The various ingredients contain sweetness and flavor that are said to be the taste of the ingredients.
You will often see phrases such as “organic” and “organic farming”, because Japanese people value it.
Of course, depending on the person, they prefer the seasoning to be light and the seasoning to be strong.
Seasoning is important, but there may be many people who think that it is meaningless if they can not find the original taste or smell of the ingredients.
The natural taste, which never changes from time to time, is something nostalgic and makes people feel relieved.
Not only Japanese cuisine, it is said that there are two ways to make food delicious.
Add umami to the ingredients, “add-on cooking” and bring out the taste of the ingredients themselves,
it’s a “subtractive cooking”. Japanese cuisine is rather “subtractive cooking”.
We put emphasis on removing all sorts of tastes, such as saltiness, smell, bitterness, astringency and acidity.
Speaking of what to do to get rid of the miscellaneous flavor, mainly vegetables are exposed to water.
If the ingredient is exposed to water, the original flavor of the ingredient is lost, however
it is possible to bring out the natural taste instead. That is the essence of Japanese cuisine.
Japanese cuisine is said that one of “the world’s top dishes” along with French and Chinese cuisine.
An attraction of Japanese cuisine is natural ingredients, such as fresh seafood.
Also, dishes that make the most of their flavor are sashimi and otsukuri, it can be said that this is the ultimate cooking to enjoy the original flavor of the ingredients.
There are not many countries that have a habit of eat raw ingredients other than Japan,
but that is why you can feel the essence of the ingredients by Japanese cuisine.