Washoku (和食) is the name given to traditional Japanese cuisine. Gastronomy reflects the harmony (和) of the ingredients and flavors in which the meals (食) are submitted. The expression 'washoku traditionally means, WA: Japanese or from Japan / SHOKU: to eat, food.
Washoku is so important that the United Nations Educational, Scientific and Cultural Organization (Unesco) recognized it as a World Heritage Site in December 2013. Washoku values the seasonality of food and the qualities of each season of the year. Other traditional cuisines that are on the list of those chosen by Unesco are French, Mexican and Mediterranean.
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What led wasoku to receive the title?
For washoku to receive the title of Intangible Cultural Heritage of Humanity, the following factors were considered: natural flavor, presentation, healthy eating, and cultural reflections. Regarding natural flavor, this cuisine cares ing ingredients based on the seasons. This shows care and attention to the flavors that nature has to offer. After all, each season has its ideal foods, and their flavors are more pronounced when they are in the right seasons. Chefs, therefore, adapt the menu according to climatic changes.
In of presentation, paying attention to the visual aspect is extremely important to capture attention just by looking. After all, who doesn't enjoy looking at images of 美しい料理? If it looks appealing, we will definitely feel more attracted to the dish. The visual is designed considering the seasons, types of food, and the message the dish wants to convey (yes, food conveys messages like place, season, among others).
A healthy diet is an important factor to consider, and although each place has its adaptations of traditional food, only in Japan is it possible to eat that original comida 100%. Cultural tradition is something that also needs to be present on the plate. The washoku is regarded as a meal to celebrate with family, friends, or close people. It is focused on strengthening relationships.
Ichijyu Sansai, Umami and Ghohan
ichijyu sansai (一汁三菜) means “one soup and three side dishes” and is considered the main idea of traditional washoku. The white rice is the main dish, almost obligatorily accompanied by pickled cucumber known as tsukemono. Washoku consists of: A bowl of white rice; A small plate of tsukemono or konomono; A bowl of soup, such as miso or broth with vegetables, tofu, or seaweed; Three side dishes, such as meat, vegetables, fish, tofu, etc.
Some common ingredients that can make up the dish according to each palate are: Soy sauce (醤油); Sake (日本酒); Rice wine (味醂); Rice vinegar (酢); Grated Bonito tuna (鰹節); Konbu seaweed (昆布); Miso (味噌) and Shiitake mushrooms.
Umâmi (うま味) is one of the five tastes of the human palate, along with sour, sweet, salty, and bitter. The word of Japanese origin means "savory and pleasant taste." This writing was chosen from the word umai (うまい) "delicious" and mi (味) "taste." The characters 旨味 are used with a generalized meaning when a food is considered delicious. This taste was discovered on July 25, 1908, by Professor Kikunae Ikeda. It was officially recognized by the scientific community in the 2000s, after identifying specific receptors (mGluR4) for the amino acid glutamate (the primary representative of the umami taste) on the human tongue.
But to have access to these flavors you don't necessarily have to go to Japan (of course, if you have the opportunity, it will be great!) in several countries there are restaurants focused on Japanese culture and wasoku dishes. Some examples of these dishes are:
- Agedashi dofu (揚げ出し豆腐): Fried tofu served in a hot broth.
- Gyudon (牛丼): Bowl of rice topped with meat and onions.
- Kimpira gobo: Carrots and burdock fried in sesame oil and soy sauce.
- Nikujyaga (肉じゃが): Braised beef with potatoes, carrots and onions.
- Oden (おでん): Fish, eggs, white radish, konnyaku (こんにゃく) and various other ingredients cooked in a pot.
- Oyakodon (親子丼): Bowl of rice with chicken and eggs.
- Tenpura (天ぷら): Breaded vegetables and seafood.
- Tonjiru (豚汁): Miso broth with pork and vegetables.
- Tonkatsu (豚カツ): Breaded pork
- Shabu-shabu: A pot of slices of meat, vegetables and tofu, cooked in a broth and dipped in soy sauce or sesame sauce.
- Soba (蕎麦): Buckwheat noodles, served hot or cold and with various toppings.
- Sukiyaki (すき焼き): Thin slices of meat and vegetables cooked in a sweet broth and then dipped in raw egg.
- Yakitori (焼き鳥): Barbecue chicken on a skewer.
The Gohan Rice is fundamental to Japanese cuisine and is also known as Japanese Rice. The rice is served in a small bowl, and the other items are placed separately on plates or bowls. The rice is served in its own small bowl, chawan, and each item of the course is placed on its own small plate (sara) or bowl (hachi) for each individual serving. This is done even at home. It contrasts with Western-style meals at home, where each person receives portions from the large dishes served in the center of the dining table.
Japanese style traditionally doesn't like different flavored dishes touching each other in the same dish. So the portions are separated in other containers, or even divided with sheets. dishes served in a traditional Japanese meal.
So, have you tried any of these or are you curious to know some?
