In a post about a Japanese food showcase at C.I.A., this nugget:
American water is apparently harder than Japanese water and has high mineral content, which chefs consider unusable. â€œItâ€™s unacceptable, particularly for the chefs from Kyoto,â€ said one Japanese conference staff member.
I wonder if this level of attention to detail among Japanese chefs is why Japan is now tied with France for number of Michelin 3-star restaurants. Both countries have 26.