Themodernterm“kwlzinmeanstraditional-styleJapanesefood,similartothatalreadyexistingbeforetheendofsIKlusenin1868.Inabroadersenseoftheword,itcouldalsoincludefoodswhoseIngridiantofrweresubsequentlyintroducedfromabroad;butwhichhavebeendevelopedbyJapanesepeoplewhohavemadethesemethodstheirown.Japanesecuisineisknownforitsemphasison,qualityofingredientsandpresentation.Japanesecuisineisbasedoncombiningstaplefoods,typicallyriceornoodles,withasoupanddishesmadefromfish,meatvegetable,tofuandthelike一toaddflavortothestaplefood.TheseareusuallylowinfatandhighinsaltAstandardi2pBcEr昊generallyconsistsofseveraldifferentfoodg,accompanyingabowifcookedwhiteJapaneserice,abowlofsoupandsomepickles.Japanessenoodlesmadeofbuckwheatflouroramixtureofbuckwheatandwheatflour,TheycCanbeservedcoldorhotandwithvarioustoppings.挠蓟-/(工sObanoodlesarenativeYakisobah-japanesefriednoodlesE_宁亩丁RamenareChineseoppings.RamenisonefthemanypopularishesihatweieoriginallyintroducedfromChinabuthavebecomeSeafoodDishesHundredsofdifferentfish,shellfishand“aaotherseafoodfromtheoceans,seas,|akes“andrivelsareusedihtheJapane38cuisine.Theyarepreparedandeatenifmany人differentways,forexample,raw,dried,boiled,grilled,deepfriedorsteamed.Sashimisa“Jiml-生鲁片Sashimiisrawseafood.Alargenumberoffishcanbeenjoyedrawiftheyarefresh3ndpreparedCorrectiy.MosttypesofSashimiareenjoyedwithSoyasauceandwasabi.SukiyakiAnabedishpepaedwiththinlyslicedmeat,fuandfoodies.Thepiecesoffoodaredippedintoaraweggbeforeeaten.