Besides, in both Japan and Italy food composition uses the local ingredients. The local ingredients are found in local farms and some are imported particularly in Japan . Flying fish might a pear on hair pasta, oil, yuzu citron might top up in ginger tarnish. The local ingredient are produces locally and sold in the near by markets. The food is prepared by mixing different food species to produce delicious meals which the Japanese in Italian eat and enjoy. The usage of more than one food species to prepare a dish increases the appetite of the people the food is served. The uncompromising foods create and environment for interacting and the food is served in similar ways in the two countries. Itameshi which is Italian food has been topping the popularity of japans charts for a number of years. In addition spaghetti has been on the menus of café in Japan back in the 1920s.
However, in terms of differences, the two categories of foods display different levels of hygiene. The Japanese food is healthier than the Italian one. According to research, Japanese food is healthier because of the types of ingredients that are used in cooking them. It is arguably accepted that sea food, fruits, beans, rice; vegetable-rich dishes are healthier than any other category of food. At the same time, Japanese foods qualify to be healthier because of the way in which they are cooked. Unlike the Italians, the Japanese foods are cooked by grilling, pickling, cooking in broth or fried in butter. This undoubtedly makes them much healthier for consumption. It is because of this reason that the Japanese enjoy the longest life expectancy in the world. Had it not been for the healthiness of their Mediterranean low-fat dishes, they would not have managed to achieve this. However, the same scenario does not apply to the Italians who consume slightly healthier foods not cooked in a similar manner.
Based on the countries’ different locations, there are also differences in regional cuisines. The main differences are based on the ingredients and the cooking methods. The different in ingredients and the methods of cooking have direct impact on the flavor and the texture of the foods. The cooking method in Japan is different from the cooking method in Italy. It implies that the foods in these countries differ in taste and preferences. The Japanese focus on the taste of the gradients and prefer using fresh gradients. They also consider the way the flavor and textures blend in the presentation. The Italian depends on the region. There enormous variety of Italian cuisine. It is usually oilier and saltier than the japans one
Other food dumplings are food which consists of small pieces of dough which can be cooked a lone or wrapped around a falling. They can be based on flour or bread. In Italy the flour dumplings are thin made with eggs and boiled water. In Japan the case ids different dumpling is made from rice flour.
