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Light and low oil is one of the characteristics of a typical Japanese diet. In China, a lot of oil is used in cooking, while in Japan, almost no oil is used. In Japanese cuisine, oil is used for Buddhist refined dishes, and refined dish oils are vegetable oils, such as canola, rapeseed, and soybean oils.

Japanese people eat a variety of diets, staples, side dishes, side dishes, fruits, desserts, poor quality. Look at the Japanese people eat small bowls and small plates set up a table, dazzling, not too much trouble, it is concerned about the color scheme and the art of placement.

Japanese cuisine is very seasonal. Take the Japanese favorite fish for example. Grade fish is eaten in spring, pine fish in early summer, eel in midsummer, dragonfly in early fall, swordfish in mid-autumn, classic fish in late fall, and blowfish in winter. Other seafood and fresh vegetables also change with the seasons.

Japanese cuisine is based on seafood and fresh vegetables, supplemented by meat. Meat is mainly beef, followed by chicken and to a lesser extent pork. In general, the Japanese diet is known as a plant-based diet. The emergence of the "plant-based food system" in the Japanese diet began in the Jomon period, when poultry was rarely eaten.

Japan is an island nation surrounded by the sea. The formation of its unique flavor of Japanese cuisine is inextricably linked to its geographical environment and traditional oriental culture. Japan's abundance of seafood, "Japan is a fish-eating country", with the booming development of Japan's fisheries production, Japan's imports of aquatic products has increased dramatically, the total amount of Japanese people's fish food is significantly higher than that of other countries.