Japanese cuisine

 It is said that rice cultivation began in Asia and was brought to Japan in Kyushu region about 2,000 to 3,000 years ago. Since rice cultivation is suitable for Japan's hot and humid climate, it can be harvested stably, and can be stored for a long time, it spread from the Kinki region to the Tokai, Kanto, and Tohoku regions. Rice is rich in nutrients such as carbohydrates, protein, vitamin B1 and vitamin E, which are sources of energy.

Hello everyone. I'm Yu, a Japanese food researcher. Japan's food culture is a tradition that has been inherited through the lives of Japanese. The basis of Japanese cuisine is one soup and three vegetables, and it enables us to take in five major nutrients in a well-balanced manner. In addition, it has features such as eating seasonal ingredients, cooking using dashi, and abundant fermented seasonings. And the basis of the features is delicious rice. I have been studying Japanese food for more than 10 years. I also like traveling in Japan. In this blog, I would like to introduce some tips for enjoying Japanese cuisine and travel in Japan.