Originally Posted by RawAlex

Redshoe, that would be a sort of "tilted" view of things.

I enjoy both, but they are of a different background. Daily japanese cooking is the food of the rich, the food of abundance and plenty. Cantonese Chinese cooking (hong kong style) is about half/half, and is more what you see in typical chinese restaurants in the US and Canada... "Cantonese style".

Finally, there is mainland "mandarin style" cooking, which varies greatly from area to area. Remember, China is HUGE, so one type of chinese cooking doesn't clearly represent the country any more than crawfish is a clear indication of American cooking (or poutine for Canada).

So your question is a wee bit slanted... but carry on.