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Japanese
food
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01
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After 400 BC

Rice from Korea was one of the

major impacts that have
become the primary food of
Japan

Soybeans and wheat came

from China and became an
essential part of Japanese
cooking.
The 6th century
 02
FEATURES OF
JAPANESE
CUISINE
 The Japanese prefer to eat many
different dishes in small portions

Food should be necessarily

as fresh as possible
 The Japanese’s diet

They do not use much red meat,

oil, dairy products and fats in
cooking.

Salt, soy sauce, miso are widely

useed
 A meal is prepared with such artistry
that the mere sight of it is delectable

Eating with the five senses: taste, touch,

sight, sound, smell
Japan’s many food rules
and food etiquette
03
JAPANESE
SPECIAL
DISHES
Sushi

Sushi is the best known Japanese food

dish to the outside world.

It is a recipe that consists of rice

and fish with a flavor of vinegar
Onigiri
Onigiri is Japanese fast food that is made
with rice, filing and dried seaweed
Sukiyaki
Sukiyaki is a one-pot dish of beef,
vegetables, and tofu cooked with a
sweet soy sauce broth in a shallow
cast iron pot. 
 Mochi

Mochi is a national
favorite.

It is a special dough made

from pounded sticky rice.
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