Traditional Ingredients
Further information: History of Japanese cuisine and List of Japanese ingredientsA characteristic of traditional Japanese food is the sparing use of meat (mammal meat), oils and fats, and dairy products. Use of soy sauce, miso, and umeboshi makes them high in salt content, though there are low-sodium versions of these available nowadays.
Read more about this topic: Japanese Cuisine
Famous quotes containing the words traditional and/or ingredients:
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—A.J. (Alfred Jules)
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