Japanese cuisine first became to a distinctive style of cookery in Nara and Heian eras. In Kamakura eras, Japanese cuisine was influenced by Chinese Buddhist-inspired and developed vegetarian cuisine in Japanese dining history. Until Muromachi eras, Japanese formal cuisine had been developed by aristocratic/ samurai culture. (Authentic Japanese Food) Traditionally, the feature of Japanese food is fresh, healthy, and low fat. Of course, good looking of foods has been considered as most important part in Japanese culture. (Kavita Mehta 2005).
An izakaya is a Japanese drinking establishment where serves foods and drinks, which is also called “sake bar.” Izakaya is very casual bar/ restaurant for after-work relaxation and an opportunity to unwind after a busy day. The Japanese always have variety of food choices from the land to the sea. The most famous of Japanese eating culture is sushi which is raw fish on the top of rice. There are many other different kinds of foods in Japanese cuisine such as yakitori (grilled chicken skewers), agedashi tofu (deep fried tofu with soy sauce and chopped spring onion on the top), karaage (bite-sized fried chicken) and edamame (boiled and salted soybean pods), etc which are sold in an izakaya. Izakaya restaurant is a combination of all Japanese food restaurant which offer from sashimi, tempura, and yokitori to the alcohol drinks such as sake and beer which are good with grilled appetizers.
Inside of izakaya... [continues]
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(2008, 09). Japanese Dining History and Foods of Izakaya and Japanese Table Manners. StudyMode.com. Retrieved 09, 2008, from http://www.studymode.com/essays/Japanese-Dining-History-Foods-Izakaya-Japanese-163713.html
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"Japanese Dining History and Foods of Izakaya and Japanese Table Manners." StudyMode.com. 09, 2008. Accessed 09, 2008. http://www.studymode.com/essays/Japanese-Dining-History-Foods-Izakaya-Japanese-163713.html.