Quote:
Originally Posted by SeattleUte
Japanese food is really quite a simple cuisine. There is not much subtlety or diversity in my opinion. .
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I've heard it said that Japanese food is a simple food, but I think such basics as miso and dashi have subtleties in flavor that shouldn't be dismissed. Or are those of Chinese origin too?
For instance, take a simple dish like udon. I love udon, but not all udon is created equal. The underlying broth is so important, and that's where the artistry of creating a good dashi comes in. BTW Nikuman, the best udon I've tasted in the States is from a restaurant in Houston.
I also loved simmered foods like mizutaki and shabu shabu. And even if it's simple, rustic food, I like a good yakitori sauce too.