Japanese Food Culture - Cookeryaki Teppanyaki

Japanese food culture is also very rich. Although rice is the staple food of Japanese, there are many kinds of noodles, which are cheap and can replace rice.

Because Japan is an island country, Japanese people pay for seafood. As a result, Japan's food culture combines squid, fish, eel, octopus, shellfish and other types of seafood.

In addition, it must be noted that every Japanese noodle soup restaurant has a unique etiquette, which also applies to sushi restaurants.

Every dining experience in Japan is different, which makes the food culture as pleasant and exciting as the food flavor.

Therefore, the next time you plan to visit Japan, make sure you sign up for a cooking class, as it will help you better understand the Japanese food culture and cooking art.

Here are some important things you need to know about Japanese food culture.

Japanese chef and his apprentice

Traditional Japanese Teppanyaki restaurants are run by chefs and their apprentices.

As a tradition, trained chefs have to be experts to use meat or fish for years.

The chef of the traditional Japanese restaurant is responsible for cooking the meals, while the apprentice is responsible for other preparations, such as preparation, dining table and cleaning.

The real traditional Japanese restaurant doesn't have a single waiter because the apprentice is responsible for these tasks.

CNN even exposed this topic, and the life of a Japanese sushi apprentice was not glorious.

Every dish has its own meaning

As a part of diet culture, every Japanese cuisine has its own meaning, just like the food in these cuisines. Chefs are eager to choose the right style and color for each meal they prepare.

Bowls and plates are mostly seasonal, hand-painted, each with an important history. It is important to understand that apprentices and chefs are usually professional diners who ask for information about these dishes before they start eating.