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Kaiseki cuisine
Kaiseki cuisine

Japanese cuisine has developed over the centuries as a result of many political and social changes. or is a traditional multi-course Japanese dinner analogous to Western Haute cuisine. For a topic outline on this subject see List of basic Japan topics. Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. is a military rank and historical title in Japan. The Japanese word for "general" it is made up of two Kanji words sho, meaning "commander" In the early modern era massive changes took place that introduced Western culture to Japan. Western culture (sometimes equated with Western Civilization) are terms which are used to refer to Cultures of European origin

The modern term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. Sakoku ( Japanese: 鎖国 literally "country in chains" or "lock up of country" was the Foreign relations policy of Japan under which Year 1868 ( MDCCCLXVIII) was a Leap year starting on Wednesday (link will display the full calendar of the Gregorian Calendar (or a Leap In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible Japanese cuisine is known for its emphasis on seasonality of food (旬, shun),[1] quality of ingredients and presentation. Seasonality of food refers to the times of year when a given type food is at its peak either in terms of harvest or its flavour

Contents

National cuisine

Japanese cuisine is based on combining staple foods (shushoku, 主食), typically rice or noodles, with a soup, and okazu (おかず) - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavor to the staple food. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many A noodle is food made from unleavened Dough that is cooked in a boiling liquid In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Tofu, also (the Japanese Romaji spelling doufu (the Chinese Pinyin spelling often used in Chinese recipes or bean curd (the literal These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt

A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white Japanese rice (gohan, 御飯), a bowl of soup and some tsukemono (pickles). Dashi ( 出[[wiktionary 汁|汁]] だし is a class of soup and cooking stocks considered fundamental to Japanese cooking. is a traditional Japanese food produced by fermenting Rice, Barley and/or Soybeans, with salt and the fungus (the most typical miso is made Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce Japanese rice, or japonica, is a short-grain variety of Rice ( Oryza sativa var Tsukemono (漬物 ("pickled things" are Japanese pickles. The most standard meal comprises three okazu and is termed ichijū-sansai (一汁三菜; "one soup, three dishes"). Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. Sashimi ( IPA: /'saɕimi/ 刺身 is a Japanese delicacy primarily consisting of very fresh raw Seafood, sliced into thin pieces about 2 For the device used to cook see Grill (cooking, for other uses see Grill. Simmering is a Cooking technique in which Foods are cooked in hot liquids kept at or just barely below the boiling point of Water (at average sea level Boiling (also called ebullition) a type of Phase transition, is the rapid vaporization of a Liquid, which typically occurs when a liquid Steaming is a method of Cooking using Steam. Steaming is considered a relatively healthier cooking technique and capable to cook almost all kinds of food Deep frying is a Cooking method in which food is submerged in hot oil or Fat. This Japanese view of a meal is reflected in the organization of Japanese cookbooks, organized into chapters according to cooking techniques as opposed to particular ingredients (e. A cookbook is a Book that contains information on Cooking, and/or a list of Recipes It may also contain information on ingredient origin freshness g. meat, seafood). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets. This is also why a Japanese menu is never divided into appetizers, entrees, main dishes and desserts. Japanese menus are instead divided according to the cooking method.

As Japan is an island nation its people eat much seafood. An island country is a Country that is wholly confined to an Island, several islands an Island group or several island groups and has no territory on Eating meat except wild animals, which is proper for eating in mountain areas, has been rare until fairly recently, especially Meiji era, due to protection of farming stocks, Shinto and Buddhist philosophical influence, and mixture of these factors[2]. is the native religion of Japan and was once its State religion. Buddhism is a family of beliefs and practices However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). Dashi ( 出[[wiktionary 汁|汁]] だし is a class of soup and cooking stocks considered fundamental to Japanese cooking. is the Japanese name for a preparation of dried fermented, and smoked Skipjack tuna ( Katsuwonus pelamis, sometimes referred to as Bonito The skipjack tuna, Katsuwonus pelamis, is a medium-sized Perciform fish in the Tuna family Scombridae. An exception is shōjin ryōri (精進料理), vegetarian dishes developed by Buddhist monks. Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. However, the advertised shōjin ryōri usually available at public eating places includes some non-vegetarian elements.

Noodles are an essential part of Japanese cuisine usually as an alternative to a rice-based meal. A noodle is food made from unleavened Dough that is cooked in a boiling liquid Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavorings. is a type of thin Japanese Noodle made from Buckwheat flour It is served either chilled with a dipping sauce or in hot broth as a Noodle soup. Buckwheat refers to plants in two genera of the Dicot family Polygonaceae: the Eurasian genus Fagopyrum, and the North American genus is a type of thick Wheat -based Noodle popular in Japanese cuisine. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century. is a Japanese Noodle dish that originated in China. It tends to be served in a meat-based broth and uses toppings such as,, Kamaboko, green onions

History

Ancient era - Heian period

Following the Jōmon period, Japanese society shifted from a semi-sedentary hunter-gatherer lifestyle to an agricultural society. The is the last division of classical Japanese history, running from 794 to 1185. The is the time in Japanese prehistory from about 14000 BC to 400 BC. Sedentary lifestyle is a medical Neologism used to denote a type of Lifestyle most commonly found in modern (particularly Western) cultures A hunter-gatherer society is one whose primary subsistence method involves the direct procurement of edible plants and animals from the wild Foraging and Hunting Agriculture refers to the production of goods through the growing of plants and fungi and the raising of domesticated Animals The study of agriculture This was the period in which rice cultivation began having been introduced by way of the Korean peninsula and directly from China. Physical geography See also Geography of North Korea, Geography of South Korea Mountains cover 70 percent of the Korean Peninsula and arable plains are Short-grain rice has been the only type of rice grown in Japan which eventually created a prejudice against the long-grain rice of other Asian regions. Rice was commonly boiled plain and called gohan or meshi, as cooked rice has since always been the preferred staple of the meal, the terms are used as synonyms for the word "meal. " Peasants often mixed millet with rice, especially in mountainous regions where rice did not proliferate. [3]

During the Kofun period much of Japanese civilization came from China by way of the Korean peninsula. The is an era in the History of Japan from around 250 to 538 The word kofun is Japanese for the type of burial mounds dating from this era China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Physical geography See also Geography of North Korea, Geography of South Korea Mountains cover 70 percent of the Korean Peninsula and arable plains are As such Buddhism was a large influence on Japanese culture. Buddhism is a family of beliefs and practices After the 6th century, Japan directly pursued the imitation of Chinese culture under the Tang dynasty. The Tang Dynasty ( Middle Chinese: dhɑng (June 18 618&ndashJune 4 907 was an imperial dynasty of China preceded by the Sui Dynasty and followed by [4] It was this influence that marked the taboos on the consumption of meat in Japan. In 675 A. D. Emperor Temmu decreed a prohibition on the consumption of cattle, horse, dogs, monkeys, and chickens during the 4th-9th months of the year, to break the law would mean a death sentence. (c 631 - October 1 686) was the 40th Emperor of Japan, according to the traditional order of succession Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family The horse ( Equus caballus) is a hoofed ( Ungulate) Mammal, one of eight living species of the family Equidae. The dog ( Canis lupus familiaris) is a domesticated Subspecies of the gray wolf, a Mammal of the Canidae family of the order A monkey is any member of either the New World monkeys or Old World monkeys two of the three groupings of Simian Primates the third group being The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Monkey was eaten prior to this time, but was eaten more in a ritualistic style for medicinal purposes. Chicken were often domesticated as pets, while cattle and horses were rare and treated as such. A cow or horse would be ritually sacrificed on the first day of rice paddy cultivation , a ritual introduced from China. Emperor Temmu's decree however did not ban the consumption of deer or wild boar, which were important to the Japanese diet at that time. A deer is a Ruminant Mammal belonging to the family Cervidae. The boar or wild boar ( Sus scrofa) is an Omnivorous, gregarious Mammal of the biological family Suidae. [5]

The 8th century saw many additional decrees made by emperors and empresses on the ban of killing of any animals. In 752 A. D. , Empress Kōken decreed a ban even on fishing, but made a promise that adequate rice would be given to fishermen whose livelihood would otherwise been destroyed. Empress Shōtoku (称徳天皇 Shōtoku-tennō) (718 &ndash August 28, 770) was both the 46th and the 48th imperial ruler In 927 A. D. regulations were enacted that stated that any government official or member of nobility who ate meat was deemed ceremonially unclean for three days and could not participate in Shinto observances at the imperial court. is the native religion of Japan and was once its State religion. [6]

Chopsticks on a chopstick rest
Chopsticks on a chopstick rest

It was also the influence of Chinese cultures that brought the chopsticks to Japan early in this period. A is tableware similar to a Spoon rest, used to keep Chopsticks away from the table and also to prevent used chopsticks from contaminating or rolling off tables Chopsticks at this time were used by nobility at banquets, they were not used as everyday utensils however, as hands were still commonly used to eat with. Metal spoons were also used during the 8th-9th century, but only by the nobility. [7] Dining tables were also introduced to Japan at this time. Commoners used a legless table called a oshiki, while nobility used a lacquered table with legs called a zen. Each person used their own table. Lavish banquets for the nobility would have multiple tables for each individual based upon the number of dishes presented. [8]

Upon the decline of the Tang dynasty in the 9th century, Japan made a move toward its individuality in culture and cuisine. The abandonment of the spoon as a dining utensil is one of the marked differences and commoners were now eating with chopsticks as well. Trade continued with China and Korea, but influence en mass from outside of Japan would not be seen again until the 19th century. The 10th and 11th centuries marked a level of refinement of cooking and etiquette found in the culture of the Heian nobility. The is the last division of classical Japanese history, running from 794 to 1185. Court chefs would prepare many of the vegetables sent as tax from the countryside. Court banquets were common and lavish garb for nobility during these events remained in the Chinese style which differentiated them from the plain clothes of commoners. [9]

The dishes consumed post 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation. Oil and fat were avoided almost universally in cooking. Sesame oil was used, but rarely as it was of great expense to produce. [10]

Documents from the Heian nobility note that fish and wild fowl were common on the table along with vegetables. Their banquet settings consisted of a bowl of rice and soup, consumed via chopsticks and a spoon respectively, along with three seasonings which were salt, vinegar and hishio which was a fermentation of soybeans, rice, wheat, sake and salt. A fourth plate was present for mixing the seasonings to desired flavor for dipping their food into. The four types of food present at a banquet consisted of dried foods (himono), fresh foods (namamono), fermented or dressed food (kubotsuki), and desserts (kashi). Dried fish and fowl were thinly sliced (ex. salted salmon, pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish, shellfish and fowl were sliced raw in vinegar sauce or grilled (ex. Salmon is the common name for several species of Fish of the family Salmonidae. Pheasants are a group of large Birds in the order Galliformes. Abalone (from Spanish Abulón) are medium-sized to very large edible sea Snails marine Gastropod Mollusks in the The carp, sea bream, salmon, trout, pheasant). Carp is a common name for various Freshwater Fish of the family Cyprinidae, a very large The Sparidae is a family of Fish, included in the order Perciformes. Trout is the common name given to a number of Species of Freshwater Fish belonging to the Salmonidae family Kubotsuki consisted of small balls of fermented sea squirt, fish or giblets along with jellyfish and aemono. Tunicate, also known as urochordata, tunicata (and by the common names of urochordates, sea squirts, and sea pork) is the Jellyfish are free-swimming members of the phylum Cnidaria. They have several different basic morphologies that represent several different cnidarian classes including the Desserts included Chinese cakes, and a variety of fruits and nuts including pine nuts, dried chestnuts, acorns, jujube, pomegranate, peach, apricot, persimmon and citrus. Pine nuts are the edible Seeds of Pines (family Pinaceae, genus Pinus) Chestnut ( Castanea) (including some chinkapin or Chinquapin) is a Genus of eight or nine Species of Deciduous The acorn is the nut of the Oak tree (genera Quercus, Lithocarpus and Cyclobalanopsis, in the Ziziphus zizyphus (from Greek ζίζυφον - zizuphon, syn Z The pomegranate ( Punica granatum) is a Fruit -bearing Deciduous Shrub or small Tree growing to between five and eight metres tall The peach ( Prunus persica) is a species of Prunus native to China that bears an edible juicy fruit also called a peach The Apricot ( Prunus armeniaca, "Armenian plum" in Latin syn This article refers to the edible fruit For the British construction company see Persimmon plc; for the racehorse see Persimmon (horse. Citrus is a common term and Genus of Flowering plants in the family Rutaceae, originating in tropical and subtropical southeast regions of The meal would be ended with sake. [11]

Kamakura period

The Kamakura period marked a large political change in Japan. The is a period of Japanese history that marks the governance by the Kamakura Shogunate, officially established in 1192 by the first Kamakura Shogun Prior to the Kamakura period, the samurai were guards of the landed estates of the nobility. is the term for the military nobility of Pre-industrial Japan. The nobility having lost control of the Japanese countryside fell under the militaristic rule of the peasant class samurai with a military government being set up in 1192 in Kamakura giving way to the period. is a city located in Kanagawa, Japan, about 50 km south-south-west of Tokyo. Once the position of power had been exchanged, the role of the court banquets changed. The court cuisine which had prior to this time emphasized flavor and nutritional aspects, changed to a highly ceremonial and official capacity. [12]

Minamoto Yoritomo, the first shogun, punished other samurai who followed the prior showy banquet style of the nobility. was the founder and the first Shogun of the Kamakura Shogunate of Japan. is a military rank and historical title in Japan. The Japanese word for "general" it is made up of two Kanji words sho, meaning "commander" The shogun banquet, called ōban was attended by military leaders from the provinces. The ōban originally referred to a luncheon on festival days attended by soldiers and guards during the Heian period and as such was attached to the warrior class. The is the last division of classical Japanese history, running from 794 to 1185. The menu usually consisted of dried abalone, jellyfish aemono, pickled ume called umeboshi, salt and vinegar for seasoning and rice. Abalone (from Spanish Abulón) are medium-sized to very large edible sea Snails marine Gastropod Mollusks in the Umeboshi ( Japanese: 梅[[wiktionary 干|干]] literally "dried Ume " are pickled ume fruits Later in the period, the honzen ryōri banquet became popularized. [13]

The cuisine of the samurai came distinctly from their peasant roots. The meals prepared emphasized simplicity while being substantial. Specifically the cuisine avoided refinement, ceremony and luxury and a shedding of all further Chinese influence. One specific example is the change from wearing traditional Chinese garb to a distinct clothing style that combined the simplistic clothing of the common people. This style evolved into the kimono by the end of the Middle Ages. The is the National costume of Japan. Originally the word "kimono" literally meant thing to wear ( ki wearing and mono thing but now has come [14]

The Buddhist vegetarian philosophy strengthened during the Kamakura period as it began to spread to the peasants. Those who were involved in the trade of slaughtering animals for food and/or leather came under discrimination. Those practicing this trade were considered in opposition to the Buddhist philosophy of not taking life, while under the Shinto philosophy they were considered defiled. is the native religion of Japan and was once its State religion. This discrimination eventually intensified to the creation of a separate caste. [15]

Common staple foods found on a national level (Shushoku)

There are many staple foods that are considered part of the nation's national cuisine today. Below are lists of a few of the more common dishes available in Japan on a national level.

Tamago kake gohan (left), Tsukemono and Miso-shiru (miso soup)
Tamago kake gohan (left), Tsukemono and Miso-shiru (miso soup)

Rice (Gohanmono, 御飯もの)
The rice most often served in Japan is of the short-grain Japonica variety. Tamago kake gohan (卵かけご飯 "egg sauce over rice" or Tamago gohan in short is a popular Japanese Breakfast Tsukemono (漬物 ("pickled things" are Japanese pickles. is a traditional Japanese Soup consisting of a stock called " Dashi " into which is mixed softened Miso paste Japanese rice, or japonica, is a short-grain variety of Rice ( Oryza sativa var In a traditional Japanese setting (e. g. served in a conic bowl) it is known as gohan (御飯) or meshi (飯, generally only males say meshi). In western-influenced dishes, where rice is often served on the plate (such as curries) it is called raisu (ライス, after the English word "rice". ) Other rice dishes include Kayu or Okayu, donburi (どんぶり, big bowl) and Sushi

Noodles (Men-rui, 麺類)
Often takes the place of rice in a meal. Donburi ( Kanji: 丼; hiragana どんぶり, lit "bowl" also frequently abbreviated as "don" thus less commonly spelled In Japanese cuisine, is Vinegared Rice, usually topped with other ingredients including fish various meats and vegetables Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.

Bread (Pan, パン)
Bread (the word "pan" is derived from the Portuguese pão) is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 16th century it has become common. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. Portuguese ( or língua portuguesa) is a Romance language that originated in what is now Galicia (Spain and northern Portugal. Bread is a Staple food prepared by Baking a Dough of Flour and Water.

Common foods and dishes found on a national level

There are many dishes that are considered part of the nation's national cuisine today. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. Below are lists of a few of the more common dishes available in Japan on a national level.

  • Grilled and pan-fried dishes (yakimono (焼き物)), stewed/simmered dishes (nimono (煮物)), stir-fried dishes (itamemono (炒め物)), steamed dishes (mushimono (蒸し物)), deep-fried dishes (agemono (揚げ物)), sashimi, soups (suimono (吸い物) and shirumono (汁物)), pickled, salted, and dressed foods (tsukemono (漬け物), aemono (和え物), sunomono (酢の物)), chinmi, etc. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. Sashimi ( IPA: /'saɕimi/ 刺身 is a Japanese delicacy primarily consisting of very fresh raw Seafood, sliced into thin pieces about 2 Tsukemono (漬物 ("pickled things" are Japanese pickles. is a Japanese term meaning "rare taste" They are local cuisines that have fallen out of popularity or those cuisines that are peculiar to a certain area
  • Japanese-style sweets (wagashi, 和菓子), old-fashioned Japanese-style sweets (dagashi, 駄菓子), Western-style sweets (yōgashi, 洋菓子), sweets bread (kashi pan, 菓子パン), etc. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. is a traditional Japanese Confectionery which is often served with tea especially the types made of mochi, Azuki bean paste, and Fruits

Imported and adapted foods

Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. The Americas are the lands of the Western hemisphere or New World, consisting of the Continents of North America and South America

Yōshoku

Japan today abounds with home-grown, loosely western-style food. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. Many of these were invented in the wake of the 1868 Meiji restoration and the end of national seclusion, when the sudden influx of foreign (in particular, western) culture led to many restaurants serving western food, known as yōshoku (洋食), a shortened form of seiyōshoku (西洋食) lit. The, also known as the Meiji Ishin, Revolution, or Renewal, was a chain of events that led to enormous changes in Japan 's political and social structure Sakoku ( Japanese: 鎖国 literally "country in chains" or "lock up of country" was the Foreign relations policy of Japan under which Western cuisine, opening up in cities. Restaurants that serve these foods are called yōshokuya (洋食屋), lit. Western cuisine restaurants.

Many yōshoku items from that time have been adapted to a degree that they are now considered Japanese and are an integral part of any Japanese family menu. Many are served alongside rice and miso soup, and eaten with chopsticks. Yet, due to their origins these are still categorized as yōshoku as opposed to the more traditional washoku (和食), lit. Japanese cuisine.

Regional cuisine

Main article: Japanese regional cuisine

Japanese cuisine offers a vast array of regional specialities known as Kyōdo Ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using traditional recipes using local ingredients. Below is a list of dishes found in Japanese cuisine Rice dishes Gohan or Meshi: plainly cooked White rice. Japanese cuisine has a vast array of regional specialities known as Kyōdo Ryōri (郷土料理 in Japanese many of them originating from dishes prepared using traditional

While "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have spread throughout Japan and is no longer considered as such, many regional specialties survive to this day, with some new ones still being created. is a Japanese dish consisting of a pan-fried batter cake and various ingredients In Japanese cuisine, is Vinegared Rice, usually topped with other ingredients including fish various meats and vegetables

Regionalism is also apparent in many dishes which are served throughout Japan such as zoni soup. often given the honorific o-zōni, is a Japanese Soup containing mochi rice cakes For example, the dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth in eastern Japan, while in western Japan the broth relies more on the complex dashi-flavoring, with a hint of light soy sauce. Dashi ( 出[[wiktionary 汁|汁]] だし is a class of soup and cooking stocks considered fundamental to Japanese cooking. is a type of thick Wheat -based Noodle popular in Japanese cuisine. Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce is a type of thin Japanese Noodle made from Buckwheat flour It is served either chilled with a dipping sauce or in hot broth as a Noodle soup.

Ingredients

See Also: List of Japanese ingredients, Category:Japanese ingredients

The following is a list of ingredients found in Japanese cuisine:


Many types of Seafood are part of Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Wheat gluten, also called seitan ( wheat meat, gluten meat, or simply gluten, is a Food made from the Gluten of Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Only the most common are in the list below. Includes freshwater varieties:

Traditional table settings

The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Japanese ingredients The following is a list of ingredients used in Japanese cuisine. Before the 19th century, small individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were becoming popular by the beginning of the 20th century, but these gave way to western style dining tables and chairs by the end of the 20th century.

Traditionally, the rice bowl is placed on the left and the soup bowl on the right. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu.

Chopsticks are generally placed at the very front of the tray near the dinner with pointed ends facing left and supported by a chopstick rest, or hashioki (箸置き). A is tableware similar to a Spoon rest, used to keep Chopsticks away from the table and also to prevent used chopsticks from contaminating or rolling off tables

Dining etiquette

Dishes for special occasions

In Japanese tradition some dishes are strongly tied to a festival or event. These dishes include:

In some regions every 1st and 15th day of the month people eat a mixture of rice and azuki (azuki meshi (小豆飯), see Sekihan). Red Bean Rice ( Japanese: 赤飯 is a Japanese traditional dish

Sake and Shōchū

Sake is a rice wine that typically contains 12~20% alcohol and is made by multiple fermentation of rice. Rice wine is an Alcoholic beverage made from Rice. Unlike Wine, which is made by fermentation of naturally sweet Grapes and other In Chemistry, an alcohol is any Organic compound in which a Hydroxyl group ( - O[[hydrogen H]]) is bound to a Carbon Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes. Side dishes for sake is particularly called sakana or otsumami. or is a Japanese term referring to food eaten as an accompaniment to alcohol. Shōchū is a distilled spirit, most commonly distilled from barley, sweet potato, or rice. is an Alcoholic beverage of Japan, most commonly distilled from Barley, Sweet potato or Rice. Barley ( Hordeum vulgare) is an annual Cereal Grain, which serves as a major animal Feed crop, with smaller amounts used for The sweet potato ( Ipomoea batatas) is a Dicotyledonous plant which belongs to the family Convolvulaceae Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many

Foreign food

A McDonald's in Narita, Japan
A McDonald's in Narita, Japan

Foods from other countries vary in their authenticity. ||-||-||} is a city located in Chiba, Japan. It is the site of Narita International Airport, the main international airport serving the Greater Tokyo Many Italian dishes are changed, however Japanese chefs have preserved many Italian seafood oriented dishes that are forgotten in other countries. Italian cuisine as a national Cuisine known today has evolved through centuries of social and political changes with its roots traced back to 4th century BC Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such These include pasta with prawns, lobster (an Italian specialty known in Italy as pasta all'aragosta), crab (another Italian specialty, in Japan is served with a different species of crab) and pasta with sea urchin sauce (the sea urchin pasta being a specialty of the Puglia region of Italy). Prawns are Crustaceans belonging to the sub-order Dendrobranchiata   Clawed lobsters compose a family ( Nephropidae, sometimes also Homaridae) of large marine Crustaceans Lobsters are economically important as Crabs are decapod Crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (βραχύ / brachy Sea urchins are small globular spiny sea cat animals composing most of class Echinoidea. Japanese rice is usually used instead of indigenous rice (in dishes from Thailand, India, Italy, etc. The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest ) or including it in dishes when originally it would not be eaten with it (in dishes like hamburger, steak, omelets, etc. ).

In Tokyo, it is quite easy to find restaurants serving authentic foreign cuisine. officially, is one of the 47 prefectures of Japan and located on the eastern side of the main island Honshū. However, in most of the country, in many ways, the variety of imported food is limited; for example, it is rare to find pasta that is not of the spaghetti or macaroni varieties in supermarkets or restaurants; bread is very rarely of any variety but white; and varieties of imported cereal are also very limited, usually either frosted or chocolate flavored. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles. Spaghetti is a long thin cylindrical Pasta of Italian origin A variety of pasta dishes are based on it from spaghetti with cheese and pepper or garlic and thumb|right|200px|Macaroni thumb|right|200px|Macaroni and cheese Macaroni is a kind of moderately extended machine-made dry Pasta. "Italian restaurants" also tend to only have pizza and pasta on their menus. Pizza (ˈpiːtsə, in Italian:) is a popular dish made with an Oven -baked flat generally round Bread that is covered with tomatoes or a tomato-based Interestingly for Italian visitors, the cheaper Italian places in Japan tend to serve the American version of Italian foods, which often vary wildly from the versions found in Italy or in other countries.

Hamburger chains include locations such as McDonald's, First Kitchen, Lotteria and MOS Burger. A hamburger (or burger) is a Sandwich consisting of a cooked ground Meat Patty, usually Beef, placed in a sliced bun or between is a Fast-food restaurant Its first shop in Tokyo ( Japan) was opened in September 1979. Lotteria is a chain of fast-food restaurants similar to McDonald's, and now with branches in Japan, South Korea, Taiwan, China from the initial letters of "Mountain Ocean Sun" is a fast-food restaurant chain (fast-casual that originated in Japan. Many chains developed uniquely Japanese versions of American fast food such as teriyaki burger, kinpira rice burger, green-tea milkshakes and fried shrimp burgers. Teriyaki ( Kanji: 照 り 焼 き Hiragana: てりやき is a Cooking technique used in Japanese cuisine in which foods are Kinpira (Japanese 金平) is a Japanese cooking style that can be summarised as a technique of " sauté and simmer" A milkshake is a sweet cold beverage which is made from Milk, Ice cream or Iced milk, and flavorings or sweeteners such as fruit syrup or chocolate

Curry, which was originally imported from into Japan by the British in the Meiji era was first adopted by the Imperial Japanese Army, eventually leading to its presence in Japanese cuisine. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan The Imperial Japanese Army ( IJA) ( Kyūjitai: 大日本帝國陸軍 Shinjitai: ja 大日本帝国陸軍 Romaji: Dai-Nippon Teikoku Japanese versions of Curry powder and the Japanese sauces create through its use can be found in many foods, among them curry udon, curry bread, and curry tonkatsu. Curry powder is a mixture of Spices of widely varying composition developed by the British during their colonial rule of India. is one of the most popular dishes in Japan. It is commonly served in three main forms, karē Udon (thick Noodles) and ''karē-pan'' Curry bread (カレーパン karē pan) is a popular Japanese food

Cuisine outside of Japan

Many countries have imported portions of Japanese cuisine. Some may adhere to the traditional preparations of the cuisines, but in some cultures the dishes have been adapted to fit the palate of the local populace.

Japanese cuisine is an integral part of food culture in Hawaii in the United States. The State of Hawaii ( or həˈwaɪʔiː Hawaiian: Mokuāina o Hawaii) is a state in the United States located on an Archipelago in the Popular items are sushi, sashimi and teriyaki. In Japanese cuisine, is Vinegared Rice, usually topped with other ingredients including fish various meats and vegetables Sashimi ( IPA: /'saɕimi/ 刺身 is a Japanese delicacy primarily consisting of very fresh raw Seafood, sliced into thin pieces about 2 Teriyaki ( Kanji: 照 り 焼 き Hiragana: てりやき is a Cooking technique used in Japanese cuisine in which foods are Kamaboko, known locally as fish cake, is a staple of saimin, a noodle soup invented in and extremely popular in the state. is a variety of Japanese processed Seafood products called Surimi, in which various White fish are pureed formed into distinctive loaves and then steamed Saimin is a Noodle soup dish developed in and unique to Hawaii. Sushi, long regarded as quite exotic in the west until the 1970s, has become a popular health food in parts of North America, Western Europe and Asia. Western Europe at its most general meaning means 'all the countries in the West of Europe '

Kamaboko is popular street food in South Korea, where it is known as eomuk (어묵) or odeng (오뎅). is a variety of Japanese processed Seafood products called Surimi, in which various White fish are pureed formed into distinctive loaves and then steamed South Korea, officially the Republic of Korea and often referred to as Korea ( Korean: 대한민국 tɛː It is usually boiled on a skewer in broth and often sold in street restaurant carts where they can be eaten with alcoholic beverage, especially soju. Soju is a Distilled beverage native to Korea. Most brands of modern soju are made in South Korea. Taiwan has adapted many Japanese food items. Taiwanese versions of tempura, only barely resembling the original, is known as 天婦羅 or 甜不辣 (tianbula) and is a famous staple in night markets in northern Taiwan. is a classic Japanese dish of deep fried battered Vegetables or Seafood. Night markets or night bazaars are Street markets operating at night mainly in urban or Suburban areas that are generally dedicated to more leisurely Taiwanese versions of oden is known locally as Oren (黑輪) or 關東煮 Kwantung stew, after the Kansai name for the dish. Oden (ja-Hira おでん is a Japanese winter dish consisting of several ingredients such as boiled eggs, Daikon radish Konnyaku, and processed The or the lies in the southern-central region of Japan 's main island Honshū. Skewered versions of oden is also a common convenience store item in Shanghai where it is known as aódiǎn (熬点). A convenience store is a small store or shop. They are often located alongside busy roads or at gas/petrol stations. Shanghai ( 上[[wikt 海|海]] is the largest city in China in terms of population and one of the largest urban areas in the world with over 20 million

Ramen, of Chinese origin, has been exported back to China in recent years where it is known as ri shi la mian (日式拉麵, "Japanese lamian"). is a Japanese Noodle dish that originated in China. It tends to be served in a meat-based broth and uses toppings such as,, Kamaboko, green onions China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Lamian is the name of hand-made or hand-pulled Chinese noodle. Popular Japanese ramen chains serve ramen alongside distinctly Japanese dishes such as tempura and yakitori, something which would be seen as odd in Japan. is a classic Japanese dish of deep fried battered Vegetables or Seafood. grilled bird, is a Japanese type of Skewered Chicken. It is made from several bite-sized pieces of chicken meat or chicken Offal, skewered Ramen has also gained popularity in some western cities in part due to the success of the Wagamama chain, although they are quite different from Japanese ramen. Wagamama is a Restaurant chain serving pan-Asian food in the style of a modern Noodle bar Instant ramen, invented in 1958, has now spread throughout the world, most of them barely resembling Japanese ramen. Instant noodles are dried or precooked Noodles fused with oil and often sold with a packet of flavoring

Notes

  1. ^ "A Day in the Life: Seasonal Foods", The Japan Forum Newsletter No. 14 September 1999.
  2. ^ The history of eating-meat in Japan(Japanese)
  3. ^ Kiple, 1176.
  4. ^ Ishige, 46-48.
  5. ^ Ishige, 53-54.
  6. ^ Ishige, 55-56.
  7. ^ Ishige, 67-69.
  8. ^ Ishige, 71.
  9. ^ Ishige, 50-51.
  10. ^ Ishige, 71-72.
  11. ^ Ishige, 73-74.
  12. ^ Ishige, 51.
  13. ^ Ishige, 74-75.
  14. ^ Ishige, 51-52.
  15. ^ Ishige, 58.

References

See also

External links

Voice of America ( VOA) is the official external radio and Television broadcasting service of the United States federal government.

Dictionary

Japanese cuisine

-noun

  1. The various styles of cuisine in Japan.
  2. The common style of food found in Japanese restaurants all over the world.
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