Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Historically influenced by
In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants; as of 2018[update], the capital of Tokyo has maintained the title of the city with the most 3-starred restaurants in the world.[1] In 2013, Japanese cuisine was added to the UNESCO Intangible Heritage List.[2]
History
Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. At the end of the
Due to the lack of meat products, Japanese people minimized spice utilization. Spices were rare to find at the time. Spices like pepper and garlic were only used in a minimalist amount. In the absence of meat, fish was served as the main protein, as Japan is an island nation. Fish has influenced many iconic Japanese dishes today. In the 9th century, grilled fish and sliced raw fish were widely popular.[6] Japanese people who could afford it would eat fish at every meal; others would have to make do without animal protein for many of their meals. In traditional Japanese cuisine, oil and fat are usually avoided within the cooking process, because Japanese people were trying to keep a healthy lifestyle.[6]
Preserving fish became a sensation; sushi was originated as a means of preserving fish by fermenting it in boiled rice. Fish that are salted and then placed in rice are preserved by lactic acid fermentation, which helps prevent the proliferation of the bacteria that bring about putrefaction.[7] During the 15th century, advancement and development helped shorten the fermentation of sushi to about one to two weeks. Sushi thus became a popular snack food and main entrée, combining fish with rice. During the late Edo period (early-19th century), sushi without fermentation was introduced. Sushi was still being consumed with and without fermentation till the 19th century when the hand-rolled and nigri-type sushi was invented.[8]
In 1854, Japan started to gain new trade deals with Western countries when a new Japanese ruling order took over (known as the Meiji Restoration). Emperor Meiji, the new ruler, staged a New Years' feast designed to embrace the Western world and countries in 1872. The feast contained food that reflected European cuisine.[9][10] For the first time in a thousand years, people were allowed to consume meat in public. After this New Years feast, the general population from Japan started to consume meat again.[11]
Culture
Terminology
The word washoku (
The kaiseki (懐石, lit. "warming stone") is tied with the Japanese
Traditional table settings
The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were gaining popularity by the beginning of the 20th century, but these gave way to Western-style dining tables and chairs by the end of the 20th century.
The traditional Japanese table setting is to place a bowl of rice on the diner’s left and to place a bowl of miso soup on the diner’s right side at the table. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest, or hashioki.[21]
Dining etiquette
Part of a series on the |
Culture of Japan |
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Many restaurants and homes in Japan are equipped with Western-style chairs and tables. However, traditional Japanese low tables and cushions, usually found on tatami floors, are also very common. Tatami mats, which are made of straw, can be easily damaged and are hard to clean, thus shoes or any type of footwear are always taken off when stepping on tatami floors.[22]
When dining in a traditional tatami room, sitting upright on the floor is common. In a casual setting, men usually sit with their feet crossed and women sit with both legs to one side. Only men are supposed to sit cross-legged. The formal way of sitting for both sexes is a kneeling style known as seiza. To sit in a seiza position, one kneels on the floor with legs folded under the thighs and the buttocks resting on the heels.[22]
When dining out in a restaurant, the customers are guided to their seats by the host. The honored or eldest guest will usually be seated at the center of the table farthest from the entrance. In the home, the most important guest is also seated farthest away from the entrance. If there is a tokonoma, or alcove, in the room, the guest is seated in front of it. The host sits next to or closest to the entrance.[23]
In Japan, it is customary to say itadakimasu ("I [humbly] receive") before starting to eat a meal.[24] When saying itadakimasu, both hands are put together in front of the chest or on the lap. Itadakimasu is preceded by complimenting the appearance of food. The Japanese attach as much importance to the aesthetic arrangement of the food as its actual taste. Before touching the food, it is polite to compliment the host on his artistry.[citation needed] It is also a polite custom to wait for the eldest guest at the table to start eating before the other diners start.[citation needed] Another customary and important etiquette is to say go-chisō-sama deshita ("It was a feast") to the host after the meal and the restaurant staff when leaving.[25]
Traditional cuisine
Japanese cuisine is based on combining the staple food, which is steamed white rice or gohan (御飯), with one or more okazu, "main" or "side" dishes. This may be accompanied by a clear or miso soup and tsukemono (pickles). The phrase ichijū-sansai (一汁三菜, "one soup, three sides") refers to the makeup of a typical meal served but has roots in classic kaiseki, honzen, and yūshoku cuisine. The term is also used to describe the first course served in standard kaiseki cuisine nowadays.[20]
The origin of Japanese "one soup, three sides" cuisine is a dietary style called Ichiju-Issai (一汁一菜, "one soup, one dish"),[26] tracing back to the Five Great Zen Temples of the 12-century Kamakura period (Kamakura Gozan), developed as a form of meal that emphasized frugality and simplicity.
Rice is served in its own small bowl (chawan), and each main course item is placed on its own small plate (sara) or bowl (hachi) for each individual portion. This is done even in Japanese homes. This contrasts with Western-style home dinners in which each individual takes helpings from large serving dishes of food placed in the middle of the dining table. Japanese style traditionally abhors different flavored dishes touching each other on a single plate, so different dishes are given their own individual plates as mentioned or are partitioned using, for example, leaves. Placing main dishes on top of rice, thereby "soiling" it, is also frowned upon by traditional etiquette.[27]
Although this tradition of not placing other foods on rice originated from classical Chinese dining formalities, especially after the adoption of Buddhist tea ceremonies; it became most popular and common during and after the Kamakura period, such as in the kaiseki. Although present-day Chinese cuisine has abandoned this practice, Japanese cuisine retains it. One exception is the popular donburi, in which toppings are directly served on rice.
The small rice bowl (茶碗, chawan), literally "tea bowl", doubles as a word for the large tea bowls in tea ceremonies. Thus in common speech, the drinking cup is referred to as yunomi-jawan or
Seasonality
Emphasis is placed on seasonality of food or shun (旬),[31][32] and dishes are designed to herald the arrival of the four seasons or calendar months.
Seasonality means taking advantage of the "fruit of the mountains" (山の幸, yama no sachi, alt. "bounty of the mountains") (for example, bamboo shoots in spring, chestnuts in the autumn) as well as the "fruit of the sea" (海の幸, umi no sachi, alt. "bounty of the sea") as they come into season. Thus the first catch of skipjack tunas (初鰹, hatsu-gatsuo) that arrives with the Kuroshio Current has traditionally been greatly prized.[33]
If something becomes available rather earlier than what is usual for the item in question, the first crop or early catch is called hashiri.[34]
Use of tree leaves and branches as decor is also characteristic of Japanese cuisine. Maple leaves are often floated on water to exude coolness or ryō (涼); sprigs of nandina are popularly used. The haran (Aspidistra) and sasa bamboo leaves were often cut into shapes and placed underneath or used as separators.[35]
UNESCO recognition
In February 2012, the
Traditional ingredients
A characteristic of traditional Japanese food is the sparing use of red meat, oils and fats, and dairy products.[39] Use of ingredients such as soy sauce, miso, and umeboshi tends to result in dishes with high salt content, though there are low-sodium versions of these available.
Meat consumption
As Japan is an
In 1872 of the Meiji restoration, as part of the opening up of Japan to Western influence, Emperor Meiji lifted the ban on the consumption of red meat.[42] The removal of the ban encountered resistance and in one notable response, ten monks attempted to break into the Imperial Palace. The monks asserted that due to foreign influence, large numbers of Japanese had begun eating meat and that this was "destroying the soul of the Japanese people." Several of the monks were killed during the break-in attempt, and the remainder were arrested.[42][11] On the other hand, the consumption of meat was accepted by the common people. Gyūnabe (beef hot pot), the prototype of Sukiyaki, became the rage of the time. Western restaurants moved in, and some of them changed their form to Yōshoku.
Vegetable consumption has dwindled while processed foods have become more prominent in Japanese households due to the rising costs of general foodstuffs.[43] Nonetheless, Kyoto vegetables, or Kyoyasai, are rising in popularity and different varieties of Kyoto vegetables are being revived.[44]
Cooking oil
Generally speaking, traditional Japanese cuisine is prepared with little cooking oil. A major exception is the
Also, certain rustic sorts of traditional Japanese foods such as
Seasonings
Traditional Japanese food is typically seasoned with a combination of dashi, soy sauce, sake and mirin, vinegar, sugar, and salt. A modest number of herbs and spices may be used during cooking as a hint or accent, or as a means of neutralizing fishy or gamy odors present. Examples of such spices include ginger, perilla and takanotsume (鷹の爪) red pepper.[46]
Intense condiments such as wasabi or Japanese mustard are provided as condiments to raw fish, due to their effect on the mucus membrane which paralyze the sense of smell, particularly from fish odors.[47] A sprig of mitsuba or a piece of yuzu rind floated on soups are called ukimi. Minced shiso leaves and myoga often serve as yakumi, a type of condiment paired with tataki of katsuo or soba. Shichimi is also a very popular spice mixture often added to soups, noodles and rice cakes. Shichimi is a chilli-based spice mix which contains seven spices: chilli, sansho, orange peel, black sesame, white sesame, hemp, ginger, and nori.[48]
Garnishes
Once a main dish has been cooked, spices such as minced ginger and various pungent herbs may be added as a garnish, called tsuma. Finally, a dish may be garnished with minced seaweed in the form of crumpled
Inedible garnishes are featured in dishes to reflect a holiday or the season. Generally these include inedible leaves, flowers native to Japan or with a long history of being grown in the country, as well as their artificial counterparts.[49]
Salads
The o-hitashi or hitashi-mono (おひたし)
An
Rice
Rice has historically been the staple food of the Japanese people. Its fundamental importance is evident from the fact that the word for cooked rice, gohan or meshi, also stands for a "meal".[55] While rice has an ancient history of cultivation in Japan, its use as a staple has not been universal. Notably, in northern areas (northern Honshū and Hokkaidō), other grains such as wheat were more common into the 19th century.
In most of Japan, rice used to be consumed for almost every meal, and although a 2007 survey showed that 70% of Japanese still eat it once or twice a day, its popularity is now declining. In the 20th century there has been a shift in dietary habits, with an increasing number of people choosing wheat-based products (such as bread and noodles) over rice.[56]
Japanese rice is short-grained and becomes sticky when cooked. Most rice is sold as hakumai (白米, "white rice"), with the outer portion of the grains (糠, nuka) polished away. Unpolished brown rice (玄米, genmai) is considered less desirable, but its popularity has been increasing.[56]
Noodles
Japanese noodles often substitute for a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles, while ramen is a modern import and now very popular. There are also other, less common noodles, such as somen (thin, white noodles containing wheat flour).
Japanese noodles, such as soba and udon, are eaten as a standalone, and usually not with a side dish, in terms of general custom. It may have toppings, but they are called gu (具). The fried battered shrimp tempura sitting in a bowl of tempura-soba would be referred to as "the shrimp" or "the tempura", and not so much be referred to as a topping (gu). The identical toppings, if served as a dish to be eaten with plain white rice could be called okazu, so these terms are context-sensitive. Some noodle dishes derive their name from Japanese folklore, such as kitsune and tanuki, reflecting dishes in which the noodles can be changed, but the broth and garnishes correspond to their respective legend.[57]
Hot noodles are usually served in a bowl already steeped in their broth and are called kakesoba or kakeudon. Cold soba arrive unseasoned and heaped atop a zaru or seiro, and are picked up with a chopstick and dunked in their dipping sauce. The broth can consist of many ingredients but is generally based on dashi; the sauce, called tsuyu, is usually more concentrated and made from soy sauce, dashi and mirin, sake or both.
In the simple form, yakumi (condiments and spices) such as shichimi, nori, finely chopped scallions, wasabi, etc. are added to the noodles, besides the broth/dip sauce.
Udon may also be eaten in kama-age style, piping hot straight out of the boiling pot, and eaten with plain soy sauce and sometimes with raw egg also.
Japanese noodles are traditionally eaten by bringing the bowl close to the mouth, and sucking in the noodles with the aid of
Sweets
Traditional Japanese sweets are known as wagashi. Ingredients such as red bean paste and mochi are used. More modern-day tastes includes green tea ice cream, a very popular flavor. Almost all manufacturers produce a version of it. Kakigōri is a shaved ice dessert flavored with syrup or condensed milk. It is usually sold and eaten at summer festivals. A dessert very popular amongst children in Japan is dorayaki. They are sweet pancakes filled with a sweet red bean paste. They are mostly eaten at room temperature but are also considered very delicious hot.
Drinks
Tea
Green tea may be served with most Japanese dishes. It is produced in Japan and prepared in various forms such as matcha, the tea used in the Japanese tea ceremony.[59]
Beer
Beer production started in Japan in the 1860s. The most commonly consumed beers in Japan are pale-coloured light
Small local
Sake
Sake is brewed in a highly labor-intensive process more similar to beer production than winemaking, hence, the common description of sake as rice "wine" is misleading. Sake is made with, by legal definition, strictly just four ingredients: special rice, water, koji, and special yeast.
As of 2014, Japan has some 1500 registered breweries,[60] which produce thousands of different sakes. Sake characteristics and flavor profiles vary with regionality, ingredients, and the styles (maintained by brewmaster guilds) that brewery leaders want to produce.
Sake flavor profiles lend extremely well to pairing with a wide variety of cuisines, including non-Japanese cuisines.
Shōchū
Whisky
Japanese whisky began commercial production in the early 20th century, and is now extremely popular, primarily consumed in highballs (ハイボール, haibōru). It is produced in the Scottish style, with malt whisky produced since the 1980s, and has won top international awards since the 2000s.
Wine
A domestic wine production exists since the 1860s yet most wine is imported. The total market share of wine on alcoholic beverages is about 3%.[62]
Specialty food
Specialty eggs – compared to ordinary eggs, eggs produced with special feed and poultry-raising.
The Yubari King (夕張メロン, Yūbari Meron, Yūbari melon) is a cantaloupe cultivar farmed in greenhouses in Yūbari, Hokkaido, a small city close to Sapporo
Square or cube watermelons are
Cooking techniques
Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed.
Dishes
In ichijū-sansai (一汁三菜, "one soup, three sides"), the word sai (菜) has the basic meaning of "vegetable", but secondarily means any accompanying dish (whether it uses fish or meat),[63] with the more familiar combined form sōzai (惣菜),[63] which is a term for any side dish, such as the vast selections sold at Japanese supermarkets or depachikas .[64]
It figures in the Japanese word for appetizer, zensai (前菜); main dish, shusai (主菜); or sōzai (惣菜) (formal synonym for okazu), but the latter is considered somewhat of a ladies' term or nyōbō kotoba.[65]
Below are listed some of the most common categories for prepared food:
- Yakimono (焼き物), grilled and pan-fried dishes
- Nimono (煮物), stewed/simmered/cooked/boiled dishes
- Itamemono (炒め物), stir-fried dishes
- Mushimono (蒸し物), steamed dishes
- Agemono (揚げ物), deep-fried dishes
- Sashimi (刺身), sliced raw fish
- Suimono (吸い物) and shirumono (汁物), soups
- Tsukemono (漬け物), pickled/salted vegetables
- Aemono (和え物), dishes dressed with various kinds of sauce
- Sunomono (酢の物), vinegared dishes
- Chinmi (珍味), delicacies[29]
Classification
Kaiseki
Vegetarian
Strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with
Masakazu Tada, Honorary Vice-President of the International Vegetarian Union for 25 years from 1960, stated that "Japan was vegetarian for 1,000 years". The taboo against eating meat was lifted in 1872 by the Meiji Emperor as part of an effort towards westernizing Japan.[11] British journalist J. W. Robertson Scott reported in the 1920s that the society was still 90% vegetarian, and 50–60% of the population ate fish only on festive occasions, probably due to poverty more than for any other reason.
Regional cuisine
Japanese cuisine offers a vast array of regional specialties known as kyōdo-ryōri (郷土料理), many of them originating from dishes prepared using traditional recipes with local ingredients. Foods from the Kantō region taste very strong. For example, the dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth. On the other hand, Kansai region foods are lightly seasoned, with clear udon noodles.[69] made with light soy sauce.[21]
Dishes for special occasions
In Japanese tradition, some dishes are strongly tied to a festival or event. These dishes include:
- Ohagiis served in autumn.
- Chimaki (steamed sweet rice cake): Tango no sekku and Gion Festival.
- .
- Osechi: New Year.
- Sekihan is red rice, which is served for any celebratory occasion. It is usually sticky rice cooked with azuki, or red bean, which gives the rice its distinctive red colour.[71]
- Soba:[72] New Year's Eve. This is called toshi koshi soba (literally "year crossing soba").
- Chirashizushi, Ushiojiru (clear soup of clams) and amazake: Hinamatsuri.
In some regions, on every first and fifteenth day of the month, people eat a mixture of rice and azuki (azuki meshi (小豆飯); see
Imported and adapted foods
Japan has a long history of importing food from other countries, some of which are now part of Japan's most popular cuisine.
Curry is another popular imported dish and is ranked near the top of nearly all Japanese surveys for favorite foods. The average Japanese person eats curry at least once a week.
Bread was not a traditional food in Japan, but shokupan, or
Today, many of these imported items still hold a heavy presence in Japan.[citation needed]
Yōshoku – Foreign (Western) food, dishes[29]
Japan today abounds with home-grown, loosely Western-style food. Many of these were invented in the wake of the 1868 Meiji Restoration and the end of national seclusion, when the sudden influx of foreign (in particular, Western) culture led to many restaurants serving Western food, known as yōshoku (洋食), a shortened form of seiyōshoku (西洋食, "Western cuisine"), opening up in cities. Restaurants that serve these foods are called yōshokuya (洋食屋, "Western cuisine restaurants").[78]
Many yōshoku items from that time have been adapted to a degree that they are now considered Japanese and are an integral part of any Japanese family menu. Many are served alongside rice and miso soup, and eaten with chopsticks. Yet, due to their origins these are still categorized as yōshoku as opposed to the more traditional washoku (和食, "Japanese cuisine").[79]
Chūka ryōri – Japanese Chinese cuisine
Chinese cuisine is one of the oldest and most common foreign cuisines in Japan, predating the introduction of Western food dishes into the country. Many Chinese dishes have been altered to suit Japanese palates in a type of cuisine known as "chuka ryori". Iconic dishes of chuka ryori include ramen, gyoza, and chukaman.
Okonomiyaki
Okonomiyaki is a savoury pancake containing a variety of ingredients in a wheat-flour-based batter.[80]
Tonkatsu
Tonkatsu is a breaded, deep-fried pork cutlet. It is frequently served with tonkatsu sauce.[citation needed]
Curry
Wafū burgers (Japanese-style burgers)
Italian
High-class Japanese chefs have preserved many Italian seafood dishes that are forgotten in other countries. These include pasta with
Outside Japan
Many countries have imported portions of Japanese cuisine. Some may adhere to the traditional preparations of the cuisines, but in some cultures the dishes have been adapted to fit the palate of the local populace. In 1970s sushi travelled from Japan to Canada and the United States, it was modified to suit the American palate, and re-entered the Japanese market as "American Sushi".[86] An example of this phenomenon is the California roll, which was created in North America in the 1970s, rose in popularity across the United States through the 1980s, and thus sparked Japanese food's – more precisely, sushi's – global popularity.
In 2014, Japanese Restaurant Organization has selected potential countries where Japanese food is becoming increasingly popular, and conducted research concerning the Japanese restaurants abroad. These key nations or region are Taiwan, Hong Kong, China, Singapore, Thailand and Indonesia.[87] This was meant as an effort to promote Japanese cuisine and to expand the market of Japanese ingredients, products and foodstuffs. Numbers of Japanese foodstuff and seasoning brands such as Ajinomoto, Kikkoman, Nissin and Kewpie mayonnaise, are establishing production base in other Asian countries, such as China, Thailand and Indonesia.
Australia
Japanese cuisine is very popular in Australia, and Australians are becoming increasingly familiar with traditional Japanese foods.[88] Restaurants serving Japanese cuisine feature prominently in popular rankings, including Gourmet Traveller and The Good Food Guide.[89]
Sushi in particular has been described as being "as popular as sandwiches", particularly in large cities like Melbourne, Sydney, or Brisbane.[90] As such, sushi bars are a mainstay in shopping centre food courts, and are extremely common in cities and towns all over the country.[90]
Brazil
In Brazil, Japanese food is widespread due to the large
Canada
In Canada, Japanese cuisine has become quite popular. Sushi, sashimi, and instant ramen are highly popular at opposite ends of the income scale, with instant ramen being a common low-budget meal. Sushi and sashimi takeout began in Vancouver and Toronto, and is now common throughout Canada. The largest supermarket chains all carry basic sushi and sashimi, and Japanese ingredients and instant ramen are readily available in most supermarkets. Most mid-sized mall food courts feature fast-food teppan cooking. Izakaya restaurants have surged in popularity. Higher-end ramen restaurants (as opposed to instant ramen noodles of variable quality) are increasingly common.[93]
Indonesia
In the
.In some cases, Japanese cuisine in Indonesia is often slanted to suit Indonesian taste.
Japanese food popularity also had penetrated street food culture, as modest Warjep or Warung Jepang (Japanese food stall) offer Japanese food such as tempura, okonomiyaki and takoyaki, at very moderately low prices.[96] Today, okonomiyaki and takoyaki are popular street fare in Jakarta and other Indonesian cities.[97][98] This is also pushed further by the Japanese convenience stores operating in Indonesia, such as 7-Eleven and Lawson offering Japanese favourites such as oden, chicken katsu (deep-fried chicken cutlet), chicken teriyaki and onigiri.[99]
Some chefs in Indonesian sushi establishment has created a Japanese-Indonesian fusion cuisine, such as krakatau roll,
Mexico
In Mexico, certain Japanese restaurants have created what is known as "sushi Mexicano", in which spicy sauces and ingredients accompany the dish or are integrated in sushi rolls. The habanero and serrano chiles have become nearly standard and are referred to as chiles toreados, as they are fried, diced and tossed over a dish upon request.
Philippines
In the
It is a common simple and cheap meal in
It is named after the round flour noodles called odong which are closest in texture and taste to the
Taiwan
Japan and Taiwan have shared close historical and cultural relations. Dishes such as sushi, ramen, and donburi are very popular among locals. Japanese chain restaurants such as Coco Ichibanya, Ippudo, Kura Sushi, Marugame Seimen, Mister Donut, MOS Burger, Ootoya, Ramen Kagetsu Arashi, Saizeriya, Sukiya, Sushiro, Tonkatsu Shinjuku Saboten, Yayoi Ken, and Yoshinoya, can all be found in Taiwan, among others. Taiwan has adapted many Japanese food items. Tianbula ("Taiwanese tempura") is actually satsuma-age and was introduced to Taiwan during Japanese rule by people from Kyushu, where the word tempura is commonly used to refer to satsuma-age.[123][124][125] It is popular as a night market snack and as an ingredient for oden, hot pot and lu wei. Taiwanese versions of oden are sold locally as olen or, more recently, as guandongzhu (from Japanese Kantō-ni) in convenience stores.
Thailand
In Southeast Asia, Thailand is the largest market for Japanese food. This is partly because Thailand is a popular
United Kingdom
Japanese food Inspired restaurant chains in the UK include Wagamama, YO! Sushi, Nudo Sushi Box, Wasabi, Bone Daddies and Kokoro, often localising the food and mixing in other ingredients originating from Southeast Asia and India.
United States
The California roll has been influential in sushi's global popularity; its invention often credited to a Japanese-born chef working in Los Angeles, with dates assigned to 1973, or even 1964.[127][128] The dish has been snubbed by some purist sushi chefs,[127] and also likened to the America-born chop suey by one scholar.[128]
As of 2015[update] the country has about 4,200 sushi restaurants.[129] It is one of the most popular styles of sushi in the US market. Japanese cuisine is an integral part of food culture in Hawaii as well as in other parts of the United States. Popular items are sushi, sashimi, and teriyaki. Kamaboko, known locally as fish cake, is a staple of saimin, a noodle soup that is a local favorite in Hawaii.[130] Sushi, long regarded as quite exotic in the west until the 1970s, has become a popular health food in parts of North America, Western Europe and Asia.
Two of the first Japanese restaurants in the United States were Saito and Nippon. Restaurants such as these popularized dishes such as sukiyaki and tempura, while Nippon was the first restaurant in Manhattan to have a dedicated sushi bar.[131] Nippon was also one of the first Japanese restaurants in the U.S. to grow and process their own soba[132] and responsible for creation of the now standard beef negimayaki dish.[133]
In the U.S., the
Food controversies
Some elements of Japanese cuisine involving
Japanese cuisine is heavily dependent on seafood products. About 45 kilograms of seafood are consumed per capita annually in Japan, more than most other developed countries.
See also
References
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Works cited
- Andoh, Elizabeth (2010), Kansha: Celebrating Japan's Vegan and Vegetarian Traditions, ISBN 978-1-58008-955-5
- Andoh, Elizabeth (2012), Washoku: Recipes from the Japanese Home Kitchen, Random House Digital, ISBN 978-0-307-81355-8
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- Hepburn, James Curtis (1888). A Japanese-English and English-Japanese Dictionary (4 ed.). Tokyo: Z.P. Maruya & Company.
- Kiple, Kenneth F.; Ornelas, Kriemhild (2000). The Cambridge World History of Food. Vol. 2. Cambridge, UK: Cambridge University Press. ISBN 0-521-40216-6. Archived from the originalon May 4, 2012.
- Shimbo, Hiroko (2000), The Japanese Kitchen: 250 Recipes in a Traditional Spirit, Harvard Common Press, ISBN 978-1-55832-177-9
- Tsuji, Shizuo; Fisher, M.F.K.; Reichl, Ruth (2006), Japanese Cooking: A Simple Art, ISBN 978-4-7700-3049-8
Further reading
- Cwiertka, Katarzyna Joanna (2006), Modern Japanese Cuisine: Food, Power And National Identity, Reaktion Books, ISBN 978-1-86189-298-0
- Francks, Penelope. "Diet and the comparison of living standards across the Great Divergence: Japanese food history in an English mirror." Journal of Global History 14.1 (2019): 3-21.
- Rath, Eric C. (2010), Food and Fantasy in Early Modern Japan, University of California Press, ISBN 978-0-520-26227-0
External links
- Japanese cuisine at Curlie