Chef Harpal Singh on his recent travel says, 'We should learn ethics, discipline and cleanliness from Japan

Celebrity chef Harpal Singh Sokhi recently returned from a trip to Japan and came back deeply impressed by the country’s culture, discipline, and respect for nature. The visit, organised by Ajinomoto for a select group of chefs and influencers from India, gave him an opportunity to closely observe Japanese food traditions and lifestyle.“My experience of Japan was overwhelming,” says Harpal. “I think it is one country from where we should learn ethics, discipline, manners and cleanliness. The way they are preserving nature is amazing. Everywhere I went, I saw greenery. I did not see any place that was not green. Despite facing multiple natural disasters every year, they recover so quickly that you hardly realise the destruction they have gone through.

”The chef feels India can learn valuable lessons from Japan, particularly when it comes to environmental conservation. “Preserving nature, planting more trees, and protecting green spaces is something we should take inspiration from,” he says.As a culinary professional, Harpal was equally fascinated by Japan’s unwavering commitment to its cuisine. “They are very particular about their food culture and have evolved with it.

Unlike us, where we often try to cater to every palate, Japan proudly stays rooted in its cuisine. Even hotel breakfasts were largely Japanese-centric,” he notes.One aspect that particularly caught his attention was the country’s knife culture. “The knife skills of Japanese chefs are outstanding. There are entire markets dedicated only to knives, and people from around the world visit them as tourist attractions.

Japanese chefs have incredible knowledge about ingredients and precision cutting techniques,” he says.Talking about Japanese cuisine, Harpal highlights its simplicity and respect for ingredients. “Japanese food is rooted in preserving the natural flavour of ingredients. They use minimal spices and seasonings, allowing the ingredient to shine. Their cuisine revolves around balance and the concept of umami, a taste they are known for developing.”The chef adds that the trip also helped him better understand Ajinomoto and its role in Japanese cooking. “It was an eye-opening experience that allowed us to understand the ingredient from a different perspective and appreciate its place within Japanese culinary traditions,” he concludes.