Japanese cuisine.

... "No place I've ever been, or even heard about, is as guaranteed to cause stimulation in the deepest pleasure centers of a cook's brain. No cuisine, broadly speaking, makes as much sense: the simplest, cleanest, freshest elements of degustatory pleasure, stripped down and refined to their most essential." (Bourdain, 136) That is how celebrity chef Anthony Bourdain describes Japanese cuisine. It is a cuisine that reflects both the culture and character of the Japanese people. It is based largely on tradition and structured very differently for formal and informal dinners. The Japanese eat very different than do western cultures and utilize very different staple ingredients. The Japanese generally eat three main meals per day. Breakfast is usually either a bowl of steaming rice to which a raw egg is added, or misoshiru, a thick soup made from bean paste. Lunch is generally consumed in a restaurant or snack bar.

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