Eating classification of articles
Sashimi should be lighter to eat something, usually the following order: Arctic shellfish, octopus, geoduck clam, ark shell, scallop, sweet shrimp, sea urchins, squid, swallowing the fish, salmon, swordfish and tuna. Usually just the winter when the seafood, meat is the most plump. Mustard and soy sauce into a paste used to dip the sushi, the Japanese eyes, but it is very rude move. In fact, the sushi itself has been put mustard, eat sushi at one end about 1/4 position dipped in soy sauce can. Japanese Sake can be divided into three, from low to high as follows: pure rice wine, Japanese brewing Sake.
Seasonal and food
Eating sea bream in the spring, early summer to eat the bonito, the height of summer to eat eel, early autumn eating mackerel fish, flowers, autumn eating saury, late autumn salmon, winter eating carp and dolphins. Japan is surrounded by the sea, seafood is naturally the most important raw materials. Characteristics of the side dishes of decoration is also outstanding season, such as persimmon leaf like to use in the autumn small chrysanthemum, reeds ear and heighten the atmosphere of the season. Shengcai artifacts varied. Pay attention to the requirements of a dish, according to season and different dishes selection, and even the container on the pattern due to seasonal differences.
Cuisine with a US-device
Japanese cuisine spell placed and utensils are also very particular about the fight put the Mountain, River, boat, island pattern, and set them to three, five, seven singular varieties, a small number of natural harmony. In addition, dining utensils square, round, boat-shaped, pentagonal, antique-shaped, etc., mostly porcelain and wood, elegant, practical and ornamental....