Japanese cuisine is a favorite in countries around the globe. This cooking comes with a rich history and a unique approach to preparing food that’s rooted in precision, simplicity, and seasonality. Let’s examine what makes dishes from Japan special.
Centuries of cuisine perfection
The earliest records of Japanese diets indicates that rice, vegetables, and fish were the main staples, as befits an island country with a largely humid subtropical climate. During the sixth century CE, Buddhism began to be practiced by the population, and this led to meals that were primarily vegetarian. This was in keeping with the religion’s rejection of eating meat.
The early 1600s through the mid-1800s CE are known as the Edo period , and it was during this time that Japanese cuisine really came into its own. This was a time of experimentation in food preparation, bringing such innovative seafood dishes as sushi that have had an enduring popularity. In the intervening years, Japanese cooking was influenced by the West, with chefs adopting different techniques and a greater range of ingredients from this region of the world.
Fresh, flavorful food
As Japanese cuisine evolved over many centuries, it has become more diverse. Today, you can enjoy an incredible variety of tastes when you sit down to a meal at a Japanese restaurant. You’re probably already familiar with common foods like ramen, sushi, and tempura, but there’s so much more: curries, udon, soba, donburi, sukiyaki, kaiseki-ryori, and countless others. Traditional cuisine in Japan emphasizes using fresh ingredients that are in season, which is a way to ensure that food is at the peak of quality. Steamed rice is ever present. Though the cuisine of Japan encompasses a diversity of flavors, soy sauce, mirin (sweet rice wine), and sake are sometimes called the “holy trinity” of the national cuisine. These ingredients form the basis of flavor in many popular Japanese dishes.
Balance and harmony
Dishes in Japanese cuisine combine bitter, salty, savory, sour, and sweet flavors. Additionally, attention is paid to the interplay of crunchy and tender textures. Another feature of traditional Japanese cooking is an emphasis on aesthetics—the presentation of food involves a certain degree of artistry.
Cooks take extra care not only to create a meal that is compelling in taste and texture, but one that is attractive to view, by arranging food so that distinct hues and shapes stand out. This attention to detail extends to the choice of how to plate the meal, with the type of plate, bowl, or dish playing a role in showcasing the food.
The Japanese philosophy is that there should be balance and harmony in meals. This is referred to as wa and basically suggests that contrasting elements should coexist in way that respects their individual features such as color, texture, and flavor. It’s noteworthy that the idea of wa applies to other aspects of life in Japan, not just food preparation.
Consuming meals
As in many other cultures, food is meant to be shared with others in Japan. Traditionally, dishes are placed in the middle of the table, and people select food to put on their plates, typically using chopsticks to pick up portions. This approach emphasises comradery and connection between the diners.
Modern Japanese cuisine also includes the country’s rich street food traditions. Small, mobile food stalls and carts called Yatai sell noodles, dumplings, meat skewers, takoyaki (fried balls of dough with bits of octopus), and other casual dishes. Fish-shaped cakes called taiyaki and other favorite snacks are available for eating on the go.
A healthy option
As Japanese food gains favor around the world, more people are discovering that the diet is a very healthy one. This can be attributed to the type of ingredients used in recipes and the traditional cooking methods employed.
It’s no secret that when food is at its freshest, it offers the most nutrition. Japanese cuisine leans on ingredients that are in season, preserving their mineral, nutrient, and vitamin content. And with its emphasis on vegetables, traditional Japanese food is high in critical nutrients, from calcium and magnesium to iron and important vitamins. The use of many fiber-rich raw foods aids digestive health.
In addition to its use in sushi, fish is a fixture in many Japanese dishes. Most fish have less fat than red meat, and oily fish are also a good source of omega-3 fatty acids, which are associated with cardiovascular health. Seaweed, used widely in sushi and other foods, also has health benefits. It is a good source of the same omega-3 fatty acids as well as iodine, fiber, and antioxidants, all of which are key nutrients for a healthy diet.
Cooking methods also make a traditional Japanese diet good for one’s health. Typically, food is boiled, grilled, steamed, stewed, or cooked lightly (or not at all) to keep the flavor intact. Many Japanese dishes involve frying in oil, such as tempura, but the emphasis in traditional cuisine is on wholesome cooking methods.
A culinary adventure
Are you hungry yet? If you’re intrigued by Japanese cuisine, visit a restaurant near you—and if there isn’t one, try looking online for recipes you can prepare at home. Japanese cooking may seem intimidating, but there are plenty of beginner-friendly dishes. In addition, ingredients like mirin, sake, miso, and dried seaweed (nori) can be found in many chain supermarkets in the international foods aisle. The global popularity of Japanese food is no surprise considering the variety of delicious and healthful options. Try a Japanese dish for dinner tonight!