Japanese cuisine is the cuisine of durability. Japanese cuisine is recognized as the health eating etalon all over the world. Geography is one of the reasons of Japanese longtime moderation from world and it is determined in many things and even in Japanese cuisine peculiarity. The peculiarity is obvious not only in ingredients which come from ancient times. However, the peculiarities and different features of Japanese cuisine is the great attention to every detail. Japanese people pay great attention to the delicacy and nuances, rituals and rules. Japanese cooks make dishes only from fresh ingredients; accordingly, every dish becomes a part of a nature, that is to say, the idea of permanent shift of the seasons.
Probably there is no much attention to hospitality or service as in Japanese cuisine. Traditional dish-utensils are different in size, form and shape. It is a combination of beauty and minimalism. The same is said about service, for example, sushi and sashimi served decorated with flowers, green bushes and leaves. Every dish is a real masterpiece.
The shift of the seasons is really obvious in Japanese dishes.
After cooking the dishes must keep their natural taste and flavor, as for the spices, so they make the dishes more delicious. The main spices, made by traditional technologies, are soya souse and miso. They are of 3 main types and different only with taste and flavor.
To keep the real taste of the ingredients it is main peculiarity of Japanese cuisine, for instance, the flavor of fish, food, fruits, bobs, and seafood and soya curd of tofu.
The main ingredient of Japanese cuisine existing in all dishes is rice. It is interesting that the word «dish»-(gohan) the typical Japanese translation is «boiled rice». In rural places people still eat rice three times a day. They eat rice with fish, a plate of «miso» soup and with souse food.
More than 150 years ago Japanese people were afraid of eating meat; however, modern Japanese cuisine is based on seafood and other dishes containing protein: for example, bobs and soya foods, tofu, yuba (scum «taken from soya milk), natto (dish made from bobs), soya souse and miso soup.
The fresh ingredients are widely used in Japanese cuisine, for instance, food and mushroom, seafood: such variety depends on the shift of the seasons. Besides, every region of Japan has its peculiar and typical dish which can also be eaten in Tokyo.
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translated from Armenian into English by Tatev Harutyunyan