In Japan, chefs and home-cooks alike insist on top quality ingredients grown without pesticides in pollution-free environments. To this end, the Japanese may be the most health-conscience nation in the world because of their unrelenting quest for pure, nutritious food.
The majority of food sold in Japan is farmed or grown in Japan or collected out of the waters of Japan. This attention to the source of food and how it was grown or produced guarantees that food sold in Japan will meet the high standards demanded by Japanese people. Much Japanese food is produced following traditional cultivating and harvesting practices – there is a tremendous amount of value and respect paid to farmers and their products. This attential to the details of food comes with a hefty price tag – Japanese food is very expensive to prepare at home and even more expensive when dining out in restaurants. Portions may be tiny, but the quality will always be high.
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An Educated Palate 