The secrets of the simple but complex cuisine of Japanese cooking are now available for everyone. Japanese food is known and admired for its surprising simplicity, visual appeal and healthfulness.
A Japanese banquet consists of many small portions, the greater the variety, the more extravagant the hospitality. Japanese custom of serving things in separate dishes emphasises the importance of presentation. The whole meal is a composition – carefully orchestrated flavour, colour, texture and seasonal appropriateness, always fresh and only lightly cooked. The Japanese are more aware of the functional beauty of a bowl or plate. Fourteen courses exquisitely prepared and presented in dishes chosen for shape, colour and texture is a lesson from which we can learn.
Staples in Japanese diet remain honest. In Japan, soba or udon noodles in broth are simple yet delicious.
Come and explore some of the many facets of the Japanese Diet: