Japanese food– tag –
Japanese food has a long and storied history, dating back to the Jomon period (-14000 - -400 BCE). It has a regional and local diversity, influenced by foreign innovations and consumption patterns. It is characterized by a dietary style of “one soup, three sides,” with rice and dishes served in separate bowls and plates. It is a cuisine that is constantly evolving and enjoyed all over the world.
Japanese cuisine is known for its emphasis on fresh, seasonal ingredients and its presentation. The traditional cuisine of Japan, known as washoku, is based on rice with miso soup and other dishes. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common and is often grilled or served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter to make tempura.
Japanese cuisine follows the “rules of five,” which emphasize variety and balance. This is achieved through the use of five colors (black, white, red, yellow, and green), five cooking techniques (raw food, grilling, steaming, boiling, and frying), and five flavors (sweet, spicy, salty, sour, and bitter). These principles can be found even in a single meal of one soup and three sides paired with rice.
In addition to traditional dishes like sushi and tempura, Japanese cuisine has also been influenced by other cultures. Dishes like ramen and gyoza have Chinese origins but have been adapted to Japanese tastes. Western dishes like spaghetti and curry have also been incorporated into Japanese cuisine.
In recent years, Japanese cuisine has continued to evolve and incorporate new ingredients and cooking techniques. Western dishes like spaghetti and curry have been adapted to Japanese tastes, while traditional dishes like sushi and ramen have become popular around the world.
In the modern era, Japanese cuisine has also opened up to influence from Western cuisines. Dishes inspired by foreign food, like ramen and gyoza, as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanese tastes and ingredients. Some regional dishes have also become familiar throughout Japan.
Japanese food has become popular around the world for its delicious flavors and beautiful presentation. In 2013, washoku was added to the UNESCO Intangible Cultural Heritage list in recognition of its cultural significance.
-
Herahera dango (へらへら団子)
Herahera Dango is a unique Japanese sweet from the Sajima area of Yokosuka City in Kanagawa Prefecture. This flat rice-flour dumpling comes with sweet red bean paste (anko) and has a chewy, nostalgic taste. In this article, we explain wh... -
Syoyuzuke (醬油漬け)
Have you ever come across a Japanese dish that tastes both rich and deeply savory, yet comes from a centuries-old preservation technique? If so, you may have already experienced the magic of Syoyuzuke (醤油漬け)—a traditional method of m... -
Kanko yaki (かんこ焼)
Kanko yaki (かんこ焼) is a traditional drum-shaped snack from the Tsukui area of Sagamihara City in Kanagawa Prefecture. Its name comes from its round shape, which resembles a small gagaku drum (kakko) used in Japanese court music. This ... -
Fugu no ko no kasuduke (ふぐの子の粕漬け)
This article is about a special food from Japan's Ishikawa Prefecture. This dish, called Fugu no ko no kasuduke, shows how people have preserved food for a long time. It is a unique and clever dish that turns a dangerous ingredient into ... -
Saka manjyu (酒まんじゅう)
Sake manjyu is a Japanese steamed bun made from wheat flour dough fermented with rice koji (natural sake yeast) and filled with sweet red bean paste. The koji fermentation makes the dough soft and fluffy, giving the bun a gentle sake-lik... -
Suzuke (酢漬け)
Have you ever wondered about the tangy, refreshing side dishes often served with Japanese meals? This article will dive into Suzuke, a fascinating type of Japanese pickle. We'll explore what it is, uncover its origins, highlight a place ... -
Keno jiru (けの汁)
Keno Jiru is a warm and healthy soup that people in northern Japan, especially in the Tsugaru area of Aomori Prefecture, have loved for hundreds of years. Families in this snowy region cook this dish to stay nourished and comforted durin... -
Aramasa (新政)
Aramasa (新政) is a name that stands out in the world of Japanese sake. This article explores what sets Aramasa apart—from its rich past to its unique brewing methods. Let’s take a closer look at how this sake brand has won fans across J... -
Boruga rice (ボルガライス)
Boruga Rice (ボルガライス) is a hearty local “B-grade” Japanese dish from Fukui Prefecture’s Echizen (Takefu) area. In simple terms, it’s a large plate of omelet rice topped with tonkatsu (breaded pork cutlet) and rich sauce. So, this We... -
Houonkou ryori (報恩講料理)
Japan has many regional dishes deeply rooted in history and culture, and one of these is Houonkou ryori (報恩講料理). Houonkou ryori (報恩講料理) is a vegetarian feast served during the Jodo Shinshu Buddhist memorial festival, Houonkou. ...