Japanese - Page 3 of 4

Japanese

Japanese cuisine is winning hearts all over the world because of its nutritious value and delectable taste. With a wide range of flavors, the key to creating a successful Japanese dish is to find the right balance of each flavor. This cuisine is known for its wholesome eating habits, which is one of the reasons why the Japanese enjoy a long and fulfilling life.

Every dish in Japanese cuisine is prepared with great care and consideration. Chefs in Japan take into account many seasons and choose ingredients that are at their peak flavor during those times, ensuring that each meal is a visual feast with at least five different colors. Rice is the staple ingredient in Japanese cuisine, and the addition of different colors from ingredients such as meat, fish, eggs, vegetables, and fruit makes each dish a work of art.

The fishing and importing of seafood is a huge industry in Japan, given the high consumption of seafood in their diet. The traditional Japanese cuisine, known as Washoku, embodies the values of balance, harmony, and a natural feel, much like Korean cuisine. Eating in Japan is not just about being full, but also about experiencing the food as a whole, as the Japanese consume with their eyes first.

Celebrating the change of seasons is an important tradition in Japan, and food plays a significant role in these celebrations. However, for those who have a delicate constitution, it is best to avoid visiting Japanese food markets or restaurants where they might use ingredients that they are not used to. In Japanese cuisine, nothing goes to waste, and this is reflected in their cooking philosophy where nothing should be thrown away.