It is an amazing fact that Japanese consume one third of seafood in the world! Guess now it explains, Japan is where to go for the best sashimi.
Surrounded by sea provides an advantage to exploit seafood as one of main ingredients in a typical Japanese meal, besides vegetables and rice. Japanese cuisine places high emphasis on the quality of ingredients e.g. freshness, season of the year (e.g. glass and bamboo are considered appropriate for summer) and food presentation in term of color harmony to stimulate the appetite of diners. Strong flavorings are usually avoided, instead Japanese culinary utilizes milder spices such kinome (aromatic sprigs of the tree known as sansho), yuzu (citron), wasabi (Japanese horseradish), myoga (ginger), and dried and ground sansho seeds. Favorite seasonings from fermented soybean includes shoyu (soy sauce) and miso (soybean paste) are heavily used.
Under food adventures in this category, one shall anticipate general classification of Japanese food mainly from Japanese restaurants that includes Tempura (battered and deep fried seafood/vegetables), Sushi (vinegar rice with various toppings), Sashimi (sliced raw seafood), Ramen Noodle, Udon Noodle and Bento set.
いただきます (itadakimasu) - Before meal, uttered by diner
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