The tip about salt is especially true (though I wish everyone would put some more effort into seasoning things). It’s not just the quantity of salt though. There are so many nice kinds of salt available, but most people seem to rely on table salt or fine sea salt at best. It’s been a few years since I’ve been in Japan, so it may no longer be the case, but Muji’s used to carry dozens of regional salts in their food department. A wall of bottles with the location and type printed on each label.
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