What makes Japanese food special? From sushi to miso, rice to ramen, it's about simplicity
The Michelin Guide lists over 1,000 restaurants in Japan and has awarded more than 360 of them stars.
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That Japanese cuisine is considered one of the best in the world is thanks to the aroma, freshness of ingredients and stylish presentation of its dishes – many of which are little known outside the country.
'Aesthetics, seasonality and focus on fresh, high-quality ingredients' is what characterises Japanese cooking for Asian food blogger Stefan Leistner.
The focus is always on the product. 'The aim is to preserve the natural flavour, which is why spices, heat and fat are used much more sparingly than in other Asian cuisines,' says Inga Pfannebecker, a cookbook author from Amsterdam.
Udon, with its gentle flavour and aroma, epitomises what's good about Japanese cuisine. Photo: Marugame Udon
Japanese-Australian author and food blogger Emiko Davies has lived in Italy for many years, but still raves about her grandmother's and mother's cooking.
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