1. Use simple materials to create ultimate beauty.

2. Cook and eat according to the season, pay attention to the freshness of the ingredients themselves, and match them with different utensils. Respecting the original appearance of all things is also a spirit that cannot be forgotten when making Japanese cuisine.

3. Japanese cuisine originated from the Japanese archipelago and gradually developed into dishes with unique Japanese characteristics. Japanese food requirements: natural ingredients, bright colors, and diverse utensils create a sense of visual luxury. In addition, the materials and preparation methods also need to pay attention to seasonal changes. A dish needs to adapt to the seasons throughout the year and use different cooking methods and presentations. .

4. Japanese cuisine is mainly divided into two categories: "Japanese Japanese food" and "Japanese Western food". When it comes to Japanese food, many people will think of sushi. This kind of food invented by the Japanese is "washoku"; in addition, Japanese ramen originating from China, Japanese curry originating from India, and Japanese curry originating from France. Japanese-style omelet (omelette rice), Japanese-style Neapolitan-style pasta from Italy, etc. These foreign foods are called Japanese "foreign food". Although their origin is not Japan, they have been transformed by the Japanese into Japan. A type of cuisine. Among them, the Chinese dishes modified by Japan (Japanese-style ramen, Japanese-style fried dumplings, Tianjin rice, Tang Yang chicken nuggets, etc.) are often directly called Japanese-style Chinese cuisine because China does not belong to the Western category.