Nowadays, many people like to eat Japanese food, but how much do you know about how to eat Japanese food at the table? Next, I will share with you how to eat Japanese food, hoping to help you!

Festivals and food

Eat snapper in spring, pine fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn and 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 seasonal characteristics, such as persimmon leaves, a man named Qiuhua and autumn reeds, which all set off the seasonal atmosphere. And there are many kinds of utensils for holding vegetables. Note that a plate and a container are required to be selected according to the season and different dishes, and even the pattern on the container changes with the season.

Classification of dietary methods

Sashimi should be eaten lightly, usually in the following order: Arctic shell, octopus, mussel, Hong Bei, scallop, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish and tuna. Usually, seafood is the fattest in the first winter.

In the eyes of the Japanese, it is very rude to mix mustard and soy sauce into a paste and dip it in sushi. In fact, sushi itself has been seasoned with mustard. When you eat it, just dip one end of sushi in about 1/4 soy sauce. Japanese sake can be divided into three grades, from low to high: pure rice wine, Japanese brewing, and brewing.

Gourmet Pei Meiqi

Japanese cuisine is also very particular about platters and utensils. Mosaic patterns are mostly mountains, rivers, ships, islands and so on. They are arranged in odd numbers of three, five and seven, with many varieties and few quantities, which are natural and harmonious.

In addition, restaurants are square, round, boat-shaped, pentagonal, antique, etc., mostly made of porcelain and wood, which is beautiful and elegant, practical and ornamental.

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