EATING WITH YOUR EYES

Japanese food is a feast for the eyes as well as the appetite. Some of the traditions that go into presenting Japanese food come from the tea ceremony. Plates and utensils are chosen to reflect the season, and perhaps a single maple leaf may accompany a serving in autumn, or a few cherry blossom petals will be sprinkled on a plate in spring. It’s that sort of care and attention that elevates the best of Japanese cuisine into an art form.

Another reason Japanese dishes often look so beautiful is that they are balanced and varied. At sushi restaurants, the dollop of bright green wasabi plays off the deep red of the maguro tuna, the glistening silver of the mackerel, and the white of the cuttlefish. And beside them all is the purple pool of soy sauce. The varied colors point to varied nutrients and flavors that bring pleasure to all the senses, including the eyes.