Healthy heritage cuisine
WASHOKU has been recently recorded on the list of the World’s Intangible Cultural Heritage of Unesco Culture Sector. Washoku means Japanese cuisine and is composed of many different food cultures, including globally well-known Sushi, Kaiseki, Tempura, Sashimi, Sukiyaki and such.
There are two types of sushi in Japan – Oshi-zushi and Edomae-zushi. Osi-zushi is the original form of sushi – the seafood such as vinegared mackerel or conger cooked with soy sauce and sugar and rice are pressed with wooden moulds. This style of sushi was born in Osaka.
This form of sushi reached Edo (contemporary Tokyo) and transformed into another version, Edomae-zushi, internationally known as Sushi. This was invented as a sort of fast food. Freshly caught fish in Edomae (contemporary Tokyo Bay) was cut into proper size and put together with vinegared rice.
Nowadays, Edomae-zushi no longer means sushi only made with fish from Tokyo Bay. The seafood used vary from freshly caught raw fish to those cooked in various ways. Raw fish without rice is sashimi. The pungent flavour of Wasabi with a dash of soy sauce emphasises the flavour of the raw seafood. Hokkaido is known for a variety of fresh seafood.
There are many cooking styles and seafood, depending on regions. Japanese ways of eating seafood represent the characteristics of Washoku.
Ingredients used in Washoku are diverse, fresh and available in four distinct seasons and in various environments, such as mountain, sea, river and field. Most dishes don’t require complex cooking and processing. Washoku contributes to a healthy life with well-balanced cuisine.
Kaiseki is the most refined form of Washoku and represents the essence of Washoku. Kaiseki cuisine makes an effort to incorporate seasonal ingredients. While chicken and other meat sometimes make an appearance, dairy products are never used. The cooking oils are used rapeseed and sesame oil. Kaiseki cuisine has attracted a lot of attention as a healthy cuisine.
To bring out the inherent flavour of the fresh seasonal ingredients, seasonings are kept to a minimum.
Dashi plays a very important role and is indispensable. A delicious stock made from Kezuribushi (a traditional preserved food made by preparing bonito) is used to carefully bring out the flavours of other ingredients.
The dishes come to the table one after the other, gracing it with their brilliance and testifying to the diversity of this cuisine and the extensive skill and effort that goes into its preparation.
Kaiseki cuisine allows you to enjoy satisfaction for your eyes and tongue, from the delicious taste of the food, to the selection of dishes and restaurant atmosphere.
For that reason, the prices are also appropriately high. One easy way to try Washoku is to visit the food halls in the basement of Japanese department stores. The Dashi egg roll is a beautiful yellow that is guaranteed to whet your appetite, and there are lots of delicious little dishes that make it easy to choose something you would like to try.
At a bento corner, you may find Makunouchi Bento, which contains white rice and an assortment of Washoku side dishes laid out colourfully and more. Just going around looking at all the different kinds of food is an enjoyable experience in itself.
The Japanese people don’t always eat traditional Kaiseki types of Washoku. For example, there are three popular noodles – Soba, Udon, and Ramen. The flavour and fresh texture of Soba harmonises with soy sauce based Dashi soup. Udon is good with variety of toppings. Ramen was derived from Chinese noodle. Soy saucebased soup with sesame oil flavour is one of the most popular soups.
If you want to compare flavours, visit Shinyokohama Raumen Museum where many famous restaurants’ Ramen can be tasted.
Kushi age is from Osaka and features all sorts of fried stuff. These hot fried morsels are good with spicy sauce.
There is a lot of local food culture all around Japan for your enjoyment.
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