The cuisine of Japan was influenced by Chinese culture until the early Middle Ages. The regime Shogun opened up more to western culture, changing consequently eating habits.
The base of the food white steamed rice, gohan that accompanies almost all main dishes and side dishes. The ingredients used are more Beans, Egg, Flour, Fruit, Pikes, Wheat Gluten, Meat . Washoku is the traditional Japanese food, which cooking depends on seasonality, quality and presentation of the products. Seasonality means taking advantage of the generosity of the mountains and the sea (eg, Bamboo canes in spring, Chetnuts in autumn, the first catch of Tuna hatsu-gatsuo .
Mix different flavors in the same dish is not part of Japanese culture. Therefore, even at home, the portions are served in individual bowls of various shapes: Rice is served in its own small bowl ( chawan ), and the main course on its own small plate ( sara ) or bowl (hachi ).
Buddhism restricts the consumption of meat from four legged animals to small quantities. But the Japanese people always took advantage of the offer of seafood. Whale and Turtle are not considered animals of 4 feet. The Japanese culture prefers cooking wild meat such as hare and birds, avoiding domesticated animals.
Only after it is cooked cooked, are added to the dish seasonings and herbs to taste and to décor.
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Curiosity
In Japan, one way to show satisfaction and appreciation for food is to make noise by chewing food. So if you go to Japan and are invited to dinner you know how to proceed.
You should not serve the drink yourself. It is a tradition and a habit to expect to be served and serve the other person.
