- Considering the simplest moves like washing, drying or pressing the ingredients of the utmost importance –
It is often said that if Western cuisine is defined as a "cuisine of addition", Japanese cuisine is defined as a "cuisine of subtraction". Bringing out the ingredient's inherent flavor through simple preparation is the epitome of traditional Japanese cuisine. Let’s take the example of spinach. After boiling them, remember to wring them out and then soak them in the broth (dashi). The key point is to dewater the spinach. Wringing them too much will cause the loss of their flavor. On the contrary, not wringing them out enough will make them too soaked, thus rendering their flavor imperceptible.
It becomes possible to prepare delicious traditional Japanese cuisine only when you become aware of how the level of adjustment of strengths, the balance of flavors and the seasoning are crucial.