• At the heart of Japanese identity
  • Sushi is a traditional Japanese dish with over a thousand-year history. Japanese cuisine is one of the most important parts of Japanese Culture. It's more than the everyday need to satisfy hunger -- it's a mystical ritual, an aesthetic endeavor, finding harmony with nature and a balance between form and content.
  • Natural
  • The Japanese like their food natural, fresh and often raw, and they use spices sparingly. Due to the geography, the Japanese tables are dominated by rice, soy products, vegetables and the treasures of the sea: fish, seaweed, shrimps, clams, moluscs, octopodes and calamari. Seasonality is the key rule: it's the custom of using only those components that the current time of the year brings.
  • Rich in nutrients
  • Rich in proteins, iron, vitamins, low-calorie and almost fat-free and cholesterol-free. If it's served hot, it's either cooked in water or steamed, or fried very briefly. Instead of salt the Japanese cuisine makes wide use of soy sauce. The food's never frozen, and if it's processed, it's only using natural methods, like pickling, never preservatives. Green tea has established itself as everyone's favorite drink, whose health benefits have been known for centuries.
  • The healthiest
  • The health and longevity of the Japanese is the best proof of the many health benefits of Japanese cuisine. Nutritionists recommend eating sea fish, such as tuna, mackarel, salmon, halibut, and sardines, at least three times week. It's noteworthy that the omega-3 fatty acids in oceanic fish decrease the production of prostaglandins, whose presence impedes the immune system's ability to correctly recognize cancerous cells.
  • Różnorodna
  • Japońska kuchnia operuje subtelnościami, to kulinarne haiku. Dania oparte są na smakach harmonijnych, zrównoważonych i naturalnych. Żaden składnik potrawy nie „zagłusza” pozostałych. Setki kulinarnych dzieł, za każdym zaś setki lat tradycji.