Japanese cuisine is characterized by the fact that the products are subjected to minimal heat treatment, which preserves their natural taste.

A phenomenon such as Kaiseki is widespread here - each guest receives a dozen dishes classified by the method of preparation, and not by ingredients. Each subsequent dish contrasts to taste with the previous one.

Traditional Japanese products: fish, rice, seaweed, scrambled eggs, pickles, fermented soya beans natto, miso .Among the popular dishes is tempura - vegetables fried in batter or shrimp ,yakitori - roast chopped chicken with sweet sauce ,udon - white noodles in broth with egg and roll from fish paste kamaboko ,ra-men - noodles in Chinese style in a meat broth ,Kare Raisu - sweet and uneasy rice curry with pickled ginger and onion ,marinated bamboo ,sprouted beans ... Or ,eg,shabu-shabu and syaki-yaki - dishes ,which the guests prepare at the table themselves in the nabe (pot): the marbled beef is cooked or fried alternately with vegetables and noodles The composition of these dishes is similar, the supply varies: syaki-yaki with sweet rice sauce and egg, shabu-shabu - with sesame and other sauces !

Under the names already familiar to us here are several other dishes: sushi - slightly sweetened rice with vinegar, to which the raw fish is most often served; sashi-mi - sliced ​​fillet of raw fish served without rice, with soy sauce, wasabi, daikon and siso leaf; naruto - roll from fish paste. And also more familiar nigiri-sushi - thin slices of raw fish over rice with a layer of green radish-wasabi, maki-sushi - rice with pieces of fish and pickles, wrapped in fried seaweed (nori).

Traditional drinks in Japan are green tea and sake. Tea ceremony is a ritual of ultimate enjoyment of tea, imbued with Buddhist ideals. Rice vodka sake is connected with Shinto: in some holidays it takes the main place.