Christopher Dawson is Chairman of Clearspring Ltd. He spent 18 years living in Japan, and now aims to unite the best of East and West by bringing together culinary traditions of Japan, Europe and North America.

What are the characteristics of traditional Japanese cuisine and its ingredients?
In Japanese cuisine there is more emphasis on vegetable quality foods than animal foods. The huge variety of seasonal foods results in an appreciation of when the different foods are in season and their suitability for providing satisfaction at that time of year when their quality is at its best. Also, there is less emphasis on heavy main courses and overly sweet desserts.

What are the main differences between Japanese and Western foods and what do you think has led to these differences?
The Japanese people value subtle tastes and flavours. Appearance is almost as important as the actual taste and the quality of each dish is more important than the quantity. Care is taken to make the prepared foods very digestible, so you can leave the table feeling satisfied on all levels without feeling stuffed.

These differences could be explained by the relative scarcity of arable land in Japan, which has created the need to gain the maximum nutrition value from the available grains, vegetables, fresh fruits and limited animal products. Culturally, Buddhist traditions have emphasised vegetarianism. Japan's distinct four season climate has also had a profound influence on the cuisine.

What kinds of seasonings are used to flavour and enrich Japanese cuisine?
A naturally sweet seasoning, mirin [1]*, is used in many Japanese dishes, creating a good balance of savoury and sweet tastes throughout the meal, which satisfies the palate. Soya sauces are used to enhance the flavour of the ingredients, rather than just salt. Also, the use of `umami'* flavour, naturally found in kombu [2] (kelp) and shiitake [3] mushroom stock, gives more substance and depth to many dishes.

Fermentation using koji [4] culture* increases the bioavailability of the nutrients in foods. Certain vegetable condiments and garnishes such as grated daikon [5] radish, wasabi [6] or ginger [7] are used to aid digestion and also avoid parasitical development. Pickles made from seasonal vegetables, rice bran and sea salt [8] are often eaten during and/or at the end of the meal, to promote digestion.

*mirin: a sweet, golden cooking wine made from glutinous rice
*umami: "the fifth taste"
*koji culture: the catalyst and most important ingredient in the traditional manufacture of Japanese fermented foods

If you have a question for Christopher, please contact us [1] [9].