Japanese Cooking

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Distinctive Features of Japanese Cooking

The celebration of natural flavors and the absence of frills contribute to the healthy reputation of Japanese cuisine. Both wholesome and elegant, Japanese cuisine is currently growing in popularity in the West.

Zen principles are readily evident in much of Japanese cuisine, which seeks to enhance the natural flavors in foods and combine them harmoniously. Letting the food speak for itself is one of the hallmarks of Japanese cuisine. Raw and lightly cooked foods, like sushi, embody the dedication to minimal embellishment to fresh, simple ingredients.

Famous Chef: Masaharu Morimoto

Though his early chef training was in traditional Kaiseki cuisine and sushi, Masaharu Morimoto's signature style is a fusion between conventional Japanese cooking and Western cooking. At 25, he opened his first restaurant in his hometown, Hiroshima. Five years later, he sold his restaurant and moved to New York, where his reputation grew as he took on executive chef positions at the Sony Club, and later, at Nobu.

A one-time aspiring professional baseball player, Morimoto's competitive edge made him the perfect choice to be a regular contender on the TV show Iron Chef and its American spin-off, Iron Chef America.

Morimoto currently owns restaurants in both Philadelphia and New York.

Common Ingredients

Locally grown rice, soybeans and a variety of seafood are the staples of a Japanese diet. Several species of mushrooms, citrus fruits as well as a wide array of vegetables, including cucumber, eggplant, spinach and bamboo shoots, are also common. Noodles also figure prominently in Japanese cooking. Overall, Japanese food places a strong emphasis on fresh, seasonal ingredients.

Recipes

Tokyo Food Page
Japanese Food Recipe Page

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