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Japanese cuisine is the preference of natural, minimally processed foods, extensive use of seafood, seasonal, typical dishes, specific formatting rules dishes, serving, table manners. Japanese dishes are usually a key attraction for tourists from other countries.
There is a lot of opinions about what defines Japanese cuisine, as the everyday food of the Japanese in the last century has changed dramatically, many of the dishes appeared in Japan in the late XIX early XX century or even later. In Japan, the term "Japanese cuisine" means traditional Japanese foods, similar to those that existed before the end of national seclusion in 1868.
In Japanese cuisine, food is usually served in small portions with respect to the guest could gorge, but not overeat. Portion size depends on the season (winter portions are bigger than in the summer) and of the age (young portions more than the elderly), the serving size on the impact and then what kind of food is served.
Attaches great importance to a variety of dishes. Rich table differs not portion size, and lots of dishes. Full Japanese meal includes rice, two kinds of soup and at least
five different kinds of snacks. Minimum dinner party assumes rice, soup and at least three kinds of snacks. The term "main dish" in Japanese cuisine available.
Always served green tea. Tea and drink before, during, and after the meal. In some cases, alcohol is served, the traditional view is that in Japan sake.
Features of Japanese cuisine
    Using mostly fresh ingredients, be sure of high quality.
    A huge range of seafood used for cooking.
    Desire to preserve the pristine appearance and flavor of the ingredients in the dish. This Japanese cuisine differs from most Asian, where the products in the cooking process often changed beyond recognition.
    Seasonality of supply.
    Small portions. The amount of food is typed by a greater variety of dishes, not portion size.
    Specific cutlery - Japanese sticks. Most dishes are served in the form of small pieces that are easy to take chopsticks and not to share.
    Principles special clearance and serving dishes. Much attention is given to aesthetic appearance of dishes.
    Specific table etiquette.