That, Masato used to say, was the difference between making something flavorful and making it impossible to eat.… The old chef had a strange rule. He never tasted a dish by asking whether it was good. He asked whether it was balanced. His name was Masato Kuroda, and for forty-two years he had worked in kitchens—first washing dishes, then peeling vegetables, then cooking, and eventually teaching young chefs who arrived with expensive knives and enormous confidence. One evening, after closing time, a young cook named Rina found him standing alone beside a pot of mushroom soup. He tasted it. Added a pinch of salt. Tasted it again. Then he shook his head. “Too much?” Rina asked. “No.” “Too little?” “No.” She looked confused. Masato smiled. “You’re asking the wrong question.” He handed her the spoon. “Tell me what the mushrooms taste like.” She tasted it. “Mushrooms. Butter. A little garlic.” “And?” She tasted again. ...