Japanese cuisine is not only varied, but also the essence of Japanese ingredients is their original flavor and delicacy. Just like the cooking philosophy of Japanese chef Kanda Yujing, "True taste is light taste", all practices emphasize ingredients, so we must choose the best ingredients under the most stringent conditions, and fully grasp the origin, planting methods, fishing methods, water outlet time and every step of refrigeration technology of ingredients, so as to accurately present the best flavor of ingredients.
Japanese cuisine has fresh ingredients, less seasoning, less oil and salt, more stir-fry and cold salad, and less frying. So as to retain the nutrients of the ingredients to the maximum extent and reduce the risk of cardiovascular diseases. In terms of weight, calories and nutrition, it is very scientific and properly ensures the intake of nutrition.
Japanese cuisine has always attracted the attention of the whole world with its healthy image. According to Forbes, Japanese food ranks first in the world's diet health rankings, and the obesity rate caused by food is only 1.5%, and the life expectancy of China people reaches 82 years. At the same time, the study pointed out that the average life expectancy of Japanese who eat foreign diets will be reduced by 17 years, while the physique of foreigners who eat Japanese diets will be significantly improved.
Japanese cuisine is very strict in many aspects, which makes it the first dish in the world.