Light and little oil is one of the characteristics of a typical Japanese diet. In China, oil is widely used for cooking food, while Japanese cuisine rarely uses oil. In Japanese cuisine, oil is a refined dish made by Buddhism, and the oil used in refined dishes is vegetable oil, such as rapeseed oil, heap oil and soybean oil.
2. Japanese cuisine is diverse, with small quantity and high quality.
Japanese people pay attention to variety in diet, including staple food, non-staple food, side dishes, fruits and desserts, with small quantity and high quality. It's dazzling to watch Japanese people eat small bowls and saucers and set a table. Don't bother, it pays attention to color matching and artistic display.
Japanese food is seasonal.
Japanese cuisine has a strong seasonality. Take the Japanese favorite fish as an example. They eat steel fish in spring, pine fish in early summer, eel in midsummer, duckweed in early autumn, swordfish in Mid-Autumn, classic fish in late autumn and puffer fish in winter. Other seafood and fresh vegetables also vary with the seasons.
4. The choice of Japanese cuisine is mainly seafood and fresh vegetables, supplemented by meat.
The choice of Japanese cuisine is mainly seafood and fresh vegetables, supplemented by meat. Beef is the main meat, followed by chicken, and pork is used less. Generally speaking, Japanese diet is called plant-based diet. The emergence of "plant food system" in Japanese diet began in the era when there were few edible poultry in Wensheng period.
Japan is a country that eats fish.
Japan is an island country surrounded by the sea, and the formation of its unique flavor is inseparable from its geographical environment and traditional oriental culture. Japan is rich in seafood, "Japan is a country that eats fish". With the vigorous development of fishery production in Japan, the import of aquatic products in Japan has increased sharply, and the total amount of fish food in Japan is obviously higher than that in other countries.