|
Surrounded by seas rich in fish and
seafood, it is not surprising that seafood is an important part of the
Japanese cuisine. Japanese seamen have sailed the seas around the
world to supply the national need for huge supplies of fish as there
is a lack of a large cattle stock in Japan. Most fish and seafood is
eaten raw and as fresh as possible. It is not just fish but other
products of the sea play an important role in Japanese cuisine.
Seaweed is an important ingredient in many Japanese dishes. It can
also be eaten as a vegetable. Dried fish is used a basis for a stock
which forms a basis of most Japanese sauces
A large variety of vegetables is
available in Japan and are a part of every meal. Fruit is also
available in abundance and frequently eaten after a meal. The Japanese
are famous for their meals cooked at the table with a variety of
delicious ingredients cook in a boiling stock and the raw fish of
sashimi. Japanese meals are generally quick to cook and the
combination of ingredients makes Japanese cuisine very delicious and
good for the health. |