Japanese and Chinese cuisine is often characterised by a split between home style and restaurant style cooking. If you buy a recipe book or watch a cooking sho

Japanese and Chinese cuisine is often characterised by a split between home style and restaurant style cooking. If you buy a recipe book or watch a cooking show from Japan or in China, you will see many recipes that are probably unrecognisable to westerners who did not grow up in an Asian household. The split is mostly some ideology that certain foods are not worth the effort to recreate at home. A lot of it is tool and stove constraints in a home kitchen versus restaurant kitchen (for example some fried noodle recipes require a hot stove). The other is a belief that some skill is involved. Such as nigiri is not something made in a Japanese home, but eaten at a restaurant by a professional chef. To try at home would be a waste of ingredients, and a hubris of skill.