101 Japanese Recipes for Beginners - Free Kindle Book
Japanese food is essentially, fresh, seasonal flavours cooked simply in water. For this reason, it is wears the “healthy” tag well. Simplicity is the third principal virtue of Japanese cooking. Seasonal vegetables are washed and cooked lightly in water, always simply to bring out their subtle flavour. Even dishes that require tedious preparation remain in essence, aesthetically simple. Great importance is placed on the freshness of the fish. And when it comes to vegetables, seasonality is paramount. So freshness and seasonality are the two most important principal virtues of Japanese cuisine.