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.
5/3/2011 01:57:56 pm

If you wish to be the best man, you must suffer the bitterest of the bitter.

Reply



Leave a Reply.