The golden rule of Japanese cooking is that the food should look as beautiful as it tastes. The reparation, serving and eating of Japanese food is much more than simply a means of satisfying hunger. It is an integral part of the fabric of the Japanese culture, interwoven with aesthetics, tradition, religion and history.
All Japanese dishes are stunningly presented, from the delicacy of an almost translucent tray of fresh sushi or sashumi to a steaming broth on a charcoal brazier. The easy to follow methods, clear photographs and step-by-step instructions for special techniques will help you through the recipes and open up a new world of exciting ingredients and beautiful food.
