In Japan main attention is given to food preparation, always being ideal, thus showing the craft, imagination and creativity of a cook.
For cooking they use only steamer and round bottomed pan –wok. Deep-frying is made in wok.
There is no strict rule for serving consequence of dishes, so main dish could be served together with any other, it could be hot, warm or cold.
Dinner could consist of soup, rice, marinated raw fish known assashimi , served together with soy sauce and strong hot seasoning — vassabi, made of horse radish and vegetables.Sushi — small thin circles or triangles made of rice and see weeds, like canapé, served with omelet, mushrooms or fish placed over.
Tempura — deep-fried battered fish or vegetables. Yakitori — roasted skewered pieces of marinated meat with vegetables. Sukiyaki — a way of serving food, when guests fry themselves small pieces of food in heated oil at their table. Teriyaki — marinated pieces of meat, fish or poultry, roasted over coals or grilled.
Sashimi
This dish is raw fish served raw, so it should be absolutely fresh . Sea perch, salmon, trout and other fish could be used, either separately, or in combinations. First they rinse fish fillet thoroughly, then slice finely with a sharp knife and arrange accurately on a platter. Refined garnish could be used, such as decorative leaf, curved carrot slice or chopped spring onion.
Sashimi is served with sauce for dipping and vassabi paste.
Sushi
A range of dishes is served like sashimi. The main ingredient is rice seasoned with vinegar, it is served cooled, together with fish, shrimps, vegetables and other foods.
