JAPANESE CUISINE
Bacena, Aia Swerte
Domanico, Mary Christine
Manaday Clark Justine
Villanueva, Maria Krizelyn
Japanese Cuisine
Japanese cuisine is known for its beauty and delightful subtle flavors. Japanese cuisine
( 和 食 , washoku) offers an abundance of gastronomical delights with a boundless variety of
regional and seasonal dishes. Apart from that, it’s incredibly healthy as well, which is deemed
the reason why Japanese people live a long life. That being said, it’s no wonder why Japanese
cuisine is loved across the globe. Food plays a crucial role in shaping Japanese culture. Japanese
cuisine is closely related to nature, taking inspiration from the four seasons as well as from the
rich selection of edible ingredients the land and the sea have to offer. Through food, one will be
able to learn about many facts of Japan including its climate and landscape, technologies, and
even the life values and religious beliefs of Japanese people.
The Japanese cuisine is very much different from any other cuisine in the world. The
main rule of the Japanese cuisine is “don’t create but find and discover” as nobody can
compete with was created by nature.
Geographical Location
Located in the Circum-Pacific "ring of fire", Japan is predominantly mountainous - about
three-fourths of the national land is mountains - and long mountain ranges form the backbone
of the archipelago. The dramatic Japan Alps, studded with 3,000-meter peaks, bisect the central
portion of Honshu, the main island. Japan has around 200 volcanoes, about 60 of which are
active. Consequently, earthquakes and volcanic eruptions are common. This mountainous
setting creates rivers that generally are short and have steep channel slopes. The rivers carry
their sediment to the flatlands where they deposit it to form moderately sized alluvial plains.
Location
With the Pacific Ocean to the east, the Sea of Japan to the west and the East China Sea
to the south, Japan is an archipelago comprised of four major island and 6,800 smaller islands.
Covering about 145,856 square miles (378,000 square kilometers), Japan is slightly larger than
the United Kingdom, slightly smaller than California approximately the same size as Germany,
Finland, Vietnam, or Malaysia, and one twenty-fifth the size of the United States. The nearest
countries are Korea (about 100 miles to the west), Russia and China. Japan is divided into state-
like 47 prefectures.
The islands of Japan make up less than 15 percent of Japan’s total territory. Most of its
territory is in the sea. In addition to the 200 nautical miles (370 kilometers) of ocean that Japan
can also claims around the main islands according to the 1982 United Nations Convention of
the Law of the Sea it can also claim 200 nautical miles around far-flung Japanese islands that
extend from near Taiwan and China to far out in the Pacific Ocean.
About 12.7 percent of the country is good for agriculture (compared to 21 percent in the
U.S.) and most of this arable land is along the coast or in the river valleys between the
mountains on the main islands. Mountains ranges and volcanoes (some still very active) cover
about 68 percent of Japan. Large plains around Tokyo and Osaka that once contained a lot of
farm land are now heavily urbanized. Only 1.7 percent of Japan is covered by pastures and
grasslands.
Coordinates
Japan is located in both northern and the eastern hemispheres. And as part of the
northern hemisphere, it is located above the equatorial plane. There are many systems and
formats to represent the geographic coordinates of Japan. The following are the equivalence
between the most common formats:
System Latitude Longitude
Simple decimal standard 36.204824 138.252924
Decimal Degrees (DD) 36.2048° N 138.2529° E
Degrees and Decimal Minutes (DDM) 36°12.289' N 138°15.175' E
Degrees, Minutes and Seconds (DMS) 36°12'17.4'' N 138°15'10.5'' E
Area
The eight regions of Japan are Hokkaido, Tohoku, Kanto, Chubu, Kinki, Chugoku,
Shikoku, and Kyushu (which includes the prefecture of Okinawa).145,920 sq. miles (377,930 sq.
km, 61st largest country by total land area, one ahead of Germany (137,882 sq. miles) and
slightly smaller than California (163,696 sq. miles).
Climate
Northern Japan has warm summers and very cold winters with heavy snow on the Sea of Japan
side and in mountainous areas. Eastern Japan has hot and humid summers and cold winters
with very heavy snow on the Sea of Japan side and in mountainous areas.Western Japan has
very hot and humid summers (with temperatures sometimes reaching 35 oC or above) and
moderate cold winters. Okinawa and Amami have a subtropical oceanic climate. These areas
have hot and humid summers (with temperatures rarely reaching 35 oC or above) and mild
winters.
Japan has a climate that is very well suitable for growing different kinds of fruit
Hotter temperatures damage fruits in various ways, such as sunburn or discoloration
Topography
The Japanese islands are covered by mountains, most of them heavily forested, and
crisscrossed by short, swift rivers. Only a few of the rivers are navigable. Relatively little of
Japan's land mass is suitable for agriculture -- only about 15 percent, the same land that is also
most suitable for living.
Japan's islands are very beautiful and varied, but they can be treacherous. Earthquakes
are common and result from a fault that circles the Pacific Ocean, causing earthquakes on the
west coast of North and South America as well. Occasionally they do serious damage. The
mountains of Japan contain 10 percent of the world's most active volcanoes. Mt. Fuji, Japan's
most famous mountain and one of its most beautiful and revered, is a dormant volcano, which
last erupted in 1707. Tidal waves occasionally result from undersea earthquakes, and typhoons
sometimes hit Japan as they move north from the South Pacific.
The Japanese are more impressed, however, by the beauty and richness of their land
than by its dangers. Although its topography creates difficulties, its climate is more benevolent.
History
Japanese cuisine has been influenced by the food customs of other nations, but has
adopted and refined them to create its own unique cooking style and eating habits.
The first foreign influence on Japan was China around 300 B.C. , when the Japanese
learned to cultivate rice. The use of chopsticks and the consumption of soy sauce and soybean
curd (tofu) also came from China and Korea.
In the 15th century, a new fermentation technique was discovered, and it made both the
fish and the rice edible.
Beginning in the early 1200s, trade with other countries began bringing Western-style
influences to Japan. The Dutch introduced corn, potatoes, and sweet potatoes. The
Portuguese introduced tempura (batter frying).
Religion
According to statisca.com.The majority of Japanese adhere to Shintoism, a traditional
Japanese religion focusing on rituals and worship at shrines. In 2018, around 69 percent of the
total population of Japan participated in Shinto practices. Closely behind is Buddhism, with
more than 66 percent of the population adhering to its practices. Most Japanese thus practice
both religions.
The Influence of Religion on Food
Japanese religion is primarily mix of Buddhism and Shinto. Both of these religions value
purity, naturalness, and simplicity which is evident in Japanese food preparation and reference.
This includes artistic yet modern and minimalist displays of sushi, raw, fresh fish and less
consumption of meat.
Foods of the Japanese
Rice and noodles are the two primary staples of the Japanese diet. Rice, either boiled or
steamed, is served at every meal. Noodles come in many varieties. Among the most popular
are soba, thin brown noodles made from buckwheat flour; udon, thick white noodles made
from wheat flour; and ramen, thin, curly noodles, also made from wheat flour. Soy sauce and
other soybean products are also staples in Japan. These include miso (fermented soybean
paste) and tofu (a soybean curd that resembles custard). Japanese pickles called tsukemono
are served at every meal. Seafood is also plentiful in this island nation. Green tea is the
national beverage of Japan, although black tea is also available.
The people of Japan live long lives and have a low rate of heart disease because of healthy
eating habits.
Japanese dining etiquette
Most Japanese people will forgive you for not understanding their customs and beliefs, but by following
common etiquette you demonstrate good manners and respect.
There are many different components to Japanese etiquette when it comes to dining, and certain
situations call for different reactions.
Sitting
Typically the Japanese eat at low dining tables and sit on a cushion placed on tatami floor (a reed-like
mat). In formal situations both men and women kneel (“seiza”), while in casual situations the men sit
cross-legged and women sit with both legs to one side.
Honour
The most important person at each meal sits on the seat of honour – known as “kamiza”. The kamiza is
placed farthest from the entrance to the room where the meal is held. If there is tokonoma in the room
(a built-in recessed space), guests sit in front of it. The host sits at the middle of the table on one side.
Towels
In restaurants and bars a hot steamed towel (“oshibori”) is offered so you can clean your hands. Do not
wipe your face with the towel. At home it’s expected people wash their hands before starting a meal.
Gratitude
A meal begins once the main guest, family member or waitress makes a gesture to start eating. This
usually comes in the form of gratitude, such as the term “ itadakimasu”, which means, “I gratefully
receive”. To finish the meal, one might say “gochisosama deshita”, which means, “thank you for the
meal”.
Chopsticks
Many Japanese traditions concerning table manners surround the use of chopsticks. Not only should
they be held correctly, one must never leave chopsticks standing vertically in their bowl of food, as this
resembles an offering made at funerals. One must also refrain from eating directly from a communal
dish, and should try not to hover with their chopsticks when deciding on what to eat next.
When not in use, place your chopsticks on a “hashioki”, or chopstick stand. It’s not polite to talk while
holding your chopsticks, so place them down if you are having a chat. Never point your chopsticks when
talking, and never use them to pass food to someone else chopsticks.
Handling
When eating from small bowls, it’s good manners to pick up the bowl with your hand and lead it close to
your mouth when eating from it. Never cup your hand to catch falling food, as this is considered bad
manners.
Ideally, food should always be eaten in one bite, so try not to bite food into smaller bits. You should also
refrain from raising your food above your mouth.
Drinking
Do not start drinking until everybody at the table has a drink and the glasses are raised for a drinking
salute – usually “kampaii”. When holding a glass, women should put their hand underneath it. Men
should also do this as a sign of respect when talking to a person superior to them.
When drinking alcoholic beverages, it is customary to serve each other rather than pour your own drink.
Wasabi
When eating sushi, do not mix wasabi into your soya sauce bowl. This can be an insult to the chef, as it’s
said to restrict the taste of the sushi.
Tea ceremonies
Tea ceremonies require strict adherence to rules designed to promote tranquility. Remove your shoes
upon entering and greet guests with a slight bow. Do not talk or shake hands, and instead be seated
silently.
Ending your meal
When you’ve finished your meal, return the table to how it looked in the beginning. Put your chopsticks
back on the chopstick rest or in its paper holder. Replace any lids back on dishes.
Did you know?
Seafood is highly consumed in Japan since the country is surrounded by the ocean.
Common Ingredients in Japan
Seaweed- Seaweed has been used in the Japanese diet for centuries due to
its health benefits and unique umami taste. Japanese seaweeds are used
in everything from preparing dashi broth, to salads, soups and wrapping sushi
rolls. There are types of seaweed which are NoriKombu
(Kelp)Wakame.Hijiki.Mozuku.Umi Budou (Sea Grapes),Aonori. Nori is widely
used as an ingredient of sushi and a garnish for ramen noodles and rice
bowls
Mirin- Mirin originated in Japan during the 15th century. It is a rice wine that
gives Japanese cuisine a unique flavor. It's the perfect balance to the salty flavor
of soy sauce, another popular Japanese condiment, because to its high sugar
content. It's also a vital ingredient in Japanese glazes like teriyaki sauce because
of its syrupy consistency.
Miso Paste- It is thought that miso originated as a fermented food in ancient
China. It is most likely that it was introduced to Japan via mainland China and the
Korean Peninsula in the Asuka period during the 7th Century. Miso paste use as
a sauce on vegetables, grilled meats or roasted tofu. Flavor boost: Add a
spoonful of white or red miso to hearty dishes such as soups, stews, curries or
pasta sauce to deepen the flavor.
Wasabi- Wasabi, (Eutrema japonicum), also called Japanese horseradish, plant of
the mustard family (Brassicaceae) and a pungent paste made of its ground
rhizomes. The plant is native to Japan, South Korea, and Sakhalin, Russia, and its
cultivation is limited because of its specific growing requirements. The wasabi
plant grows wild along streams in the mountains and mountain valleys. The root
of a plant in the cabbage family which is similar to horse radish but with more of
a pungent aroma. Its main use in Japanese cuisine is as an accompaniment to
sushi and sashimi.
Food for Special Occasions/Events
Osechi Ryouri- is a special dish eaten during the New Year. People prepare Osechi
Ryouri ahead of time so that for the first three days of the year they do not have to
cook. This is believed to have started in order to avoid making noises by cooking in the
kitchen while greeting the gods in the New Year.
Toshikosi Soba -The reason people eat soba noodle is because out of Japanese noodles,
soba noodles break the easiest and therefore by eating soba noodles, they break off all
the bad luck before the new year comes.
Pumpkin ( Winter Soltice)- A pumpkin is eaten on winter solstice. There is a saying that
if you eat a pumpkin on winter solstice, you will not catch a cold. It is believed that the
reason people started to eat pumpkin on the winter solstice is because they believed
that the negative energy increases on winter solstice when the day is the shortest of the
year.
Regional Variations of the Country’s Cuisine
Ogura Toast (Nagoya)- primary breakfast food.
Benishoga Tempura (Osaka)-Japanese street food from the city of Osaka
Karashi Mentaiko (Fukuoka City)-Karashi means spicy in Japanese and mentaiko is
pollock roe (fish eggs). This means karashi mentaiko is spicy pollock roe.
Sakura Shrimp Kakiage (Shizuoka)-these little pink crustaceans are celebrated during
the Yui Sakura Shrimp Festival
Ramen –(Yokohama China Town)- Its origins are the reason ramen is often known as
Chinese soba (chūka soba) in Japan. After World War II, after returnees from China
began selling ramen around the country, it became a favorite down-to-earth dish,
rivaling Japanese curry in popularity.
National Dish
Curry Rice- Curry is considered to be a popular national dish for both home cooking and
eating out. This may come as a surprise, but Japanese Curry aka Curry Rice (Kare Raisu,
カ レ ー ラ イ ス ) is exemplary comfort food and one of the most-loved home-cooked
dishes in Japan.
Traditional Dish
Sushi- Sushi is the traditional and most famous Japanese dish and one of the most
popular dishes among the Japanese and is a culinary salute to Japanese ingenuity and
precision. Through its long history in Japan as this fascinating delicacy was perfected,
sushi became one of the world's most loved and sought-after dishes
Other Common Dishes
Sashimi- The name sashimi comes from a tradition of presenting the fish itself with the
meal to identify which kind of fish
Ramen- is one of the most popular options at the moment when choosing something to
eat in Japan
Tempura- Tempura was influenced by and adapted from fritter-cooking techniques, introduced
by Portuguese living in Nagasaki in the 16th century.
Side Dishes
Ham katsu- Crispy panko on the outside and delicious black forest ham on the inside,
Ham Katsu is the simplest cutlet you can make with easy-to-get ingredients. Inspired by
the Japanese drama – Midnight Diner.
Spicy Bean Sprout- Dressed in spicy sesame oil-based sauce, this Spicy Bean Sprout
Salad provides extra punch and kick to your meal. It’s fantastic with rice bowl or
noodles. Bean sprouts come from the mung bean, which is believed to be native
to Northeastern India. They also have origins in Asia and Japan.
Tofu - Tofu originated in China. It is thought to have been developed first by Liu An, a
Han Dynasty prince who lived during the second century B.C. During the 1960s, the
Japanese Food Research Institute recommended modernizing and standardizing tofu
production throughout Japan.
Snacks
Matcha Kitkat- The origins of matcha can be traced all the way back to the Tang
Dynasty in China. The Tang Dynasty spanned the 7th – 10th centuries. During this time,
the Tang Dynasty steamed tea leaves to form into bricks, making their tea harvests
easier to transport and subsequently trade and Kitkat is origins in the U.K. in 1935,
KitKat has grown in popularity across the globe,”. Nestlé first launched KitKat Matcha in
Japan. Kit Kats are seen as a symbol of good fortune in Japan. A good luck charm for
exam students, specifically. Kit Kats were first brought to Japan in 1973, more than 50
years after British confectioner Rowntree originated them in England.
Motchi- The exact origin of mochi is unknown, though it is said to have come from
China Motchi, sometimes known as 'rice cake,' is a super-chewy, traditional Japanese
delicacy produced from mochigome, which is a short-grain sticky rice. If you haven't
eaten it yet, the texture is tough to describe, but it's basically a gooey mixture of rice
and dough.
Pocky- Originated from Japan. For nearly 50 years, Pocky (pokki) has been at the top of
the Japanese snack food chain, and for good reason.You'll need a couple boxes just for
your secret midnight nibbles, with flavors including cocoa milk, wine (yep, wine), and
chocolate banana.
Street Foods
Takoyaki- Takoyaki is believed to have been invented in 1935 by a street vendor
from Osaka named Tomekichi Endo. Takoyaki is a famous street meal in Japan, and many
Japanese families own a takoyaki pan. This is also why this unique culinary item is
commonly produced and sold in Japanese stores and supermarkets.
Ikayaki- Ikayaki is a popular Japanese fast-food dish. The word refers to plain grilled
squid with soy sauce across much of Japan; depending on the size, the quantity of squid
served may be the full body (without intestines), rings sliced from the body, or one or
more tentacles.Ikayaki originated from Japan.
Crepes- Crepes are seen as a street food in Japan and most crepes sold are the handheld
variety and particularly popular amongst young women in Japan. Crepes are made with
wheat flour batter spread paper thin on a hot pan or griddle and lightly cooked on both
sides. They may be filled with sweet or savory ingredients, tho
Appetizer:
Gyoza is so popular in Japan that there is a "Gyoza Stadium" in Osaka. These
Japanese pan-fried dumplings or Gyoza is juicy on the inside, crispy and golden brown on the
outside.
Gyoza (餃子 ), or Japanese pan-fried dumplings, are as ubiquitous as ramen in Japan. You can
find these mouthwatering dumplings being served at specialty shops, izakaya, ramen shops,
grocery stores or even at festivals.
The key characteristic of gyoza (餃子) lies in its cooking method, which involves both pan-frying
and steaming. They are first fried in a hot pan until crispy brown on the bottom sides, then a
small amount of water is added before the pan is covered to quickly steam the entire dumplings.
This technique gives gyoza the best mix of textures, where you get crispy bottoms and tender
soft tops that encase the juicy filling inside.
Ingredients:
Gyoza rappers, pork mince, cabbage, Chinese chives, spring onion, grated ginger, garlic,
sake, sesame seed oil, soy sauce, salt, vegetable oil
Soup :
Miso Soup
Ingredients
dashi granules, water, miso paste, package silken tofu, green onions, sliced diagonally
Main Course:
Miso Salmon
It can be your choice of Japanese Traditional Breakfast with authentic and umami taste. Salmon
fillets marinated in a mixture of miso, sake, and soy sauce, then cooked under the broiler.
Japanese miso is a savory, salty paste usually made with fermented soybeans or rice and barley.
Rich in protein and nutrients, and utterly delicious, a little tub of miso is quite a useful
ingredient to have on hand.
Ingredients:
salmon fillet , miso, sake, mirin,soy, roasted sesame oil,roasted sesame oil
Dessert:
Matcha ice cream
Green tea ice cream is a popular Japanese ice cream flavor and perfect as a sweet and refreshing dessert
after a traditional Japanese meal.
The name "green tea ice cream" is slightly deceptive, because the ice cream itself is not made from tea,
but rather from matcha powder. Sometimes, the names "green tea ice cream" and "matcha ice cream"
are used interchangeably in the West, but in Japan "green tea ice cream" is almost always referred to as
"matcha ice cream."
Ingredients: Matcha green tea powder, hot water, egg yolks, granulated white sugar, whole milk, heavy
cream (whipped)
Hokkaido -is Japan’s northernmost island and is well known for the variety of fresh seafood it
has to offer, harvested in its crisp northern seas. Ishikari-nabe is a popular salmon hot-pot dish
made from chunks of salmon, vegetables, tofu and konnyaku (devil’s tongue jelly). A barbequed
lamb dish called Genghis Khan is also a favourite.
Tohoku- Sendai City in the Tohoku region, in the northern part of Honshu, is famous for
sasakamaboko, a steamed fish paste. Those seeking culinary adventure must sample wanko
soba, a favourite of Iwate Prefecture. Wanko soba is a dish as delicious as it is entertaining, in
which the noodles are served in mouthful-sized portions in small bowls that a server flings at
you as you finish each bowl.
Kanto- Just outside of Tokyo is a quaint seafood paradise perfect for every visiting foodie. A
quick trip beyond Tokyo's city limits will reward you with a traditional fisherman’s dish called
namerou, quite popular in Chiba Prefecture. When in Tokyo itself, be sure to try the local
specialities. Monja-yaki a pan-fried batter and fukagawa meshi is a bowl of rice topped with a
delicious mix of shelled clams, leek and miso.
Chubu-In the Chubu and Tokai regions, located on Honshu between Osaka and Tokyo, intrepid
travellers will discover houtou, a noodle dish similar to udon. Shizuoka Prefecture is renowned
for its eel, farmed in the local lake, and while in Aichi Prefecture, visitors must try misokatsu, a
deep-fried pork cutlet served with a miso-based sauce.
Kyushu- Meanwhile, on Japan’s southernmost main island Kyushu, the specialities differ again.
Mizutaki is a boiled chicken dish, very popular in Fukuoka Prefecture. In Miyazaki Prefecture,
another fisherman’s favourite is a dish called hiyajiru, made by pouring a chilled fish and miso-
based soup over a hot bowl of rice. As Kyushu borders on the tropical, you might also like to try
a golden Miyazaki mango or a bittersweet hyuganatsu, a yellow citrus fruit.
Shikoku- Shikoku is the smallest of Japan’s four main islands, and its proximity to the Northern
Pacific Ocean makes it an ideal location for sampling bonito, a medium-sized fish prepared a
number of iconic ways on the island. Kagawa Prefecture is also famous for the local style of
udon (wheat noodles), called sanuki-udon.
Chogoku- The Chugoku region includes the oft-visited Hiroshima Prefecture, which boasts
world-famous oysters that have to be tasted to believed. Hailing from Hiroshima is also the
beloved okonomiyaki, a savoury Japanese pancake usually drizzled in delicious sauce. Another
regional delicacy known around the world is the puffer fish, or fugu, which you can try in
Yamaguchi Prefecture.
Kansai- The Kansai region includes historical Kyoto and cosmopolitan Osaka. Their speciality is
tofu, with yudofu, or boiled tofu in Kyoto and koyadofu, or freeze-dried tofu in Wakayama
Prefecture. Octopus dumplings, known as takoyaki, are the all-time favourite of Osaka and for
something a little bit different try funazushi, a cheese-like dish that is made by pickling and
maturing carp. The process takes over 6 months and the result is definitely an acquired taste –
but one you’ll only find in Japan!
