FOOD IN JAPAN
In Japan a traveler will never have any problems with eating – the number of different restaurants and eateries in the country just enormous. In most of the cities are available in not only traditional Japanese food but also various types of international cuisine (from French and Italian to Indian and Mexican). The Japanese almost never invite guests to their homes, preferring to communicate or to solve business issues in restaurants and cafes.
At lunch time in Japanese restaurants offer set meals, i.e. a fixed set of dishes, usually consisting of meat or fish, bowls of soup, pickles and rice. The cost of this lunch is about 1000 yen (360 rubles). The names of the dishes on the menu, normally listed only in Japanese, but if necessary, the waiter will help you with the selection and tell what is what.
Average account size in inexpensive Japanese cafe is from 800 to 1200 yen (290-430 rubles) per person; good lunch or dinner for two at a mid-range restaurant will cost around ¥ 4,000 (1,440 rubles). A Cup of coffee at a decent cafe costs 300-400 yen.
Usually after meals give a check, which you need to pay at the counter at the exit café.
The fast food industry in Japan presents restaurants of various networks, both local and international ( McDonald’s . Wendy . Kentucky Fried Chicken, Continue reading
At first glance, it seems Japanese cuisine is exotic, although everything is based on a simple formula. It begins with soup, followed by very fresh raw fish, then the main dish, fried, boiled, steamed fish, chicken or vegetables, completes all the rice and pickles, maybe fresh fruit for dessert and a Cup of green tea. That’s all – almost all.
Rice – of course, traditional product, and seafood – steamed, stewed, fried or raw; chicken, pork or beef (sometimes) – in order of frequency of use; huge variety of vegetables (wild and garden), pickled, blanched or boiled but never overcooked; the soy beans in all imaginable and unimaginable combinations: from snacks to soy sauce, seaweed used in many dishes.
In addition to raw fish, there is an incredible variety of vegetation used in cooking, incredibly surprising European flavor: the take-no-Ko (bamboo shoots), renkon (Lotus root) and precious matsutake mushrooms (growing in jealously protected forest shelters, the price of which often exceeds $60 apiece).
Japanese cuisine throughout the centuries has been influenced by the cuisine of the Imperial court, borrowed in China. Formal religious style of food, called zoku-riori. She prepared only by specially appointed chefs who had the status of priests of the Imperial service and culinary ritual, which today is almost entirely lost.