Japanese cuisine seeks to highlight food's own natural flavors and textures. Many foods are served uncooked or briefly cooked and are mildly but deftly seasoned to preserve their flavor. Strong spices and heavy sauces are not generally used. Given this emphasis, only the freshest, best quality food should be served.
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Appearance
In Japanese cooking, the appearance of food is just as important as
the taste. Serving dishes are chosen for their color or shape. Foods
are served in small portions, artfully arranged on their own
individual dishes. Consideration is given to how the colors and
textures of foods served together complement each other. Food items
or garnishes often are chosen because of their seasonal appropriateness.
Organization
In most Japanese restaurants, the task of formulating a meal is usually taken care of for you. The entrée you choose will be served with the appropriate side dishes. However, it is interesting to note that Japanese cuisine has its own unique principles of organization. A Japanese meal is made up of several dishes each using a different cooking method. (In Japanese cuisine, food is classified according to the manner in which it is cooked.) Generally, a meal will consist of soup and two or three side dishes: a salad or raw dish, a grilled dish, a simmered dish, or perhaps a fried dish. The more lavish the meal the greater the number of side dishes served. Rice is usually served with most meals.
Green tea and fresh fruit may follow the meal but desserts are traditionally not served after meals. There are sweets, or wagashi, unique to Japanese cooking (see below), but these are intended to accompany tea, rather than to follow a meal.
