Japanese cooking is artistry itself and adheres to strict rituals.
The key is simplicity, ingredients of the highest quality, and a
painstakingly achieved visual display. Freshness is vital. Japan has
few regional differences in cooking or ingredients. Except at a
banquet, which will consist of many courses, all the dishes arrive
at once. They are eaten with pointed chopsticks, and accompanied by
thick soy sauce, wasabi, or finely grated daikon. There is green tea
or warm sake to drink.
Collection of
Japanese
Food
Recipes:
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