Mise en place is a French culinary term that translates to "putting in place" or "setting up." It refers to the practice of prepping and organising all necessary ingredients, equipment, and tools before beginning the actual cooking process. While it is a concept originating from French cuisine, it is widely practiced in professional kitchens around the world, including Japanese cuisine.
In Japanese cuisine, where precision and attention to detail are highly valued, mise en place is essential for achieving the desired flavors and presentation. It allows chefs and home cooks to maintain a sense of order and control in the kitchen, resulting in well-prepared, flavourful dishes!