1, Kaiseki cuisine in the Japanese cuisine, the earliest and most orthodox cooking system is about 450 years ago, "Kaiseki cuisine", known as the essence of Japanese cooking technology. It is characterized by a cooking method that follows ancient procedures, keeping the flavor of the ingredients as much as possible, and carefully selecting fresh seafood and vegetables, with fish and vegetables as the main ingredients. The ingredients are mainly fish and vegetables. Kaiseki cuisine emphasizes a quiet environment, and the cuisine is simple and elegant.

2, Zhuo burden cuisine Chinese cuisine, which is characterized by guests around a table, sitting in a back chair, all meals on a table. This cuisine originated as a Buddhist vegetarian diet in ancient China, and was developed by Zen Master Yumoto as a pu-cha cuisine (i.e., a cuisine in which tea is served instead of alcohol). It is also known as Nagasaki cuisine because it is popular in Nagasaki. The cuisine was created by using locally produced meat and seafood in a vegetarian Buddhist cuisine. The main dishes of Chokkei cuisine include shark's fin soup, tea, large plates, medium plates, small dishes, stews, rice cake and small bean soup, and fruits. The small dishes are divided into five, seven and nine dishes, with seven dishes being the most common. At the beginning, all the small dishes are placed on the table first, and while eating, shark's fin clear soup and other dishes are placed on the table.

3, tea ceremony cuisine Muromachi period (14th century), the tea ceremony was popular, and the tea banquet tea ceremony cuisine appeared. In the beginning, tea ceremony cuisine was just a garnish for the tea ceremony and was very simple. Toward the end of the Muromachi period, it became very luxurious. Later, Chirikyu, the founder of the tea ceremony, restored the original simple and unadorned nature of the tea ceremony cuisine. The tea ceremony cuisine was as economical as possible in terms of space and labor, and only three utensils were used for the main dishes -- rice bowls, soup bowls, and small plates. Between the soup, dried plums, fruits, and sometimes send two or three tastes of the sea, and finally tea.

4, the meal cuisine is a red and white wedding ceremonial cuisine. Generally divided into three dishes and one soup, five dishes and two soups, seven dishes and three soups. Cooking focuses on color, aroma, taste and harmony. It is also made into a certain shape for good luck. Eating is also very delicate, for example: hold the bowl on the left with your left hand and put the lid on the left with your right hand. On the other hand, use the right hand to uncover the lid. First hold the bowl with both hands, put down the right hand, and take the chopsticks with the right hand. Every time you take two bites of rice, set the bowl down, then pick up the bowl of soup with both hands and take two sips before putting the bowl down. After that, the same way, eat two bites of rice and then chopsticks once.

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CharacteristicsJapanese cuisine is recognized around the world as having the most meticulous cooking process. The Japanese cuisine is recognized by the world as the most meticulous cooking process of the international cuisine, which also creates the Japanese cuisine exquisite and healthy food concept. Natural and original flavor is the main spirit of Japanese cuisine, which is cooked in a delicate and exquisite way. Sugar, vinegar, soy sauce, miso, shibori, and kombu are used as the main seasonings, and emphasis is placed on the mood of taste, touch, sight, smell, etc., as well as the matching of utensils and the dining environment. Japanese cuisine is divided into three main categories: Honten, Kaiseki and Kaiseki. A system of cuisine based on traditional culture and customs. At very formal Japanese banquets, dishes are placed on trays with feet. It is an exquisite dish prepared for guests before a tea ceremony. The cultural characteristics of Japanese cuisine itself also make the price of Japanese food rise steeply out of sight. In Osaka, the capital of gastronomy, "eating till you're broke" is a term used to describe the deliciousness of Japanese cuisine. Japanese cuisine is based on fresh seafood and seasonal fresh vegetables, and is characterized by a light taste, fine processing, bright colors, and less grease. Eating Japanese food is half about the environment, atmosphere and mood. Japanese cuisine is characterized by fish, shrimp, shellfish and other seafood as the main ingredients for cooking and eating, fresh and salty flavor, sometimes slightly sweet and sour and spicy. Light, not greasy, delicate, nutritious, focusing on the visual, taste and utensils of the match, is the characteristics of Japanese cuisine.