The Japanese are very fond of rice, seafood and fresh vegetables. Russians are not used to such food. We use them only as an addition to side dishes. Once you have tasted Japanese food, you will never want to part with it.
In Japan, a very small percentage of the population is obese. It depends on what the person is eating. That is why the Japanese most often eat fresh fruits, vegetables and seafood. First of all, they value the usefulness of products and their aesthetic presentation. One of the most common ingredients that the Japanese eat is seafood. Japan is surrounded by seas and oceans. That is why it is easy for them to purchase fish and many other seafood delicacies. It is customary for them to serve a dish without a side dish and main course. Several types of food are served. The Japanese prepare fish in different ways. There are more than two hundred ways. Also in Japanese dishes, caviar of various fish, squid, octopus, shellfish, shrimp, crabs, lobsters and much more are used.
Japan is distinguished by a variety of vegetable crops. That is why the Japanese salt, ferment and prepare unusual vegetable dishes. These are vegetables such as pickled radish, pickled garlic. A plant called Gobo, which means burdock root, is especially appreciated. Although there is no need to grow many vegetables in Japan, some of them require special care. Many vegetables are grown specially by the Japanese and especially for special dishes.
But, of course, one cannot ignore the fact that the most important dish in Japan is rice. There are more than two dozen varieties of rice. Rice is most often served in the morning. An obligatory attribute, which is soy sauce. When cooking, rice is not salted. According to Japanese tradition, three cups of rice should be eaten for each meal. Rice snacks are served in very small quantities. All the same fresh vegetables, fish, meat are used as snacks. Rice also serves as a base for drinks such as Japanese beer.