Japan

To understand the Japanese kitchen you also have to understand how large a role the sea plays in people’s lives. Fish, shellfish, seaweed and algae are included in all meals and it would be unthinkable to prepare a dish without some element from the sea.

Sashimi, which most of us believe is an appetizer, is actually the main dish, if translated into western terms. It may seem simple to arrange a platter with sashimi but this is where the sushi chef shows his skills and knowledge of the kitchen’s two different Ki;

Kikai: serving food using Kietsu; awareness of the seasons. The Japanese are very proud of their four seasons and adapt raw materials, garnishes and ceramics according to season.

Ki: ceramics, design and colour of the raw materials and the type of occasion determine what type of plate or platter will be used. Harmony, balance and allowing what is natural and fresh speak for itself places high demands on the person behind the chopping board.