比起中餐的五味分明和西餐的甜腻,日料则属于口味清淡的了。日本料理简称日料,又被称为和食。它以米饭、面条为主食,因为日本地靠大海,所以副食多为新鲜鱼虾等海产,并常配以日本酒。和食以清淡著称,烹调时也尽量保持材料本身的原味。在日本料理的制作上,要求材料新鲜、切割讲究、摆放艺术化,注重“色、香、味、器”四者的和谐统一,尤其是不仅重视味觉,而且还很重视视觉享受。和食要求色自然、味鲜美、形 Compared to the distinct flavors of Chinese food and the sweetness of western food, Japanese ingredients are light in taste. Japanese food referred to as Japanese food, also known as food. It is rice, noodles as the staple food, because Japan by the sea, so many non-staple foods such as fresh seafood such as fish and shrimp, and often accompanied by Japanese sake. The food is famous for its lightness. When cooking, it also tries its best to keep the original flavor of the material. In the production of Japanese food, it requires material freshness, cutting stress, artistry, and attention to the harmony and unity of the four colors, fragrance, taste, and taste, especially the emphasis not only on taste but also on the visual enjoyment. Natural requirements and color, taste delicious, shaped