For more detailed information on Japanese government policy and other such matters, see the following home pages. Ministry of Foreign Affairs Website http://www.mofa.go.jp/ Web Japan http://web-japan.org/ JAPANESE FOOD CULTURE Enjoying the old and welcoming the new Rice The cultivation and consumption of rice has always played a central role in Japanese food culture. Almost ready for harvesting, this rice field is located near the base of the mountain Iwakisan in Aomori Prefecture. © Aomori prefecture The rice-centered food culture of Japan and imperial edicts gradually eliminated the evolved following the introduction of wet eating of almost all flesh of animals and fowl. rice cultivation from Asia more than 2,000 The vegetarian style of cooking known as years ago. The tradition of rice served with shojin ryori was later popularized by the Zen seasonal vegetables and fish and other marine sect, and by the 15th century many of the foods products reached a highly sophisticated form and food ingredients eaten by Japanese today Honzen ryori An example of this in the Edo period (1600-1868) and remains had already made their debut, for example, soy formalized cuisine, which is the vibrant core of native Japanese cuisine. In sauce (shoyu), miso, tofu, and other products served on legged trays called honzen. the century and a half since Japan reopened made from soybeans. Around the same time, © Kodansha to the West, however, Japan has developed an a formal and elaborate incredibly rich and varied food culture that style of banquet cooking includes not only native-Japanese cuisine but developed that was derived also many foreign dishes, some adapted to from the cuisine of the Japanese tastes and some imported more or court aristocracy. Known less unchanged. as honzen ryori, it is one of the three basic styles of Origins Japanese cooking along with chakaiseki ryori (the In the centuries following the introduction cuisine of the tea ceremony of Buddhism to Japan in the 6th century, laws meal) and kaiseki ryori. JAPANESE FOOD CULTURE 1 With an emphasis on the artistic presentation of fresh, seasonal ingredients, the tea meal married the formalities of honzen ryori to the spirit and frugality of Zen. Kaiseki ryori Sushi restaurant developed in its present form in the early in the mid-19th century, many new cooking Although tables are also available, customers tend to 19th century and is still served at first-class and eating customs were introduced, the sit at the counter where they Japanese restaurants known as ryotei and at most important being the eating of meat. can see the fresh fish and other seafood ingredients traditional Japanese inns. While retaining Although now considered a Japanese dish, laid out in the cooled, glass- covered cases. Selections the fresh seasonal ingredients and artful sukiyaki—beef, vegetables, tofu, and other are called out directly to the presentation of earlier styles, kaiseki meals ingredients cooked at the table in a broth of nearest sushi chef. © Miyagi prefecture have fewer rules of etiquette and a more soy sauce, mirin (sweet sake), and sugar—was relaxed atmosphere. Sake is drunk during at first served in “Western-style” restaurants. the meal, and, because the Japanese do not Another popular native dish developed in generally eat rice while drinking sake, rice this period is tonkatsu, deep-fried breaded is served at the end. Appetizers, sashimi pork cutlets. Created in the early 20th century (sliced raw fish), suimono (clear soup), using Indian curry powder imported by yakimono (grilled foods), mushimono (steamed way of England, Japanese curry rice (kare- foods), nimono (simmered foods), and raisu) became a very popular dish; it contains Sushi aemono (dressed salad-like foods) are served vegetables and meat or seafood in a thick Some of the many types of nigirizushi, in which hand- first, followed by miso soup, tsukemono curry sauce that is served over rice. molded portions of vinegared rice are topped with slices (pickles), rice, Japanese sweets, and fruit. Tea of raw fish, shellfish, and concludes the meal. Although most Japanese other ingredients. A small The contemporary dinner dab of wasabi (Japanese people have few opportunities to experience horseradish) is usually placed table between the rice and the full-scale kaiseki dinners, the types and order topping. of foods served in kaiseki ryori are the basis The ingredient choices available at © Kodansha for the contemporary full-course Japanese supermarkets and other food stores in all Bento shop Chains of shops like meal. but the most isolated rural districts of Japan this one sell a variety of The sushi that most people are familiar are so varied that on any given day a home- Japanese box lunches known as bento. The with today—vinegared rice topped or cooked dinner could contain an incredible English name “box lunch” combined with such items as raw fish and variety of dishes of various national origins. notwithstanding, bento are often eaten for dinner as shellfish—developed in Edo (now Tokyo) Even so, native Japanese food is still the norm, well. Many shops are take- in the early 19th century. The sushi of that and a “Japanese meal” at home will generally out only, but some have tables available. period was sold from stalls as a snack food, have white rice, miso soup, and tsukemono © Kodansha International and those stalls were the precursors of today’s sushi restaurants. Naturalized imports Japan’s first substantial and direct exposure to the West came with the arrival of European missionaries in the second half of the 16th century. At that time, the combination of Spanish and Portuguese game frying techniques with a Chinese method for cooking vegetables in oil led to the development of tempura, the popular Japanese dish in which seafood and many different types of vegetables are coated with batter and deep fried. With the reopening of Japan to the West JAPANESE FOOD CULTURE 2 pickles. The multiple dishes that accompany these three vary widely depending on the region, the season, and family preferences, but candidates include cooked vegetables, tofu, grilled fish, sashimi, and beef, pork, and chicken cooked in a variety of ways. Popular alternatives to native Japanese fare include Chinese-style stir-fried meat and vegetable dishes and Korean-style grilled beef Japanese-inn meal and pork. More adventurous cooks may try their eel), soba and udon noodles, etc. The main High-class Japanese inns hand at American, French, Italian, and other (ryokan) generally serve exceptions to the specialization rule are the sumptuous multiple-course ethnic dishes. Selections particularly popular chains of family restaurants, which usually kaiseki-style meals such as the one shown here. with children include spaghetti, hamburgers, serve a range of Japanese, Western, and © Fukui prefecture and the curry rice mentioned above. Chinese dishes. While many families continue to eat home- Two types of restaurants which are found cooked meals every night, the greatest change in large numbers all over Japan but which are taking place in eating habits in recent decades not considered “native Japanese” are ramen has been the replacement of home-cooked and yakiniku restaurants. Ramen restaurants dishes with food prepared outside the home. serve generous helpings of Chinese-style Sushi, Chinese and Japanese noodle dishes, ramen noodles in large bowls with broth Okonomiyaki and Japanese-style box lunches (bento) have (flavored with soy sauce, miso, salt, etc.), This pancakelike dish is made with a batter of flour, eggs, long been available via home delivery (demae) roast-pork slices, and various vegetables water, shredded cabbage, and a variety of other ingredients in towns and cities, and now pizza and many (bean sprouts, scallions, etc.), and many such as meat or shrimp. other dishes can also be ordered. In addition, people also order gyoza (Chinese dumplings) Shown here is Hiroshima- style okonomiyaki. supermarkets have many prepared foods to accompany their ramen. At yakiniku © Hiroshima prefecture such as sushi, tempura, and fried chicken to restaurants, which are based on Korean- purchase and take home, and the spread style barbeque, guests cook bite-sized pieces of convenience stores into all but the most of beef, other meats, and vegetables over a remote areas of Japan has made a wide variety charcoal or gas grill at the table. Most large of pre-cooked bento-type meals available to cities also have a considerable number of almost everyone. other foreign-food restaurants serving French, Ramen Italian, Indian, Chinese, Korean, and other This low-cost Chinese-noodle cuisine, and in Tokyo an almost unlimited dish is extremely popular Dining out throughout Japan and can selection of the world’s food is available. be found in a number of regional varieties. Dehydrated Japan’s most famous contribution to global At the opposite end of the price spectrum and packaged instant ramen, food culture—sushi—is generally eaten at from elegant kaiseki ryotei and French which requires only the addition of boiling water, has sushi restaurants where customers sit at the restaurants are the food stalls that are still become a low-cost favorite worldwide. counter and call out their orders item by item a familiar sight in some urban districts and © Kodansha International to a sushi chef. There are also very popular at festivals and other outside events where chains of “conveyer-belt” sushi restaurants many people gather. Some of the most where you grab small plates of two sushi off popular stalls are those serving yakisoba (fried the conveyer belt in front of you or call out soba noodles), yakitori (grilled chicken pieces a special order if you do not see what you on a skewer), okonomiyaki (pancakes with want on the belt. Unlike Japanese restaurants vegetables and a variety of other ingredients), abroad, which often serve a range of different frankfurters, and buttered baked potatoes.