Although many western dishes are introduced after Meiji Restoration, none of them has survived without some "Japanilization". We always eat dishes with steamed rice, so any dishes need to match rice. Also we love the taste of soy sauce, it is somehow introduced to many "imported" dishes.
In traditional Japanese dishes, we don't use many kinds of spices or seasonings. We prefer to enjoy the original taste of foods, as well as their color and shape. Feeling on a tongue is put much weight on, so cutting is very important. Heating time is short enough not to loose its hardness and color. They are served with beautiful small plates.
But our daily-life dishes are more easy-going. Color is sure important, but you don't need to care about cutting or heating so much. You can put more pepper on if you want. (still you can't omit soy-sauce, otherwise it can't be Japanese)
Here, we tried not to use special stuff. Most of the ingredients are avairable in a supermarket in Finland.
* Click each photo to see the detail.
