Abstract

Washoku, traditional Japanese cuisine, is inscribed on UNESCO’s list of Intangible Cultural Heritage. The nomination highlighted four characteristics: (1) a variety of fresh ingredients and respect for their natural flavors; (2) a healthy, nutritionally balanced diet; (3) the expression of natural beauty and the changing seasons; and (4) close ties to annual events such as the New Year. Japanese cuisine is well known in Europe and North America and attracts great interest from visitors to Japan. But can you properly explain your own country’s food culture?

Chapter 1 takes a fresh look at what washoku is, and Chapter 2 traces its history. Chapter 3, a practical section, teaches everything from making dashi (Japanese soup stock) and cooking rice to classic home-style dishes. We hope this book helps you discover the origins and appeal of washoku and connect with the Japanese spirit within it.

Author’s Information

---