Characteristics of Japanese cuisine
In addition, since its inception, Japanese chefs have used numerous condiments to season foods, such as salt, miso, soybeans, sesame, sake or vinegar.
1. Seasonal product.
Japanese cuisine is always a seasonal cuisine, which is expressed even in the names of the dishes. In spring, fresh and tender shoots are incorporated; in summer , lotus leaves, noodles with tofu; In autumn, foods with the brown colors of the leaves are used for the decoration of the dishes and in winter, although the white colors are sought in honor of the snow, very hot dishes are offered, by contrast, served in glass tableware reminiscent of the ice. In addition, the organization and presentation of meals as pictures or landscapes related to the season are practiced.
2. Eat with the five senses
The Japanese enjoy food with all five senses. The smell is practiced looking aromas to unclog boles, bringing the nose as standard table etiquette. The ear is used when serving the sake of making it hit in the glass or tea in the cup, when eating the sipping noodles, etc. The taste is obviously the most important in the kitchen sense, the view is also an essential part of what we talked about presentations and appearance of the dishes and finally touch is one of the elements most valued, textures in the mouth, the compression of rice grains forming the basis of a nigiri, etc.
3. The colors on the table
In addition to those used in the decoration of bowls and bowls, etc., the presence of different colors on the table is important. Red and yellow are considered temperate colors and make food look better and appealing. In every dish, red or orange must be present in some way.
On the other hand, blue and green are the ones that express calm and cleanliness. The black and white, vigor. Hence the need to include all colors when organizing a presentation. The bento shows that the use of colors in its elaborations.
4. Japanese food is healthy.
As we know, our health is closely related to food. As we talk about the benefits of the Mediterranean diet, Japanese food is one of the healthiest in the world, from which a great life expectancy is derived, -mediate of 84.2 years being in women of 87.1- and with a great shape physically, only 4.3% obese.
There are several reasons for this: a) the ingredients used, b) the techniques or methods of cooking food, and c) the skills of chefs with knives cutting the products. Because of its quality and being so healthy, UNESCO considers the Japanese diet as a healthy diet.
The theme of the cut is the fundamental basis of the preparation of a Japanese chef, requiring many years of experience to master each knife and before being able to use another type. It is very important because it reduces the loss of taste in food, and has a very important effect on taste and texture.