What are the characteristics of Japanese food

Japanese cuisine is flavorful, keeps the original taste, is light and unctuous, and many dishes are eaten raw. Lightness and little oil is one of the characteristics of a typical Japanese diet. In China, a lot of oil is used in cooking food, while Japanese cuisine hardly uses much oil. In Japanese cuisine, oil is used in the refined cuisine that came out of Buddhism, and the oil used in the refined cuisine is vegetable oil, such as rapeseed oil, pile oil, soybean oil, etc. Japanese cuisine emphasizes variety, with staple foods, side dishes, side dishes, fruits, and desserts, in small quantities and of high quality. Japanese cuisine is seasonal. Spring to eat the outline of fish, early summer to eat pineapple, summer to eat eel, early fall to eat dragon flower fish, mid-autumn to eat swordfish, late fall to eat the warped fish, winter to eat puffer fish.

Japanese cuisine originated in the Japanese islands and has gradually developed into a cuisine with unique Japanese characteristics. Japanese and food requirements: natural ingredients, bright colors, a variety of utensils, shaping the visual sense of superiority, and materials and seasoning method also need to pay attention to seasonal changes, a dish throughout the year need to follow the seasons using different cooking methods and presentation. Japanese cuisine is divided into two main categories: "Japanese Wagyu" and "Japanese Western". When it comes to Japanese cuisine, many people will associate it with sushi, which is a food invented by the Japanese themselves as "wagashi"; in addition, Japanese ramen originating from China, Japanese curry originating from India, Japanese omelette originating from France (omelet rice), Japanese Neapolitan-style pasta originating from Italy, etc., which are foreign to Japan, are called Japanese "foreign food". called Japanese "foreign food", the place of origin is not Japan, but through the transformation of the Japanese people has become a kind of Japanese cuisine.