Japanese Cuisine
Japanese Cuisine Japan was an agricultural nation for thousands of years until after the war. Houses were traditionally constructed mostly of wood, so wood was, and still is, a very valuable resource. With few other fuel resources, the Japanese had to find various ways of appreciating both their agricultural produce and the plentiful supply of fish caught in the surrounding seas without burning lots of wood and charcoal. Consequently, the Japanese developed ways of eating raw or near raw food. In Japan, eating raw fish is considered the best, if not the only, way to appreciate the real flavor of fish, and sashimi (prepared raw fish) has pride of place in a Japanese meal. Fish for sashimi must be really fresh, refrigerated until ready to use and handled as little as possible. Another Japanese specialty is sushi, based on boiled rice, flavored with a rice vinegar mixture while warm, then fanned to cool it quickly and give it a glossy sheen. There is wide variety of sushi, such as sushi r...