What are the specialties in Japan? Introduction of three major Japanese specialties.

1, Japanese sake. Japanese sake, because its raw materials are very simple, only rice and water can produce unforgettable good taste, so some people describe it as an incredible liquid made of rice. Due to the differences of local customs in Japan and the influence of a long history, Japanese sake has become a representative wine with profound local characteristics.

2. Japanese kimono. Japanese kimono is a traditional Japanese costume. Kimono is made of fine dyeing technology, embroidery and knitting technology, so the price of an authentic kimono is quite expensive. Most Japanese have to wear kimono at least four times in their life, "753 Festival", adult ceremony, wedding and funeral. "753" Children's Day is the day when most Japanese wear kimono for the first time, but they didn't really appreciate their youth and beauty until the 20th Adult's Day. The third time, I wore a beautiful dress when I got married.

3. Japanese sashimi. The Japanese call themselves "fish-eating people through and through", and the highest etiquette is to entertain sashimi at state banquets or civilian banquets. Japanese people eat fish raw, cooked, dried and salted, and sashimi is the most precious. The Japanese call sashimi "Shasimi". The general sashimi is made of bonito, snapper and perch, and the highest-grade sashimi is tuna sashimi. At the banquet, you can see a jar of live fish, which are now fished and killed, peeled and pricked, cut into transparent sheets like paper, served on the table and chewed with seasoning. It's delicious.