Attitude in American food vs. Attitude
in Japanese food
There is an attitude about food and dining and even life itself
that makes cooking Japanese. This attitude is reflected in not
only ingredients and the way the food is used, but also in the
pottery in which it is served, and the entire setting for the
meal.
The Japanese influence began in the 1970's when French chefs began
using a more sparsely decorative style of presentation with their
Nouvelle cuisine. This influence is seen in the artful arrangements,
the sauce on the bottom of the plate, and in each dish separated
on the plate (Fabricant).
In Japanese food the integrity of the ingredients must be maintained
so their flavors and textures can be appreciated. The American
style of cooking can be compared to a paining and the Japanese
style a sculpture. In addition, the Japanese favor tasting menus,
which are small discrete portions of various dishes in harmonious
succession (Fabricant). American food is evolving to include much
of Japanese cuisine, but it takes a deep understanding of not
just the food, but of the whole culture, to serve a true Japanese
dish.
The Japanese spirit of "Wa", or harmony, that is exemplified in the game of baseball in Japan, can be seen in the nature of Japanese food as a whole. Japanese put more emphasis on the meal as a whole than do Americans. For instance, the preparation and presentation that go into the meal will result in harmony. This harmony is as important as the taste of the specific foods. Thus, each ingredient, each particular food in the meal, and the dishes the meal is served on are all taken into consideration.