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Japanese food is known as a treat for the eye as well as
the palate. Meals are beautifully presented and only the freshest of
ingredients are used. Japanese food contains few spices but instead chefs
concentrate on bringing out the natural taste of the individual
ingredients in a dish. The characteristic flavor of Japanese food comes
from dashi, a stock made from dried fish and dried kelp; the rice wines
mirin and sake; and miso, tofu and Japanese soy sauce, all products of soy
beans. |