Japanese Food: From Tempura to Takoyaki
Japanese food, where clean eating meets culinary artistry. Where raw fish and pickled vegetables sit astride seaweed strands and tempura sculptures. Japan, the place where you can eat blowfish sashimi, octopus balls and cow rectum one evening, then follow it all up the next day with a 15-course meal that might qualify as one of the truly greatest eating experiences of your life. Japan, the home of some of the world’s most exquisite beef, certainly its most exquisite fish.
Japan, where the dining experience is not only about the actual food consumed, but also the presentation, the design, the sheer beauty of what you’re eating. Japanese cuisine, where the food canvas employs color, where form truly follows function.
From the traditional to the modern, from the quick to the drawn-out, and from the haute to the street — with a few unusual (and necessary) ideas for limited budgets to help your yen go a bit further — this is our take on Japanese food. Continue Reading »
Filed Under: East Asia, Food, Japan by: Daniel Noll and Audrey Scott
34 Comments | 24 September 2012
