Recipe Category


Japanese cuisine originated from the Japanese islands, and gradually developed into a unique Japanese cuisine. Japanese food requires natural color, delicious taste, various shapes and excellent utensils, and materials and conditioning methods attach importance to seasonal sense. The main food is rice and noodles, and the non-staple food is mostly fresh fish, shrimp and other seafood, often with Japanese wine. In the production of Japanese cuisine, it requires fresh materials, exquisite cutting, artistic arrangement, and harmonious unity of "color, fragrance, taste and utensil".