From ancient times, Japanese have shown a preference for enjoying the natural flavor of food. In this sense, Japanese cultural traditions are expressed in the nation's cuisine. Therefore, Japanese cooking is simple and unaffected when compared to that of other countries. Food seasoned in a manner which preserves or further enhances the essential, natural flavor of the raw ingredients, is the basis of Japanese cuisine. The two styles are "Kanto" cuisine, named after the area of Japan around Tokyo, and "Kansai"cuisine, named after the area further to the west which includes Kyoto and Osaka. Traditional Japanese cooking places great importance upon the appearance of food. Whether the ingredients are the bounty of the ocean or the mountains, they are chosen and prepared with an eye toward intimation of the season. Every technique is applied to retain the essential shape of the raw ingredients. Moreover, artistic, traditional tableware is used, each piece chosen to complement the appearance of the food served. Finally, one may eat out of doors, overlooking a garden, or in some other aesthetically pleasing spot. This attempt to appeal to all five senses, creating as enjoyable a dining atmosphere as possible is one of the fundamental characteristics of Japanese cuisine. Shabu-shabu Shabu-shabu, thinly sliced, finest quality beef is cooked along with vegetables in a special broth. Only one portion is cooked at a time. When the meat and vegetables are perfectly done, they are immediately lifted out of the broth and onto a plate. Shabu-shabu is served with a specially prepared sauce of miso (soy bean paste) and soy sauce seasoned with seasoned with sesame and crushed nuts. Tempura Although tempura is said to have been introduced into Japan by the Portuguese, it has become the food which perhaps most typifies Japanese cuisine to the rest of the world. Pieces of fresh seafood and vegetables are dipped into a wheat flour, egg and water batter and then deep-fried in vegetable oil. Vegetables prepared this way are often used in Shojin (Buddhist) vegetarian cuisine.