What is traditional Japanese cuisine that has been enjoyed in Japan for a long time?

The “Washoku” registered as a UNESCO Intangible Cultural Heritage wasn’t about specific dishes but rather “traditional dietary cultures of the Japanese.” So, what kind of Washoku have the Japanese been eating in their daily lives? Let’s explore the specifics of traditional Japanese cuisine.

Traditional Japanese Dining Style.

The Japanese dining style, based on one soup and three dishes, is considered to achieve an ideal nutritional balance. Moreover, skillful use of “umami” enables a diet with minimal animal fats, contributing to the longevity and prevention of obesity among the Japanese.

Reference: Ministry of Agriculture, Forestry and Fisheries “Washoku” Portal Site

The traditional Japanese dining style centers around the fundamental form of “Ichiju Sansai” (one soup, three dishes).

“Ichiju Sansai” consists of a staple food, soup, and side dishes (one main dish and two side dishes), offering a well-balanced meal.

• Staple food: Carbohydrates such as white rice or brown rice.
• Soup: Basic miso soup made from broth extracted from kombu (kelp) or fish.
• Side dishes: Designed to complement the staple food, providing a balance of flavors and supplementing any nutritional gaps.

This foundational structure is deeply rooted in Japanese dietary traditions and culture, becoming an indispensable part of our daily lives.

Rice foods such as white rice and brown rice.

Rice has been a staple in Japanese dietary life since the Yayoi period. It serves not only as a main dish but also plays a crucial role in various foods and beverages such as sake and mochi, making it a sacred element in Japanese cuisine. As a result, many Japanese dishes revolve around the central theme of rice.

In Japan, cooked rice placed on the table is referred to as “gohan.” Japanese rice is characterized by its chewy texture and sweetness, complemented by the savory aroma of soy sauce, miso, and the umami from dashi.

Japanese side dishes incorporate a variety of ingredients such as fish, meat, and vegetables, all meticulously prepared to complement the flavor of rice. Cooking techniques like simmering, grilling, and frying are applied to enhance the taste of rice.

Moreover, Japanese cuisine includes sauces and condiments specifically designed to pair well with rice, such as curry, tempura dipping sauce, and ochazuke (rice with tea).

In this way, rice plays a vital role in Japanese food culture, shaping a cuisine that is indispensable to the daily lives of the Japanese people.

Japan’s unique seasonings.

Use fermented seasonings

The fermented condiments mentioned here refer to Japan-specific seasonings like soy sauce, miso, and mirin.

These condiments are made from ingredients such as rice, wheat, and soybeans, which are found in regions beyond Japan. However, it is the fermentation techniques shaped by Japan’s climate and environment that have given rise to unique Japanese seasonings like soy sauce, miso, and mirin.

In quintessential Japanese dishes like “nimono” (simmered dishes), soy sauce is indispensable, and fermented condiments like soy sauce, miso, and mirin are essential in noodle dishes such as soba and udon.

Using Japan’s unique ingredients

In addition, many dishes incorporate flavors using Japan’s unique ingredients such as wasabi, shiso, myoga, and citrus fruits like yuzu and kabosu.

“Umami” due to extensive use of dashi stock.

The foundation of Japanese cuisine’s taste lies in the unique Japanese “dashi.” This “dashi” is a broth with a rich umami flavor obtained from dried ingredients such as bonito flakes, kelp, shiitake mushrooms, and dried fish.

With Japan surrounded by seas on all sides, a variety of seafood and seaweed has been widely utilized. Some of these ingredients were processed for preservation, ultimately succeeding in creating the fifth taste, “umami.” Additionally, due to historical reasons, meats like pork and beef were avoided. This led to the development of unique processing methods, such as drying vegetables in the sun to enhance shelf life while bringing out the “umami” flavor.

Fortunately, many regions in Japan have abundant “soft water,” which efficiently extracts the “umami” components from bonito flakes, kelp, shiitake mushrooms, and dried fish in a short time. This traditional dashi has been passed down, allowing for satisfying cooking methods even with vegetable-centric ingredients.

Tableware

In Japanese cuisine, it’s customary to consume all dishes using a pair of chopsticks. While the use of chopsticks is common throughout Asia, the practice of having one’s personalized set, including chopsticks and rice bowls, is uniquely Japanese.

Additionally, the plates used for serving dishes, considering factors like “material,” “color,” and “shape,” are diverse. For instance, specific shapes of plates are designated for grilled dishes, certain vessels for bowl dishes, and shallow dishes for dishes with simmered items, with these specific choices being commonly observed in households.

Teishoku(Set meal)

The “teishoku,” based on the concept of “ichiju sansai” (one soup, three side dishes), is a commonly found menu in Japanese restaurants.

For example, there are various options like “sashimi teishoku,” “grilled fish teishoku,” and “nikujaga (meat and potato stew) teishoku,” where vegetables and fish often serve as the main side dishes. It typically includes rice, miso soup, and pickles as a set. The prices are quite reasonable, and with one meal, you can achieve a well-balanced intake of carbohydrates, protein, dietary fiber, vitamins, minerals, and probiotics. When you visit Japan, be sure to find your favorite teishoku!