料理法 (りょうりほう) refers to the methods and techniques used in cooking. It encompasses various styles and practices that determine how ingredients are prepared and combined to create dishes. Common cooking methods include boiling, frying, grilling, and steaming, each offering unique flavors and textures to the food. In Japanese cuisine, different 料理法 are often used to highlight the natural taste of ingredients. For example, 刺身 (sashimi) emphasizes raw fish, while 煮物 (nimono) involves simmering vegetables and proteins in a flavorful broth. Understanding these techniques is essential for mastering culinary skills and appreciating diverse cuisines.