washoku– tag –

Japanese rice varies by starch and texture, with specific varieties chosen to match dishes like sushi, onigiri, or fried rice, emphasizing seasonality, preparation, and the importance of selecting the right grain.

Sake originated as a sacred offering in Japan, deeply intertwined with rituals and agriculture. Over centuries, it evolved into a refined beverage, shaped by cultural significance and brewing traditions.

Ichiju sansai, a Japanese culinary principle, consists of one soup, three dishes, rice, and pickles, promoting balance and variety in meals, deeply rooted in history and tradition.

Osechi, Japan's traditional New Year feast, symbolizes cultural transmission through carefully prepared dishes, each carrying significant meanings and ancestral wishes, highlighting the fragility of culinary traditions in modern society.

Natto, a traditional Japanese fermented food, elicits strong reactions due to its unique texture and odor. Created through the fermentation of soybeans by Bacillus subtilis, its production methods have evolved while maintaining cultural significance.

Japanese soba noodles, crafted from buckwheat, showcase regional diversity influenced by geography and history, with distinct traditions in Iwate, Shimane, Nagano, and Yamagata, reflecting unique local flavors and serving styles.

Japanese cuisine emphasizes the art of dashi, a subtle broth drawing out natural flavors rather than imposing them. This philosophy of restraint enhances ingredients, making them taste fully authentic and harmonious.

Japan's seasonal eating philosophy, known as shun, emphasizes consuming ingredients at their peak flavor, nutrition, and affordability. Organized by a detailed calendar of twenty-four solar terms and seventy-two microseasons, this practice connects culinary tradition to nature's rhythms. It highlights the importance of timing in experiencing food's true essence and encourages mindful consumption.

Kombu, a vital seaweed in Japanese cuisine, originates from Hokkaido's nutrient-rich waters, yielding distinct varieties like Hidaka, Rausu, and Rishiri, each with unique flavors. These kombu types enhance dashi, the foundational stock, through their rich glutamate content, contributing depth to Japanese dishes. Mastering extraction techniques is crucial for optimal flavor.

How to Cook Rice Like It Matters In Japan, rice is not a side dish. It is the center of the meal, the measure of a cook's attention, and a living expression of respect — for the ingredient, for the season, and for the people at the table. There is a Japanese word — gohan — that means both "cooked rice" and "meal." T...