What can British chefs learn from Japanese food?
“Remarkable knife skills. Understanding that the quality of the ingredients is paramount, and particularly learning that less is more: not trying to use too many ingredients at once but just taking a few ingredients and putting them in perfect harmony so that you’re showcasing great ingredients at their very best”. Henry Harris “Lightness of flavour and delicacy. I think British chefs can be a little heavy handed with our saucing sometimes, and I think that sushi is quite a delicate thing that we can learn a lot from”.
