Do You Know Japan Food Facts? - Quick Tips In 2020

[japan food facts]Japanese cuisine is the most famous in the world because of the delicacy in the preparation and decoration of each dish, the taste of Japanese food is usually ethereal, gentle, suitable with the natural atmosphere of each season, bearing boldness. own identity.

Culinary philosophy

Japanese dishes follow the rule of "tam five": five spices, five colors, five French. Five flavors include: sweet, sour, spicy, bitter and salty. Five colors available: white, yellow, red, blue, black. The Five Elements are: raw, cooked, grilled, fried and steamed. Compared to other countries, Japanese cooking uses almost no spices. Instead, people focus on the pure flavors of the ingredients: fish, seaweed, vegetables, rice, and soy.

Cultural significance

Many Japanese dishes symbolize the best wishes for everyone in the New Year: sake to eliminate evil and extend the life, tofu with good health, grilled cod eggs to wish the family happy, sea bream sushi bream prosperous prosperity, tempura wish longevity. Shrimp symbolizes longevity, the more curved the longer the back of the shrimp.


The Japanese diet is called ichi ju san wrong: "one soup, three dishes", served with rice (set by Muromochi boxers). Many nutritional ingredients in Japanese food are good for health. Indispensable meal of soybeans and processed foods such as miso (soy sauce), tofu (fresh tofu), natto helps prevent blood vessel blockages; Black sesame seeds help stimulate brain activity, umeboshi and apricot pickled to filter the blood, kombu seaweed helps reduce cholesterol, fresh tea helps fight cell aging.

Courtesy on the table

• Ask permission before eating: use the idiom: "Itadakimasu".
• Thanks after eating: use the idiom: "Gochiso sama deshita".
• When pouring sake, you have to pour for others, only when empty bottle is poured for yourself.

Nature in Japanese cuisine

Fresh food

Raw fish dish preserves the freshness of natural flavor. These are slices of fish about 2.5 cm wide, 4 cm long and about 0.5 cm thick, eaten with mustard, ginger, white radish, seaweed curled in perilla leaves dotted in Japanese sweet soy sauce and chili sauce. .

Seasonal dishes

In the spring, to signal the end of the cold winter, the Japanese eat shirouo fish and celebrate the cherry blossom season with sakura mochi and cherry rice. In the summer, Japanese people eat a lot of cool dishes such as eel, grilled eggplant, edamame, cold noodles such as thin noodles, somen noodles, cold shrimp noodles, tofu dishes such as Japanese pho and bitter melon Stir-fried tofu from Okinawa. May is tuna season, while June is ayu season. In the fall, the Japanese eat baked sweet potatoes, fried tempura dough rolls, and ripe nama-gashi or ginkgo-shaped nama-gashi. September is the month of the moon, so the white stew is favored like abalone, cucumbers and bamboo shoots. To dispel the cold of winter, Japanese people eat hot pot, oden soup, and red bean tea when they are still hot shiruko. In addition, Japanese people also eat snow-shaped higashi. In the winter, Japanese people also love to eat tangerines, symbolizing the sun and used as gifts for the new year.

Holiday food

The Japanese New Year's meal is called osechi, with an indispensable dish of ozoni shoes.


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