The only dishes with fresh and elegant flavors are those from Kyoto.

Good Kyoto-style cuisine in China is hard to find.

Tokyo cuisine is samurai cuisine.

The taste in Osaka is even stronger.

For example, oden is the food of Kansai.

In fact, I personally recommend Kyoto cuisine.

This is the true taste of food.

In terms of cooking technology, France and Italy in the West and China in the East should be number one.

Italy's Emilia-Romagna cuisine, Tuscan cuisine, Calabria-Sicilian cuisine and the eight major Chinese cuisines are the cutting-edge of real cooking technology.

As for Japanese food, the essence of eating food is excellent.

In addition, Hokkaido ranks first in the world in terms of average annual per capita salt consumption.

As for the fried food you mentioned, it is called tempura.

It was introduced to Japan from Portuguese sailors in the 17th century.

Because the Catholics cannot eat meat during the fast (now they are not holy and do not observe the fast), so they eat these fried vegetables, fish and shrimp.

Nowadays, this kind of fried food is also found in Southern European cuisine.

Japanese tempura needs to be dipped in soy sauce.

Can soothe greasy feeling.

As for Japanese food, the essence of eating food is excellent.

In addition, Hokkaido ranks first in the world in terms of average annual per capita salt consumption.

As for the fried food you mentioned, it is called tempura.

It was introduced to Japan from Portuguese sailors in the 17th century.

Because the Catholics cannot eat meat during the fast (now they are not holy and do not observe the fast), so they eat these fried vegetables, fish and shrimp.

Nowadays, this kind of fried food is also found in Southern European cuisine.

Japanese tempura needs to be dipped in soy sauce.

Can soothe greasy feeling.

Japanese fried food is not necessarily bland, and tempura is actually better than karaage.

The light food in Japan is mainly Kaiseki cuisine. Whether the taste of sushi is light or light is a matter of taste. Light food has a characteristic of being more expensive and less. Japanese high-end meals are basically small in quantity and rich in flavor.

Qing cuisine is characterized by its emphasis on seasonal cuisine, which seems to be the case with many high-end cuisines in the world.