The Japanese Table presents a variety of themes regarding traditional Japanese food culture. In each volume, a specific topic such as history, customs and food groups, is explored from several different angles.
Vol. 36 No.4 The Secrets of Taste in Japanese Cuisine by Tohru Fushiki
The subtle character and tastes of Japanese dishes are informed by sensory experiences. Following on smell, flavor and texture, our series concludes with a look at how culinary visual appeal is also integral to Japanese cuisine.