JAPAN

Beyond sushi, Japanese cuisine is multi-faceted and varies by region. Rice is the most important staple and the key ingredient. Anything accompanying the rice in a meal -- fish, meat, vegetables, soup, is considered a side dish. These "sides" serve to heighten and enhance the taste of the rice. The Japanese enjoy raw foods in their meals as well as cooked. Cooked food always involves one of four principal cooking methods: grilling, simmering, steaming and frying. Flavors are clean and well balanced.

"Japan's cuisine is known for its simplicity and purity. Most of the dishes are light and healthy, yet satisfying. In Japanese home cooking, tofu features prominently in daily meals. Miso, a seasoning base, also serves as a main ingredient. I like Japanese cuisine for another reason: the abundance of fresh fish used in a variety of dishes. Eat Japanese ... eat healthy ... eat more fish!"

Appetizers
Steamed Tofu with Spicy Sauce
Grilled Vegetables with Miso Glaze

Soup
Country-Style Daikon and Pork Rib Soup

Entrees
Sugar Smoked Salmon
Braised Winter Vegetables

Dessert
Aromatic Poached Pears

Mirin

Dashi

Bamboo Steamer