Edit this section on how to eat Japanese food. Sashimi should be eaten starting with the lighter ones. The usual order is as follows: arctic clam, octopus, geoduck, red clam, scallop, sweet shrimp, sea urchin, squid, tuna. , salmon, swordfish and tuna. Usually the meat of seafood is the most juicy at the beginning of winter. The practice of mixing mustard and soy sauce into a paste for dipping sushi is considered very rude in the eyes of the Japanese. In fact, wasabi is already added to the sushi itself. When eating, you only need to dip about 1/4 of one end of the sushi in soy sauce. Japanese sake can be divided into three levels, from low to high: junmai wine, Japanese brewing, and ginjo. Seasons and Food: Snapper is eaten in spring, squid is eaten in early summer, eel is eaten in midsummer, mackerel is eaten in early autumn, saury is eaten in autumn, salmon is eaten in late autumn, and crucian carp and dolphin are eaten in winter. Japan is surrounded by the sea, so seafood is naturally the most important raw material. The decoration of side dishes also highlights the characteristics of the season. For example, in autumn, persimmon leaves, small chrysanthemums, and reed ears are often used to set off the atmosphere of the season. There are many kinds of utensils for serving dishes. It requires one dish and one container, and the dishes are selected according to the season. Even the patterns on the containers vary according to the season. Matching food with beautiful utensils Japanese food is also very particular about the arrangement and utensils. The arrangement is mostly patterned with mountains, rivers, boats, islands, etc., and is arranged in odd numbers of three, five, and seven. There are many varieties, small quantities, and natural harmony. In addition, dining utensils include square, round, boat-shaped, pentagonal, antique-shaped, etc. Most of them are made of porcelain and wood, which are elegant, practical and ornamental.