The way in which you prepare a food dramatically changes its appearance, texture, perception of flavor, and even its nutritional value. Traditionally, Japanese menus were conceived of as a series of courses, each with a dish prepared in a different way. Meals constructed in this manner used limited food resources (just a few ingredients) to maximum advantage.

The word cooking, in English, implies the application of heat when preparing a meal, though the recent attention given to raw foods has changed that somewhat. Washoku notions of balance however require that varied methods be used, unlike many who suggest that only raw foods be consumed.

True, applying heat can destroy certain elements (such as temperature-sensitive vitamin C), diminishing their nutritional value. But, the application of heat makes most foods easier to digest, thereby increasing absorption of their nutrients. Searing and simmering certain foods helps convert their starches to sugar, making them seem sweet -- naturally -- eliminating (or at least, reducing) the need for additional seasonings. 

It is the inclusion of both raw and cooked foods, prepared in a variety of ways, that ensures maximum nutritional value and gustatory pleasure.

In Japanese, the word niru is used to describe a range of activity that includes simmering, stewing, boiling, blanching, and braising -- nearly anything cooked submerged in (or at least covered by) a bubbling liquid. It is probably the most commonly employed method of food preparation, producing soups, stews, and salad-like side dishes (briefly blanched then tossed in a flavored sauce).

GRILL 焼く yaku

In Japanese, the word yaku is used to describe a range of activity that includes grilling, broiling,and skillet-searing. Baking (cooking in dry, enclosed heat) was not part of the traditional Japanese kitchen.