"Ethnical of the Far East" of Japanese food

Because of the heat and humidity, I'm feeling a little tired.
Trivial pun is announced.
"Is this eel cultivation?" "The eel is a Japanese food."
It is not the one as explained though there might be not being possible to understand.
The preparation for applying "Japanese food culture" this time to the World Heritage of UNESCO started. They aim at the registration of the world intangible cultural heritage. The gastronomic culture as well as the festivals and the tradition arts is targeted, too. The Ministry of Agriculture and Forestry is taking the initiative.
The Ministry of Agriculture and Forestry started the system-making that gave "the Indian ink, or recommendation" to an overseas Japanese restaurant four years ago. It worried about a lot of shops that served a strange Japanese food. However, it was beaten domestically, saying that "Is it a civil-service job?". When "Sushi the police" came, it was watched in Europe and America. After all, the idea was not achieved. The wave and wind will not stand if it is World Heritage.
The delicacy and the refinement of "Ethnical of the Far East" of Japanese food are famous. It was philosopher Loran Barthes in France that criticized, saying that "The table was like to a really subtle, wonderful picture". It refrains from oils and fats and the material is used effectively. The gourmet in the world praises tasting the "clearness and density".
The France meal method, the Mexican tradition dish, and Mediterranean diet have been registered so far. It is said that the court dish of South Korea is a prospect of registration in autumn. It seems that there is no lack in the ability of the joining.
Weaving at the four seasons becomes the charm of Japanese food, too. Will it be a white meat fish that puts it on ice? Or, will it be a cold bean curd? It looks forward to the registration accomplishment after two years of aiming.