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Japanese food is light and cooked without much grease. Fresh fish, seafood, rice and vegetables are intrinsic to most Japanese food recipes. Most Japanese food recipes can be classified as rice dishes, seafood, noodle, yoshuku, soya bean, tofu, nabe, sashimi and sushi dishes. Red meat did not figure much on the Japanese cuisine till the end of the 19th century. The meals consist more of grains, beans, seaweed, vegetables and seafood. Seaweed, fish, clams and fish cakes are used in most Japanese food recipes. Probably this accounts for the higher life expectancy among the Japanese people. A Japanese meal usually ends with green tea. There are regional variations even in a small country like Japan. While the Japanese food recipes from the Kanto region have a stronger taste, the recipes from the Kansai region are lightly seasoned.
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