Generally, you will eat sashimi first, because if you eat cooked food before eating sashimi, you will feel a little fishy, and because you have already eaten, you will feel worse about sashimi. However, if you eat buffet, it is recommended to eat less sashimi, because most sashimi in self-service shops are frozen, and sashimi is actually easy to get full, although I don't want to eat much.

The most popular sashimi is salmon, as well as Japanese favorite arctic shellfish, sea urchins and tuna. Tuna contains less calories, and its belly is the best, but most restaurants sell fakes, only the part near the belly, because the best belly is very, very expensive, even if the purchase price is about 3,000 yuan a kilogram, it can't be bought even in a single store, because many people can't afford it.

Next, let's order tempura. Tempura is also famous in Japanese cuisine. People who eat shrimp are usually tempura, and fish is not delicious. Roasted silver snow fish is delicious. It is recommended to eat in a la carte restaurant, because the cost of silver snow fish is also high. The silver snow fish used in the canteen are not real silver snow fish. They look like silver snow fish, but the price is low and the taste is far from good. A good place to roast eels is also good, so you won't feel fishy. There are also Japanese steaks, kebabs, (roasted chicken with sauce, roasted chicken wings or cartilage with salt) and grilled shrimp.

Extended data:

trait

Japanese cuisine is recognized as the most meticulous international cuisine in the world, which also creates the exquisite and healthy diet concept of Japanese cuisine.

Natural flavor is the main spirit of Japanese cuisine, and its cooking methods are delicate and exquisite. With sugar, vinegar, soy sauce, miso, firewood and kelp as the main seasonings, we pay attention to the artistic conception of emphasizing taste, touch, sight and smell, as well as the collocation of utensils and dining environment. Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine. Cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are put on a plate with feet. Exquisite dishes prepared for guests before the tea ceremony.

The catering cultural characteristics of Japanese cuisine itself also make the price of Japanese cuisine suddenly rise invisibly. In Osaka, the capital of food, people use "eating to bankruptcy" to describe the delicacy of Japanese food. Japanese cuisine is dominated by fresh seafood and seasonal fresh vegetables, with the characteristics of light taste, fine processing, bright color and less greasy. Eating Japanese food is half about eating the environment, atmosphere and mood. The biggest feature of Japanese cuisine is that fish, shrimp, shellfish and other seafood are the main ingredients for cooking and eating. They are fresh, tender, salty and sometimes slightly sour and spicy. Light, non-greasy, delicate and nutritious, paying attention to the combination of vision, taste and utensils is the characteristic of Japanese cuisine.