Fine and gentle Japanese taste.
What is Japanese food as a traditional food culture?
Japanese cuisine that has developed in Japan’s rich climate and historical society. Taking advantage of the original taste of the ingredients, we cherish the seasonal changes and seasons unique to Japan.
Japan, where we live, faces the sea and is a relatively temperate country with abundant food such as seafood, vegetables and grains.
It is Japanese food that uses them abundantly and is made with delicate seasoning, but even if it says “Japanese food”, there are various kinds such as Shojin dishes, Kaiseki dishes, and Osechi dishes which can be eaten at traditional events like New Year’s Day.
It is familiar in various scenes of daily life.
Strong spices are not often used in Japanese food. Generally, seasoning is often done with five important seasonings, also called “sa • shi • su • se • so”, and when sweetening the taste, starch syrup and mirin are mainly used. Because it has become a kind, rustic and elegant seasoning is impressive overall. Furthermore, in addition to the five important seasonings, Japanese people have long been familiar with the “umami” that comes from bonito and kelp soup stock, and this has become an essential part of Japanese food.
In addition, it is characteristic that a lot of water is used for cooking from the stage to take the soup, and methods such as simmering, steaming and baking are used many times.
As a combination of Japanese food, rice, soup, side dishes and pickles are the basics, and it is said that the food is generally a single soup and three vegetables.
This combination is said to be able to take in balance the three nutrients needed for the body.
Such as “the source of power,” “the body,” or “the body’s condition.”
Also, in Japan, fish and vegetables are often eaten raw.
Fish is especially popular as sashimi and sushi, and it is one of the features of Japanese food that it can be delicately finished using special cooking utensils.