What is the characteristics of Japanese cuisines?What is your favourite's?

Answer 1

Raw & Fresh.

Anything that is not cooked.

Answer 2

Japanese cuisines are varied. Teppanyaki, suchi, Ramen, Teriyaki chicken, beef. Cold noodles and different types of rice. yeah, freshness is what the Japanese are good at. They are also very innovative.

I love Japanese food, though it may not be as varied as Chinese cuisine.

I love raw salmon and teriyaki chicken. Too bad , i do not have much money to go to expensive Japanese restaurants to taste the authentic stuff.

Answer 3

We're just like the rest of you only we had a section on our menu of raw foods. Most of our foods (like everyone elses) is cooked! FULLY COOKED! Besides, eating raw fish (such as sashimi or in sushi) is the same as cooking a steak rare (what I see often on Food Network, only those foods cooked shouldn't be rare). A lot of sweets don't seem normal to regular Americans. We use bean paste inside buns for snacks (they're really yummy and have tons of sugar, if you have one near by, go to your local asian supermarket and buy a pack of red bean buns).

There are many styles, there's the noodles (what's popular in Japanese cuisine is cold udon), there's seafood (Japan's main meat and protein source), and plenty of different cooking styles. My favorite Japanese food would probably be their udon soups (noodles). Ramen is a romanization of the Mandarin words Lao Mien, and well, thanks to the Meiji era, Japan pronounces "lao mien" the way Americans do, "ramen" (but we have a different pronunciation, sorta). Udon is thicker than ramen, the way they suck up the soup *drool*.

Answer 4

Fresh, fresh, fresh! Traditionally, Japanese cuisines are the celebration of seasons. Eating and preparing the food with fresh ingredients only available in each season lets you enjoy and respect your life more. Presentation is important, too. Japanese cuisine is not all about Soy sauce and Sushi. "Shun" is the most important word in Japanese food ingredients. It means, " In season". I can't pick just one, but I must say that my favorite is Tempula and Chirashi-zushi. Oh, yummm...

Answer 5

Japanese cuisine is regional and generous in variety. Rice is the most important staple, anything else served alongside rice -- fish, meat, vegetables, soup, are considered a side dish. These "sides" are served to heighten and enhance the taste of rice. the foods are served either raw or cooked. Cooked food follows on four principal methods; grilling, simmering, steaming, and frying. Flavors are clean and well balanced.

a standard Japanese meal nearly always consists of a bowl of cooked white Japanese rice (gohan) as shushoku with accompanying tsukemono (pickles), a bowl of soup, and a variety of dishes known as okazu - fish, meat, vegetable, etc.

personally, i like ramen, teppanyaki, takoyaki, sushi, seaweed, tampura, udon, korokke, gyoza, okonomiyaki, yakitori, rice dishes like chicken karaage don, tamago don. never liked wasabi. taste soo weird.

Answer 6

I am not into the raw Japanese food. I like the hibachi style where the cooks entertain you with juggling the food as they cook it.

Answer 7

A veg is a plant or part of a flower used as food

Answer 8

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 9

fresh, I like the sushi, sashimi especially the salmon( here are my favorite pieces,sake,ebi and unagi)

Answer 10

i agree with red. i don't like raw fish . ickkkkkkkkk
but i love teppanyaki style barbecue. they are so delicious.