Go Japanese

When you think Japan, you think, technology, vehicles, gadgets, cartoons… and when you think, Japanese food, you most probably would think… sushi. However, there is a lot more to this fine cuisine than sushi and sashimi, so read on and I will try to take you on a journey of the essence of Japan and her food.

What must be kept in mind as the basis of Japanese cuisine is the policy of, "waste not, want not…" There are said to be four main reasons as to why Japanese cuisine is considered appealing – tradition, seasons, beauty and health.

Japanese cuisine was born out of ichiju-issai, which is eating rice with a bowl of soup, pickles and a fish or vegetable. It is a simple dietary style, which was adopted throughout the country, many centuries ago. It also embodies the spirit of the Japanese, which is the concept of frugality and is a nutritionally balanced diet. Ichiju-issai also embodies the essence of the country's cuisine, which is the preparation of seasonal foods, in a simple way, with the idea being to make the most of their natural flavours and also let nothing go to waste.

Ichiju-issai formed the basis of the wholesome and healthy vegetarian shojin cuisine. It was taken up around the 13th century by Buddhist monks and is followed even today. The diet contained mainly grains, beans, vegetable, seaweed and nuts. In present times, this cuisine is served in beautiful arrangements using seasonal vegetables.

Then, evolving from shojin cuisine, came kaiseki cuisine. This is a meal of rice, soup and three other dishes. Originally this was had, before the serving of tea, at tea ceremonies. In today's context though, it is a lavish dining style, where one can enjoy an elegant presentation of food and tableware, on festive occasions.