Beyond sushi, Japanese cuisine is regional and generous in variety. Rice is the most important staple, anything else served alongside rice -- fish, meat, vegetables, soup, are considered a side dish. These "sides" are served to heighten and enhance the taste of rice. You will find foods are served either raw or cooked. Cooked food follows on of four principal methods; grilling, simmering, steaming, and frying. Flavors are clean and well balanced.
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![[Photo] Martin Yan](chefs_my_anecdote_headshot.jpg)
"I love art and Japanese is the essence of edible art. The flavor combinations and texture contrasts are what keep me coming back for more. I like to prepare a Japanese meal when I entertain at home." 
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