The formation of the unique flavor of Japanese cuisine is inseparable from the geographical environment of the island country and the traditional oriental culture. The Japanese diet is divided into staple foods and non-staple foods. The staple food is mainly rice and noodles; Most of the non-staple foods are fresh fish and shrimp, and are often served with sake. Japanese cuisine is characterized by strong seasonality, delicious taste, maintaining the original flavor, light and not greasy, and many dishes are eaten raw. The more prominent features are fine processing, low quantity and high quality, and pay attention to the matching of colors and the artistry of placement. Exquisite tableware makes people not only meet the dietary requirements when dining, but also seem to appreciate a piece of art at the same time, and get a kind of beautiful enjoyment.

Since ancient times, Japanese cuisine has been known as "the cuisine of five flavors, five colors, and five methods". "Five flavors" refers to sweet, sour, spicy, bitter, and salty; "Five colors" refers to white, yellow, red, blue, and black; The "five methods" refer to the cooking methods of raw, boiled, roasted, fried and steamed. It can be seen that Japanese food is a well-made dish.

Because of its proximity to the sea, Japanese people love fish, and steamed fish, grilled fish, fried fish fillets, and fillet soups are popular, and sashimi is a raw dish unique to Japan, where fresh seafood can be made with the skill of a knife. Japanese people also love noodle sauce, pickles, miso soup, seaweed, sour plums, etc. I love to sprinkle sesame seeds, seaweed and ginger shreds on cold dishes to garnish and season. Japanese people also love beef, eggs, clear water crab, kelp, pork, green vegetables and tofu, etc., and do not like fatty meat, pork offal and mutton.

In addition, when it comes to Japanese food, one of the main condiments that people cannot but mention, soy sauce. It is known as the king of condiments and can be used in almost any dish. There are three types of soy sauce used in Japan, namely light, thick, and heavy. Light taste is a little lighter in color; Thick mouth, that is, general soy sauce; Heavy mouth, dark in color and a little sweeter in taste. The Japanese diet has developed to the level it is today, and soy sauce condiments have a lot to do.

Japan is also a people who love to drink, and in addition to beer, the amount of Japanese sake (15%-16% alcohol content) is also considerable. It is customary to eat with warm Japanese sake. In addition, Japanese people often drink with customers, colleagues, or bosses after work to improve interpersonal relationships.