Japan’s changing food tastes are hard to swallow for rice and sake enthusiasts
theguardian, June 5th, 2015
Japanese cuisine made it on to Unesco’s list of “intangible cultural heritage” in 2013, but it hardly needed that honour to be appreciated across the globe. Through the food of Japan, the west discovered a new frontier of taste: light and healthy, respect for texture and flavour, refined presentation. Little wonder, then, that today some of the most accomplished and multi-talented chefs are Japanese.