What is the essence of Japanese cuisine? The legendary chef Yujiu Yamayama, who conquered the taste buds of the world with Japanese cuisine and enjoyed the reputation of "One World" in the Michelin Guide in Tokyo, told us with his 30 years of experience and enthusiasm that the peak of food is only in an instant, and the chef's lifelong pursuit is to make this moment bloom in the guests' mouths.

Japanese food looks simple, but even if every family cooks rice, soup, sashimi and shredded radish, there are many tricks. He said that before cooking, rice should be slowly soaked in water, and sashimi should be quickly picked up before sweetness and bitterness appear, and cut with a single-sided blade. What impressed me the most was the little taro with life: if you put the cooked taro in cold water, the pores you finally opened will close and become hard in an instant, so how can you learn to taste? Add sugar to taro several times and wait patiently for the sugar to penetrate. If it's too rude, Kotaro can't stand it!

With the craftsman's heart, a pot of chopsticks has temperature, and a porridge and a meal can see life. Yamashita Yujiu not only points out cooking skills, but also tastes life!

After reading the excerpts, we have to admire the exquisiteness of the Japanese. Perhaps this is also a so-called "artisan spirit."

Excerpts from the essence of Japanese cuisine;