The harmony and beauty of the Japanese should be present in everything. Especially in cooking. The Japanese are very sensitive to cooking. Each dish in Japan is a work of art with its own philosophy.
The Japanese in 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 hot oil, fry and serve raw.
Any dish must necessarily correspond to one of five tastes: bitter (nigai), sour (suppai), salty (siakaray), sweet (amai), spicy (punish).
Food should cause five sensations in a person: to delight your hearing and eyes, smell good, be tasty and have a pleasant temperature.
During the 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 diverse and tasty. It is the dishes of Japanese cuisine that are considered an example of a healthy diet, a standard of culinary aesthetics and the secret of longevity. In the dish, not only the original ingredients are important, but also the smallest details of the design, for example, the type, shape, color of the dishes and the material from which it is made. Every Japanese dish is perfect in everything.
