Japan is surrounded by ocean and is a small country. There are a variety of vegetables and fish is readily available, so we appreciate their original tastes and texture as well as how they taste when cooked with seasonings. There are not many kinds of seasonings, and Japanese seasoning is very simple but quality is important. Also the chef’s skills, techniques and personal experience make a huge difference.
It is hard not to enjoy the visual beauty of a Japanese dish. Presentation is one of the most appreciated and valued elements of Japanese cuisine. The color combination of the food and dish is important as is negative space left on the plate. Plates and bowls play an important role.
Try to make your Japanese dishes using the following suggestions:
- Use fewer seasonings.
- Be aware of negative space on your plate.
- Try to make your dishes beautiful. When I enjoy Japanese dishes, I eat with my eyes, then taste it.
- Eat more vegetables! I love all kinds of salads. I eat greens like a rabbit!
- Be seasonal! Try to eat seasonal vegetables, because they are more nutritious. Add herbs from your garden or leaves to accent your presentation.
The most important tip to keep healthy is to enjoy the presentation, aroma and taste, but don’t eat until you’re completely full. Stop at around 80%. That’s the key.
We sometimes spend a lot of money on just a piece of mushroom called matsutake, which has a distinctive aroma, and satisfies us with the feeling that we are truly enjoying autumn. It’s very seasonal!