对食材本味最为执着的,大概非日本料理莫属。材料与工艺的一丝不苟,都是为了突出生鲜的本质口感,这就是日本料理中五味之后的第六味——淡。“淡”要求把生鲜的原始味道释放出来,以不伤害食材本味的手法,将最让人感动的生物活力保留至入口的霎那。“淡”决定了日本料理以切、煮、烤、蒸、炸为主的较为单纯的烹饪方法,也决定了其严苛到极点的工艺手法和调味系统。解读四道海鲜,了解日本料理对生鲜的独特理解。 The most perseverance of the food ingredients, probably none other than non-Japanese cuisine. Meticulous materials and craftsmanship, are to highlight the essence of fresh taste, which is the fifth taste of Japanese cuisine after the sixth taste - light. “Light ” requires the release of fresh raw flavor, to not hurt the taste of the ingredients approach, the most moving biological vitality reserved to the entrance of the instant. “Light ” determines the more simple cooking methods of Japanese cuisine, mainly cutting, boiling, roasting, steaming and frying, and also determines its harsh extreme craft and seasoning system. Understand four seafood and learn about Japanese cuisine’s unique understanding of freshness.