Chef Speak

Swear by sushi

Japanese cuisine has taken the world with a storm. Chef Miyashita Takahito speaks about how the cuisine affects India. By Suman Tarafdar

Chef Miyashita Takahito has traversed a long way from Tokyo to India. And on the Japanese prime minister's visit here earlier this week, he got a chance to cook for him, something that would have been unlikely there. A chat with him to understand what makes the cuisine the choice of the year:

It's the year of Japanese cuisine in India. There's hardly a chef or a food consultant who will not swear by the sushi-sashimi combo, whether it is for breakfast, buffet lunches, brunches or cocktail snacks.

Japanese cuisine has already become very popular across many parts of the world, and India too is coming under its sway. However, just like Indian cuisine, Japanese cuisine has a lot to offer, and has a number of regional variations as well.

Diners constantly are looking forward to different eating options and healthier ones are sure to be a hit. All over the world, Japanese food is considered to be healthy, has a subtle taste and with variation.

The freshness and quality of the ingredients are the differentiating factor of Japanese food. The variation of meat - cooked, raw and cured - the freshness of vegetables appeals to people, cutting across backgrounds.

Chefs from Japan have made the cuisine simple in the international market using local ingredients so that people can taste the regional food also. The Kaiseki style has 12 to 13 set meals in small portions. This is royal food for people who can afford and relish it. Teppanyaki is where the chef cooks the food in front of the guest, showing his skills and techniques. In the Nabe style, all the food ingredients are cooked together in a big pot and eaten directly from it. Incidentally, this is the food for sumo wrestlers! Yakitori is mainly food grilled in various ways and combinations. There are many more like this.

The Japanese do not generally like to deviate too much from authentic recipes. International influences too are creeping into Japanese cuisine. Noodles, which had their origin in China, have become an essential part of Japanese cuisine, and are usually had as an alternative to a rice-based meal.