Translator Reviews ( Japanese → Native English )

Additional info: 日本を紹介する文です。

Japanese

米などの穀物、野菜、豆類、野菜、魚介類や海藻、鳥類の肉が使われ、乳製品はほとんど用いられない。特に海産物と大豆加工食品の利用の多彩さが特徴。低脂肪、高塩分であるとされる。他のアジア料理に比べ、スパイス類の使用が少ない。新鮮な食材や良質な水に恵まれているため、素材の味を最大限に活かした味付けが尊重される。
うま味を豊富に含んだダシ（カツオ節や昆布）や醤油、味噌などの大豆発酵調味料が用いられる。
夏にハモ、秋にはサンマやマツタケ、春にタケノコなどが代表的な季節の食材である。

English

Grains such as rice are consumed alongside vegetables, soyabeans, seafood, seaweeds and poultry, but dairy products are seldom used. A particularly notable feature of Japanese cuisine is the abundance of seafood and and soyabean products. It may be thought of as low-fat, high-salt diet. Compare to other asian cuisines, the use of spices is rare.
Since Japan is blessed with good quality water and fresh ingredients, flavours which reflect the quality of the basic ingredients are highly prized.
Umami-rich ingredients such as Dashi (a stock made from dried bonito and Konbu), as well as fermented Soy-based products such as shoyu and miso are often used.
Season ingredients are also popular- in Summer, conger eel, in Autumn, mackrel pike and matsutake mushrooms, and in Summer, Bamboo shoots.