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What characteristics make Chinese cuisine distinct,and what characteristics make Japanese cuisine distinct?

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What characteristics make Chinese cuisine distinct,and what characteristics make Japanese cuisine distinct?

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Benjamin0

The recipes of Japanese dishes are almost devoid of spices and spices, the chefs advocate the principle of preserving and enhancing the taste of each product, rather than changing it. In Japan, there is only one known seasoning-ajin-no-Moto. While in Chinese cuisine, so many spices are widely used that it is not always clear what the dish consists of?
The beauty of the dishes — it’s more about the Japanese cuisine. Chinese dishes are a traditional side dish-the main product, and on plates with Japanese recipes, chefs draw entire landscapes with oil, watercolors,or a sharpened pencil.
The stories of Japanese and Chinese cuisine develop side by side, but each has its own way. If Japanese recipes mainly use fish and seafood as the main products, then in China pork, beef, lamb, duck and chicken are equally delicious and often prepared. The best way to understand the difference is to visit a great Chinese restaurant and then check out these popular Japanese restaurants or local establishments.

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There is no distinctive Chinese or Japanese cuisine. That is like asking what is a distinctive American cuisine. China is vast. In America, we are most familiar with Szchwan cuisine but in other parts of China, the emphasis may be super spicy cuisine, or seafood based, or rice and no noodles or the reverse. We are used to the overly sweet and greasy dishes. Although Japan is more homogeneous, there are still sub-cultures so the food would not be distinct. Also, in Japanese homes, you would rarely find the variety and abundance of sushi that you find in America. Sushi is a special occasion dish and a serving in Japan is 2- 3 pieces. I usually eat 2- 3 entire rolls! At home meals in Japan are very simple, rice, a bit of protein (fish or eggs), pickled anything, and some veggies. Very small portions, low fat, and an emphasis on presentation, not gluttony as we have in the good ole USA.

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