KEY POINTS:
Elegant is the word that springs to mind when pondering Japanese food because it is impossible to separate the cuisine from the culture. The aesthetic is evident in art, design, the appreciation of nature, and in the food. It uses simple seasonal ingredients in their freshest state is of utmost importance.
This is an especially nice time of year to explore some Japanese cuisine. Always refined, it is about balance. As the weather cools, warming broths, soba noodles and steamed savoury egg custards combined with fresh, enlivening flavours are perfect trans-seasonal dishes before we knuckle down and get serious about hearty cold-weather cooking.
Soba noodles start the menu, gently simmered in miso broth with fried eggplant, tofu, greens and ginger - all good in warding off cold feelings. Follow with mushimono, which is the general name given to steamed dishes. Chawan mushi is the more accurate name for this steamed savoury egg dish with chicken, prawns, sesame and shredded spring onions. Finish with tiny warm tartlets baked with coconut, lychee and lemon.
All in all a healthy, light, but very satisfying encounter giving but a glimpse of a beautiful cuisine.
Chef's Tip
Have a rummage through Japanese stores to find unique ceramics and cloth. Serve small portions in gorgeous glazed bowls sitting on delicate fabrics with gentle lighting to heighten the appreciation.