ABSTRACT
The balance of two basic overarching techniques determines the “Japanese-ness” of foods more than any other: cutting and heating. Not unnaturally, of course, these lie at the foundation of any cuisine, but in the Japanese context, the specific application of those two techniques in particular ways are crucial. The two techniques are related directly to two important concepts that are inherent in the cuisine: visual presentation and flavour. Though a number of writers, including celebrated chefs such as Tsuji (1974) have emphasised presentation, flavours – particularly those that derive directly from nature – are as important.
