Unusual and exciting world of Japanese cooking has old history, its traditions and customs. Communication with the Europeans, whom the Japanese considered to be barbarians, led to a significant increase in the diversity of meat dishes, though if to believe some survived till nowadays literary sources, the smell of pork and beef could cause some Japanese to faint away. But it is that time when the Japanese created agemono and "Heaven Meals" Tempura, which served as a model for the Portuguese fried dishes. But unlike the Portuguese roast meet, tempura is cooked with little oil and under roasted which brings the dish a typical Japanese exquisiteness, lightness and tenderness. Today, Japanese cuisine has received the widest spread and enjoys enormous popularity throughout the world. This popularity is largely due to a truly philosophical attitude of the Japanese to food on the whole - products must be healthy. Therefore, with absolute certainty, we can say that the longevity of Japanese nation is directly related to what they eat. Japanese cuisine is strikingly different from any other world cuisine. For residents of Asian countries it is the same as the French for Europeans. Its secret lies in the careful selection of products, beautiful serving, as well as in the product as a whole. Only the best gifts of land and water are worthy of the honor to be on the table, and the main task of the cooker is to preserve their original properties. The basic rule of Japanese cooking is not to create, but to find and discover. After all, no one can compete with things created by nature. Any excess against the essence of product is akin to barbarism. Japanese consume much less sauces, and very little fat. Foremost dish in the Japanese menu is fish, mostly fried. In the food are consumed nearly all sea products - seaweed, crabs (it is not considered to be a delicacy there), shellfish, oysters (sea cucumbers). Vegetables and rice are also spread in Japan.