In a previous article, we mentioned the importance that the Japanese give to their cuisine, what represents for them the preparation of their food but also the presentation and enjoyment of it, and Japanese cuisine has something that hooks everyone sushi near me.
Let’s talk about the presentation of dishes in Japanese cuisine
The importance of the presentation of food, full of decorations, colors and perfectly organized on the table or on the plate, is that within the Japanese idiosyncrasy it is considered first of all that without this compendium of smells, flavors and visual effect no The dish is appreciated in its fullness, in addition to the fact that for the Japanese it is important to make their culture known through the creative and delicate presentation of their meals.
How the Japanese achieve a perfect meal
- The freshness of the ingredients is essential in Japanese cuisine and also constitutes a seal that identifies its gastronomy; Furthermore, the type of ingredients (fish, vegetables and fruits) merit it.
- The pleasure in preparing food is also part of their culture. If you enjoy it, it will be reflected in the final result.
- Dedicate the necessary time to preparing meals, which goes from purchasing the ingredients to putting them ready on the table.
- The techniques applied are essential, knowing how to make precise cuts and the preparation of the rest of the ingredients make the difference between one dish and another.
- And….the very important decoration! This is the culmination of a whole methodical work, it is here where the food is arranged in such a way that it is a true visual pleasure for the diner and Japanese gastronomy is based on the seasons for the use and use of its seasonal foods. , among other things.
- During spring the cherry blossom is used in preparations, if in summer the custom is to prepare cold dishes, in autumn fish is the option decorated with red flowers, in winter it is the turn of hot foods such as meat-based soups and vegetables.
- The use of colors, flavors and ways of cooking food is a fundamental part of Japanese culinary art; this masterfully combined generates a diversity of dishes.
- The 5 colors that prevail in its use are: green, yellow, red, black and white.
- The 5 flavors are: spicy, sour, sour, sweet and salty.
- The five ways or arts of preparation: fried, raw, steamed, grilled and cooked.
- And the five elements: fire, earth, metal, water and wood.