Japanese food, where clean eating blends in with culinary flair. Where raw fish and pickled vegetables pair up with seaweed strands and tempura sculptures. Japan, where you can relish blowfish sashimi, octopus balls and cow rectum one evening, then the following day savour a 15-course dinner that may qualify as one of the genuinely greatest eating experiences of your life. Japan, the home of some of the earth's most delicious beef, indeed its most delicate fish. Japan, where the feasting experience isn't only about the genuine food devoured, but in addition the presentation, the design, the utter beauty of what you're consuming.From the customary to the latter-day and from the grande to the street this is our interpretation of traditional Japanese food!
Japanese Cuisine Sticks With Traditions
In traditional Japanese cuisine, there are certain rules about how the food is prepared and served. There are divisions of bowls and dishes while serving meals, and then further subdivisions; all in an attempt to distinguish flavors, so they may not touch each other. Means, absolute perfection on a plate. In Japan, aesthetic is important, from the numerous porcelain plates and bowls from which you may take one meal, to the landscape of the plate whereupon it is all served. There's erudition, there's reason in each aspect of the dining experience, in every item in the meal. By design for design. Compare this with other East Asian cooking styles where large pots are shared from the center of the table.
Traditional Japanese food is careful, that is, brimming with care.
Fish
Japan being an island so no wonder that fish is plenteous and the go-to source of protein. Raw is the chosen technique for cooking, however in multi-course meals you'll see an incidental bit of steamed fish topped with a light sauce.
Pickled Vegetables
The Japanese appear to have the knack to pickle pretty much everything. What's more, they make everything taste great. Japanese picked vegetables (tsukemono) are to be eaten on their own or in condiment style.
Their creative arc starts with their shapes and colors complementing serving plates and bowls and, ends curled straddling one of your courses in complement.
Conclusion
Japanese love eating and they enjoy their meals to the full!
