The most famous and expensive ones are kaiseki and human body dishes.

Japanese cuisine is mainly divided into two categories: "Japanese Japanese food" and "Japanese Western food".

When it comes to Japanese food, many people will think of sushi and sashimi. These foods invented by the Japanese themselves are "washoku"; in addition, Japanese curry originated from India, Japanese omelette rice originated from France,

Japanese-style Neapolitan pasta from Italy, Japanese-style ramen noodles from China, etc. These are called Japanese "foreign food", which means they were introduced from foreign countries. Although they were not invented in Japan, they have been transformed into Japanese ones.

A type of cuisine; among them, Japanese-modified Chinese dishes (Japanese-style ramen, Japanese-style fried dumplings, Tianjin rice, Tang Yang chicken nuggets, etc.) are directly called "Japanese-style Chinese cuisine" because China does not actually belong to the scope of the West.

There are many times.

The traditional Japanese food display is very exquisite, like an artistic kaiseki meal.

However, for many Japanese, Japanese food is an everyday traditional diet, especially one that was developed at the end of the Meiji era.

The main staple of traditional Japanese cuisine is rice, which is then served with other dishes - fish, meat, vegetables, pickles, and soups.

The names of the dishes are named after the number of these dishes.

Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine and Kaiseki cuisine.

Honzen cuisine is a cooking system based on traditional culture and customs.

It originated from the Muromachi period and is a product of Japan's legal system.

Formal "honzen cuisine" is rarely seen anymore, and only appears on a few formal occasions, such as weddings and funerals, coming-of-age ceremonies and festival banquets. The dishes range from five dishes and two soups to seven dishes and three soups.

Kaiseki, the most famous recipe of Japanese cuisine, is an exquisite dish prepared for guests before the tea ceremony.

In medieval Japan (referring to Japan's Kamakura and Muromachi eras), the tea ceremony was formed, and from this came Kaiseki cuisine, which was based on very strict rules.

Among Japanese cuisine, the earliest and most orthodox cooking system is "Kaiseki", which has a history of more than 450 years.

According to ancient Japanese legend, the word "kaiseki" comes from the "warm stone" of Zen monks.

At that time, the precepts that practicing Zen monks had to follow was to only eat breakfast and lunch, and no need to eat in the afternoon.

But the young monk couldn't bear the hunger and cold, so he wrapped heated stones in rags, called "warm stones", put them in his arms and put them on his stomach to resist hunger and cold.

Later, it gradually developed into eating less food, which played the role of "warm stone" to ward off hunger and cold. For details, you can check out the Japanese cuisine website.

Kaiseki cuisine With the development of social activities of ordinary Japanese citizens, restaurants were created and kaiseki cuisine was formed.

It may be simplified based on Honzen ryori and Kaiseki ryori.

A variety of local dishes are also included.

Kaiseki dishes can usually be tasted in restaurants that specialize in Japanese cuisine.

The dining table is a Chinese-style dining table, that is, the Eight Immortals Table.

Table fur cuisine is Chinese-style cuisine, including mushrooms, fish cakes, vegetable noodle soup, braised noodles, etc.

Its characteristic is that guests sit in armchairs around a table, and all meals are placed on the same table.

This cuisine originated from the Buddhist vegetarian diet in ancient China and was promoted by Zen Master Yinyuan as "Pu Cha cuisine" (that is, cuisine that uses tea instead of wine).

Because it is popular in Nagasaki, it is also called Nagasaki cuisine.

The chef used local aquatic meats in Buddhist vegetarian dishes and created table fur cuisine.

The table-style dishes mainly include: shark fin soup, tea, large plates, medium plates, side dishes, stews, rice cakes and adzuki bean soup, and fruits.

Side dishes are divided into five, seven, and nine dishes, with seven dishes being the most common.

Put all the side dishes on the table at the beginning, and put the shark fin soup and other dishes on the table while eating.

Tea Party Cuisine Tea ceremony was popular in Japan's Muromachi period, so tea party tea party cuisine appeared.

The original tea party dishes were just embellishments for the tea ceremony and were very simple.

By the end of the Muromachi period, it became very luxurious and luxurious.

Later, Sen no Rikyu, the founder of the tea ceremony, restored the original light and simple appearance of tea party cuisine.

The tea party cooking is as economical as possible in terms of space and labor. Only three utensils are used for the staple food: rice bowl, soup bowl and small plate.

During the banquet, there are also soup, prunes, fruits, and sometimes two or three delicacies from the mountains and seas. Finally, tea is served.

University Cuisine Generally, there are two main categories of cafeteria cuisine in Japanese universities - rice and noodles.

Rice is divided into four categories according to side dishes: curry, stir-fry, fried, and rice bowl.

Common Japanese curries include general beef curry, croquette curry, and fried mashed potato curry; common stir-fried dishes include ginger roast, mapo tofu, and fried eggplant; common fried dishes include fried prawns, fried vegetables, etc.

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As for fried dishes made with fish and oysters, they are probably too expensive and cannot be eaten in school cafeterias.

Common types of rice bowls include beef rice bowl, pork rice bowl and chicken rice bowl.

The name of chicken rice bowl sounds a bit cruel, it is called "Oyako" rice bowl, which is made by stewing chicken and eggs together to make rice bowl.

Depending on how the noodles are processed, noodles are mainly divided into white, thick, and soft udon noodles, thin and yellow egg ramen noodles, and buckwheat noodles that are neither white nor yellow.

School meals are relatively cheap. A meal usually costs about 500 yen. If you eat it at an outside restaurant, it will cost at least 700 to 1,000 yen.