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  • Getaway

    a taste of Japan

    Sep 16, 2019 4 minutes
    RECIPES & STYLING Chiara Turilli FOOD PHOTOGRAPHS Andreas Eiselen

    Equal parts beauty and precision, Japanese cuisine uses age-old techniques to produce unique dishes, and humble ceremony to serve them. Meals are built around gohan, simple steamed white rice, and ingredients that welcome each new season. Sweet, sour, salty, spicy and umami – the moreish, savoury fifth taste – are well rounded in dishes. Seasoning is provided by vinegars, sauces, pickles, seaweed and dried seafood – less so by spices and herbs. And because aesthetic appeal is as important as flavour, Japanese food is a feast for the eye as well as the tummy.

    THE MENU

    STARTER A sushi-esque bite

    Fish with tarty greens

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