Right balance in Japanese cooking

Maya Brasserie offers a Japanese buffet on Saturdays at lunchtime. — Photos: LOW LAY PHON/The Star

RESPECT, honesty, discipline and creativity - these are the traits chef Zainurin Mohd Salleh believes are essential in mastering the art of Japanese cuisine.

“You need a good balance of all these elements to understand the cuisine and create new dishes that are unique. Having the right skills and techniques are also important, ” said the 51-year-old.