NEWS

Hello everyone!

Today we will start to introduce you to Japanese food and culture.

All foods have their own reasons, and I think you will enjoy them even more if you know them!


In addition to traditional Japanese food, there are also dishes that have been introduced from overseas and have been transformed over time into unique dishes.

Curry rice, curry udon, ramen, croquettes, omelette rice, tonkatsu, spaghetti Neapolitan and bean-jam buns are examples of Japanese food made by adapting foreign ingredients and dishes to suit Japanese eating habits. Meat and potatoes seasoned with soy sauce and sukiyaki are also Japanese dishes made from ingredients from overseas and transformed into Japanese food.

Spaghetti Neapolitan / Meat and potatoes / Ramen 

Seasonality and regionality 
There are four distinct seasons - spring, summer, autumn and winter - and Japanese food has incorporated a variety of ingredients that can only be enjoyed in each season. Such ingredients are called “shunshun”.

In addition, the geographical features of the region, which is long and narrow from north to south and surrounded by oceans and mountains, have resulted in different climates in different regions, giving rise to traditional dento-style ingredients and traditional dento cuisine that are unique to each region. These are called “local Kyodo foods” or “local Kyodo cuisine”.

Food culture that respects nature 
Since ancient times, the Japanese have lived with great respect and reverence for nature, which provides them with the blessings of life. People have held festivals at seasonal festivals to pray to the gods in nature for a good harvest or a big catch, and to express their joy and gratitude for the harvest. Festivals celebrating the festivals with great pomp and ceremony, such as carrying a mikoshi (portable shrine), pulling a tug-of-war, and dancing to music, are still deeply rooted in each locality.

Japanese food culture has been nurtured in this way out of gratitude for the food we receive from nature.

Rice ear drying 

Shukaku festivals 

Abundant fermented foods 

Fermented foods are foods produced by the action of micro-organisms that break down and decompose food. Traditional Japanese seasonings such as soy sauce, miso, dried bonito flakes, natto natto and tsukemono are also fermented foods.

The characteristics of fermented foods include: preservation resistance, increased nutritional value, and a unique and distinctive flavour and aroma, which makes them tasty.

Miso / Soy sauce / Tsukemono / Bonito flakes 

You can easily find these ingredients in supermarkets, so please look for them!


How was it?

Today you want to enjoy Japanese food, don't you?

See you next time.


instagram

realestatejapan