Rice has been cultivated in Japan for over 2000 years, and is the country’s most important crop. The fact that rice was once used as currency in Japan reflects its fundamental importance in Japanese culture. In addition to its symbolic importance, rice was also considered to be the perfect food to provide carbohydrates and proteins in the diet and to complement other foods. With this strong foundation in Japanese culture, rice has maintained its position as the staple food of Japan since the cultivation of the first crop began nearly 2000 years ago. Share
In Japan, there are four distinct seasons. Clouds of cherry blossoms filling the air in spring and brightly colored leaves on the trees in autumn are important symbols of the changing seasons to Japanese people. They enjoy watching the passage of seasons on their tabletop as well as in nature.
The importance of artistic presentation in Japanese cuisine allows you to enjoy it with your eyes first. That is the Japanese way of dining. Appearance is almost as important as actual taste, and the subtle balance of texture, color, and flavors is critical. In addition, the quality of each dish and its presentation are more important than the quantity offered.
In Japan, food and the dishes on which it is served are considered to be a type of art. Japanese people truly enjoy the artistic sense and beauty of the display of the food and the choice of receptacles for serving it. Sometimes, even the room or place where the food is consumed is considered part of the art. The more beautiful the food looks, the more delicious it is thought to be.
When serving food, a sense of the season, nature, and an eye for color must be skillfully incorporated into the overall aesthetic. Japan's traditional culture is often described as a seasonal culture because so much resolves around the changing seasons, and the sense of season is highly valued. In the heat of a summer day, for example, you might be served somen (soh-men) to help you cool off. The cool thin white noodles and the simple cold sauce to dip them in might be presented in a transparent blue glass bowl with blue chop-sticks, some ice cubes, with a green maple leaf floating on top. The agreement or harmony of different elements--mood, taste, and appearance--is the key to truly enjoying Japanese food.
A typical Japanese meal at home generally consists of a bowl of rice (gohan), a bowl of miso soup (miso shiru), pickled vegetables (tsukemono) and fish or meat. 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, or chicken cooked in a variety of ways. This type of meal is also known as “Ichi-ju San-sai”.
Also important to the composition of a traditional Japanese meal is that each element employ a different cooking technique. Steamed rice provides energy in the form of carbohydrates, soup helps keeps the body hydrated, and the side dishes provide a balanced portion of other essential minerals and nutrients. For each of the side dishes, it is important that cooking methods and ingredients not overlap. The three side dishes usually include a main protein dish which can be meat, fish, tofu, or egg, as well as a vegetable dish that is rich in fiber, vitamins, and minerals, such as seaweed, beans, mushrooms, or potatoes. Such variety provides a healthy and balanced amount of natural energy and nutrition.
