Experts in Asian cookery know that there are large differences between Japanese and Chinese cuisine. The similarity between these two Far Eastern cooking styles is their weakness of rice, fish and fresh vegetables, while the flavors of the other ingredients and seasonings differ very much. Also, the methods used to prepare the dishes are different and give a clear indication of the basis of the meal.
The Japanese attach importance to fresh ingredients, gentle methods of cooking and real flavors, which is why many foods are cooked for a very short time only or are even eaten raw. Seasonings, such as soy sauce, are used carefully and only to improve the basic flavor of the food. Rice, the staple food, is eaten at almost every meal. Vegetables, fish and all sorts of seafood and plants are an important part of the Japanese diet, as are meat and tofu. An important characteristic of Japanese cooking is that the main ingredients are mostly served on their own and not mixed with others in the same dish.
The many region within China make for an extremely different Chinese cuisine. However, the main characteristic of Chinese cooking is the excited use of seasoning. In addition, the Chinese love to mix a variety of different ingredients together, so it is not unusual to find meat, fish, mushrooms and other vegetables all together in one soup. Another characteristic of Chinese cooking is a weakness for unusual types of meat. Most dishes are prepared by frying the ingredients over a high heat in lots of oil.