Another food "takeover" of the UK, this time looking at Japanese cuisine:http://bit.ly/P3xNaT
Michelin-starred chef Sat Bains was one of the first British chefs to introduce washoku ideas into the tasting menus at his eponymous restaurant in Nottingham. He was invited to Kyoto in 2008 to learn about kaiseki ryori (Japanese haute cuisine, where food is served in tiny courses). "Kaiseki meals are perfectly balanced, intensely flavoured and very seasonal," he says. He has cut back on salt, fat and heavy protein, instead using dashi (stock made with dried kelp and bonito flakes) and seaweed for depth. Imagine sweet, salt-baked root vegetables, served in a delicate dashi broth with a béarnaise-influenced reduction of tarragon, shallot and white wine vinegar.