Japanese CUIsine and CUlture

My first impression of Japan was its striking blend of modernity with its ancient culture. This complex combination of opposing values translates into all aspects of daily life including cuisine. For example Kaiseki, or Kaiseki-ryori, is a traditional multi-course Japanese dinner, but also refers to the collection of skills and techniques passed down from one generation to another. Japanese cuisine is minimalist in expression and celebrates the purity of ingredients. As the Japanese diet has an abundance of seafood, the freshness of ingredients is prized above all else and is greatly sought after. Portions are smaller and food is presented and accented almost like a miniature work of art. Dinner is the largest meal of the day and can be consumed over hours. This is because the meal itself is thought to be a profound experience in which people come across the unique flavors of a series of small, elegant dishes. As such, the large emphasis on the purity of food has caused the United Nations Educational Scientific and Cultural Organization (UNESCO) to declare Japanese cuisine as an Intangible Cultural Heritage. Where tradition meets the west is in use of condiments, such as mayonnaise and ketchup, as well as in desserts. For instance, Mochi ice cream is modern western ice cream inserted into the more traditional Japanese rice cake made out of glutinous rice that is molded into the desired shape (frequently the shape of a ball). Japanese culture is one that values and espouses perfection in its infrastructure, cuisine, art, and above all, in its people.