Japanese cuisine can be divided into two categories: "Japanese harmony food" and "Japanese foreign food". [1] When it comes to Japanese cuisine, many people will think of sushi, which is a food invented by the Japanese themselves. In addition, China-based Japanese Lamian Noodles, Indian-based Japanese curry, French-based Japanese egg-wrapped rice, Italian-based Japanese Neapolitan pasta, etc., are called Japanese "foreign food". Although they are not originated in Japan, they have become a kind of Japanese cuisine after being transformed by the Japanese. Among them, Japanese-made Chinese dishes (Japanese Lamian Noodles, Japanese fried dumplings, Tenshindon, Tangyang chicken nuggets, etc.) are often directly called "Japanese Chinese cuisine" because China does not belong to the western world. [2]

Japanese traditional Japanese food and beverage decorations are very delicate, just like works of art. The representative is Huaishi cuisine. For the Japanese, these beautiful Japanese dishes are just daily traditional diets; However, this aesthetic style did not exist since ancient times, but was deliberately formed at the end of Meiji era in order to export its excellent culture to western countries.

The traditional Japanese food staple food can only be white rice, and other noodles or rice staple foods are not allowed, and then other dishes-fish, meat, vegetables, pickles and soup are served. The names of dishes are named after the number of these dishes. For example, the simplest Japanese meal is a "one-dish meal" (Japanese: one juice and one dish/ぃちじゅぅぃっさぃぃぃぃ), which consists of a dish of pickles (usually pickled radish).