It is often said that Japanese cuisine is not for eating, but for looking at.
Anyone who sees that freshly cooked, pure white rice, how it lets warm steam rise from under the quickly lifted lid, how it lies piled up in the black container and how each individual grain shines like a pearl, will, if he is a Japanese, really feel the awe of the rice.
Fine Dining – Unterschiede zwischen Haute Cuisine und Kaiseki
Die Kunst, in einem mehrgängigen Menü abwechslungsreiche und dennoch aufeinander abgestimmte Gerichte zu präsentieren, ist eine anspruchsvolle Herausforderung. In Japan
6. January 2025
