|Posted on November 12, 2013 at 5:05 PM|
Freshness is delicious. Japanese cooking is about sourcing fresh ingredients and not fussing with them too much. Because Japanese foods are largely saucless, spiceless, and oil-less, the ingredients themselves must be beaituful, flavorful, and fresh. This usually means foods in season. Kabocha squash and pumpkins must feel heavy. Eggplants mush be shinny and unbruised. Fish fresh from the market don't need the disguise of a heavy sauce. Visit the farmers markets and the Asian markets frequently. Talk to farmers. Do grow your own vegetables. Don't hesistate to improvise with non-Japanase foods like chard, artichokes, and zuchinni.
Categories: Vegetable and Seaweed Dishes