Guest Author - Sherry Van Der Elst

Not long ago, I invited a friend to join me for dinner at a new Japanese restaurant that I'd been eager to try for some weeks. "I don't do raw fish," my sushi-phobic friend replied with a shudder of disgust.

It wasn't the first time I'd encountered someone who equated Japanese food with raw fish. But there's more to Japanese cookery than just sushi, sashimi and California rolls.

In Japan, sushi is considered a luxury typically served only on special occasions. Traditional Japanese fare abounds with countless arrays of steamed, deep-fried, broiled and one-pot dishes. Teriyaki, tempura and yakitori are just the beginning.

Freshness, simplicity and staying with the seasons are key to Japanese cooking. Where possible, food is eaten in as natural a state as possible in order to experience its true taste. How and what is cooked is largely influenced by the changing seasons.

The traditional Japanese diet incorporates lots of seafood, rice, soy, noodles and seasonal fresh vegetables. Rice and soba noodles are a mainstay of Japanese fare. Ramen noodles--bearing no resemblance to the cellophane-wrapped blocks of dry noodle and soup powder of college remembrance--is the national dish of Japan.

In Japan, the act of eating isn't just about nourishing the body--it is an essential part of Japanese culture and philosophy. No other cuisine in the world places so much emphasis on the importance of preparation and eye appeal.

The best part about Japanese cooking is that many dishes are simple, fast and easy to prepare at home, even for novice cooks. Ingredients can be found in most Asian groceries and even local supermarkets. Most of the necessary tools are probably already in your kitchen: cutting board, rice cooker, grater, measuring cups, frying pan and vegetable peeler.

Healthy, low-fat, simple and pleasing to the eye. How could anyone not like Japanese food?