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Fabulously varied and uniquely delicious, the cuisine of Japan has evolved over the millennia from local dishes as well as influences from other nations. But the Japanese have translated and perfected these near and far contributions into today’s globally appreciated and distinctive Japanese dishes, some of which you and your dinner guests will soon be enjoying.
And because the Japanese deeply respect both the pleasure and the customs of eating sumptuous food, we include tips on how to make sure your dinner party will be authentically Japanese, from the moment your guests enter your home.
Washoku is the name given to Japanese cuisine and reflects the spirit of respecting nature and being in harmony. The main form of washoku is a balanced diet of ichiju sansei meaning “one soup, three dishes”. A typical meal consists of a bowl of rice (gohan), a bowl of soup, typically miso soup (shiru), a main dish and two side dishes of meat, fish, vegetables or tofu (okazu) and a small plate of pickled vegetables
(tsukemono).
The main features of washoku include an emphasis on fresh, seasonal ingredients (shun) and taking advantage of the “fruit of the mountains” (yama no sachi) and the “fruit of the sea” (umi no sachi). There are three basic styles of Japanese cooking (ryori). Honzen ryori is a ritualized form of banquet cooking that originated in the court aristocracy where food is carefully arranged on legged trays. Chakaiseki ryori is a meal served before a tea ceremony where fresh, seasonal foods are carefully prepared without decoration. In kaiseki ryori, while the beautiful presentation and seasonal ingredients are retained, the mood is more relaxed, and the elaborate rules of etiquette are not required.
While Western-style table and chairs are common now, traditionally tatami mats, made of straw or reed, or low tables and cushions were used. If it is a formal dinner, guests are expected to sit in a seiza position where your legs are tucked underneath your buttocks. Since this is an uncomfortable sitting position, most hosts tell their guests to “get comfortable.” If this is the case, males are expected to sit cross-legged, while females sit with their legs tucked to one side. It is rude to spread your legs directly in front of you while sitting on a tatami. You could also use bamboo placemats in lieu of tatami mats.
Unlike many other countries where food is shared from large serving bowls and placed on individual plates, in Japan having different flavored dishes touching on a single plate is frowned upon and placing main dishes on top of rice is considered to “soil” the rice. Instead, food is partitioned with, for example, leaves or each diner is given their own individual plate or bowl for each portion. Traditionally a bowl of rice is placed to the diner’s left and a bowl of soup to the diner’s right. The okazu (main and 2 side dishes) are placed on plates behind the rice and soup, back far left, back far right and center. Tsukemono (pickled vegetables) are served on the side and the chopsticks are placed at the front on a chopstick rest (hashioki).
Bowls and plates are carefully selected to create a harmony between them because the Japanese believe that the hard work spent preparing a meal should be beautifully supported by the table set up and that the colors, shape and feel of the dishes improve the overall experience of the diner. Bowls with cherry blossoms on them can help to enhance the Japanese theme and you could also invest in some square or rectangular plates. It’s not uncommon for bowls with lids to be used as they produce an element of surprise.
Japanese consider seating arrangements to have a symbolic significance. The most honored person is usually seated at the kamiza, or the farthest from the entrance to the room where you are dining. The second most important person in the room (or the host) takes a seat opposite the kamiza.
The Jōmon Period (14000 – 400 BCE) saw the transition from hunter-gatherers to agriculture. During the Yayoi Period (400 BCR – 250 AD) rice cultivation began along with grains, vegetables and legumes. In the Yamato Period (250 – 710 AD) many Chinese and Korean migrated to Japan beginning trade relations but also saw the introduction of Buddhism and the banning of eating meat. The vegetarian style of cooking known as shojin ryori (asceticism in pursuit of enlightenment) began where people consumed basic food and reflected on the meaning of life.
In the Nara Period (710 – 794 AD) new techniques such as fermentation and seasonings emerged, and Empress Koken banned fishing. The Heian Period (794 – 1185 AD) saw the appearance of chopsticks, tofu and noodles. Osechi ryōri codified banquets at the imperial court, a tradition still practiced at New Years. The ban on meat and fish was lifted but eating meat was still considered taboo and required repentance and fasting depending on the type of meat consumed. Consequently, consumption was rare and only for special occasions or medicinal purposes.
During the Fuedal period (1185 – 1603 AD) nanban ryori (southern barbarian cooking) emerged from a fusion with recipes from Portuguese Jesuits and the introduction of potatoes, corn and new dairy products. Spanish and Portuguese meat frying techniques and Chinese techniques for cooking vegetables in oil gave rise to tempura, a popular Japanese dish where seafood and vegetables are coated in batter and deep fried.
The Edo Era (1603 – 1868 AD) was a golden era where Japanese cuisine came to maturity and became a pleasure and an art. Japanese use five main colors (goshiki) in their food and preparation to indulge the five tastes and senses. Mirin (Japanese sweet rice wine) and food delivery (demae) were introduced and continue to be popular in the modern day.
At the beginning of the Meiji Period (1868 – 1912 AD) the emperor abolished the closure of the country (sakoku) and Western ideas and cuisines were introduced and seen as the future. Red meat became popular again after Emperor Meiji hosted a New Year’s feast where he ate meat. Yōshoku (Japanese-Western cuisine) became popular and saw many Western dishes adapted to Japanese tastes. Curry, while Indian, is considered yōshoku since India was under English administration at the time.
From Siberian winds blowing through the northern mountain ranges to the tropical Pacific climate of the southern islands, Japan’s diverse landscape has created an incredible array of regional specialities and culinary heritage.
Hokkaido is the northernmost island known for its amazing seafood with unusually large crabs and many popular salmon dishes. Its agricultural sector is the source of much of Japan’s food. Local specialties included a lamb barbecue called jingisukan, named after Genghis Khan, and a salmon hotpot called devil’s tongue jelly.
Tohoku on the northern edge of Japan’s largest island, Honshu, features many stews, hotpots and soups to help survive the famously cold winters. With mountains, lakes and hot springs, this scenic region produces rice, apples and pears.
Further south, on the east coast, the Kanto region is the main tourist destination. Tokyo is the city with the most, and most Michelin-starred, restaurants in the world. The surrounding areas have quaint seafood paradises and many traditional blue-collar dishes with robust flavors.
To the west, in the center of Honshu, the Chubu region boasts impressive mountains with many leading ski resorts and bountiful coastlines. Eel on rice, Wagyu beef, glow-in-the-dark squid, the infamous pufferfish dish and the health properties of magnolia leaf are just some of the highlights you’ll discover in this region.
Heading south towards Kansai region, the food ranges from street stalls to high-end dining traditions in an environment boasting rural towns, populous cities, old temples and famous castles. Tofu and sake are specialities.
Chugoku in the westernmost region of Honshu contains the “Land of the Gods” and is home to historic shrines and gardens coming from its warrior and spiritual heritages. The fascinating history of this region has also impacted its cuisine, leading to a wide variety of local specialities including poisonous blowfish fin sake. Highlights of the region include the locally grown peaches and world-famous oysters.
Shikoku, just south of Chugoku, is the smallest of Japan’s 4 main islands. Bordered by two seas, the fresh seafood prepared with deceptively simple flavors is a hallmark of the region. The mountains are home to wild game while nuts and citrus fruit are found in the valleys and orchards.
Kyushu is the southernmost region of Japan and contains the third largest island. With its pleasant climate, beautiful cities and stunning scenery, Kyushu is home to a variety of rare local dishes including barnacles, spiny lobster, flying fish, spicy lotus root and ayu no sugatazushi, a type of sushi with rice inside the fish.
Okinawa archipelago contains 150 islands with crystal clear waters, tropical climates and a rich history. Despite being surrounded by the sea, relatively little seafood is eaten compared to other regions due to the traditional difficulty of preserving fish in high temperatures. Seaweed, kelp, green and yellow vegetables, bitter melons and a large variety of potatoes, roots and legumes make up a large part of the traditional Okinawan diet, thought to be responsible for the locals boasting the greatest longevity in the world.
The Japanese eat their meals by holding the rice bowl and, using their chopsticks, taking pieces from the different okazu served on the table. Soup is sipped directly from the bowl since they do not use a soup spoon for it, most Japanese soups contain several ingredients and chopsticks are used instead. While slurping isn’t mandatory, it signifies that you are enjoying your meal.
A hot towel (oshibori) for cleaning your hands during the meal is part of hospitality culture and is often used in restaurants or bars. It is polite to wait for everyone to be served and for the eldest guest at the table to begin eating first. Remember to return your dishes to how they were at the start of your meal, including replacing lids and returning your chopsticks to the rest.
Before starting the meal, it is customary to compliment the host on the appearance and arrangement of the food. “Itadakimasu”, which literally translates as “I humbly receive”, at mealtimes means “let’s eat!” and is said with a slight bow and both hands together in front of the chest or on the lap. A sign of respect, it is used to express gratitude to all involved, from growing the ingredients to cooking and preparing the meal. After the meal, it is polite to say “goshisou sama” meaning “what a feast!” to thank the host. Observing etiquette and showing appreciation are highly valued.
When drinking, you should not start until everyone at the table has a drink and everyone has toasted by saying “kampai” meaning “cheers”. When serving alcohol beverages, the right practice is to serve each other instead of pouring out your own drink.
Japanese traditions are closely connected with the seasons and can be used for inspiration, for example, small tree branches could make chopstick rests during autumn. Bonsai trees could add some greenery during spring or summer. At New Year, shōchikubai meaning “three friends of winter” are displayed together, these are pine (prosperity), plum (loveliness) and bamboo (longevity).
A Japanese tea set or sake set could make a wonderful and practical centerpiece that can be enjoyed once the meal has finished. With many gardens, shrines, temples and samurai symbols being common in Japan, there are many ways to decorate your home to create the perfect atmosphere.
Playing the right music will help to set the mood and studies have even shown that playing music during mealtime helps digestion. For a relaxed atmosphere, consider a spa playlist with flutes and piano or a Geisha house playlist. For something even more traditional there are Japanese folk and work songs (Min’yō) which come in different genres.
If you’d like to sample some modern Japanese music; Enka is a form of sentimental ballad music, ryūkōka is popular music from the 1920s to 1960s while Kayōkyoku is a pop music genre that became the base of modern J-Pop (Japanese Pop). Rock, metal and many other genres have also been adapted over the last century.
This article is taken from our free recipe ebook, Our Delicious World, available here.
