The cuisine that developed in the Japanese climate and society is “Japanese food” (WASHOKU).
In 2013, Japanese food (WASHOKU) was registered as an intangible cultural heritage by UNESCO.
It is characterized by its use of the natural flavors of foods and its emphasis on seasonal and seasonal considerations.
Japanese food is a social custom that embodies the Japanese spirit of respect for nature, not only in terms of cuisine and cooking methods, but also in terms of “Itadakimasu” and “Mottainai”, which are associated with the space of a meal.
The staple food of Japan is rice (KOME).
One of the “Three Great Divine Edicts” is “The Divine Edict of the Rice Ears of the Yuniwa”.
It conveys the value that rice farming was a sacred ritual in the high heavens, and that labor was not hard work, but a ritual and a pleasure.
This page conveys Japanese studies on Japanese food, agriculture and health.
Food New Articles
- Posted: 2021.1.3
Sake is a type of pure liquor, usually made from rice (mainly sake rice), malted rice, and water. This sake is […]
- Posted: 2021.1.2
Omiki is the sake that is offered to the kamis in Japanese Shintoism. The word “Omiki” is a beauti […]
- Posted: 2021.1.1
Otoso is an auspicious sake that is drunk on New Year’s Day to ward off evil spirits and wish for long l […]
- Posted: 2020.12.29
Osechi is a New Year’s dish. Osechi began as an offering to the kami of the year. Many of the dishes are […]