The spirit of Japanese food

This is just my personal view, as a Japanese person who has eaten Japanese food.In many parts of the world, people have been trying to make their food taste as good as possible. One of these innovations is "dashi". "Dashi "is the liquid from which the flavours are extracted.In the West, bouillon is a famous example of "dashi". The Chinese also have their own concept of "dashi". The tendency is that Western and Chinese "dashi" takes a long time to boil and deepen the flavour of the main ingredients, whereas Japanese"dashi" uses ingredients different from the main ingredients and quickly extracts only the flavour in a short time and then removes the ingredients. Japanese"dashi" plays a supporting role in deepening the taste of the main ingredients. Although it never appears in full as an ingredient, it is the"dashi" that brings out the true flavour of the main ingredient. However, it can take up to six months to make"dashi" from bonito flakes and up to a year for Kelp. This is how much time and effort goes into making Japanese food. Do you want to make your own presence fully known, or do you want to take a back seat and support the good work of others? This difference in spiritual and cultural tendencies is also reflected in the food culture. I often feel that Japanese people have been misunderstood by the rest of the world because of this excessive modesty. There is also the language barrier. I think it's important to strike a balance between assertiveness and humility.Balance is really important. We hope that you will find in the Japanese way of thinking a hint of how we can reconstruct a better world in the future.

(For your information)
Do an image search for "Kaiseki ryori" to get an image of what the dishes are like.