Even though I spend too much time contemplating what I eat, the amount of thought that goes into the preparation, dining, and enjoyment of Japanese cuisine astounded me. There is a degree of food preoccupation in Japan that I’ve never seen anywhere else.
Japan should have been at the forefront of your international travel bucket list if you appreciate experiencing cuisine, history, and traditional dishes.
And here are a few of those things to know regarding Japanese cuisine:
- Japanese cooking is the only one of three culturally significant national culinary cultures proposed by the United Nations.
UNESCO, the United Nations’ cultural body, added conventional Japanese food, or washoku, to its new list of Intangible Cultural Heritage in December, indicating that maintaining this eating style is necessary to function the culture and traditions. After French cuisine, it was the only other national historic food to be recognized in this way. (Mexican food has just been added to the list.)
- Japanese cuisine is meticulously made using seasonal ingredients and spices.
The preparation and presentation of Japanese cuisine are just as important as the dish itself. Every dish offered has been carefully considered. While Americans only think of four seasons every year, Japanese chefs examine dozens of them. They meticulously pick foods at their peak, along with tastes that symbolize each season. Because we went in the early spring (early March), every dish we tasted had bitter elements, which is a characteristic flavor for this time of year. Trying these tastes transports Japanese diners back in time.
When the meal is done, it is delicately plated, and the completed dish frequently resembles a piece of art.
- Keep things simple.
The courses are made up of a few tiny dishes, most of which are fresh and have basic tastes. To draw out all the texture and flavor of the cuisine, Japanese chefs use high-quality items doing as little as necessary to the dish.
- Garlic, chili peppers, and oil are used seldom
Many meals are lightly seasoned and grilled, boiled, or consumed fresh. Miso, soy sauce, mushrooms, seafood, bonito grains, and bonito broth are just a few of the items used to boost umami (a rich taste profile found in Japanese cuisine). The batter used to fry items (such as tempura) is extremely thin and takes relatively little oil.
- Ingredients give variety to a dish
Simple condiments are often used to diversity the cuisine and improve tastes. The appetizer may contain light homemade sauces, lemon, miso, wasabi, cucumbers, and soy sauce.
- It may not seem to be much food, although it is!
Classical Japanese dinners (kaiseki) comprise numerous dishes that build-up to all kinds of meals, despite the modest single amounts. You’ll be stuffed.
- It’s crucial to choose the right food
Japanese chefs like plates with a range of vibrant designs, forms, and shades, as opposed to similar plate ware, which is popular in Western countries. The exact selection of meals is crucial for the rest of the season. Antique ceramic materials and decorative objects are often used in fancy restaurants.