The classic structure of a Japanese meal: a bowl of white rice (gohan), a soup (usually miso), and three side dishes (san-sai) — often a grilled fish, a simmered vegetable, and a pickled or fermented preparation. Balance is considered through colors and flavors as much as nutrition. Green tea and preserved foods (umeboshi, tsukemono) punctuate the meal. Hot beverages accompany study or convalescence outside of mealtimes.

The invisible foundation of all Japanese cuisine from the Meiji-Shōwa era: a clear infusion of kombu (kelp) and katsuobushi (dried and shaved bonito) that releases umami. For a chemist passionate about matter and natural pigments, this broth is a successful extraction — the amber color, clarity, and depth of flavor betray good technique.