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new breed of Japanese cuisine in most people's understanding, the traditional Japanese cuisine is contrary to the principle. For example, in Beijing the most prosperous of the "hidden spring" restaurant, you can eat the most is the California roll. These restaurants generally do not use too expensive ingredients, just ordinary salmon or crab, avocado also occur at very high frequencies, and then adding a lot of rich sauce flavored mayonnaise, almost overshadow its own sweet taste of fish , so this way it will not make use of excellent fish.

Beijing Shangri-La Hotel Nishimura Japanese Restaurant. Restaurant interior in overall tone, temperament, form and follow the sound theory of yin and yang harmony, both stylish and very natural.

Opposite House Bei Restaurant handmade homemade tofu accompanied by six kinds of spices, eat six kinds of tastes.

But for today's modern Japanese cuisine popular in the world, the "California Roll" is really the key words to be mentioned . California in the 1970s,coach官方新款目錄, so a hall named Japanese restaurant. The chef was found that Americans for sashimi acceptance is not high, so they came up with raw fish with avocado alternative approaches, and joined the crab and cucumber roll together. And because the nori wrapped on the outside, chewing up is not easy, so they came up with anti-roll approach, within the sushi wrapped in seaweed and wrapped in the outermost layer of crab. Such achievements of the product, in any case to look like Americans preferences, from the appearance of bright color until they are covered with a rich sauce sushi. In that era the prevalence of fast food, so food quickly spread back to Japan from the United States, officially stately become Japanese in a category. However, by its very nature does cater to that era, in life quickly,coach官方新款目錄, the pressure increases, we need to be more vivid colors, attracted more brilliant names to our senses, there is no way even quietly product a product of the flavor, sauce stimulation is so obvious and strong.