Japan and Japan are very close, why are there still many people who are not used to eating Japanese

Another time in China, I had a friend of Japanese chefs, and I also talked about this, he said that the sushi sold in the Chinese market should not be eaten directly, and that it must be heated and cooked before eating, because he can't eat it himself, but only makes it for others to eat. It's just a creature trying to survive by absorbing nutrients. And this is a biological specimen, with academic significance, parasitology is also a specialized discipline, everyone just need to think of it"It's just a creature that wants to live"You won't feel sick anymore.

<> this is due to the living environment in which they live as a people. Due to the Japanese archipelago.

Surrounded by the sea, fishery resources are abundant, and it is relatively easy to obtain marine resources, so the habit of eating fish has been formed. And the Japanese eat sashimi.

It is also related to the genetic inheritance factor of his ancestors. Marine fish are less likely to carry parasites, thus reducing the risk of parasitic diseases. As for these freshwater fish that we commonly see.

In particular, the freshwater fish that come out of the polluted creek is something that I don't think many Japanese people dare to eat.

I remember when I was in the 90s, I was watching TV at home, and the program team introduced the preservation method of sashimi before eating, and the process of killing insects and bacteria. The requirements are quite strict! I remember introducing a Japanese restaurant in Shanghai.

This allows Japanese people to enjoy foods such as sashimi sushi with peace of mind. And it turns out that the habit of eating raw meat for a long time did not make the Japanese parasitic.

No matter how serious the problem is, Japan still has the longest life expectancy in the world.

It's that the ancient Japanese simply didn't recognize the problem. And now that sashimi has become a dietary tradition, even if you say that there are parasites, it is useless. Kimchi can cause colorectal cancer.

Don't Koreans eat it right? So don't reason with foodies. Secondly, like the famous Shunde Yusheng in Guangdong.

Chaoshan yusheng, the Japanese may not dare to eat it. Because freshwater fish have a higher chance of having parasites, and the most important thing is that there are many species, and they are all at the "big guy" level.

The geographical location is close, but the living habits are different, they are close to the sea, so a lot of them are seafood, and like to eat raw, and we have always tended to eat cooked food, seeing them eat like that, it is definitely not suitable for it.

Although Japan and Japan are very close, the food culture of Japan is completely different from that of Japan, so many people cannot accept Japanese food.

It's because our Chinese food is fundamentally different from Japanese food, so everyone is not used to eating it.

It doesn't suit our taste, and some of their methods are rather bizarre, and we are scared when we look at them, which also affects the taste.

This is because Japanese food has a very unique taste, and some of it is raw, so many people are not used to eating it.

Because Japanese cuisine is eaten raw, and their taste is relatively light, many Chinese people are not used to eating it.

This is because the tastes of Chinese and Japanese are still very different. There are still many Chinese who are not used to Japanese cuisine.

Because the eating habits of Japan are very different from those of Japan, Japanese food does not meet our tastes, so many people are not used to eating it.

Everyone has their own special habits when it comes to eating, and some people feel that Japanese food is not delicious, and they feel that their body is very uncomfortable after eating, which is why so many people are not used to eating Japanese food.

Because there is a lot of seafood in Japanese food, and the cooking method is different from ours, many people can't accept it.

Although Japanese cuisine is very similar to Chinese cuisine, Japanese cuisine is very different from Chinese cuisine in terms of taste, and their dishes taste strange, and the chain loss is somewhat very light, so many Chinese are not suitable for dates.

Because although Japanese cuisine is similar to Chinese cuisine, there is still an essential difference between the two. There are a lot of sauces in Japanese food, but we Chinese don't like to eat sauces very much. The condiments that we Chinese people eat are all in the dish. Crack the chop.

For example, tea is very similar.

Chinese cuisine has a larger oil and pays more attention to taste, while Japanese cuisine focuses more on the taste of the food itself, and the taste is relatively light.

Except for a small number of cold dishes, Chinese cuisine is eaten raw, and the color of the general cuisine is heated and eaten, but in the case of Japanese food, I prefer to eat raw.

Chinese cuisine focuses more on the taste of the food, requiring both color, flavor, and flavor, but Japanese cuisine focuses on the visual effect of the food.

Chinese cuisine focuses more on making the food more delicious, while Japanese cuisine focuses more on bringing out the original light flavor of the dish.

China has a wide area, and there are many types of Chinese cuisine, and each place has its own characteristics, while Japanese cuisine has a relatively simple color and is not as colorful as Chinese cuisine.

In Chinese cuisine, the tableware is expected to be good-looking, while in Japanese cuisine, the tableware is very varied and exquisite.

There is an essential difference between Chinese and Japanese food, so you can choose according to your preferences.

This one is big

Chinese cuisine is available first.

Four major factions. The division between North and South.

Separated by the east, the middle and the west, how can they talk about the same day?

Chinese and Japanese cuisine.

Chinese cuisine, one of the important parts of Chinese culture, also known as Chinese food culture, has had a profound impact on the food culture of East Asia and the world. The characteristics of Chinese cuisine are summarized as: color, fragrance, taste, meaning, and shape, which are known as the five products of national cuisine.

According to the cooking characteristics, it can be divided into four aspects: material selection, knife work, heat and seasoning.

Japanese food, which literally means to prepare the ingredients, refers to cooking. When it comes to Japanese food, many people think of sushi, sashimi, or very elaborate decorations. Japanese cuisine is characterized by raw food, but it sacrifices the aroma and taste of the food.

Chinese cuisine presents the taste and nutrition of the food itself, and Chinese cuisine also pays attention to the selection of food materials: suitable for the season, suitable for the region, different varieties, different parts, fresh and tender, pay attention to ingredients, nutritional matching, etc.

I feel from eating Chinese food and Japanese food:

Japanese soup can not compare to Chinese Cantonese soup, whether it is color, aroma, taste, or heat, not to mention nutrition!

The so-called Cantonese soup is amazing!

Japanese dumplings are not as good as Chinese dumplings, whether it is looking, buying, or making, not to mention the taste!

Take the dumplings in Northeast China, dumplings in the northwest, and Shanghai dumplings can't compare!

Japanese hot pot is not as good as Chinese hot pot, whether it is seasoning, material selection, appearance, color and taste, not to mention smell and taste!

How about a Sichuan hot pot? Why don't you try the side stove in Guangdong?

Japanese noodle soup is not as good as Chinese noodle soup, whether it is clear, fragrant, color, or taste, not to mention the size and pattern of the noodles!

Needless to say, the first choice is Lanzhou ramen, which is one clear, two white, and three green! No more Shanxi, Shaanxi noodles you can choose!

Japanese rice is not as good as Chinese rice, not to mention the taste, whether it is the type, grade, variety, color, or even taste!

Just the rice from the northeast, and then the silk miao rice from the south?

Japanese seafood is not as good as Chinese seafood, whether it is variety, variety, grade, cooking, not to mention delicious!

Seafood! If you go to Dalian, Tianjin will know what seafood is, and when you come to Guangdong, you can't help but talk about the taste!

Breakfast in Japan is not as good as the morning tea in Guangdong, China, whether it is variety, pattern, method, exquisiteness, let alone eating well!

Eat Guangdong morning tea so that you have no regrets in the next life, and you will be a Chinese soul in the next life!

Can Japanese tofu be compared to Chinese tofu? Whether it's fragrant, crispy, refreshing, spicy, numb, not to mention cold salad, braised and stewed!

Don't say what you did, just put it there, and the one who has a hard time standing in that bunch of stations is the representative of Japan!

Sushi in Japan, there is no sushi in China, so there is no comparison.

Japan likes to cook food, which is relatively light and nutritious.

Japanese cuisine is very light. It's exquisite.

We value taste.

Japanese ones are lighter and have less seasoning.

Roughly the same, Japanese people eat more seafood!

Japan loves to eat raw, and Chinese love to eat cooked.

While Westerners generally think that Japanese food is only beef hot pot or odd looking sushi, many tourists come to Japan to taste fresh fish and tender fried shrimp, and the main dish in Japan is fish. "Sashimi" and "sushi" were introduced to Japan from China in the Tang Dynasty, and were improved by the Japanese and became very popular in Japan. Japanese people cook fish at low temperatures, steam, etc., and the fish used are all healthy marine fish.

Japanese cold noodles are served on a bamboo plate, and a mouthful of them is eaten in cold soup with chopsticks.

Some restaurants don't come with a spoon, and Japanese people are used to picking it up and drinking soup.

Japanese sake: Sake can be drunk hot or cold, and no matter what kind of sake, it is the best accompaniment to Japanese dishes. The wine tastes delicious and sweet, and it is easy to overdose and get drunk.

Whisky: Japanese people love to drink whisky (mizuwari) on the rocks.

House wine: All restaurants have Japanese imported table wine. In Chinese restaurants, there is also Shaoxing wine**.

Shochu: This liquor is made from ingredients such as sweet potato, barley, cane sugar, etc., and is filtered alcohol, somewhat similar to vodka.

Flavor variety. Due to the vast territory of our country, the vast land and abundant resources, there are differences in climate, products, customs and habits in various places, and many flavors have been formed in the diet for a long time. China has always had the saying of 'south rice and north', and the taste is divided into 'sweet in the south, salty in the north, sour in the east and spicy in the west', mainly the four major flavors of Bashu, Qilu, Huaiyang, and Guangdong and Fujian.

The four seasons are different. Eating all year round according to the season is another major feature of Chinese cooking. Since ancient times, China has been seasoning and garnish according to seasonal changes, with a mellow taste in winter and light and cool in summer; In winter, it is stewed and simmered, and in summer, it is cold and frozen.

Chinese cooking is not only skilled, but also has a tradition of paying attention to the beauty of dishes, paying attention to the harmony of color, aroma, taste, shape and utensils of food. The performance of the beauty of the dish is multifaceted, whether it is a carrot or a cabbage heart, it can be carved out of various shapes, unique, to achieve the harmony and unity of color, fragrance, taste, shape and beauty, and give people a special enjoyment of a high degree of spiritual and material unity.

Focus on fun. Chinese cooking has long paid attention to taste, not only for the color, aroma and taste of meals and snacks, but also for their naming, the way of taste, the rhythm of meals, and the interspersing of entertainment. The names of Chinese dishes can be said to be fascinating, elegant and popular.

The names of dishes are not only named according to the realism of the main, auxiliary, seasoning and cooking methods, but also according to historical stories, myths and legends, celebrity food tastes, and dish images, such as 'family portrait', 'general crossing the bridge', 'lion's head', 'called chicken', 'dragon and phoenix Chengxiang', 'Hongmen feast', 'Dongpo meat';

Combination of food and medicine. China's cooking technology is closely related to medical care, thousands of years ago there was a saying of "medicine and food are the same source" and "medicine and food are the same thing", using the medicinal value of food raw materials to make a variety of delicious dishes to achieve the purpose of prevention and treatment of certain diseases. ”