Teriyaki treasures

TABLE TALK

fast-ed.com.au

IN 2013 “washoku’’, a term meaning “traditional Japanese cuisine’’, was added to UNESCO’s somewhat controversial list of the world’s Intangible Cultural Heritage treasures.

Referring to the list as contentious should not in any way be understood as a suggestion that the concept of validating and protecting ideas, practices and ways of life is unworthy.

As with so many of these global processes, admission into this particular guild begins with selfacknowledgment and then a formal application process.

It may not surprise that the concept of celebrating national or regional food culture was first proposed by the French government.

Vive la France! Especially when there’s pressed duck and baguette on the menu.

No, if any reservations are to be had with the process and its outcomes, it would be with the list as it stood: France, Spain, Italy and Greece were the first to be recognised. Even the UN had to admit that this select band was not really as international as the program had set out to be.

As such, a few years later the group was broadened to be the Mediterranean Diet.

Japanese cookery followed, then Mexican cuisine, and a Turkish recipe called keshkek. Then individual recipes or regional dishes were added for certain countries, like flatbreads and kimchi.

Japanese cookery is remarkable, and should rightly be celebrated but the question must be asked, at what point will our government seek recognition for the traditional practices of Australian Aboriginal communities? Just a thought. sauce, soy sauce, lemon juice, sugar and sesame oil.

Set aside for 20 minutes. Thread turkey on to skewers. Cook over a charcoal grill for 15 minutes, turning several times, until just firm, basting with the excess marinade while it cooks.