1Japanese cuisine places enormous importance on the idea of eating in harmony with the seasons.
2The concept, known as shun, refers to ingredients at the absolute peak of their flavour.
3In spring, cooks celebrate fresh bamboo shoots, wild mountain vegetables, and the first bonito of the year.
4Summer menus feature cooling dishes, such as chilled noodles, fresh tofu, and lightly grilled river fish.
5Autumn brings fragrant mushrooms, roasted chestnuts, and Pacific saury, which many families grill at home.
6Even the plates and bowls change with the season, gently reflecting the nature outside the window.
7A formal meal might open with a small appetizer decorated to resemble falling maple leaves.
8Chefs believe that heavy seasoning should never hide the natural taste of truly fresh ingredients.
9This philosophy means that the same dish is almost never served twice throughout the entire year.
10Restaurants print new menus every few weeks to follow whatever the local markets currently offer.
11For diners, this creates a gentle and constant awareness of time passing through the year.