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Japan

Made up of a series of four main islands (and thousands of smaller ones), Japan sits across the Sea of Japan from Korea and Russia in Far East Asia. Culinary Japan has emerged mostly unmolested by outside influences. Notable exceptions are tea, noodles, and soy, which were introduced by the Chinese, and the cooking method called tempura, lightly battering and frying foods, introduced by the Portuguese. Care, artistry and the freshest ingredients define Japanese cuisine. From precise preparation to artful presentation, no aspect of Japanese cuisine gets overlooked. Flavors, textures, colors, the overall composition and presentation of food on the plate—everything is designed to appeal to the senses. Though Japan is a mountainous country with relatively limited agricultural output, the waters around the archipelago are brimming with sea life. Not surprisingly, seafood dominates Japanese cuisine, along with rice, soy, seaweed, mushrooms, and fresh vegetables and fruits. An old Japanese proverb suggests primacy of preparation: Eat it raw before all else, then grill it, and boil it last of all.

Featured Cook JCASEY816 Cooking Level: Expert Home Town: Tokyo, Tokyo, Japan Living In: Ghent, New York, USA

About me: I'm a full time mother with 3 children. I enjoying cooking, and outdoor activities, and spending quality time with my children. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »