It is well known that Japanese gastronomy is influenced by the culinary art of China. Like China, the main food in Japan are rice, seafood and soy. Apart from these, there are other foods that are prepared according to the Japanese culinary tradition. To help you know more about them, here is a post, which spreads out the characteristics of Japanese gastronomy.

Japanese Cuisine

Japanese cuisine can still be called traditional Japanese cuisine. In Japanese language, it is called ''Nihon ryõri''. Indeed, traditional Japanese cuisine predates the Meiji era. Since then, it is characterised by foods such as rice, vegetables, noodles and seaweed. These are seasoned with some condiments. It should also be noted that meat is not part of traditional Japanese cooking. However, Japanese meals are often accompanied by small soups. The same is true for cured meats (tsukemono). In addition, foods such as rāmen, katsudon and fried tenpura are typical Japanese foods. Finally, it should be noted that Japanese gastronomy is not far from that of China. Like China, Japan also has its own specific cooking utensils. These are, of course, the cutting utensils.

The principles adapted to the table in Japan

When the Japanese are at the table, they practise some rules of politeness. Indeed, Japanese food is strictly consumed with chopsticks. Apart from some vegetables and fruits, it is strictly forbidden to eat other foods with the hand. Only chopsticks are allowed. And they must be kept in a proper manner. Moreover, to eat rice at the table in Japan, it must be placed on the left side, and the soup on the right side. Finally, it should be noted that Japanese gastronomy has several rules. Especially when it comes to eating at the table.