What are Japan's specialty foods?

A, sushi \x0d\ Japan's specialty foods are more varied, Japanese sushi, Japanese natto, sashimi, sake, Japanese pancakes: sushi, onigiri, tenburi (deep-fried food coated with flour), oden (stew, which is often put eggs, buckwheat, agar, etc.), unagi rice, chappatisu rice, _き? \x0d\\ \x0d\ Japanese sushi was written down in the Heian period code "Yanki Style", which was completed in 1927 AD. At that time, sushi referred to a way of preserving fish. Salt was rubbed on the fish and pressed firmly with a weight to allow it to ferment naturally. When the fish develops a sour flavor, it is ready to be eaten, and the taste is very good. It is said that this method was brought to Japan from China. This way was time-consuming and laborious, and soon developed into simply soaking the fish in vinegar. \x0d\ Nowadays, so-called sushi refers to any food with other fillings inside the rice that has been mixed with vinegar. Nowadays, in addition to shakiniku_ (the sushi we often eat nowadays), there is also rolled_ and boxed sushi in Japan. Maki is rice, cucumber, tuna, egg and pickled daikon radish wrapped in nori, and can be categorized into large rolls and thin rolls, i.e. large and small. Sushi rolls are usually made with 90 grams of rice per roll, cooked into about 200 grams of rice, and wrapped in nori. In some cases, the nori can be replaced by a thin fried egg skin. Sushi rolls that are wrapped in a whole sheet of nori are called tai-maki (thick rolls), while those that are wrapped in only half a sheet are called kumihimaki (thin rolls). Sushi rolls are usually filled with boiled sweet chanterelles, mushrooms, scrambled egg skin, fish flakes, or duck celery. Hand roll is actually roll _ a kind of, is said to be ancient times when Japanese gamblers hungry, tuna into the rice, and then rolled up with nori eat, so as not to rice material stained poker and fingers, and therefore popular. Second, the magical Japanese specialty food _ Natto \x0d\ 2.1 Overview \x0d\ Natto (Natto) is a soybean as the main raw material of the traditional fermented food, its long history can be traced back to the Okinawan era, is one of the most national characteristics of Japan's food, eaten with chopsticks to pinch its long pulling phenomenon. Natto is loved by Japanese people for its unique flavor, ease of preparation, and effective nutritional and health benefits. According to the Japan Agriculture, Forestry and Fisheries Finance Corporation (JAFFC) magazine, 89.4% of people across Japan are accustomed to eating natto. Natto is also the only food that can dissolve blood clots among more than 230 kinds of common foods in the world. \x0d\ Natto is a fermented food made from the fermentation of Bacillus subtilis var natto. Natto has a very rich nutritional value, rich in protein, a variety of amino acids, vitamins, minerals, fermented nutrition is more easily digested and absorbed, 100 grams of natto is equivalent to 3 eggs or 80 grams of beef. \x0d\ Research has shown that the health care function of natto is mainly related to the nattokinase, natto isoflavones, saponins, vitamin K2 and other functional factors in it. Natto is rich in saponins, which can improve constipation, lower blood lipids, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and atherosclerosis, inhibit the AIDS virus and other functions; natto contains free isoflavonoids and a variety of enzymes beneficial to the human body, such as peroxide dismutase, catalase, protease, amylase, lipase, etc., which can remove the body's carcinogenic substances, improve memory, Liver protection and beauty, delay aging, etc. have obvious effects, and can improve the digestibility of food; intake of live natto bacteria can regulate the balance of intestinal flora, prevention of dysentery, enteritis and constipation, and its effect is in some ways superior to the now commonly used lactobacilli micro-ecological agents; natto fermentation of viscous substances produced by the mucous membranes of the gastrointestinal tract is coated with mucous membrane on the surface, and thus protects the gastrointestinal and alcohol consumption to relieve the effects of alcohol intoxication. \x0d\ Latest research has also shown that natto has a strong inhibitory effect on the development of pathogenic E. coli O157, the culprit in mass food poisoning. This new theory was published by Prof. Yohei Sumi of Miyazaki Medical University in Japan, who is known as Dr. Natto. On the premise that the principle that natto inhibits the development of E. coli 0157 has not yet been clarified, but is limited to the results of experiments conducted in the research laboratory, Prof. Yoyuki Sumi pointed out that the edible bacteria contained in natto have an effect on many strains of bacteria by hindering their reproductive reproduction and should therefore have an inhibitory effect on E. coli 0157 as well. \x0d\ except Japan very early on the natto systematic research, and now South Korea, the United States and Australia and other countries have begun to accept this kind of health food, and step up the basic and applied research in this area, and China's research in this area is still just getting started.