Japanese cuisine after the meal and the restaurant staff when leaving. Before eating, most dining places provide either a hot or cold towel or a plastic-wrapped wet napkin ("o-shibori"). This is for cleaning hands before eating (and not after). It is rude to use them to wash the face or any part of the body other than the hands, though some Japanese men use their "o-shibori" to wipe their faces in less formal places. Accept "o-shibori" with both hands when handed the towel by a server. When finished, fold or roll up the oshibori and place it on the table. It is
Japanese cuisine 1980s, and thus sparked Japanese food's – more precisely, sushi's – global popularity. In 2014, Japanese Restaurant Organization has selected potential countries where Japanese food is becoming increasingly popular, and conducted research concerning the Japanese restaurants abroad. These key nations or region are Taiwan, Hong Kong, China, Singapore, Thailand and Indonesia. This was meant as an effort to promote Japanese cuisine and to expand the market of Japanese ingredients, products and foodstuffs. Numbers of Japanese foodstuff and seasoning brands such as Ajinomoto, Kikkoman, Nissin and Kewpie mayonnaise, are establishing production base in other Asian countries, such as China, Thailand and