The food of the Japanese archipelago may be the most eclectic in the world, with a wide variety of varieties, exquisite preparation, attention to nutrition and culinary aesthetics.

Japanese cooking is both regional and seasonal.

For many Japanese, tasting the local flavors is an important part of travel.

Whether it’s the bento sold at the train station or the exquisite dinner in a hotel in the outskirts, tourists are always looking for it.

However, it is really impossible to introduce the flavor foods from all over Japan one by one in this book, even the Japanese themselves may not fully understand them.

But trying all the food can be considered a worthy life goal.

Foods commonly eaten by Japanese people: rice balls, hand rolls (a type of sushi, wrapped in seaweed), tempura, meatloaf, ramen, soba noodles, sushi, and salads.

Basic introduction Chinese name: Japanese food Foreign name: Japanese food Place of origin: Japan Characteristics: color, aroma, and taste Characteristics: eating habits Special cuisine: Kaiseki Special dishes: sashimi, meatloaf, ramen, soba, etc.

Introduction, types, kaiseki cuisine, noodles, sushi fillet, hot pot, bento, pickles, alcoholic beverages, etiquette, introduction. Generally, Westerners’ concept of Japanese food is only beef hotpot or weird-looking sushi, but Japanese food has evolved in recent years.

Everyone knows it.

Many tourists who come to Japan also know how to taste fresh fish and fried fish with tender meat. Some tourists are ready to go to Japan to indulge in various traditional Japanese delicacies. In short, enjoying Japanese food is a lifetime experience.

The most unforgettable thing among them.

There are so many places to go in the city.

However, there are two places that require special attention, which embody the pure Japanese style, and these are izakayas (or bars) and public pubs.

A string of red lanterns are often hung on their doors, which signify that this is a traditional Japanese eating place.

Here you can enjoy a variety of Japanese fried fish, shellfish, baked goods, soy products, barbecue, fried rice balls and sashimi.

Category Kaiseki At least one of the several exquisite dishes served in Tokyo restaurants or hotels is kaiseki.

Its raw materials depend on the season and regional country.

Japanese people are also willing to travel thousands of miles to taste various local flavors, sometimes even spending a lifetime trying all kinds of local food (authentic kaiseki cuisine is expensive).

Japanese soba kaiseki cuisine is very particular about its craftsmanship, so it is also an artistic enjoyment.

If a delicious meal is paired with a pleasant background, whether it's snow-covered mountains or a beautiful seaside, it's a country you can't even think of visiting.

Some restaurants that offer better kaiseki cuisine have successfully created this atmosphere. No matter what the outside environment is, as long as there are paintings, flower arrangements, and artificial rockeries and flowing water, they can create a pleasant atmosphere of kaiseki cuisine.

The ingredients must be fresh, of course, as with all cuisines, this is crucial. Coupled with an exquisite menu and a skilled chef, you can fully enjoy the delicious taste of Japanese cuisine.

The taste of kaiseki cuisine does not lie in the added spices, it focuses on the taste of the food itself.

Japanese cuisine pays attention to color, aroma and taste.

However, Japanese chefs do not deliberately create unique flavors. Instead, they pay more attention to the natural flavor of food and try to maintain the natural color of food raw materials through artistic processing to achieve good visual effects.

Noodles There are three main types of noodles in Japan: soba, udon and somen.

Soba noodles are made from buckwheat flour, are thin, light brown in color and have a good taste.

Udon noodles are made from flour and are usually beige in color with thick noodles.

Somen noodles are also made from flour, but are as thin as hair.

Udon noodles are usually cooked in hot soup, while soba and somen noodles are served hot or cold, depending on the season.

In addition, there is another kind of noodles called cold noodles, which can only be eaten cold. Its ingredients are the same as udon noodles, but the noodles are very thin.

The more common noodles are soba noodles, which taste extremely delicious if no other flour is added.

Soba noodles are usually served with a seasoning of wasabi, finely chopped green onions, miso (a seasoning made from sweet rice wine), and dried bonito powder.

This way of eating is to cook the buckwheat noodles, put them on a bamboo tray, drain the water and cool them (some put ice cubes on the noodles) and dip them in seasonings to eat.

Soba noodles are extremely nutritious and rich in vitamin B1 and vitamin C.

Another summer delicacy is somen, which is gray in color and has very thin noodles, known for its delicate taste and various side dishes.

There are 3 ways to eat somen noodles.

One is called "Gomoku Somen", which is boiled noodles with shredded fried eggs, chicken, and vegetables; one is called "Sesame Oil Somen" with eggplant, fish, and perilla as side dishes; and the other is called "Cold Somen"

, just add some soy sauce and sesame oil to the noodles.

You can have a bowl of light and delicious plain noodles on a hot summer day, what else could you ask for?

One of Japan's favorite winter foods is udon, a thick noodle cooked into a hot soup with green onions, vegetables and an egg.

Unlike somen and soba noodles, udon noodles are not dipped in seasonings and are eaten in the form of soup noodles.

After a bowl of udon noodles, your whole body will be warm and it tastes great.

There is also curry udon, which is not a traditional delicacy, but it has a unique Japanese flavor.

As the name suggests, the noodles are served with a thick Japanese curry sauce (another popular curry is curry rice, which can be found at major train stations).

Unlike macaroni which is eaten with a fork, Japanese noodles are eaten with chopsticks and eaten with a slurp.