Japanese cuisine is slowly building a permanent bridge to American cuisine. Some 30 years ago, sushi was exotic; today, it can be found at supermarket chains and convenience stores across the nation. Ramen noodles, tempura and teppanyaki are also well known. What is the next evolution of the U.S.’s love affair with Japanese cuisine, and where will it lead?
American chefs are reaching deep into the toolbox of Japanese cuisine, sifting through its culture, style, appreciation of nature, seasonality and uniqueness. They pull out interesting pieces and then meld them with their own culinary vision--to offer the American palate something new. How does this relate to prepared foods? The chef creations in fine dining trickle downward, until the flavors are widely found across supermarkets and fast food chains all over the country.