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Japanese cuisine is the national cuisine of the Japanese. Differs preference for natural, minimally processed foods, extensive use of seafood
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Japanese food

The main feature Japanese cuisine, in addition to unique dishes, skilled in laying, where each piece is only ascribed to it by tradition. Often travelers, first time getting into a Japanese high end restaurant, can’t seem to understand that their plate is edible, and that was assumed as a decoration. All recipes, used by the Japanese housewife, very simple, and the products subjected to minimum processing. A striking example is the cooking fish. Most often raw fish beautifully cut into thin slices-the petals and spread on a plate – all the food is ready and you can already bring to the table.

Basic of Japanese dishes are vegetables, seafood and rice.

From traditional Japanese dishes most popular in the world conquered the land. Sushi rolls are stuffed with rice, vegetables and seafood that is wrapped in dried seaweed – nori. Under the influence of cookery Europeans and the Chinese people of Japanese cuisine started to use pork, beef, lamb and poultry dishes. Of course, the most common product at all times for the Japanese was the rice. As a rule, by boiling the rice some salt is added, but to him are served salty or sweet seasoning, hot.

The most characteristic principles of Japanese cuisine is to use only fresh vegetables and seafood, and products from long-term storage, use only the sauces and the rice. Traditionally in food, you can use all that dwells in the sea off the coast of Japan. Many Japanese dishes are cooked using a variety of seafood – calamari, clams, shrimp, crabs, octopus and seaweed. Among vegetables widespread in Japanese cuisine got radishes, cucumbers, turnips, cabbage, soybeans, potatoes and eggplant. Japanese Housewives are always trying to preserve the natural taste of the dish, offering its guests small portions. Getting ready for the feast the hostess, it is important to provide as many varied dishes, because it provides satiety.

The most common dishes

Traditional Japanese cuisine became and legumes tofu cheese, which resembles cottage cheese. Most people in Japan eat for Breakfast tofu – it is quite hearty and nutritious. Another common dish is the miso, representing the weight of soybeans used as the basis for a variety of Japanese soups. Meals are prepared mostly on vegetable oil, and fish oil. Among the second dishes are very common fish dishes in any of its variations – raw, stewed, fried or boiled. From savoury snacks, special attention should be paid to small rice cakes made from rice dough with slices of fish, then wrapped in seaweed.


In most cases, Japanese kitchen provides manufacturing hot sauces for dishes, for this reason, in the preparation of major dishes is used so few spices. All the spices used in the preparation of the appropriate sauces for specific dishes. Often the sauces are made of sugar and soybeans, this spicy-sweet sauce is very typical for Japanese cuisine and its traditional dishes. It is used as a marinade for meat and fish, with the same sweet sauce served vegetables.


The inhabitants of Japan, the tea is the favorite drink. There is a huge variety of teas, each of which is meant to be drunk at the appropriate time of day or a certain season of the year. To feel the taste of the tea, the Japanese do not add sugar on it. In modern Japan in addition to tea is very common and also coffee in a variety of ways. Alcoholic beverages little, the most famous rice wine – sake.


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