Starting a new series – again – and hoping my love for this wonderful place called Japan will give some insight, understanding and fascination to other people as well.
The following is a direct quote from this book.
“A fastidiousness about detail characterizes both the preparation and presentation of Japanese food. Good presentation is vital to a Japanese restaurant’s success, but it is not only the highly expensive, multi-course kaiseki meals that display this quality; even the cheapest food has a touch of the meticulous about it. This attention to culinary aesthetics naturally favours portions that are small and served individually to maximize the impact that they have on both taste and sight. Vegetables are cooked to remain crisp and retain their colors and, even when fried, food is not allowed to become greasy – the oil is heated high enough to seal the food instantly. The serving of small portions also has health benefits, and it should come as no surprise that obesity is much less of a problem here than in Western developed countries. Nowhere else in the world is healthy eating so attractive, varied or delicious.”
The Japanese are amazing people. Having read the above over and over is yet another reason to go there.
