ABOUT WASHOKU (Japanese food).

Food is very important for the French but it might be even more important for the Japanese. I started wondering 10 years ago when I was listening an office lady who was relating her holidays in Spain to a collegue. She talked during 5 minutes about what she had done or seen and half an hour about food and restaurants.
So, hereafter are some particularities about Japanese fooding (see photos below).

TEISHOKU: it's a set meal served in restaurants usually including a base (tempura, sushi, sahimi...) rice, pickles and miso soup. They are usually colourful and attractive specifically when it comes to KAISEKI food ("Kaiseki is a poetic meal, high Japanese art in the hands of a skilled practitioner. It has many expressions, its elements perpetually in flux with the seasons, as light sustenance before a formal tea ceremony or as an extravagant show of hospitality. The absolute best of the freshest ingredients of the moment become jewels in appropriate lacquer and ceramic wares that hint through design nature's current mood.")

OKONOMIYAKI: a speciality of Western Honshu, means "whatever you grill" in Japanese) a kind of grilled crepe including minced cabage, noodles, mushroooms, meat or seafood. Of course Americans compare it to a pizza.

ISAKAYA: a kind of Japanese brasserie or bistro where customers drink beer or sake and are served a vast quantities of small dishes to share, often grilled food.

LIQUID KIT-KAT: just imagine.