Japanese food should be how to eat-Japanese food eating

Now many people like to eat Japanese food, but Japanese food table eating method you know how much? Below, I share with you Japanese food eating method, I hope to help you!

Seasonal and food

Spring to eat snapper, early summer to eat mackerel, full summer to eat eel, early fall to eat mackerel, fall to eat swordfish, late fall to eat salmon, winter to eat crucian carp and puffer fish. As Japan is surrounded by sea, seafood is naturally the most important ingredient.

The decoration of the side dishes also highlights the ` characteristics of the season, such as autumn like to use persimmon leaves, small chrysanthemums, reed spikes, to set the mood of the season. The utensils of the dishes are varied. Speaking, the requirements of a dish, a vessel, according to the season and different dishes selected, and even the pattern on the vessel also varies according to the season.

Eating method classification

Sashimi should be eaten from the lighter, usually in the following order: arctic shellfish, octopus, mussels, red shellfish, scallops, sweet shrimp, sea urchins, squid, tuna, salmon, swordfish and tuna. Seafood is usually most succulent just after winter.

Mixing wasabi and soy sauce into a paste for dipping sushi is considered rude by the Japanese. In fact, the sushi itself has already been put wasabi, eaten when the sushi end of about 1/4 position dipped in soy sauce can be. Japanese sake can be divided into three levels, from low to high: junmai sake, Japanese brewing, ginjyosu.

Cuisine with beautiful utensils

Japanese cuisine and utensils are also very delicate, more mountains, rivers, boats, islands, etc. as a pattern, and three, five, seven singular array, more varieties, fewer in number, natural harmony.

In addition, dining utensils are square, round, boat-shaped, pentagonal, antique-shaped, etc., mostly porcelain and wood, elegant and generous, practical and ornamental.