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In Japan, the national cuisine is often very important and special, a family. Families only cook these dishes for holidays and special events. Often they are saved for weddings and other celebrations and cultural events.
Most Japanese specialties include some kind of seafood. One of the most interesting of the group is Fugu. This is the poisonous puffer fish, which is often used in Japanese cuisine. Because the fish is so toxic, there is only a numberchefs of the world who are authorized to sell and serve the fish. This is because the toxic part of the fish must first be removed.
Kawa Japanese Sake is another specialty that you want, you can try. In reality it is the salmon skin, often from other countries in their traditional dishes thrown away. However, it is considered a delicacy in Japan and is often fried spring rolls or seafood and sandwiches.
Ebi Odori is a Japanese delicacy that only the hardesthandle. It's actually live shrimp. Crayfish are typically used in a sushi whatsoever. They are often immersed in love, so that the shrimp a bit 'sedated, but they are very much alive and moving, as you eat them.
These delicacies from Japan may seem a bit 'strange and different from those of different countries is very high, which are very popular in Japan. They are usually quite expensive and used only for the most important meal of the culture.
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