What do you think of when you think of Japanese food? Raw fish? Rice? Seaweed? Healthy, clean ingredients?This is one side of Japanese cuisine, but it is far from the whole story. There is growing interest in Japanese comfort food. Diners are swapping sushi and soba for calorific, crisp fried chicken, indulgent tonkotsu ramen broth spotted with pork fat and buttery pasta with chilli-cured fish roe.
Let’s find out which is your favorite one?
Yoshoku(洋食western food)
In Japanese cuisine, yoshoku (洋食 western food) refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names.
At the beginning of the Meiji Restoration(1868 to 1912), national seclusion was eliminated, and the Meiji Emperor declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerner's greater physical size. yoshoku relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. In the past, the term yoshoku was for Western cuisine, regardless of the country of origin (as opposed to French, English, Italian etc.), but people became aware of differences between European cuisines and yoshoku due to the opening of many European restaurants serving more authentically European (non-japanized) food in the 1980s.
Yoshoku varies in how Japanized it is: while yōshokumay be eaten with a spoon (as in curry), paired with bread or a plate of rice, some have become sufficiently Japanized that they are often treated as normal Japanese food: served alongside rice and miso soup, and eaten with chopsticks. An example of the latter is katsu, which is eaten with chopsticks and a bowl of rice , and may even be served with traditional Japanese sauces such as ponzu or grated daikon, rather than katsu sauce.
Washoku(和食 Japanese cuisine)
Japanese cuisine is based on combining the staple food which is steamed white rice with one or several side dishes and main dishes. This may be accompanied by a clear or miso soup and tsukemono (pickles).
The phrase ichijū-sansai (一汁三菜 "one soup, three sides") refers to the makeup of a typical meal served.Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
The traditional Japanese food is the sparing use of red meat, oils and fats. Use of ingredients such as soy sauce, miso, and umeboshi tends to result in dishes with high salt content, though there are low-sodium versions of these available.
Q1.What is your favorite Japanese cuisine? What is your family’s favorite one?What do you think liking or disliking when you were that age?
Q2.Some people think Yoshoku is one of the explanations for high rates of stomach cancer/ chronic disease in Japan.However, back to theMeiji Restoration,theMeiji Emperor promoted Western cuisine to avoid malnutrition. What do you think of that?
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