Tuesday, August 30, 2011

FOOD AND TRAVEL … JAPAN

 
JAPAN
JAPAN

If you can wrap your tongue around pronouncing the menu, Japan’s cuisine is a most rewarding mouthful. Most Japanese restaurants concentrate on a specialty cuisine, such as yakitori (skewers of grilled chicken or veg), sushi and sashimi (raw fish), tempura (lightly battered and fried ingredients) and ramen noodle bars.

The pinnacle of Japanese cooking, kaiseki (derived as an adjunct to the tea ceremony), combines ingredients, preparation, setting and ceremony over several small courses to distinguish the gentle art of eating.

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