Harmony and beauty among the Japanese should be present in everything. Especially in cooking. The Japanese are very sensitive to cooking. Every dish in Japan is a work of art with its own philosophy.
In Japanese cooking, everything is strictly structured. The most important thing in food is harmony and order. For example, the Japanese believe that food can only be processed in five ways: boil, steam or in hot oil, fry, and serve raw.
Any dish must necessarily correspond to one of five tastes: bitter (nigai), sour (supai), salty (siakarai), sweet (amai), spicy (brown).
Food should evoke five sensations in a person: please the ear and the eye, smell good, be tasty and have a pleasant temperature.
During a meal, five colors must be present on the table: green, red, yellow, black and brown.
But despite all the strict rules, Japanese cuisine is very varied and delicious. It is the dishes of Japanese cuisine that are considered a model of healthy eating, a standard of culinary aesthetics and the secret of longevity. In a dish, not only the original ingredients are important, but also the smallest details of the design, for example, the look, shape, color of the dishes and the material from which they are made. Every Japanese dish is perfect in every way.
