Though I spend an excessive amount of time thinking about what I eat, I was nevertheless astounded by how much care goes into the planning, consumption, and enjoyment of Japanese cuisine. Japan has a degree of food addiction that I've never seen before.
1: The UN has recognised Japanese cuisine as one of just three national food traditions of cultural importance.
1: The UN has recognised Japanese cuisine as one of just three national food traditions of cultural importance.
UNESCO, the United Nations' cultural organization, added traditional Japanese cuisine, and washoku, to its Intangible Cultural Heritage list, indicating that preserving this method of eating is critical to the survival of traditional culture. It was the second ever national traditional cuisine to get such recognition, following French food.
2: Simplicity is crucial.
Courses consist of a few little things, most of which are fresh and have simple flavors. Japanese chefs use high-quality ingredients and add as little to the meal as possible in order to bring out its color and flavor.
3: Infrequent usage of garlic, chili peppers, and oil.
Many meals are grilled, boiled, or eaten raw with minimum seasoning. Umami (a rich flavor profile found in Japanese cuisine) is heightened by a few ingredients, such as miso, soy sauce, mushrooms, seaweed as bonito flakes, or bonito broth. When dishes are fried (such as tempura), the batter is very thin and takes little oil. Read This: Popular Japanese Food That Everyone Loves
4: Traditional restaurants do not use low-wage "wait staff."
Apprentice cooks may work in restaurants for 10 years before they are permitted to handle fish or meat. During such times, they bus tables, serve food, or do manual jobs such as cooking rice. Nonetheless, these apprentices earn a respectable income, and tipping them is considered an insult.
5: Tea is art.
Traditional tea technique (chado) is regarded as one of Japan's highest forms of art, including calligraphy, music, and theater. Aspiring professionals study for a few years to gain the privilege of serving traditional tea. Corporate CEOs (as community leaders) are expected to take classes in traditional Japanese art forms, such as the tea ceremony.
6: The fish industry is massive!
Because seafood is a key component of the Japanese diet, both the fishery and import sectors in Japan are enormous. Tsukiji Market in Tokyo is the world's largest wholesale market for fresh, frozen, and processed seafood, selling more than 700,000 metric tonnes of seafood annually. This huge market complex dominates the foreground low-rise buildings. And it's just one of twelve wholesale seafood markets in Tokyo!
7: It is rude to get rid of a messy dish.
Another etiquette regulation is that you shouldn't leave your dishes covered in crumpled-up napkins or debris because this demonstrates a lack of regard for the restaurant workers or the meal they served. Read This: Amazing Japanese Facts You Probably Didn't Know
8: Health advantages of Japanese food
Japanese cuisine is frequently touted as being responsible for the country's long life expectancy. Its health advantages are linked to the diet's concentration on new, minimally processed items.
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