THE FOOD OF THE EAST

SIMPLY JAPANESE

Honest, simple, and fresh are the words coming to mind when I begin to describe Japanese cuisine. It’s an experience for the taste buds, eyes and nose. Presenting food is seen as an art and chefs must undergo a lengthy training process before they are considered a worthy chef.

Japanese food is deeply rooted in traditions and very little change can be noticed throughout the years. In recent years Japanese food has gained more popularity due to its healthy approach in retaining flavours and textures throughout the cooking process.

Cooking Japanese is simple but it requires understanding of the basic ingredients and a strive to use only the best and freshest ingredients possible.

Essential Ingredients of Japan:

Bamboo Shoots, Beancurd, Cucumber, Dashi, Dried Bonito, Eggplant, Enoki Mushrooms, Ginger, Mirin, Miso, Mitsuba, Noodles, Radish, Rice, Sake, Seaweed, Sesame, Shitake Mushrooms, Soy Sauce, Spring Onions, Vinegar, Wasabi

FRUIT SPECIAL

Visit our picture gallery of stunning fruit and vegetable carvings made by leading Thai Artists in a recent carving competition.