The cooking traditions of Japan, built on short-grain rice, dashi stock, soy sauce, miso and a strong seasonal calendar governing what is served when. Washoku, the traditional dietary culture of the Japanese centered on this seasonal, rice-anchored table, was added to UNESCO's Intangible Cultural Heritage list in 2013. Regional variation runs from the delicate, dashi-forward cooking of Kyoto and the Kansai region to the heartier, soy-forward cooking of Kanto around Tokyo, with Hokkaido in the north known for seafood and dairy the rest of the archipelago historically lacked.
Facts
Signature TechniquePrecise raw fish preparation for sushi and sashimi, dashi stock making from kombu and dried bonito, and soybean fermentation for miso and soy sauce are hallmark techniques. 1 Origin RegionThe Japanese archipelago, historically shaped by Buddhist restrictions on eating meat and later by Western culinary influence after 1868. 2 Japanese Cuisine
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Associated With
Expresses Tradition
Source Larousse Gastronomique
Features Dish
Source Okonomiyaki (Wikipedia)
Ramen, Dishes Source Encyclopaedia Britannica
Sushi, Dishes Source The Oxford Companion to FoodAlan Davidson
Source Takoyaki (Wikipedia)
Uses Ingredient
Source The Oxford Companion to FoodAlan Davidson
Source Larousse Gastronomique
Source Larousse Gastronomique
Sources
1. On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004technique discussion: dashi and fermentation
2. Encyclopaedia Britannica
Encyclopaedia Britannica, Inc.- entry: Japanese cuisine
- Features Dish: Ramen
View the Source The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: Japan
Larousse Gastronomique
Hamlyn, 2009- Expresses Tradition: Narezushi and Fermented Fish, s.v. Narezushi
- Uses Ingredient: Rice, entry: Rice
- Uses Ingredient: Soybean, entry: Soybean
Okonomiyaki (Wikipedia)
WikipediaFeatures Dish: Okonomiyaki, Lead sectionQuote, Features Dish: Okonomiyaki, Lead section
is a Japanese teppanyaki savory pancake dish consisting of wheat flour batter and other ingredients cooked on a teppan.
Takoyaki (Wikipedia)
WikipediaFeatures Dish: Takoyaki, History sectionQuote, Features Dish: Takoyaki, History section
Takoyaki was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its invention in 1935.
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