Japanese cuisine is known worldwide for its highly specialized methods of preparation and unique presentation. Each ingredient has been carefully selected to maintain harmony with their tastes. The Japanese diet is rich in fiber and low in calories and cholesterol. The main rice starch is present in almost every meal. Noodles (hot or cold) usually come with different types of accompaniments and garnishes. Other ingredients include fish, soy products, beans, seaweed, vegetables and fruits. Teriyaki, tempura and yakitori (steamed, fried, broiled and a cooking pot) fill a large part of Japanese cuisine.
The size and shape of the perfect plate to suit foods that are about to be served on it, together with chopsticks. Sushi can be defined as a bowl of sushi rice and rice prepared with sushi vinegar. It can contain cooked or uncooked fish. Thinly sliced sashimi fish and seafood (usually raw), except for eel and octopus at the time the rice is prepared by combining a light vinegared daikon together (radish and East Asia). Both are dipped in a wasabi (green Japanese horseradish), pickled ginger and soy sauce combined or separately to the left. Sake (rice wine preparation) each meal goes well with sushi and usually served hot. And, of course, no Japanese meal is complete without it is a cup of green tea.
Zensai is a Japanese term for appetizers. Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and fried. It was introduced in Japan by the Portuguese in the 16th century and has internationally as one of the most popular dishes in Japan. Gyoza dumplings are made with a filling of chopped vegetables and ground beef. They were introduced to Japan by the Chinese. In Japan gyoza are usually fried.
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