Japanese cuisine originated from the Japanese archipelago and gradually developed into a unique cuisine. Japanese dishes requires natural color, delicious taste, diverse shapes, and exquisite utensils, with emphasis on seasonality in materials and conditioning methods.
Simply understand that the food invented by the Japanese themselves is 'harmony food'. Some of the more distinctive Japanese dishes include sushi, sashimi, natto, tempura, octopus, eel rice, bamboo wheel, buckwheat noodles, beef well, Lamian Noodles, sashimi, and the exquisitely decorated Huaishi cuisine. In traditional Japanese cuisine, rice is the main food, followed by fish, meat, vegetables or Pickled vegetables and other dishes and soup.
In addition, the Napoli style pasta, egg bun rice, fried pork chops, cola cakes, and Japanese curry that we often see are called Japanese "foreign food", indicating that they were introduced from abroad, although not invented in Japan, but have been transformed into a type of Japanese cuisine.
The more traditional Japanese cuisine includes varying dishes. For example, the simplest is a dish of pickled vegetables (usually pickled turnips), a bowl of rice and a bowl of soup. The traditional Japanese breakfast is the representative of "a dish of sauce", which usually includes miso soup, rice and a dish of pickled vegetables. The most common cuisine is called "One Juice Three Dishes" (Three Dishes Meal), which includes soup, rice, and three dishes cooked in different ways.
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