Japanese Cooking

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Japanese Cooking

Description

When you put a Japanese meal together, pay attention to the balance of flavors and cooking methods. Ideally you should aim for 1 yakimono （焼き物), something cooked with dry heat - grilled, pan-fried, or deep fried; 1 nimono （煮物), something simmered, and 1 aemono (和え物) or sunomono (酢の物) - a cold dish with a sauce, dashi based or vinegar based. This gives a good balance of flavors and textures. While the yakimono is usually a protein, the two other sides can be all-vegetable, or contain a little protein (e.g. a little seafood), and so forth.

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