Japanese Food History

Traditionally, Japanese food is fresh, healthy, and low in fat. The Japanese believe that food should satisfy all the senses. Food is always prepared with great care and beautifully presented. The freshest ingredients are combined in ways that delight the eyes as well as the taste buds. Seasonings are generally very simple in order to enhance the natural flavors.

Sushi combines seasonal seafood and rice, the staple diet of the Japanese people. A wide variety of vegetables can be used in such, too.

Sashimi means “raw” in Japanese and is generally used to refer to the delicately arranged plates of raw seafood and sliced fresh fish that are served with soy and other dipping sauces.

Sushi refers to vinegar-flavored rice topped with sashimi, omelettes and vegetables, or rolled with a variety of fillings in dark green nori seaweed.

Sashimi is usually served as an entrée, and sushi as a main course or as the penultimate dish in a Japanese dinner, prior to dessert. Miso soup may be served with sushi. There is an enormous variety of sushi. The ingredients are almost limitless and there are many different ways of making sushi. Sushi is a simple, light and healthy food. Raw fish and seafood contain many vitamins and minerals, a high amount of health-giving omega-3 fatty acids and little cholesterols.

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