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Themodernterm“Japanesecuisine”[kwɪ'zin](日本料理)meanstraditional-styleJapanesefood,similartothatalreadyexistingbeforetheendofnationalseclusion[sɪ'kluʒən](闭关锁国)in1868.Inabroadersenseoftheword,itcouldalsoincludefoodswhoseingredients[ɪn'gridɪənt](配料)orcookingmethodsweresubsequentlyintroducedfromabroad,butwhichhavebeendevelopedbyJapanesepeoplewhohavemadethesemethodstheirown.Japanesecuisineisknownforitsemphasisonseasonalityoffood,qualityofingredientsandpresentation.Japanesecuisineisbasedoncombiningstaplefoods,typicallyriceornoodles,withasoupanddishesmadefromfish,meat,vegetable,tofuandthelike—toaddflavortothestaplefood.Theseareusuallylowinfatandhighinsalt.AstandardJapanesemealgenerallyconsistsofseveraldifferentfood，accompanyingabowlofcookedwhiteJapaneserice,abowlofsoupandsomepickles.NoodlesareanessentialpartofJapanesecuisineusuallyasanalternativetoarice-basedmeal.Soba(thin,grayish-brownnoodlescontainingbuckwheatflour)andudon(thickwheatnoodles)arethemaintraditionalnoodlesandareservedhotorcold.Chinese-stylewheatnoodlesservedinameatstockbrothknownasramenhavebecomeextremelypopularoverthelastcentury.Soba---荞麦SobanoodlesarenativeJapanesenoodlesmadeofbuckwheatflouroramixtureofbuckwheatandwheatflour.Theycanbeservedcoldorhotandwithvarioustoppings.Yakisobah-japanesefriednoodlesUdon乌冬面Ramen----拉面RamenareChinesestylenoodlespreparedinasoupwithvarioustoppings.RamenisoneofthemanypopulardishesthatwereoriginallyintroducedfromChinabuthavebecomecompletelyJapanizedovertime.FriedRiceFriedricehasbeenoriginallyintroducedfromChina.Avarietyofadditionalingredientssuchaspeas,egg,Japaneseleekandsmallpiecesofcarrotandporkaremixedintothericewhenstirfried.Itisasuitabledishforusingleftoverrice.OnigiriRiceBowlDomburi大碗盖饭KareRaisu日式咖喱饭SeafoodDishesHundredsofdifferentfish,shellfishandotherseafoodfromtheoceans,seas,lakesandriversareusedintheJapanesecuisine.Theyarepreparedandeateninmanydifferentways,forexample,raw,dried,boiled,grilled,deepfriedorsteamed.Sashimi[sɑ'ʃimɪ]-----生鱼片Sashimiisrawseafood.Alargenumberoffishcanbeenjoyedrawiftheyarefreshandpreparedcorrectly.Mosttypesofsashimiareenjoyedwithsoyasauceandwasabi.Yakizakana-------烤鱼Yakizakanameansgrilledfish.Manyvarietiesoffishareenjoyedinthisway.NabeDishesNabedishesorhotpotdishesarepreparedinahotpot,usuallyatthetable.TypicalingredientsarevegetablessuchasJapaneseleekandChinesecabbage,variousmushrooms(蘑菇),seafoodand/ormeat.Therearemanyregionalandpersonalvarieties,andtheyareespeciallypopularinthecoldwintermonthsAnabedishpreparedwithvariousfishcakes,boiledeggs,andseaweed,boiledovermanyhoursinasoyasauce(酱油）basedsoupOden--关东煮Sukiyaki寿喜烧Anabedishpreparedwiththinlyslicedmeat,vegetables,mushrooms,tofuandnoodles.Thepiecesoffoodaredippedintoaraweggbeforeeaten.焼物(yakimono)Grilledandpan-frieddishesTherearemanydishesthatareconsideredpartofJapan'snationalcuisinetoday.壽司(Sushi)Sushi['suʃɪ]isafoodofJapaneseoriginconsistingofcookedricecombinedwithotheringredients.Formsofsushipresentationvary,buttheingredientwhichallsushihaveincommonisrice.Themostcommoningredientsisseafood.天麩羅(tenpura)TempuraisaJapanesedishofseafoodorvegetablesthathavebeenbatteredanddeepfried.和菓子(wagashi)Japanese-stylesweets吸物(suimono)soupsDinningetiquette['ɛtɪkɛt]Itiscustomarytosay“Ihumblyreceive“beforestartingtoeatameal,andliterallyItwasafeast“tothehostafterthemealandtherestaurantstaffwhenleaving.HottowelBeforeeating,mostdiningplaceswillprovideeitherahottowelorawetnapkin(anoshibori).Thisisforcleaninghandsbeforeeating(andnotafter).Itisrudetousethemtowashthefaceoranypartofthebodyotherthanthehands.BowlsThericeorthesoupiseatenbypickingupthebowlwiththelefthandandusingchopstickswiththeright.Bowlsmaybeliftedtothemouth,butshouldnotbetouchedbythemouthexceptwhendrinkingsoup.SoysauceSoysauceisnotusuallypouredovermostfoodsatthetable;adippingdishisusuallyprovided.Inparticular,soysauceshouldneverbepouredontoriceorsoup.It'sconsideredrudetowastesoysaucesomoderationshouldbeusedwhenpouringintodishes.DrinkingEvenininformalsituations,drinkingalcoholstartswithatoast(kanpai,干杯)wheneveryoneisready.Itisnotcustomarytopouroneselfadrink;rather,peopleareexpectedtokeepeachother'sdrinkstoppedup.Whensomeonemovestopouryourdrinkyoushouldholdyourglasswithbothhandsandthankthem.SharingIfsharingfoodwithsomeoneelse,moveitdirectlyfromoneplatetoanother.Neverpassfoodfromonepairofchopstickstoanother,asthisrecallspassingbonesduringafuneral.EatwhatisgivenItiscustomarytoeatricetothelastgrain.Beingapickyeaterisfrownedon,anditisnotcustomarytoaskforspecialrequestsorsubstitutionsatrestaurants.Itisconsideredungratefultomaketheserequestsespeciallyincircumstanceswhereyouarebeinghosted,asinabusinessdinnerenvironment.Goodmannersdictatethatyourespecttheselectionsofthehost.Thankyouforlisteningありがとう