Japanese cuisine: Less is more, slower but deeper?

No longer just a trend of 'fusion' blending various cuisines, many international chefs are now turning to the philosophy of Japanese cuisine.

In the first episode of "Tucci in Italy," airing in May 2025, actor and presenter Stanley Tucci visits the Cibleo restaurant in Florence, Italy.

Here, Stanley Tucci enjoyed dishes that embodied both the spirit of Japanese cuisine and the authentic Tuscan identity: thinly sliced ​​salmon resembling prosciutto, topped with bonito flakes and cheese, or raw swordfish marrow served in a spine reminiscent of traditional ossobuco.

"We don't call it fusion, but rather learning how the Japanese respect their ingredients and stay connected to the place they live," shared chef Giulio Picchi.

From 'blending' to 'understanding'

Around the early 2000s, "fusion" became a key term in culinary innovation, with dishes like shiitake mushrooms combined with pasta, kimchi with tacos, and so on.

Despite their visual appeal, many dishes stand out only in their appearance and lack cultural depth.

Crispy fried spinach with chickpea flour, miso and yuzu lampredotto meatballs, and a sprinkle of shaved bonito flakes at Cibleo restaurant in Florence - Photo: Screenshot

Conversely, the Japanese philosophy, encapsulated in the "washoku spirit," is founded on balance: between ingredients and people, between technique and emotion. The Japanese have a concept called shun , honoring seasonal ingredients and using them when they reach their peak flavor.

This mindset inspires many international chefs: not by copying recipes, but by learning to feel, respect, and subtly utilize the ingredients.

In Paris, chef Mory Sacko, who has French and West African ancestry, built his restaurant Mosuke on a foundation of respect for ingredients and restrained technique.

Chef Mory Sacko says it's not about blending, but about finding common ground between culinary philosophies to create harmony.

Mory Sacko's signature pepper soup combines bouillabaisse (a traditional fish soup from Marseille, France), seafood, and West African spices, while adding a touch of katsuobushi (Japanese dried bonito flakes) for a delicate umami flavor. - Photo: Virginie Garnier

One of Inja's signature dishes (New Delhi, India) is the Hokkaido scallop "panta bhat," which combines traditionally fermented Bengali rice with natto gohan (Japanese fermented soybean rice), reflecting a philosophy of fermentation, seasonal eating, and respect for ingredients. - Photo: Indian Food Freak

In New Delhi, chef Adwait Anantwar at Inja restaurant transforms sushi into an authentic Indian experience, using shiso leaves (a type of Japanese mint) to wrap dried mango and pickled ginger, while still maintaining the freshness of the Japanese spirit.

Cuisine as a language of exchange

Japanese culinary philosophy is emulated by many international chefs because it is flexible, not forcing them to copy recipes while still preserving the original spirit.

In Sydney, chefs are experimenting with tempura (deep-fried dishes, usually vegetables or seafood) using local produce.

In Cape Town, the Fyn restaurant uses dashi (a basic Japanese broth, usually made from dried bonito flakes and seaweed) from South African seafood instead of Japanese dried tuna, combining local ingredients with Japanese techniques. - Photo: Fyn

In Asia, chef Yoshihiro Narisawa in Tokyo, Japan, is renowned for his restaurant, Narisawa, where he combines native Japanese ingredients with inspiration from nature and seasons. Dishes like Matsutake Dobin Mushi – matsutake mushroom soup (a rare Japanese mushroom) steamed in a dobin (small teapot) – both celebrate the flavors of the ingredients and reflect a philosophy of tranquility and seasonal cycles. - Photo: goodie-foodie

In Hong Kong, VEA's chef Vicky Cheng combines Japanese expertise in ingredient handling and flavor balancing to create modern Chinese cuisine, exemplified by grilled sea cucumber served with crab mousse and 22-year-old Hua Diao wine, maintaining both sophistication and the characteristic elegance of VEA. - Photo: theluxeologist

These methods demonstrate flexibility: they utilize local ingredients while maintaining the Japanese spirit of technique, achieving balance and preserving the natural, deep flavor without the need for artificial seasonings.

The selection of seasonal fish, the precise cutting of vegetables along the grain, and the presentation of small portions all reflect the spirit of "less is more, slower but deeper" in Japanese cuisine.

This means emphasizing the use of fewer but higher-quality ingredients, meticulous preparation ("less is more"), while respecting time and seasons to ensure the dish achieves its full flavor, and encouraging slow enjoyment, appreciating every detail ("slow and deep").

Back to the topic

MAI NGUYET

Source: https://tuoitre.vn/am-thuc-nhat-it-ma-tinh-cham-ma-sau-20251103011727345.htm