japanese cuisine, n.All

Japanese cuisine is evocative of seasonal changes, or of one's childhood, or of a storm at sea.

Japanese cuisine is consciously oriented around the fact that Japan straddles four climate zones, with most of its landmass enjoying distinct temperate seasons.

Japanese cuisine's tutelary divinity is rawness; to it everything is dedicated.

Donburi's (Japanese rice bowl) popularity after the 1923 Great Kanto Earthquake likely stemmed from the need of workers to find something to eat as they were kept busy day and night rebuilding the city.

Rice was used as currency in early Japanese history

Japanese cuisine is oriented around three geographical features: river valleys, mountains, and the sea.

The Japanese eat medium-rare or even raw chicken called "Torisashi" (note the 'sashi' from 'sashimi' or raw fish)

Donburi (Japanese rice bowl) developed from the desire to keep eel from getting cold by placing it over warm rice.

Japanese cuisine is prepared in front of the diner because it is important to consecrate by spectacle the death of what is being honored.

Japanese cuisine is arranged on the plate in any of a number of formally recognized patterns, usually in ones, threes, or fives of the same kind, to indicate incompleteness or a striving toward completion.

Japanese cuisine is always partly a visual feast—colorfully laid out on lacquer ware or multicolored plates, and, if fresh, visibly prepared by knife-wielding chefs with warrior-like precision and speed.

Japanese cuisine is rarely cooked, ; the only operation they have actually undergone is to be cut up) than on the shifting and somehow inspired assemblage of elements whose order of selection is fixed by no protocol (you can alternate a sip of soup, a mouthful of rice, a pinch of vegetables).

My wife hated my obsession with Japanese foodSushi left me.

The Japanese eat medium-rare to raw horse or "basashi"