To date, only a few regional cuisines have been included in the UNESCO list of intangible cultural heritage. In 2013, however, washoku – the traditional Japanese food culture – made it onto the world-renowned UNESCO list. An honor that makes the entire Japanese nation proud!
Washoku is a method that encourages the consumption of various natural, locally sourced ingredients such as rice, fish, vegetables, and edible wild plants. It also includes traditions related to the careful preparation and presentation of food. But washoku is much more than that.
Japanese cuisine contains little meat, but instead lots of rice, fish and seasonal vegetables. In addition, soy sauce is traditionally used to flavor many dishes, and its special quality helps to enhance the natural flavor of the ingredients without masking them. This characteristic can also be transferred to Kikkoman Naturally Brewed Soy Sauce.
Japanese who practice washoku pay meticulous attention to the presentation of their food. Beautifully decorated and served on special crockery, they are a real feast for the eyes. True to the motto: the eye eats with you. Another important aspect of Washoku is the combination of different ingredients to create harmony between colors and taste.
Washoku is more than a typical country cuisine. Rather, it is a philosophy and ritual that expresses the appreciation of the preparation and consumption of food.