Japanese food is called by “eat with eye, nose and tongue”.
Japan has beautiful four seasons and people appreciate each short season by fresh local vegetables, seasonal seafood, and fresh picked garnish. You will see the use sugar in my Japanese recipes a lot.
I say using sugar is one of Japanese foods characteristics. One of our key seasonings is called “Mirin wine”.
It is made from rice and very sweet. But this seasoning helps other seasonings to simmer into other ingredients, making them appear shiny and appetizing and gives the depth of the taste.
I think the way we adapt “sweetness” to cooking is the reason we do not need to desperately crave deserts and candy after a meal.
But you can always reduce its amount to best suite your taste. Although it is very interesting that my husband tends to add more sugar than even my original recipe. Japanese food is also based on “raw-food”. Raw does not mean only for fish as sushi or sashimi.
Just like Sashimi – beautifully sliced fish filet that you eat with soy sauce and wasabi to appreciate and maximized the delicacy of fish taste.
You will be surprised how easy and simple my recipes are because they are based on enjoying the pure ingredient’s taste. Just like how American people like the way they eat fresh and sweet corn, all you need is butter and salt. Although Japanese people use butter and soy sauce, the minimum seasoning accentuates the best part of food characteristics.
Watch me like you watch the TV and learn how to adapt my secret, secret but easy techniques to increase your variety of recipes by using your favorite ingredients.