It is difficult not to get carried away by the charm that the Japanese islands give off. A culture different from the Western one in many aspects in a continuous coexistence of the most deep-rooted tradition and the most advanced technology sushi near me. A town in continuous evolution thanks to and despite its geographical location that has survived throughout history, rising as one of the world powers. And with a gastronomy that is difficult not to fall in love with.
Food as an essential part of Japanese culture
Food takes on notable relevance in the history of a country and Japan has condensed an important and varied gastronomy over the centuries . A country that has known how to associate foreign influences with its most typical dishes, transforming traditional recipes without leaving aside its roots.
UNESCO has named Japanese cuisine a world heritage site for its incalculable cultural heritage . Washoku , “traditional Japanese food,” is recognized as a social practice with deep roots in the Japanese community. Cooking in Japan is considered an art, both for diners and cooks. They can spend more than 5 years in preparation until they finally cook a piece of fish.
The protocols that we often associate with the country extend of course to its gastronomy and table habits . In fact, not even Japanese chopsticks are the same as Korean or Chinese ones: the end of the Japanese ones is more pointed. And now that we have this clear, we just have to practice! And we are very afraid.
Basic foods of the diet
from the sea
As in most of the islands, the sea plays a fundamental role in the development of the country. In this case, also as the main provider of basic foods in the Japanese diet. Not in vain, Japan is one of the largest consumers of fish in the world. The quality of raw fish generally consumed in a Japanese restaurant attests to this. In fact, 80% of the bluefin tuna caught in the sea goes directly to Japanese tables.
Fish is not the only seafood consumed in Japan: seaweed (kombu, nori, wakame) and shellfish are common in their daily lives and many dishes are born from different combinations of these tremendously nutritious elements. . Dashi, or fish broth, for example, is the base for miso soup , among other dishes.
Rice
Given its geographical location and climatic conditions, rice becomes another of the elements that sustain the usual Japanese diet. We can find it in most dishes and for consumption as a main dish. There are hundreds of varieties and ways to prepare it and its texture in Japanese cuisine is usually sticky. A point in favor to get started in the management of eating chopsticks.
Rice is also the basis for making sake , an essential element on the country’s tables for multiple dishes and suitable for warming up quickly.
Noodles
Noodles are another of the most popular foods and also with the greatest variety on the market. They can be made of gelatin, rice, wheat or the classic udon, based on flour, water and salt . Its latest version with continental overtones has become a phenomenon: ramen continues to gain a foothold in Western countries. Noodles in delicious soups with countless ingredients suitable for omnivores and vegetarians.
Tea
Tea is one of the most consumed foods in Japan. Once again we find an astonishing variety. Sencha (green tea), Gyokuro or M atcha (powdered green tea) are some of the most popular options . Be careful because Japanese teas usually do not have sugar , which also allows us to enjoy a more authentic flavor, until
The tea ceremony is one of the most famous rituals internationally. A ritual full of beauty and linked to harmonious and elegant protocols and gestures that are worth knowing if we have the opportunity.