Japanese cuisine is not only to satisfy the tongue, but also the eyes. The shapes and colors vary, from the most luxurious, complicated, to the most simple. And the condition for making Japanese dishes is the freshness of the ingredients.
From the aspect of cooking and serving it, Japanese cuisine is divided into several types
- Shirumonolowanmono ( soup )
- Aemono ( salads and sauces )
- Namamono ( foods that are eaten raw, vegetables, fish )
- Yakimono ( baked goods: meat fish )
- Nimono ( steamed food: fish )
- Agemono ( Fried foods are usually flour coated )
- Mushimono ( food in the form of solid and chewy pasta like meatballs )
- Menrui ( food for various types of noodles: buckwheat, udon, ramen, somen )
- Nabemono ( food cooked in crockery, cauliflower and heat )
- Koumono ( Pickles )
- Gohanmono ( various dishes from rice )
- Donburimono ( a bowl of rice with side dishes on it )
- Namamono ( raw food ingredients that are eaten raw with herbs, such as fish, squid, and so on )
