Why leftovers in Japanese restaurants are considered rude.

Eating all the food anywhere is a sign of respect for the chef and not wasting food. But if you are really too full to eat, even if you have leftovers, the Japanese will not treat you very rudely, and you can rest assured, and there are many Japanese people who eat leftovers.

It's a little embarrassing thoughIf you're eating a traditional Japanese banquet meal, there's a good chance that the waiter will wait for you to finish the course before serving the next dish. Although you are really struggling to eat leftovers, to show your appreciation for the food, you can say thank you to the staff when you leave If you yourself have a super small appetite, of course, it is best to order it when you place an order, for example, ask for a reduction in the amount of rice, then it will not cause waste!

In Japan, fresh seafood is often eaten, and some sashimi, etc., must be kept fresh. Seafood is prone to protein degradation products overnight, which can impair the function of the liver and kidneys. Green leafy vegetables contain different amounts of nitrates.

If it is overcooked or left for too long, not only will the vegetables turn yellow and taste bad, but the nitrate will be reduced by bacteria to toxic nitrite, which has a carcinogenic effect. Cold cuts are more polluted during processing. Even when refrigerated, they can go bad overnight and should be consumed now.

In Japan, they feel that leftovers are not good. Soy products such as tofu contain more water and are rich in nutrients such as protein, which is a good basis for microbial culture. It can breed dangerous pathogenic bacteria, such as the dreaded Clostridium botulinum.

The bacterium produces the world's first toxic "botulinum toxin", which is 10,000 times more toxic than potassium cyanide. If heated to more than 100 degrees for a few minutes, the toxin can be destroyed, but if it is not heated thoroughly, the toxin is very dangerous. Therefore, soy products should not be saved for the next meal.

Because that's how the customs are there, it's not really a big deal.

That's the difference between us and Japan as a country, and we really need to learn more.

I think eating leftovers anywhere is disrespectful to the chef and wasting food. If you are savoring a traditional Japanese banquet dish, the waiter may wait until you are full before serving the next one. Although you really barely ate it, it shows your appreciation for the food.

When you're out and about, you can say thank you or your employees. People with a loss of appetite are best at the time of ordering. Don't waste, e.g. reduce rice!

In Japan, fresh seafood is often eaten, and some sashimi must be kept fresh. Seafood tends to produce proteolysate overnight, which can impair liver and kidney function. Green leafy vegetables contain different amounts of nitrates.

If it is not cooked or left too long, the vegetables will turn yellow, the taste will deteriorate, and bacteria will also reduce nitrate to toxic nitrite, which has carcinogenic effects. Cold cuts are more contaminated during processing. Even refrigeration can spoil overnight, so you should eat it on the spot.

I don't think leftovers are good in Japan. Tofu products, such as tofu, contain more water and are rich in nutrients such as protein, which is the basis for microbial culture. It can multiply dangerous pathogens, such as the dreaded Clostridium botulinum.

This bacterium can produce the world's first toxic "botulinum toxin", which is 10,000 times more toxic than potassium cyanide. Heating to over 100 degrees in a few minutes can destroy toxins, but toxins are very dangerous if they are not fully heated. Therefore, soy products should not be saved for the next meal.

That's the difference between us and Japan as a country, and I think we should really learn from it. The habit of saving is something that each of us must develop.

Maybe it's because you want to develop the habit of saving, so you have to do it.

This is mainly because leftovers are very bad, and Japanese food is very expensive.

Because the Japanese are very precious about food, their food culture thinks so.

Because it's a disrespect for food. Japanese people cherish food.

Because it may be determined by the culture of the table, I would say so.

This is because Japanese customs are all the same, so that's why we do this.