For sheer variety, Japanese chefs cannot be beat. Take sushi----other than a few classics like the California roll----the variety and creativity in each and every sushi restaurant is mind-boggling. Plus they are constantly developing amazing new methods of cooking. They can take an ordinary ingredient---say taro root---and turn it into a delectable, beautiful dish.
These crab-stuffed leeks w/ "gelatin caviar" are a prime example.
CRAB-STUFFED NAGANEGI (LEEKS)
METHOD Cut naganegi (leeks) into 1 1/2" lengths, cook a bit soft
in boiling water 6-7 min. Drain/cool; then push out and remove centers,
making double-layer tubes.
STUFFING Liftout 2 2/3 tb gelatin to bowl, add 2 tb fresh cream, tb mayo,
dash sugar and 3 1/2 oz cooked/shredded crabmeat, and mix. Set over ice to
chill. Now stuff naganegi. Chill rest gelatin mixture firm 2 hours.
PLATE spread chilled gelatin on plate, stuffed naganegi on top.
GELATIN Micro covered a min Combined 5/6 cup (200cc) water, tsp
plain gelatin, 1/2 chix bouillon cube. (use some in stuffing, rest as garnish).
Hatsuhana Restaurant, E 48th, NYC, was the place all the 80's era
fashionista went....when Japanese food was starting to take hold.
The BOX OF DREAMS BENTO was THE thing to eat.
Nine miniature bowls in a classic Japanese lacquer box,
each w/ very fresh raw or cooked sashimi and sushi rice.
Japanese chefs try to please every sense.
Incidentally, if you're in Japan but can't see your way clear to dropping
hundreds of dollars at a high-end Japanese restaurant, these place also
make bentos (sold in dept stores). Good way to taste all that great food.