Japan is known for richness in lifestyle combined with uncompromising quality and service. In stricter terms, the food recipes of Japan are quite different from rest of the world. A noted element of the Japanese food is the usage of spices and flavors. In almost every dish and recipe, the Japanese cuisine contains fish in any form, and in particular shell fish and normal fish. The world has identified the Japanese food as the synonym for the tasty sea food items. The cooking in Japanese food employs much amount of dashi or fish stock and Shoyu, sanshio flavoring agents. The cooking of even small amount of meat will take its own time to make it perfectly delicious which is missing in the western recipes where large amount of meat are used for whole cuts to serve the individual eating.

The Japanese chefs add charm to their preparation with exotic color combinations and a pleasant arrangement. Japanese recipes is always sweet which gets further taste with the addition of soy sauce or Shoyu, deemed to be the queen of Japanese seasoning. The chefs are always at their will to use large amount of flavors. The Japanese food serving has got its own culture followed by the conventional eating system. By serving rich food in richer presentation, the Japanese people create the richest experience for aesthetic senses. Japanese food system is no inferior to any sort of activities in their country. This food display is ideal both for mind and for physique.

The world ofJapanese food is as vivid as the beautiful country and its people. The Japanese recipes are believed to be out the world in terms of taste and nutrient value. Japanese food is characterised by subtle food flavour and very mild spices. Fish and shellfish make up a major part of the Japanese cuisine and are an integral part of Japan's national diet. The Japanese food is never devoid of the exotic and much loved sea food.

An important aspect of Japanese recipes is spices, flavouring agents like dashi or fish stock and Shoyu or soy sauce and sanshio to name a few. Another quintessential part of Japanese recipes include the process of making a little meat go a long way. Contrary to Japanese cuisine, western recipes often have whole cuts of meat with bigger individual serving portions. The exotically prepared food is arranged in ornate dishes and served in small quantities. The complementary shape and colour is given importance and no details pertaining to arrangement is overlooked.

The exotics Japanese food is predominantly sweet in taste. The taste is further enhanced by soy sauce and the quintessential Shoyu is considered to be the queen of Japanese seasoning. The piquant flavour is the major highlight of Japanese food. The use of such flavour is so extensive that almost all dishes have the flavour. Anywhere in the world, Japanese food is served in the typical Japanese style which includes smaller servings with more emphasis on presentation. The presentation of Japanese food is always artistic and beauty and symmetry take prominence.

The Japanese food is high on the presentation quotient. Japanese consider every meal to be an aesthetic experience. Just as they are meticulous about art they have a keen eye for food, texture, taste, quality and presentation. So if a well decorated and scrumptious platter is the look- out, Japanese food is the best bet.