating, and put shark fin broth and other dishes on the table.

3. Tea party cuisine was popular in Muromachi era (14th century), so tea banquet tea party cuisine appeared. At the beginning, tea party cooking was just an ornament of tea ceremony, which was very simple. By the end of Muromachi, it became very luxurious. Later, Sen no Rikyū, the founder of the tea ceremony, restored the original light and simple face of tea party cooking. Tea party cooking should be as economical as possible in terms of space and labor, and the staple food should only use three utensils-rice bowls, soup bowls and small plates. Sometimes there are soup, dried plums, fruits, and sometimes two or three delicacies are served, and finally tea.

4. This dish is a ritual dish for weddings and funerals. Generally, there are three dishes and one soup, five dishes and two soups, and seven dishes and three soups. Pay attention to the harmony of color, fragrance and taste when cooking. It will also be made into certain patterns to show good luck. Eating is also very particular, for example, holding the bowl on the left with your left hand and putting the lid on the left with your right hand. On the contrary, lift the cover with your right hand. First, hold the rice bowl with both hands, put down your right hand and hold chopsticks in your right hand. Every time you eat two mouthfuls of rice, you should put down the bowl, then hold the soup bowl in your hands, drink two mouthfuls and then put down the bowl. After that, in the same way, eat two mouthfuls of rice and then take a dish.

Extended information: Features Japanese cuisine is recognized by the world as the most meticulous international cuisine in the cooking process, which also creates a refined and healthy diet concept of Japanese cuisine. Natural flavor is the main spirit of Japanese cuisine, and its cooking method is delicate and exquisite. With sugar, vinegar, soy sauce, miso, firewood and kelp as the main seasonings, we pay attention to the artistic conception of heavy taste, touch, vision and smell, as well as the collocation of utensils and dining environment. Japanese cuisine is mainly divided into three categories: local cuisine, Huaishi cuisine and banquet cuisine. A cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are served on a tray with feet. Exquisite dishes prepared for guests before the tea ceremony. The catering cultural characteristics of Japanese cuisine itself also make the price of Japanese food rise suddenly in invisibility. In Osaka, the capital of food, it is known as "eating to bankruptcy" to describe the delicacy of Japanese food. Japanese cuisine is mainly made of fresh seafood and seasonal fresh vegetables, with the characteristics of light taste, fine processing, bright color and less greasy. Eating Japanese food is half about eating the environment, atmosphere and mood. The biggest feature of Japanese cuisine is that seafood such as fish, shrimp and shellfish are the main ingredients for cooking and eating, which are fresh and salty, sometimes slightly sweet and sour and spicy. Light, non-greasy, delicate, nutritious, focusing on the combination of vision, taste and utensils, is the characteristic of Japanese cuisine.