Underlying principle/tastes of Japanese cuisine

I have been listening to food podcasts and came upon a discussion of Chinese food having texture as one of its principles. Another spoke of modern American cuisine being based on sweet, spicy, and salty as underlying main tastes of American cuisine.

I wonder what they would be for japanese cuisine. I would say seasonality and respect for food. But tastewise not really sure if there is much besides sake, mirin, and soy sauce as a principle tastes/flavourings.

What does everyone else think?

submitted by /u/Betakun2000
[link] [comments]

from Japanese Food https://ift.tt/36FrocY https://ift.tt/eA8V8J