The Japanese revere nature, and strive always to incorporate an element of nature into their meals. High expectations Only the best and freshest is good enough for the Japanese cook . It is the pure, natural taste of foods that is paramount. Sauces are never thick and coating, but may glossily glaze or float in a thin, unobstrusive pool around the ingredients. Batter is light, airy and crisp, never completely enveloping the food.
Seasonings emphasise rather than disguise the true taste of the food.
The art of perfection Japanese cooks use several main cooking methods, and a meal will usually be made up of a selection of dishes cooked by different methods and featuring different main ingredients and seasonings. Reproduction in any form is prohibited without prior permission. Simply insert your own values between the double-quotes.