7 Interesting Things About Japanese Food
Japan is one of three countries which have the cuisine recognized as intangible cultural heritage of the world. Here are 7 interesting things about Japanese food you may not know.
Referring to Japan, visitors often think of longstanding cultural tradition and unique cuisine. However, not many people know Japanese food (washoku) was recognized by UNESCO as intangible cultural heritage which needs to be stored and preserved. There are 3 countries in the world are recognized as France, Japan and, most recently, Mexico.
Japanese dishes always use seasonal ingredients to bring the flavor of each stage to diners. In addition, the Japanese chefs care about aesthetics, in order to make each dish like a work of art.
The Japanese prefer frugal dishes so they limit using garlic, pepper and oil. Fried foods such as tempura, the powder requires very thin to minimize oil absorption.
However, to ensure the flavor, the dishes are usually served with taintless soy, wasabi, pickle, sliced ginger or citrus sauce…
Japanese chefs are picky in choosing the casserole dish in which the preferred material is pottery and lacquer with different colors, shapes. Even the bowls in a restaurant in Kyoto have a lifetime of up to 200 years. In addition, the texture of the bowls has to symbolize for the season. For example, the young leaves form will be used in the spring as the bud.
Japanese meals often have a lot of vegetables, but it is difficult to find a full vegetarian meal. It is because the tradition which uses the sauce from fish and dried tuna fish’s pieces to enhance the flavor.
Japanese food has a lot of rules and ceremonies, such as when you’re polite when eating noodles with noises, but you are not allowed to make noises when using soup with rice; or not placed chopsticks on the bowl, instead, use chopsticks holder.