The Japanese culture is an obsession shared by chefs and food lovers alike. So what is it about Japan’s food that fascinates everyone? Japanese cuisine has many unique features that chefs all over the world love to incorporate into their dishes. At Today’s World Kitchen, we appreciate the beauty, harmony, forms, and colors of the dishes that the Japanese culture has to offer, as do our favorite chefs.

Craftsmanship – Each dish is prepared very carefully in pursuit of perfection. In Japanese cuisine, there are people called shokunin, which literally translates to “craftsman”. The craftsmanship put into the plate is not just about making it look perfect, but every single aspect in-between. The flavors, color pairing, textures, temperatures, and the pure dedication put into every single dish is what shokunin do for a living.

Less is More – Japanese cuisine includes a few small items cataloging different flavors. Japanese chefs work with superior ingredients to do as little as they can to bring out the colors and flavors of their dishes. Small, traditional, multi-course meals called kaiseki are small enough to appreciate, yet big enough to satisfy your tastes. The simplicity is key; and it is something that world-renowned chefs strive to recreate.

Quality – The Japanese take their food seriously, not just at restaurants. Grocery stores and gas stations are filled with perfectly ripe vegetables and beautifully crafted pastries in Japan; this is what greatly attracts chefs from all over the world. Recognizing the use of quality ingredients is inspiration enough to want to pick up similar habits.

Michelin Star Restaurants – It is no surprise as to why Tokyo, Japan has the highest number of Michelin-starred restaurants in the world. This quality has to do with the artistry and the Japanese principles that are implicated into each and every dish. Food is seemingly simple, but the simplicity is complex, which is why many find Japanese cuisine so fascinating.