Tuesday, July 15, 2003
Number 2 on the "Why I Love the Japanese List": The Food
Oh man is this food good! They even do Western dishes better than we do. How in the hell is that possible? It seems like there should be some natural law prohibiting something like that from happening. The greatest characteristic of a Japanese meal is the small servings. How does it fill you up, you ask? You get about 10 separate dishes, that's how. In the States, you get one big, overseasoned piece of grilled meat, a side of fried potatoes and a large chunk of community bread. Here, you get 4-5 slices of slighly seasoned meat garnished with some subtle sauce and colored vegetables, a few other similar dishes and your own plate with a small serving of bread. I can definitely say that I have only felt over-full once on this trip. The second greatest quality would definitely be the presentation. Rarely have I had a dish here that was not absolutely beautiful when presented, garnished with colorful and edible vegetables. None of that parsley sprig BS. The awesome cooking teacher at Wheeler said it best when she said, "You taste with your eyes before you taste with your mouth." The Japanese definitely understand the importance of all five senses in the dining experience. In the smaller restaurants, the sound of preparing the food is enough to make your mouth water. The food is so beautiful you are ashamed to put utensils to it. The smell is subtle, yet savory. The taste is to die for and the texture, while depending on the food obviously, is almost always just right. You are probably wondering, "It sounds so great, why number two?" I will definitely miss the wonderful food, but even more, I will miss the freedom and opportunity to buy beer in vending machines. Especially on Sundays.
PS - Today, I learned how to turn $10 worth of material into $10,000 worth of material. And I have a sample.
Oh man is this food good! They even do Western dishes better than we do. How in the hell is that possible? It seems like there should be some natural law prohibiting something like that from happening. The greatest characteristic of a Japanese meal is the small servings. How does it fill you up, you ask? You get about 10 separate dishes, that's how. In the States, you get one big, overseasoned piece of grilled meat, a side of fried potatoes and a large chunk of community bread. Here, you get 4-5 slices of slighly seasoned meat garnished with some subtle sauce and colored vegetables, a few other similar dishes and your own plate with a small serving of bread. I can definitely say that I have only felt over-full once on this trip. The second greatest quality would definitely be the presentation. Rarely have I had a dish here that was not absolutely beautiful when presented, garnished with colorful and edible vegetables. None of that parsley sprig BS. The awesome cooking teacher at Wheeler said it best when she said, "You taste with your eyes before you taste with your mouth." The Japanese definitely understand the importance of all five senses in the dining experience. In the smaller restaurants, the sound of preparing the food is enough to make your mouth water. The food is so beautiful you are ashamed to put utensils to it. The smell is subtle, yet savory. The taste is to die for and the texture, while depending on the food obviously, is almost always just right. You are probably wondering, "It sounds so great, why number two?" I will definitely miss the wonderful food, but even more, I will miss the freedom and opportunity to buy beer in vending machines. Especially on Sundays.
PS - Today, I learned how to turn $10 worth of material into $10,000 worth of material. And I have a sample.
Comments:
Post a Comment
