CSFs | Chefs of Japanese cuisine | Japanese chefs of French cuisine |
---|---|---|
1. Utilization of main ingredient texture | Receiver factor | Cause factor |
2. Utilization of main ingredient flavor | Key factor | Most important factor |
3. Utilization of main ingredient umami | Key factor | Receiver factor |
4. Featured main ingredient | Receiver factor | Cause factor |
5. Good pairings (complements) between main and secondary ingredients | Cause factor | Cause factor |
6. Not too rich | Independent factor | Cause factor |
7. Good balance | Receiver factor | Cause factor |
8. Cuisine more Japanese (or French) in style | Key factor | Most influential factor |
9. Elegance | Receiver factor | Receiver factor |
10. Surprise | Receiver factor | Receiver factor |