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Photographer's Note

I have posted several culinary shots for my Japan travelogue. I do love the Japanese cuisine for its apparent dichotomy between sophistication and simplicity. The cuisine is both sophisticated and simple in the fact that ingredients are never drowned in spices and are not lost in a mishmash of ingredients. The main ingredients often stand alone with just a hint of some other ingredient so that one can savour the flavour of the main ingredient. To me that implies a sophisitcated palate requiring one to appreciate the often subtle flavour and purity of the key ingredient.

In the bowl are soba noodles in a clear broth with some shallot rings, fine strands of carrot and placed on top is a single prawn tempura. Different side dishes are to be savoured in their own right or to stimulate the taste buds. According to Yoshi,my friend and traveling companion, there are people who are so passionate about their soba noodles that they can tell from which village these originate because the location of the fields and pure spring water used in their production can be registered in the flavour. Basically we are talking about noodles, but for some noodles are not just noodles.

As for the often elegant and beautiful serving bowls and dishes, that's another story that takes us into the visual realm.

rigoletto, holmertz, Vasa, elenimavrandoni, jhm, bukitgolfb301, Sonata11 has marked this note useful

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Additional Photos by Klaudio Branko Dadich (daddo) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 2926 W: 103 N: 5042] (22616)
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