Food Preparation

Japanese cuisine is unique to the Japanese archipelago where it originated and developed over the centuries. The majority of Japanese dishes accent the natural flavours of fresh fish and shellfish. Some dishes have been adapted from the Chinese; for example, chow mein and sweet and sour spareribs.

Utmost care is used in arranging the foods on dishes of various colours, shapes and materials. Typical seasonings are soy sauce, sake (rice wine), vinegar and sugar. Prepared in many different forms and combinations, fish, seaweed, vegetables, rice and soy beans can appear as sauces, main dishes, desserts and candy.