Japanese food is a must for studying in Japan. The characteristics of Japanese cuisine: raw and cold, less fat, many kinds, and attention to appearance. Japanese food is also called. Five flavors, five colors and five methods? Cooking. The five flavors are sweet, sour, pungent, bitter and salty; The five colors are white, yellow, cyan, red and black; These five methods are raw, boiled, roasted, fried and steamed. Classification of eating methods: Sashimi should be eaten from the lighter, usually in the following order: Arctic shell, octopus, mussel, Hong Bei, scallop, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish and tuna. Seafood is usually the fattest in the first winter. It is very rude for the Japanese to mix mustard and soy sauce into a paste and dip it in sushi. Because sushi itself is already spicy, just dip one end of sushi in soy sauce about 1/4. Japanese sake can be divided into three grades, from low to high: pure rice wine, Japanese brewing and brewing.

Seasons and food: snapper in spring, pine fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn, crucian carp and dolphins in winter. Japan is surrounded by the sea, and seafood is naturally the most important raw material. The decoration of side dishes also highlights the characteristics of the season. Persimmon leaves, a man named Qiuhua, and reeds in autumn set off the atmosphere of the season. And there are many kinds of dishes. Note that a container is required for each dish, which is selected according to the season and different dishes, and even the pattern on the container changes with the season.

Food Accessories: Japanese food is also very particular about patchwork and utensils. Most of the patchwork patterns are mountains, rivers, boats and islands, and they are arranged in odd numbers of three, five and seven, with many varieties and few quantities, which are natural and harmonious. Another notable feature is that dining utensils are mostly made of porcelain and wood, which are elegant, generous and concise, and are very practical and ornamental. Food and exquisite utensils make every Japanese cuisine a masterpiece.

The ingredients of Japanese cuisine are mostly seafood and fresh vegetables, which are sweet and salty in taste, fine in processing, bright in color, light and less greasy, and maintain the inherent taste and characteristics of raw materials. With the change of seasons, the materials and tastes are also changing. For example, seafood is the main material in spring and summer, seasonal flowers and leaves are decorated, and ginkgo and pine branches are decorated in autumn, which looks soft and comfortable and gives people artistic enjoyment.