Japanese cuisine is the most famous in the world because of the sophistication in the processing and decoration of each dish, the taste of Japanese dishes is usually ethereal, gentle, suitable for the natural atmosphere of each season, with bold flavors, own identity. In this article, Vregi Lite will reveal to you the unique features of the quintessence of Japanese cuisine.

1. Every food has its own meaning

Not only beautiful and delicate in appearance, each Japanese food or dish has its own meanings and wishes to the people who enjoy it. For example:

• Shrimp: Wishing for Longevity Shrimp is a dish that often appears during the New Year’s holiday, and is compared to an old man because of its bent waist when cooked, and is considered a “symbol of longevity” to live a long life until the waist is bent.
• Sea bream: Wishes for the family to be prosperous and reunited.
• Tofu: Wishing you good health.
• Satoimo: The appearance of many grandchildren and taro under the small taro reminds people of being blessed with children, so it is eaten to wish for “prosperity of offspring”.
• Bamboo shoot: When bamboo shoots poke their heads out of the earth a little, they grow rapidly toward the sky.

Therefore, it is said to be effective for “luck in business,” “success,” and “prosperity.

2.Healthy diet – make it simple

The Japanese have very healthy eating habits, mainly low-fat foods such as fish and vegetables, using less spices and minimizing cooking steps. This is also one of the secrets of Japanese longevity that has been recognized by scientists.

• The Japanese eat a lot of fish: Japanese eat fish and seafood rich in omega-3 fatty acids more often than red meat (beef and pork). This type of food is healthier than meat and contains more trace elements that help the body fill up on energy, but loads the body with relatively few calories.

• Simple processing method: This is a feature of Japanese culinary culture. The Japanese prefer raw, steamed, and boiled dishes over dishes that are cooked over and over or greasy.

• Use less spices: Keeping the basic taste of food is the golden rule in Japanese cooking. They use very few additives, especially salt, which gives the food a pure taste and good for your health.

• Fermented dishes are indispensable: Dishes such as miso soup, soy sauce, and fermented soybeans are indispensable dishes in Japanese cuisine. Helps support healthy digestion and gut health.

3. Typical dishes for each season

Japanese cuisine is characteristic of each season, you will feel the natural flavor of the four seasons, the sophistication of the Japanese through the ingredients as well as the presentation of dishes according to each season.

• Spring: Highlights such as clam rice, fresh bamboo shoots and cakes made with strawberries and cherry blossoms. For the Japanese, cherry blossoms are a symbol of spring, so this characteristic pink color appears in dishes.

• Summer: Somen noodles, cucumbers, tomatoes, tofu, etc. Simple and fresh dishes.

• Autumn: especially matsutake mushrooms, horse mackerel, sea bream, sweet potatoes, pumpkins…

• Winter: In winter in Japan, hot dishes such as nabe, oden, and zosui are prominent. In fish, cod, monkfish…

These are just a few of the unique aspects of Japanese cuisine in each of the four seasons. If you have a chance to visit or work in Japan, this information will surely be useful!