Like other countries in the world, Japan is also a country that has a culture that is characteristic of them, including in the way of food processing and presentation. To serve food, Japan has a culture that is different from other countries, such as how food preparation European countries.
Japanese cuisine or commonly known as nihon or nippon ryori is food cooked with a unique way, which evolved in Japan, also using material taken from Japan and surrounding areas. Japanese food menu that has known around the world, for example are sushi, tempura, shabu-shabu and sukiyaki.
Quite striking differences between Japanese cuisine with dishes of other countries is that Japan did not use the cooking of the seeds (pepper) or flavoring that contain seeds (such as peppers), which should be ground first when used as a spice in cooking. Likewise, the strong-smelling herbs such as garlic, Japanese cuisine does not use it.
On how to cook, Japanese cuisine also adopted the cooking of other countries in East Asia and European countries. However, for cooking Japanese society has its own distinctive flavor like the dashi (broth) made from fish, shitake mushrooms and konbu, then add shoyu and miso. Japanese food varies according to age, social level, and areas where they live. Japanese cuisine is dominated by vegetables and meats, such as barbecue (trilled) or shabu-shabu (steam) is a meal that is delicious to be enjoyed.
Others have suggested that foods containing beef can not be said for Japanese food because eating meat new era started in Japan in the Meiji restoration, some 130 years ago. However, the diet such as sukiyaki and gyudon which comes from meat, still claimed by Japan as food from their own country, because it was found after the Meiji restoration.
Flavoring used in Japanese cuisine usually in the form of aromatic vegetables. Vegetables are finely chopped and shredded and then used as food flavoring. While soybeans are the main ingredients for processed foods. In general, Japanese cuisine is food that is low in fat but contain high levels of salt. Japanese cuisine know the five main herbs that should be entered consecutively in the order sashi-su-seso, which stands for sato (sugar), shio (salt), (su) vinegar, seuyu (old spelling for shoyu) and miso (so). That’s typical of how the presentation of Japanese cuisine, which is their uniqueness.