Sashimi, or "raw fish," is the most symbolic and highly localized food category in Japanese cuisine. Sashimi is a traditional food from Japan, and one of the most famous Japanese foods, which is cut into thin slices, strips, and chunks of fish (mostly freshwater fish), squid, shrimp, squid, eel, crab, shellfish, and other meats using a unique knife, and then dipped in condiments such as tomato puree and soya sauce, and then eaten raw immediately.

The cunning one in sashimi is blowfish. Because the knife to cut the sashimi is special, and can not touch the water, so cooking masters can use this knife fish sliced very thin very thin, naturally, the fish chosen must be fresh, really delicious to be in the kill a few hours later. However, bright green wasabi sauce and soy sauce are indispensable condiments for eating sashimi. Wasabi sauce not only removes bacteria, but also strengthens the spleen and appetizer, and it is a special condiment with a pungent taste, which is loved by Japanese people. The sashimi plate is decorated with shredded white radish, seaweed, and shiso flowers, demonstrating the Japanese culinary culture of being close to nature.

Tempura is a deep-fried food in Japanese cuisine, made from wheat flour, raw eggs, and water. Fresh fish, shrimp, and seasonal vegetables are coated with the batter and deep-fried in a pan until golden brown. When eaten with a sauce made from soy sauce and grated daikon radish, the dish is tender, flavorful, and delicious. It is not the name of an actual dish, but a general term for deep-fried food, and there are no actual types of vegetable tempura, seafood tempura, or assorted tempura. In Japanese-style cuisine, dishes deep-fried in batter are commonly called tempura.

There are dishes that can be eaten at casual meals and banquets. The name of tempura originates from Portugal, and it has been around for more than 150 years. The most important part of the cooking method of tempura is the batter. Tempura to raw egg batter for more, fried batter called tempura clothes, do clothes with flour, Japanese called thin power powder. It is wheat flour with less gluten. This type of batter makes thin and crispy tempura noodles. In summer, it is best to mix the batter with cool water. It is one of the four major Japanese cuisine.

Causeway barbecue is a baked rolled dough, embedded with red bean filling and other insulated wallboard desserts. Snapper yaki is a wagashi (Japanese confection) originating from Tokyo, Japan, made from wheat flour, sugar and soda in the form of a snapper. Wagashi, or wagashi, is actually a Japanese snack that has endured deep popularity throughout the ages.

Fukusaya, which was founded in 1642, has been producing these honey cakes, which have a light surface and a mellow flavor. Takoyaki (octopus dumplings), which have a small, crispy skin and tender meat, are a well-known specialty in Japan because they are tasty, high quality and inexpensive. Tempura, a variety of vegetables or shrimp wrapped in cooking oil deep-fried.

But the flavor of the dipping sauce is unique and unforgettable. Ishikari Nabe, with Hokkaido's distinctive flavor of salmon cuisine, which uses fragrant bone broth as a hot pot base, and then puts the salmon in a casserole dish and cooks it. Salmon, Japanese people eat fully cooked grilled salmon for breakfast, while smoked salmon is half-cooked.

In Japan, when winter comes, people gather around a hot pot at home or at a restaurant to eat. Japanese style hot pot is a traditional Japanese eating habit, ancient and long-established, crisp and fresh. Divided into sukiyaki hot pot, seafood hot pot, mountain products hot pot and other categorization, focusing on the application of the only beautiful soup base seasoning, the application of medicinal spices.

Has the characteristics of delicious and nutritious ingredients.

Chinese people like to eat hot pot, all kinds of "Mintang" this pot is there, but all the sky flying, ground walking, just by skillfully cooking food can become hot, hot delicious hot pot. However, customers know that in addition to Chinese hot pot, Japanese hot pot is also not small, the general customer for Japanese food, the first impression of most of the refreshing summer food, such as tender sashimi, delicious sushi restaurant.

In fact, the Japanese hot pot is not small, it is a variety of soup focus, including seafood hot pot, big bone soup hot pot. Among them, "sukiyaki hot pot" was invented through Japanese farmers. Legend has it that in ancient times Japan also had this kind of good habit of eating hot pot, farmers put fish, vegetables and fruits into the pot in the bottom pit, and ate them while cooking.

From the second half of the 19th century, the hot pot method was popularized in Japan, where people put slices of beef and mutton, seafood, and vegetables into the pot, and ate them with egg sauce, soy sauce, and a seasoning made of sugar. Today, the Japanese hot pot and further development, no matter soup, raw materials or condiments, to be much more sophisticated than before.