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In the north region of Japan lies an island called Hokkaido, which is well-known for its huge range of beautiful scenery and grand nature. The countryside is fresh and beautiful at anytime of the year, from the green pastures in summer, multi-colored tress in autumn, snow-covered mountains in winter and ever popular blossoming lavender flowers in spring. A certain perfect location for any kind of wedding you can ever imagine!
The dynamic and cosmopolitan urban centre that pulses with energy is Japan’s fourth largest city, Sapporo, the prefectural capital of Hokkaido. Designed in the late 19th century by European and American architects, Sapporo is lined by a network of tree-lined boulevards and open parks, which adds to its livability. Sapporo is a destination popular for its nightlife and delicious liquor gold that is Sapporo beer.
Traditionally, Japanese wedding foods are served on low, individual tray tables called zen. The banquet is called shichi-go-san zen (“seven-five-three meal”). To begin, seven dishes are served, followed by five dishes and finally ending with three dishes. Each course is served on a zen set to those participating in the celebration. It is also believed that the numbers of dishes that are served at any Japanese wedding are usually odd numbers, a belief that this shall not divide the couple. Here are some traditional Japanese wedding foods: Sekihan, a red azuki beans rice, which is red in color as a symbol of celebration and happy occasions. It is often served with gomashio, a mixture of some toasted sesame seeds along with salt. Kombu or Kelp, made from broccoli, squashes, fresh ginger, garlic, mushrooms, Kombu and carrots. It is a very delicate seafood flavored clear soup that is a must during weddings. This soup is usually served with medium sized tofu, some sesame seeds and sliced green onions. Kazunoko is a symbol of fertility in Japan, which is the main reason why this dish is served in traditional Japanese weddings. In the Japanese language Kazunoko refers to herring roe. It is salted herring roe that has been marinated in seasoned Dashi. Dashi is a Japanese stock or broth, and it is a fundamental ingredient in many Japanese dishes, made from Kombu (dried kelp). Datemaki is a Japanese rolled omelet that is loved during weddings. It is made from dashi soup stock and hanpen, which is white fish cake. Japanese sushi cakes - Weddings are said to be incomplete, until there is a wedding cake. This is made from smoked salmon, sushi rice, eggs along with other ingredients. There is no particular style for making this cake and you can even put in your own creative ideas to make this cake enjoyable. This cake forms the highlight menu item of all Japanese weddings. Daifuku is a traditional sweet that is served in Japanese weddings; it is a popular Japanese mochi cake and is served along with green tea to the guests. Those who wish to bring a variation can do this by changing the cake’s filling. This sweet is a symbol of sharing happiness with friends and relatives on the auspicious occasion along with the bride and the groom. The traditional drink is ama-zake, a sweet, thick beige beverage. It is usually made from kome koji, the fermented rice used to make sake. Since it is only fermented for a day, the sugar does not turn into alcohol, so that the old and the young can all enjoy this festive drink.
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