NEWS

Hello everyone!

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

There is a reason for all food, and I think you will enjoy it more if you know about it!


Japanese food, which we take for granted, has become an international term called “Washoku” and is attracting attention from people all over the world. Japan is ‘one of the countries with the longest life expectancy in the world’. It is said that the secret of its longevity is not only its beautiful appearance but also its nutritionally balanced diet.

Such “traditional Japanese food culture” = “Japanese food culture” was registered as a UNESCO Intangible Cultural Heritage in 2013. Let's find out more about this fascinating Japanese food.


What is UNESCO's Intangible Cultural Heritage? 
Intangible cultural heritage refers to traditional techniques and customs, festivals, dances and performing arts that have been handed down over a long period of time, but do not remain in a tangible form, such as architecture, although they can be seen on site.

UNESCO (United Nations Educational, Scientific and Cultural Organisation = UNESCO) works to protect these valuable traditions and cultures. So far, a number of traditions, customs and techniques from various countries and in various fields have been inscribed as Intangible Cultural Heritage, including French gastronomy, Mexican traditional cuisine, Mediterranean cuisine (from seven countries including Spain, Italy, Greece and Morocco), Spanish flamenco, Japanese Noh and Kabuki theatre, and many others.

There are different types of food tastes, such as sweet, sour, salty and bitter, but there is also a taste that does not fit into any of these categories, called “umami”. Japanese food places great importance on dashi, which produces this umami. Dashi made from bonito flakes and kelp has an indescribable taste, which is umami. By making good use of this umami, Japanese cuisine has been able to create a deep and delicious flavour while utilising the taste of the ingredients.

Bonito flakes / dried kelp / dried shiitake mushrooms 

The importance of water 

Water is an important natural blessing for human life. The average rainfall in Japan is approximately 1800 mm per year, which is twice the world average. This abundance of water has played an important role in nurturing Japan's food culture.

Rain and snowdrift water soak into the strata and produce delicious water that brings out the flavour of kelp and dried bonito flakes, which are the source of the umami in dashi. For this reason, dishes such as soups, stews and nabe dishes that use dashi have developed. Plenty of water is also used for chilled yayakko, ohitashi (boiled vegetables), nagashi somen (flowing noodles) and washing fish to make sashimi (ozo zukuri). The good quality of water has created delicious Japanese food that brings out the natural flavour of the ingredients themselves.


What did you think?

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

Look forward to seeing you again next time！


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