Japanese food culture has developed in accordance with the climate of each region and the changing times, and has been handed down to the present. 2013 saw the registration of Japanese food, the traditional food culture of the Japanese people, as a UNESCO Intangible Cultural Heritage.

In this column, we explain the characteristics and types of Japanese food culture and the manners of eating. It also introduces the differences and similarities with the food cultures of other countries. Refer to the contents to further deepen your understanding of Japanese food culture.

■ What is Japanese food culture “Wasyoku”?

In 2013, Japanese food was inscribed on UNESCO's Intangible Cultural Heritage list as a culture that should be protected and respected for the future. This has further increased its popularity and recognition overseas. Not all dishes that originated in Japan can be classified as Japanese food. Dishes that were introduced from other countries in modern times and improved to suit Japanese people are called “Japanese food.

■ Characteristics of Japanese Food Culture

Japan is a long country stretching from north to south, with climates and customs differing greatly from place to place. As a result, each region has developed its own unique cuisine. Another characteristic of Japanese food culture is the abundant use of seasonal ingredients and consideration for health.

Lots of fermented foods are used.

A major characteristic of Japanese cuisine is the use of a variety of fermented foods. Other countries also have fermented foods, such as yogurt and cheese. However, not many countries have such a wide variety as Japan. Typical foods alone include miso, soy sauce, natto (fermented soybeans), and pickles. The reason why there are so many fermented foods in Japan is because of the high humidity and conditions that facilitate the fermentation of fermentative microorganisms and bacteria. Our ancestors made effective use of the bacteria and microorganisms around us and created many fermented foods that are rich in nutrients and can be preserved.

Each region has its own unique characteristics.

Japan is long and narrow from north to south, and the climate changes depending on its location, resulting in differences in the crops grown and seafood caught. As a result, different food cultures have developed in each region. Dishes that are unique to a region and that use local specialties are called “local cuisine.

Another characteristic of Japanese cuisine is that the seasoning differs depending on the region. Generally, the Kanto region prefers a strong flavor, while the Kansai region prefers a lighter flavor. Dashi broth, which is the key to flavor, is usually bonito broth in the Kanto region and kelp broth in the Kansai region.

Seasonal ingredients are utilized.

Compared to other countries, Japan has a clear sense of the changing seasons, and has long cherished a sense of seasonality in its cuisine as well. By using the most delicious seasonal ingredients in abundance in dishes, people try to fully experience the changing of the seasons. Another characteristic of Japanese food culture is to enjoy the four seasons with the eyes, not only through the ingredients, but also through the decorations and dishes. For example, in summer, cool glassware is used and leaves of morning glory, the flower of the season, are displayed.

The cuisine is adapted from dishes introduced from abroad.

In Japan, there are many dishes that were introduced from overseas, arranged to suit Japanese tastes, and then took root among the people. For example, Japanese ramen noodles and gyoza (dumplings), which are popular among foreigners, were introduced from China and rearranged in Japan to become what they are today. Spaghetti Neapolitan, omelette rice, and pork cutlets are also dishes that were inspired by European cuisine and improved in Japan.

Foods that were introduced from other countries and evolved into their own unique forms can be said to be one of the elements of Japanese food culture.

Health-conscious

Japanese food is also characterized by its health-consciousness. Traditional Japanese food is made from seasonal vegetables and seafood. Seasonal ingredients not only taste better, but are also more nutritious. In addition, traditional Japanese food menus are low in fat and high in protein and minerals. Fermented seasonings such as miso and soy sauce used in Japanese food are effective in regulating the intestinal environment and boosting the immune system. It is said that one of the reasons Japan has become one of the world's leading countries in terms of longevity is due in part to the healthy food culture that has taken root in the country.

■ Types of traditional Japanese food culture

Japanese cuisine, one of Japan's traditional food cultures, has four types. The basic menu consists of a main dish of rice, soup, and fish or vegetable side dishes. Each is characterized by different contents depending on the purpose of the meal and the person to whom it is served.

"Honzen ryōri" (extremely high-grade Japanese meal served all at once)

Honzen ryori was prepared in the Muromachi period (1336-1573) by samurai families to entertain their guests. All the dishes are served on a single plate (a table on which the dishes are placed). It was served in the formal banquet manner known as “shikisan-kon,” and is rarely served today. However, it is seen in period dramas featuring warlords and samurai warriors.

"Kaiseki ryōri " (traditional Japanese multi-course meal)

Kaiseki ryori is a “one soup, three greens” menu consisting of rice, soup, three side dishes, and pickles, with the three side dishes being a vinegared, boiled, or grilled dish. In modern times, the number of side dishes has increased, and they are now served in high-class restaurants.

"Shōjin ryōri" (Buddhist cuisine)

Kaiseki ryori is banquet cuisine to be enjoyed with alcohol, and is served at gatherings of people. It is similar to kaiseki ryori, but kaiseki ryori is a “dish for enjoying tea” while kaiseki ryori is a “dish for enjoying sake.

In kaiseki cuisine, rice and soup are served first, whereas in kaiseki cuisine, rice and soup are served last. In addition, kaiseki cuisine tends to have a large number of items.

There are no detailed rules for the menu of kaiseki cuisine, and it is characterized by its gorgeous appearance and large number of items. Sashimi, sashimi, simmered dishes, grilled dishes, fried dishes, etc. are served with sake.

■ Japanese Dining Manners

The manner in which people eat can also be considered a part of a country's food culture. Japanese cuisine and food are attracting attention around the world, but not much is known about dining etiquette. Here, we introduce Japanese dining etiquette. If you have a chance to eat in Japan, please be aware of it.

Noodles should be slurped noisily

In Japan, it is customary to slurp up noodles such as ramen, udon, and soba. Since it is against manners to make noise when eating noodles in other countries, foreigners who see this scene for the first time will often feel uncomfortable. It is not against manners if you do not make noise, so there is no problem if you eat noodles as usual in Japan.

You have to eat with the tableware

In Japan, it is considered good manners to hold a bowl of rice or a bowl of miso soup in one's hand when eating. Many people may be surprised to learn that in many countries it is against manners to eat with eating utensils in one's hands. Japanese people have the custom of sitting on the floor to eat. In such a situation, the distance from the mouth is greater if the bowl is left on the floor, so the manner of holding the dishes in the hand was born to prevent the food from dropping on the floor.

Heavy bowls of ramen or udon noodles and hot griddled dishes can be left on the floor, as they are dangerous to eat.

Never leave a dish unserved.

In Japan, it is considered polite not to leave any food served. This is because Japanese people have always valued the appreciation of nature's bounty of ingredients and the people who prepared the food. When eating in Japan, it is best to ask for only what you can finish.

Greet before and after meals.

In Japan, it is customary to say “Itadakimasu” before eating and “Gochisosama-deshita” after eating. The greetings “Itadakimasu” and “Gochisosama deshita” express gratitude. Itadakimasu” expresses gratitude for the life of the animals and plants that make up the food. Itadakimasu” also expresses gratitude to the person who prepared the food and ingredients.

The word “feast” means “to run” and is derived from the fact that people used to run around to gather ingredients and serve meals in the days when it was difficult to prepare foodstuffs. To express gratitude to the person who prepared the ingredients and cooked the meal, we say “Gochisosama-deshita” (thank you for the meal). When eating in Japan, let's say “Itadakimasu” and “Gochisosama-deshita” with our hands clasped in front of our chests.

■ Efforts to preserve Japanese food culture for future generations

Japan's traditional food culture is in danger of decline due to the westernization of diet, the development of fast food, and changes in the Japanese palate. The Ministry of Agriculture, Forestry and Fisheries (MAFF) and other relevant ministries and agencies are promoting efforts to preserve Japanese food culture for future generations on the occasion of the registration of Japanese food as a UNESCO Intangible Cultural Heritage in 2013.

One of the efforts to pass on food culture is to make children aware of the appeal of Japanese food and local cuisine. Increasingly, Japanese school lunch programs are serving local dishes made with ingredients from the local area. Local cooking classes and children's Japanese cooking championships are also being held to pass on Japanese food culture to the next generation.

■ Summary

The appeal of Japanese food culture is attracting attention from around the world. Among them, “Japanese food” is a traditional culture that has developed in the climate of various regions of Japan and has been popular since ancient times. Let this article be an opportunity to deepen your understanding of Japanese food culture.

You can read more about Japanese food in this article. Please take a look.