Japanese Cuisine

The uniqueness of Japanese cuisine lies in its spirit and philosophy. No matter how simple and few ingredients, should be allowed to reveal their particular beauty and elegance.

It has been said that Japanese cuisine should be eaten with eyes. Flavors and visual appeal, play an equal role in creating the perfect Japanese showpiece.

As far as flavors are concerned, the Japanese like to concentrate upon the separate flavors of ingredients rather than on combinations. The common use of raw or very lightly cooked food is a demonstration of these principles. Japanese ingredients are simple: seafood, fish, vegetables(such as daikon - a white radish), soybean, and tofu. Raw fish of impeccable freshness, finely sliced and wrapped in seaweed, with vinegar marinated rice or vegetables is used in sushi and accompanied by radish and various sauces, in sashimi. Soya, a staple of Japanese cooking is inevitably used in some of the sauces. Tuna is commonly used for those dishes and special value is attached to thin slices taken from the underbelly.

Ramen Bowl

Stocks and soups, varying from the thin and clear to the thick and stew-like are widely used. Famous Ramen soup is influenced by Chinese cooking with Wheat noodles (Soba noodles) along with meat broth flavored with soy sauce or miso and topped with sliced meat, nori, and spring onion.

Japanese fritters, tempura, are known for the lightness of the batter which coats the fish, meat, or vegetables. This is derived from the use of baking soda and cold water in the batter.

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