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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.

"In Praise of Shadow - Outline of a Japanese Aesthetic" by Junichirō Tanizaki (1886 -1965).