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The kitchen, along with the language, are the most characteristic things in the Japanese culture.
In its gastronomy and the culinary arts, are involved, aesthetics, tradition, religion and history.
Japanese cuisine is based on two primary rules, the freshness of raw materials and a careful presentation. It is a unique gastronomy for its refinement and perfectionism.
Western kitchen seeks mix of flavors, the Japanese on the other hand, prefers to retain the flavor and the original appearance of each ingredient; to enhance the quality, almost everything is prepared separately and are served in small portions, prepared thoroughly.
The close relationship with nature, and the use of fresh foods emphasizing in each year station along with the preparation of high level techniques, are japanesse essential features.