If there is one word to describe Japanese cuisine then it has to be
"artistic" in its purest sense. No other cuisine is so in harmony
with nature, reflecting the rhythm of the seasons. No other accords
food such awesome respect. No other prepares it with such an eye to
detail - color, texture, flavor, balance - each ingredient's roll
perfectly defined in the final dish. In Japan they first feast with
their eyes, then comes the aroma, then taste, the palate pleasure.
The secret to preparing Japanese cuisine at home is an
understanding of the basic ingredients and of how a meal is
composed; the culinary methods used are basically very simple.
We trust that this book will encourage people at home to be
adventurous and start preparing and cooking Japanese food in their
own kitchens, however, the most important requirement of all is a
love of good food prepared and presented with a sense of