Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan and it is world-renowned for its highly skilled preparation methods and unique and refined presentation. Each ingredient is carefully selected and kept in harmony with its own individual flavor. A traditional Japanese diet has high fiber content, and is low in calories and cholesterol.

Tableware is carefully selected. Plates may be odd in shape and made of decorated lacquer or pottery. The size and shape of the dish must perfectly suit the food that is about to be served on it. Wooden chopsticks complete the plate. Another interesting thing about Japanese cuisine is how the environment just seems to melt into every dish. Even the outdoors is carefully represented.

Unlike many other types of Asian cuisines, Japanese do not rely on herbs and spice blends to season their dishes. The Japanese believe in keeping balance and harmony in nature and most Japanese food are eaten raw such as sushi and sashimi. Rice, noodles and bread are some of the most common staple foods.

Sushi can be defined as a dish, which contains sushi rice and cooked rice that is prepared with sushi vinegar and it may contain cooked or uncooked fish. Sashimi consists of the fine cuts of fish and seafood (usually raw). Both are dipped in a wasabi (green Japanese horseradish), pickled ginger, and soy sauce combined or left separate. Sake (brewed rice wine) goes fantastically with a sushi meal and generally it is served warm. At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes.

Japanese Cuisine