Japanese Food à la carte 美味和食

美味和食

日本食は「五味五色五法の料理」と言い、その特徴を意味する「五味」とは、甘、酸、鹹、苦、辛のことを、「五色」とは、白、赤、黄、青、黒のことを、そして「五法」とは、生、煮る、焼く、揚げる、蒸すという調理法を指します。

素材の持ち味を生かしながら味や香り、かたちをも大切にする繊細な日本食は、四季折々の季節感、旬の食材を美しい器に盛りつけることなど、味覚と視覚を融合させた芸術とも言える域に達しています。

Japanese cuisine

Generally speaking Japanese cuisine is said to consist of five flavours, five colors and fice basic methods of preparation.

There are the fice flavours of sweet, sour, salty, bitter and hot; the five colors of white, red, yellow, blue (green) and black; and the five preparations of raw, boiled, grilled, fried and steamed. And also seasonality is stressed, with foods being served at their peak season. Serving dishes play an important role; their color, shape, and material being carefully matched to the food and season.