Presentation is very important to Japanese cooking as a whole, a good example being color combination, which happens to be the one aspect I tend to pay special attention to when preparing a meal. Aside from brown, the color of health in Japanese cooking, I like to include a balanced portion of green, red and yellow--two primary plus one secondary color as noted on a typical color wheel. Such endeavor not only delivers extra aesthetic quality for a dish, but also a better nutritious balance as a 2:1 vegetable to protein ratio is best for digestion, which results in a healthier diet.
