Conclusion

 

Taste is a pretty simple idea of delicious cuisine, yet taste alone cannot entirely satisfy someone who is consuming the dish. One contrast between Japanese food and a normal Malaysian diet is that everything in Malaysia seems excessively sweet and salty. It's as if the meal was soaked with chemically processed sugar and salt throughout the manufacturing process. Of course, not all food in Malaysia is produced in this manner, and much has changed among Malaysian consumers as they have grown more conscious of the dangers of chemically processed meals. Foods containing high fructose corn syrup, on the other hand, appear to be produced in an attempt to compensate for the smell, texture, appearance, and sound of food with flavour.

Sight, smell, texture, and sound all compliment the flavour of traditional Japanese food. When the five senses of food are balanced, the meal is about the "experience" of eating rather than "consuming." In terms of diet and health, it is necessary to absorb nutrients from foods, but it is also unavoidable that we like them. Japanese cuisine and culture cause us to pause and observe the meal, to be more attentive of the ingredients, taste, fragrance, and texture, and to enjoy what is placed on our table. Food tastes better when all five senses are employed in Japanese cuisine, and we may appreciate every component of the meal and every stage of the eating process.