Introduction of Japanese food culture

1, Japanese food tastes delicious, keeps its original flavor, is light and not greasy, and many dishes are eaten raw. Light and little oil is one of the characteristics of a typical Japanese diet. In China, oil is widely used in cooking food, but it is rarely used in Japanese cuisine. In Japanese cuisine, oil is a refined cuisine made by Buddhism, and the oil used in refined cuisine is vegetable oil, such as rapeseed oil, pile oil and soybean oil.

2. Japanese diet pays attention to diversity, and staple food, non-staple food, side dishes, fruits and desserts are all available, with small quantity and high quality.

Japanese food is seasonal. Eat steel fish in spring, pine fish in early summer, eel in midsummer, duckweed in early autumn, swordfish in mid-autumn, warp fish in late autumn and puffer fish in winter.

The choice of this dish is mainly seafood and fresh vegetables, supplemented by meat. Mainly beef, followed by chicken, pork is used less. Generally speaking, Japanese diet is called plant-based diet. The emergence of "plant food system" in Japanese diet began in the era when there were few edible poultry in Wensheng period.