The practice of mixing mustard and soy sauce into a paste and dipping it in sushi is very rude in the eyes of the Japanese. In fact, the sushi itself has been spiced with mustard. When eating, just dip one end of the sushi in soy sauce about 1/4. And Japanese sake can be divided into four grades, from low to high: pure rice wine, Japanese brewing, Yinniang, and Dayin brewing.
Festivals and food
Eat snapper in spring, loose fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn, crucian carp and puffer fish 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, such as persimmon leaf, A Man Called Autumn Flower and reed spikes in autumn, which set off the atmosphere of the season. And there are many kinds of utensils for holding vegetables. Pay attention to, require a dish and a container, choose according to the season and different dishes, and even the pattern on the container varies with the season.
Gourmet peimeiqi
Japanese cuisine is also very particular about its patchwork and utensils. Most of the patchwork patterns are mountains, rivers, boats, islands, etc., and they are arranged in odd numbers of three, five and seven, with many varieties and few quantities, which are natural and harmonious. In addition, dining utensils are square, round, boat-shaped, pentagonal, antique and so on, mostly made of porcelain and wood, elegant, practical and ornamental.