Japanesefoodcanbethemosteclectic,patternwidevariety,makingfine,payattentiontonutrition,reflectcookingaesthetics.

　　InJapan,youcangotowineandpublichousepub.Intheirdooroftenhungastringlanterns,theseredlanternmeansthatthisisatraditionalJapaneseeatingplace.HereyoucanenjoyallkindsofJapaneseFriedfish,shellfish,bakingproducts,beanproducts,barbecue,Friedriceballsandsashimi.

　　Sushiandsashimiisthefoodoftheconsortiums,boththemainingredientisseafood.TheJapaneseveryfondofthetwokindsoffood.Goodsushiforrawmaterialsofhighrequirements,materialmustbeusedisveryfresh,ricetousevinegarsoakedevaporategood,thetopoftherawfishmustasfaraspossiblefresh(slowfrozenfishisnottomeettherequirementsof).

　　Japanesenoodlesbasicallyhas3kinds:ofbuckwheatflour,blackwinternoodlesandelementface.Buckwheatsurfacewiththebuckwheatpowderismade,thin,thepalebrown,tasteverygood.Blackwinternoodleswithflourismade,itisoftencream-colored,noodlesisverythick.Elementfaceisalsomadeofflour,butfineasthehair.BlackwinternoodlesusuallycookedtoaReShangMian,andofbuckwheatflourandelementfacecanbothhotandcold,mainlydependingontheseasonanddecide.

　　Ifyouliketoeathotpot,fall,andwinterofJapanesejustmeetyourrequirements.Japanplaceswithoutexceptionhasitsuniquehotpotcooking.Duetotheconvenient,TokyoTianYuanhotpotisverypopularinthetypeofpeoplelove,itfoodchowder,withpotatoes,beancurd,boiledeggs,carrot,andseaweedandotherkindsofdishes.

　　Winecandrinkhotorcolddrink,nomatterwhichkindofwine,allisthebestmatchJapanesemeal.Sweettastedelicious,easytodrinktoomuchanddrunk.