KOMPAS.com - Japan known for a unique culinary tradition in terms of presentation, and fresh and healthy from the taste and benefits. No wonder that the average lifespan of Japanese is quite high, namely 83 years.
Japanese food palatability secret lies in a typical marinade ingredients, according to Ogihara Sadahiko, Associate General Manager of Ajinomoto Co., Inc.. Dish basically consists of broth and seasonings or quintessence which is made from plants.
For example''quintessence of sugar cane, kombu (a type of seaweed), the stock of tuna, or fish timber. Seasoning or broth Japanese food almost every use kombu and wooden fish,''said Sadahiko, in the seminar sessions and seminars on Food Japanese Food Tasting at Hotel Nikko, Jakarta, Tuesday (23/2/2010).
Herb seasoning that's what distinguishes the delicacy of Japanese cuisine from Western dishes. Cuisine generally use broth or seasoning (umami) are made from a mixture of onion, celery, carrots, and meat.
Other flavorings are often used MSG, or flavor of the cane. Indeed many say that the artificial flavor is not good for the body, because there are some people whose bodies respond negatively seasonings.
"But upon investigation, found that people react the same way with spices or other foods,''he said. Moreover, he argues, the processed flavor is quintessence of the plant, which is not harmful to the body.
Japanese food also was known to be considering the artistic value in a serving dish. Look at the way they serve sushi in the sushi restaurant. Really tempting us to eat, right?
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