Japanese cuisine is one of the most elegantly simple in the world.
"Kaiseki" is the traditional multi-course meal most analogous to western haute cuisine. Traditionally, a 'soup + three side-dishes' is featured throughout Japanese cuisine, though this tradition today has evolved into one where the exact number of plates is dependent on the Chef.
One of the most beautiful aspects of Japanese cuisine is the prominence of mindfulness, both in preparation and savoring, of a meal. Whether it be in Kaiseki dining, or the other popular tradition of the Tea Ceremony ("Chanoyu"), a slowing of the mind and attuning the senses towards the food + beverage is a foundational concept."Ichigo Ichie," which refers to ephemerality,"one time, one meet," is a philosophy that guides the diner to savor the meal in its whole.
One of the other foundational concepts that is also most prevalent in its cuisine is "Washoku," or the "harmony of food." The number 5 is also heavily emphasized.
Five Colors
Every Japanese meal strives to include each of the following five food color groups:
-Green (Ao): Blue
-Yellow (Kii): Golden/Ochre
-White (Shiro): Silver/Ivory
-Black (Kuro): Dark
Five Preparation Methods
Different textures and flavors are achieved at meals with various cooking methods.
-Boil (Niru)
-Steam (Musu)
-Grill (Yaku)
-Fry (Ageru)
-Raw (Nama)
Five Flavor Profiles
-Salty
-Sweet
-Bitter
-Sour
-Spicy
Five Senses
-Touch
-Sight
-Sound
-Taste
-Smell
Seasonality
The Japanese call this "kisetsukan," an appreciation for food at the seasonal peak of flavor. Menus change frequently respecting the seasons of spring, summer, autumn and winter.
Presentation
The law of opposites is emphasized in preparation. For example, round is paired with square, and soft is paired with hard.
This pairing also exemplified the concept of "Wabi Sabi," or finding beauty in imperfection. A food item that is 'perfectly' cut in a square shape for example might be plated on an 'imperfectly' round dish.
Appreciation
Lastly, the Japanese practice an appreciation for meals, embodied in the term "kasha," a reverence for those who cultivate, harvest and prepare food.