Although himself Chinese, Yin has a great appreciation for the Japanese culinary style.
He explains the difference this way: Japanese cooking presents the meats, vegetables and
rice separately — and with sauces on the side rather than incorporated into the dish.
Yin is quick to take a visitor into his kitchen to show the USDA Choice label on the meats,
the bags of premium quality Japanese rice, and mounds of fresh vegetables being chopped
into fine pieces for cooking.