Japanese Cuisine
Main peculiarity of Japanese cuisine lays in the way of processing food rather than in choice of products. Japanese cooks reduce heating time to preserve natural taste of products, the main objective in japan cookery is to preserve initial properties of products. Basic products are fish, seafood and rice. The most popular japan dishes are sasimi, susi and tempura. Japan dish has to be served in bite portions, in order to be eaten at one step without cutting a product at a meal.
