Why Japanese Cuisine Tastes So Special

Japanese cuisine, or Woshoku, is steeped in ritual and history. For centuries it remained mysterious and exotic to the western eye. Unknown ingredients with mysterious names like miso, bonito flakes and konbu would once have remained in the Japanese kitchen, but this delicate, fresh and healthy cuisine is now readily available in restaurants worldwide. Sushi conveyor belts and teppanyaki performances are commonplace and it is fast becoming one of the UK's most popular cuisines.

Diversity

Japanese cuisine is mysterious, it is different, and we want to know more about it. When I go to a Japanese restaurant I relish in the fact that you are not expected to order three standard courses. Instead, you can order as many dishes as you like (3 sides with rice and soup is typical) to share and savour all at the same time. I enjoy ordering a range of different textures, tastes and cooking methods and guzzling them with friends and family, commenting on the flavour and uniqueness of each dish.

Philosophy

This mysteriousness is also down, in part, to the Buddhism influence on Japan's culture and philosophy. Appreciating nature and respecting individual ingredients and seasons is abundant in Japanese cuisine. Both the mountains and the sea play an intrinsic role in the dishes that define Japanese cuisine, packed with fresh fish, seaweed, mushrooms, fruit and nuts.

Seasonality

Seasonality plays an important role in Japanese food because, like us, Japan enjoys four distinct seasons, which are rich and celebrated in food. In spring, new bamboo shoots are available, summer brings fresh greens, autumn and winter also bring familiar foods, and the seasons are paid tribute to with cyclic dishes appearing on menus throughout the year.

The ingredients

These seasonal ingredients influenced, of course, by their location, add diversity and interest to a cuisine whose main staple is rice. Rice is typically steamed, but also features heavily across the cuisine, from rice wine vinegar to glutinous rice cakes. Fermentation is also prominent, featuring in miso, soy sauce and kimchi to name but a few. This unique method of preservation is also incredibly good for you.

Typically, a Japanese meal consists of one rice, one soup and three side dishes. Although this has been taken to another level by some restaurants, serving as many as 14 courses. Whether you go for the more refined Japanese cuisine or not, almost always present will be the recently discovered fifth taste of Umami, present in the Japanese staple stock.

Japanese Cuisine: Kaiseki-Ryori

There are several types of Japanese cuisine. Kaiseki-Ryori is one of them. It originally was a simple course meal served at traditional Japanese tea ceremonies. However, today, it is a formal course meal based on the three principles of using seasonal ingredients, making full use of the respective tastes of the ingredients themselves, and preparing each dish with a hospitable heart.

Moreover, it is also based on the dietary rule of Ichiju-Sansai which consists of one soup (Ichiju) and three side dishes (Sansai) such as Namasu (raw fish marinated in vinegar), Nimono (simmered dish), and Yakimono (grilled dish). Kyo-Ryori was born in Kyoto, a city that served as the capital of Japan for a long time. There are roughly four types of cuisine in Kyoto: Daikyo-Ryori (cuisine of the nobility), Honzen-Ryori (food of the Samurai), Shojin-Ryori (vegetarian cuisine of the Buddhist monks), and Kaiseki-Ryori (served during tea ceremonies).

Because Kyoto is surrounded by mountains and far from the sea, local ingredients from the nearby areas are used. The vegetables of Kyoto are known as "Kyo-yasai" such as Kamo-Nasu (type of eggplant) and Shogoin-Daikon (type of Japanese radish). Daikyo-Ryori, Honzen-Ryori, Shojin-Ryori, and Kaiseki-Ryori using Kyoto's local food products are collectively called Kyo-Ryori in general. Both Kaiseki-Ryori and Kyo-Ryori can be enjoyed at restaurants called Kappo and Ryotei.

Kappo refers to the entire genre of Japanese cuisine utilizing a variety of cooking methods. Kappo's "Ka" means to cut ingredients with a knife while "Po" indicates the act of heating them by grilling, simmering, or deep-frying. High-class Japanese restaurants are called Ryotei. In a typical Ryotei, you will find a Japanese garden while the interior is decorated with art works. The dishes used to serve the food are also traditional, valuable pieces.

Therefore, you are introduced to the culture of Japan through every little detail. Many of the Ryotei do not accept first-timers as they require their regular guests to accompany you on your very first visit. In Japan today, various types of cuisine from around the world are enjoyed.

Sosaku-Ryori is a term that describes the type of cuisine fusing cooking methods and ingredients of Italian, French, or Chinese cuisine with Japanese cuisine. Kani Doraku is a crab restaurant whose main branch is located in Osaka. Here, you can enjoy a variety of crab dishes such as "Kani-Suki" and "Kani-Shabu". You can spot this restaurant right away since it has a giant crab billboard at its entrance.