Japanese Cuisine 2

As It is said that "Japanese cuisine is appreciated with the eye", hence aesthetic appeal is emphasized. Color scheme is also important and dishes are beautifully arranged on plates.

To decorate dishes, chinaware, lacquerware, glassware, bamboo ware and or wooden ware, of various materials, patterns and shapes are used.

Moreover, lavishly decorated laquerware such as Japanese original mother-of-pearl inlay work, gold or soliver silver relief laquer work, gold inlay lacquerware have been used from the old days.

Then the chef selects the most suitable plates and utensils for the dishes by examing examining the textures and the designs.

In Japan is blessed with four distinct four seasons. Sense of the season is highly regarded, so food in season is cooked and seasonal delicacies are enjoyed such as bonito and bamboo shoot in spring, abalone and cucumber in summer, saury pike and persimmon in autumn, and sea bream and tangerine in winter.

In addition, it is also one of the characteristics of Japanese cuisine that a feel of nature is created by carrots cut into maple leaves, or that change of the seasons is displayed with tableware of natural design prints such as cherry blossom for spring and chrysanthemum for autumn.

Finally, there are many simple cooking methods are simple in order to bring out the natural flavor of the ingredients and to make the most of the flavor of each food dish. Like sushi and sashimi (sliced raw fish) eating raw seafood is considered a dish in which the natural aspect of the food is made most of in which the food is mostly made in it's most natural state . This is a unique dietary culture in the world.