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Compared to other nations, Japan's cooking uses almost no spices.
Instead, the emphasis is on the pure, clean flavors of its indigenous
ingredients: fish, seaweed, vegetables, rice and soybeans. Raw fish
is masterfully prepared as sashimi or as sushi, where it is served
with rice. It is impossible to separate cuisine from culture and
the prevailing sensitivity to nature that permeates all things Japanese.
Meals are designed with beauty in mind, but also with simplicity
and modesty.
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