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About regional influences
Local specialties vary from salmon hotpot in Hokkaido to the pork stew in Kyushu. Around Tokyo, Kanto style cooking uses dark soy
sauce, whereas the rival Kansai-style from Osaka and Kyoto emphasizes subtle natural flavors and transparent sauces.
Overseas influences have also been readily absorbed, such as ramen (egg noodles) from China, or tempura
(seafood or vegetables in grispy egg batter) which was originally Portuguese. Now, yaki-niku restaurants serve Korean barbecue-style beef, and famiri resutoran offer Japanese-style burgers and spaghetti, while top chefs pride themselves on developing rich new fusion cuisines.
On this page you can see some of my daily menu - enjoy the look!
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