1, Japanese cuisine is mainly divided into two categories: "Japanese harmony food" and "Japanese foreign food". When it comes to Japanese food, many people think of sushi, which was invented by the Japanese themselves. In addition, Japanese Lamian Noodles from China, Japanese curry from India, Japanese ohm egg (egg-wrapped rice) from France, Japanese Neapolitan pasta from Italy and so on. They are all called "foreign dishes" in Japan. Although they did not originate in Japan, they have become a Japanese cuisine after the transformation in Japan. Among them, China dishes made in Japan (Japanese Lamian Noodles, Japanese fried dumplings, Tenshindon, Tangyang chicken nuggets, etc. ) is often called Japanese Chinese food directly, because China does not belong to the western world.

2. Traditional Japanese food and drinks are decorated very exquisitely, just like works of art. The representative is Ishigaki. For the Japanese, these aesthetic 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 staple food of traditional Japanese cuisine can only be white rice, and other noodles or rice staple foods are not allowed, followed by other dishes-fish, meat, vegetables, pickles and soup. The names of the dishes are named according to the number of these dishes.