Japanese cuisine, mainly divided into two categories "Japanese and food" and "Japanese foreign food". [1] When it comes to Japanese cuisine, many people will associate it with sushi, a food invented by the Japanese themselves is "Japanese food"; in addition, from China's Japanese ramen, from India's Japanese curry, from France's Japanese omelette rice, from Italy's Japanese Neapolitan style pasta, etc., these foreigners will be called These foreign foods are called Japanese "foreign food", and although their origin is not Japan, they have been transformed by Japanese people into a kind of Japanese cuisine. Among them, the Japanese modified Chinese dishes (Japanese ramen, Japanese fried dumplings, Tianjin rice, Tang Yang chicken nuggets, etc.) and because China is not actually within the scope of the Western world, so directly called "Japanese Chinese cuisine" is also very often. [2]

Japanese traditional Japanese food is very delicately presented, like a work of art. This is represented by kaiseki cuisine. To the Japanese, these aesthetically pleasing Japanese dishes are just everyday traditional meals; however, this aesthetic style has not existed since ancient times, but was deliberately developed at the end of the Meiji era when Japan was trying to export the country's outstanding culture to the West.

Traditionally, the staple of Japanese cuisine is white rice, not other noodles or rice-based staples, followed by other dishes - fish, meat, vegetables, pickles, and soups. The name of the dish is based on the number of dishes. For example, the simplest Japanese meal is a "one-dish meal" (Japanese: 一汁一菜/いちじゅういっさい), which consists of a dish of pickled vegetables (usually pickled carrots).