japanese culture food essay

• Find People

Places, Images, Times & Transformations

Search form

Japanese food and cooking.

Visitors to Japan today witness a huge array of food choices, ranging from traditional Japanese cooking, Chinese, Korean, to the increasing available cooking of recent immigrants to Japan from various parts of the world. Of course, to this, so-called Western food goes into the mix. Western food comes in as many types as there are nations, with Italian and French now being very popular. Then there is fast food, offered by such outlets as McDonald's, Pizza Hut, and the like. On any block of a Japanese town, one is likely to find eateries offering a rich mixture of food choices. One finds, too, the Japanese eat meals that show a variety of foreign influences, without much cognizance of what influences come from which countries—for breakfast, they are as comfortable with ham and eggs, salad, buttered toast, and coffee as they are with a traditional breakfast fare, consisting of rice, miso soup, seaweed, and grilled fish. Lunch could be a plate of spaghetti with tomato sauce (originally Italian), hot bowls of rice with delicious, spicy toppings (originally Korean), or a steaming bowl of ramen noodles with soup (originally Chinese). For a snack, they may have cheesecake and English tea, Japanese sweets and green tea, or cold soba noodles dipped in sauce. Dinner may be sukiyaki, tenpura (originally said to be Portuguese, referring to fried vegetarian food eaten during Lent), or something as perennial favorite as curry and rice (originally Indian).

At many restaurants, customers can decide on their order by looking at very realistic wax models of their menu offerings at the storefront-so real that one can see details like bubbles in a carbonated drink and almost smell the melted cheese on gratin dishes.

Added to this availability is a general interest in good eating. When people get together, their topic often turns to food-new restaurants, regional cooking, recipes, and so on-more often than their counterparts do in the United States. This fervor is fueled by Japanese TV that broadcasts programs on food and cooking on a daily basis; in addition, travel shows, quiz shows, talk shows, game shows, and others frequently incorporate segments on cooking and eating. With show biz glitter and flare, a TV show like Ryōri no tetsujin (known as "Iron Chef" when shown in the United States) gained a phenomenal following, a show in which famous chef contestant and defender compete to create the best-tasting, luscious looking, and textually varied multi-course meal using one principal ingredient. Bookstores are replete with books and magazines on all types of cooking. Travel brochures and posters try to lure customers by showing beautifully prepared specialty dishes-in fact, we may say that a main attraction to a resort is food, perhaps superseded only by its scenery and its proximity to onsen (hot springs). Indeed, there seems to be no end to the length a Japanese would go to get something cooked just right, even if it is as humble as a bowl of noodles.

What makes Japanese so passionate about eating? How is Japanese cooking different from Chinese or Korean cooking, and for that matter, so-called Western cooking? What can we learn about Japanese people and their culture from what they eat? These are some of the fundamental issues involved.

No Meat in Diet: Milder Food

When one picks up a Japanese cookbook, one is often surprised by the variety of seafood dishes and a relatively small section dedicated to cooking of meat. This is for a reason: historically the Japanese avoided public eating of animals, animal fats, and dairy products, owing to Buddhism that shunned such foods (more on this below). The staple of the Japanese diet remains the same-with or without meat. It has always been seafood, vegetables, and grains (rice), due primarily to Japan's geography and climate. Except in pre-Buddhism days, meat eating in Japan without the danger of religious reprimand is a relatively recent phenomenon; it was not until the mid-nineteenth century that the people of Japan began eating meat widely and making use of it in their own cooking.

We’re fighting to restore access to 500,000+ books in court this week. Join us!

Internet Archive Audio

• This Just In
• Grateful Dead
• Old Time Radio
• 78 RPMs and Cylinder Recordings
• Audio Books & Poetry
• Computers, Technology and Science
• Music, Arts & Culture
• News & Public Affairs
• Spirituality & Religion
• Radio News Archive

• Flickr Commons
• Occupy Wall Street Flickr
• NASA Images
• Solar System Collection
• Ames Research Center

• All Software
• Old School Emulation
• MS-DOS Games
• Historical Software
• Classic PC Games
• Software Library
• Kodi Archive and Support File
• Vintage Software
• CD-ROM Software
• CD-ROM Software Library
• Software Sites
• Tucows Software Library
• Shareware CD-ROMs
• Software Capsules Compilation
• CD-ROM Images
• ZX Spectrum
• DOOM Level CD

• Smithsonian Libraries
• FEDLINK (US)
• Lincoln Collection
• American Libraries
• Canadian Libraries
• Universal Library
• Project Gutenberg
• Children's Library
• Biodiversity Heritage Library
• Books by Language
• Additional Collections

• Prelinger Archives
• Democracy Now!
• Occupy Wall Street
• TV NSA Clip Library
• Animation & Cartoons
• Arts & Music
• Computers & Technology
• Cultural & Academic Films
• Ephemeral Films
• Sports Videos
• Videogame Videos
• Youth Media

Search the history of over 866 billion web pages on the Internet.

Mobile Apps

• Wayback Machine (iOS)
• Wayback Machine (Android)

Browser Extensions

Archive-it subscription.

• Explore the Collections
• Build Collections

Save Page Now

Capture a web page as it appears now for use as a trusted citation in the future.

Please enter a valid web address

• Donate Donate icon An illustration of a heart shape

The essence of Japanese cuisine : an essay on food and culture

Bookreader item preview, share or embed this item, flag this item for.

• Graphic Violence
• Explicit Sexual Content
• Hate Speech
• Misinformation/Disinformation
• Marketing/Phishing/Advertising
• Misleading/Inaccurate/Missing Metadata

plus-circle Add Review comment Reviews

6 Favorites

Better World Books

DOWNLOAD OPTIONS

No suitable files to display here.

IN COLLECTIONS

Uploaded by station34.cebu on March 15, 2023

SIMILAR ITEMS (based on metadata)

Breadcrumbs Section. Click here to navigate to respective pages.

The Essence of Japanese Cuisine

DOI link for The Essence of Japanese Cuisine

Get Citation

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

TABLE OF CONTENTS

Chapter 1 | 14  pages, redefining japanese food, chapter 2 | 22  pages, a frame work for discussion, chapter 3 | 29  pages, japanese food in its background, chapter 4 | 18  pages, food events and their meaning, chapter 5 | 29  pages, food preparation styles, chapter 6 | 26  pages, chapter 7 | 28  pages, aesthetics in the world of japanese food, chapter 8 | 21  pages, learning the cultural rules, chapter 9 | 25  pages, the art of dining, chapter 10 | 12  pages, japan's food culture.

• Privacy Policy
• Terms & Conditions
• Cookie Policy
• Taylor & Francis Online
• Taylor & Francis Group
• Students/Researchers
• Librarians/Institutions

Connect with us

Registered in England & Wales No. 3099067 5 Howick Place | London | SW1P 1WG © 2024 Informa UK Limited

Stanford University

SPICE is a program of the Freeman Spogli Institute for International Studies.

Japanese Food

Compiled January 2004 Links verfied June 2005

Articles and Essays

NIHON-RYORI “Japanese Food” Provides narratives with information on the basics of Japanese food. Presents discussions on Rice, Tofu, Vegetables, Tsukemono (pickles), Eggs, Drinks, Miso, One Pot Cookery (nabemono), Noodles, Sweets, and Other Delights. Each contains a description of the type of food, suggestions for preparation, and recipes. Also provides a glossary to help identify various foods, a recipe of the month selection, and a Japanese kitchenware store.

Rice: It’s More Than Food in Japan (Japan Digest) Part of the National Clearinghouse for U.S.-Japan Studies online publications. Presents brief narratives entitled: “Rice: A Deeply Embedded Cultural Concept,” “The Role of Rice in the Culture,” “Aspects of the Rice Trade Issue,” and “Liberalization of the Japanese Rice Market.”

What Can We Learn about Japan from Its Vegetables? Part of the online magazine Nipponia, a quarterly magazine about modern Japan. A multi-page feature with sections titled: “Vegetables in the Japanese Diet,” “From Fields around the World to Tables in Japan,” “High-tech ‘Veggie Factories’,” “Shojin Ryori” (vegetarian cuisine), and “Pickles, Past and Present.” Includes statistical information, color images, and historical information.

The Tea Ceremony A Web site broken into four parts: “What Is the Tea Ceremony?” “A History of the Tea Ceremony and Development of Wabi-cha,” “A Tea Gathering,” and “Giving and Receiving.” Provides a history of the tea ceremony, pictures of the traditional utensils used, description of a tea ceremony, and instructions on the proper way to receive and drink tea during a ceremony.

Box Lunches (Bento) Provides narratives describing the history and tradition of these elaborately made box lunches. Presents a list of ingredients commonly found in bento.

Sushi Art Presents brief narratives on the different varieties of sushi. Includes images of sushi that has been rolled into art: butterflies, dragonflies, and flowers. Also includes a norimaki sushisushi rice and techniques for rolling the sushi. recipe with basic ingredients, fill ingredients, utensils, and directions for the preparation of the

Eating up the Troubles: Japanese New Years Cuisine Sold Briskly for Y2K From the Japan Information Network's Trends in Japan journal. This article discusses the special dishes (osechi ryori) eaten during the Japanese New Year festivities. Although the article is somewhat dated, it does provide background information on the history of this New Year's tradition.

The Roots of Japanese Food Are Found in Kansai Part of the Kansai Window Web site sponsored by the Kansai Council and the Kansai International Public Relations Promotion office. This in-depth exploration of food from the Kansai region of Japan offers articles on food from the Kansai prefectures of Osaka, Kyoto, Hyogo, Nara, Shiga, Wakayama, Mie, Tokushima, and Fuki; an interview; discussion; and an essay on sake in Kansai.

Kikkoman Food Forum From The World of Kikkoman Web site. Presents over 15 essays on Japanese food culture. Topics include wafu (Japanese style food), tempura, curry, Shojin Ryori (vegetarian cuisine), tsukemono, different varieties of fish and seafood (salmon, abolone, tai), and Japanese edible wild herbs among others. Three separate articles on rice are also available.

Japanese Cookbook for Kids Provides an introduction to Japanese food and etiquette, as well as information on, and recipes for, Rice and Miso Soup, Favorite Dishes, Sushi, Okonomiyaki and Yakisoba, and Soba and Udon. Pictures of dishes in various stages of preparation are also included.

Japanese Recipe Collection Part of the Tokyo Food Page. Presents a variety of home-style Japanese recipes with a few adaptations for availability of ingredients outside of Japan. Recipes include preparation/cooking time, ingredients, and directions. Some also include a brief narrative with historical background and explanations of cooking techniques.

Yasuko-san’s Home Cooking Presents a wide variety of recipes for just about every style of Japanese cooking. Includes information on soups, pickles, osechi ryori (New Year’s cuisine), etc. Also provides a section on ingredients with pictures and detailed descriptions of most items.

Bob & Angie’s Kitchen: Daily Japanese Cooking (Basic Recipes and Hints) Daily Japanese Cooking is part of Bob & Angie’s Kitchen, sponsored by Osaka Gas. Lists over 100 recipes with color images of the prepared dish, ingredients, preparation, and helpful hints. Recipes are divided into six categories (daily cooking, beef, chicken, pork, seafood, and vegetables).

Japanese Specialty Cuisines Presents information about some of Japan’s other favorite foods and how they are prepare.

Home — Essay Samples — Life — Japanese Food Culture

Essays on Japanese Food Culture

A study of the food culture in japan, the differences between nutrient-dense foods and empty-calorie foods and their effects on health, made-to-order essay as fast as you need it.

Each essay is customized to cater to your unique preferences

+ experts online

Analysis of Food Security in Japan

Unveiling the richness of japanese food culture, how sushi went global: case study, let us write you an essay from scratch.

• 450+ experts on 30 subjects ready to help
• Custom essay delivered in as few as 3 hours

Additional Options

• smartphone Call / Text
• voice_chat Consultation Appointment
• place Visit
• email Email

Chat with a Specific library

• Business Library Business Library Chat is Offline
• College Library (Undergraduate) College Library Chat is Offline
• Ebling Library (Health Sciences) Ebling Library Chat is Offline
• Gender and Women's Studies Librarian GWS Library Chat is Offline
• Information School Library (Information Studies) iSchool Library Chat is Offline
• Law Library (Law) Law Library Chat is Offline
• Memorial Library (Humanities & Social Sciences) Memorial Library Chat is Offline
• MERIT Library (Education) MERIT Library Chat is Offline
• Steenbock Library (Agricultural & Life Sciences, Engineering) Steenbock Library Chat is Offline
• Ask a Librarian Hours & Policy
• Library Research Tutorials

Search the for Website expand_more Articles Find articles in journals, magazines, newspapers, and more Catalog Explore books, music, movies, and more Databases Locate databases by title and description Journals Find journal titles UWDC Discover digital collections, images, sound recordings, and more Website Find information on spaces, staff, services, and more

Language website search.

Find information on spaces, staff, and services.

• ASK a Librarian
• Library by Appointment
• Locations & Hours
• Resources by Subject

book Catalog Search

Search the physical and online collections at UW-Madison, UW System libraries, and the Wisconsin Historical Society.

• Available Online
• Print/Physical Items
• Limit to UW-Madison
• Advanced Search
• Browse by...

collections_bookmark Database Search

Find databases subscribed to by UW-Madison Libraries, searchable by title and description.

• Browse by Subject/Type
• Introductory Databases
• Top 10 Databases

article Journal Search

Find journal titles available online and in print.

• Browse by Subject / Title
• Citation Search

description Article Search

Find articles in journals, magazines, newspapers, and more.

• Scholarly (peer-reviewed)
• Open Access
• Library Databases

collections UW Digital Collections Search

Discover digital objects and collections curated by the UW Digital Collections Center .

• Browse Collections
• Browse UWDC Items
• University of Wisconsin–Madison
• Email/Calendar
• Google Apps
• Loans & Requests
• Poster Printing
• Account Details
• Archives and Special Collections Requests
• Library Room Reservations

Search the UW-Madison Libraries

Catalog search.

The essence of Japanese cuisine : an essay on food and culture

"From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles...

"From menu arrangement to cooking techniques, course selection to entertainment styles, The Essence of Japanese Cuisine studies the Japanese meal and the historical, social, and economic principles that underpin Japanese food culture. Drawing from extensive fieldwork, surveys, and sources ranging from contemporary shop advertisements to classical writings and paintings, Ashkenazi and Jacob analyze how meals are structured, where food is prepared, where it is consumed, and what rituals and cultural rules define the art of the Japanese food event."--BOOK JACKET.

• format_quote Citation

Physical Locations

Publication details.

• Jacob, Jeanne
• Philadelphia : University of Pennsylvania Press, 2000
• xv, 252 pages, 8 unnumbered pages of plates : illustrations, map ; 23 cm
• Includes bibliographical references (pages 237-248) and index.
• Includes filmography: page 248.
• Map of Japan -- Ch. 1. Redefining Japanese Food -- Ch. 2. A Framework for Discussion -- Ch. 3. Japanese Food in its Background -- Ch. 4. Food Events and their Meaning -- Ch. 5. Food Preparation Styles -- Ch. 6. Food Loci -- Ch. 7. Aesthetics in the World of Japanese Food -- Ch. 8. Learning the Cultural Rules -- Ch. 9. The Art of Dining -- Ch. 10. Japan's Food Culture: Dimensions and Contradictions
• Cooking, Japanese.
• Japan -- Social life and customs.

Items Related By Call Number

Additional information, information from the web, library staff details, keyboard shortcuts, available anywhere, available in search results.

30 Essential Things to Know About Japanese Food Culture

As in many cultures, food in Japan is not merely nourishment but a way of life and an integral part of the nation’s identity. And so, if you want to get to know Japan better, it wouldn’t be wrong to start with its food culture.

With ramen , sushi , sake , matcha, and bento becoming commonplace in many parts of the world, interest in Japanese food is also increasing. But Japanese food culture ( shoku bunka ), in particular the customs surrounding it, is as confusing as it is fascinating.

Fret not. This article will shed light on the many facets of Japanese food culture — not just the traditional rules but also the history, the unique flavors, the aesthetics, and the trends. Ready? Itadakimasu!

Table of Contents

History of Japanese food

Japanese food culture history is very much a part of Japan’s long and colorful past. Here, we look at how this cuisine evolved and yet remained ingrained in the Japanese identity.

1. Prehistoric Japanese chefs likely cooked seafood.

The discovery of ceramic vessels or fragments from sites dating between 11,200 years and 15,300 years ago suggests that pottery was used for cooking in the Jomon period.

Jomon people were hunter-gatherers who lived in Japan during the final phases of the last ice age. They enjoyed a diversity of natural resources: seafood in spring and early summer, deer and wild boar in the winter, and fruits and seeds in the fall.

Samples taken from the ancient pottery showed that pots had been used to cook freshwater and seawater creatures like fish, shellfish, and marine mammals. And millenniums later, seafood is still at the heart of the Japanese food culture!

2. But the Japanese diet was once vegetarian.

It may be hard to believe but the fish-eating nation of Japan used to subsist on rice, soup, and seasonal vegetables.

During the Yamato period, the Chinese introduced Buddhism and in 675 AD, Emperor Temmu banned the consumption of cattle, horse, dog, monkey, or chicken meat. During the Nara period, Empress Koken went a step further and banned fishing.

This ban ended in the Heian period. However, meat and fish were still rare up until the Meiji period, with most Japanese only eating fish on special occasions.

3. Sake is one of the oldest Japanese beverages.

No one knows when exactly sake , also known as nihonshu , came to be. But like many enduring dishes and beverages in Japan , it’s said that the production of rice sake was introduced by the Chinese, a practice that dates back to the 3 rd century.

The drink, brewed from rice, water, yeast, and koji mold, became popular in the Nara period. It can be drunk either hot or cold. At one point, it was even fermented with human saliva , after being chewed and spat out. But don’t worry, the regular sake you’ll see in izakayas (Japanese pubs) aren’t made that way.

4. Tea is steeped in history.

For those who want to stay sober, tea is a popular choice in Japan. Brought in by a Japanese Buddhist monk from China more than 1,000 years ago, green tea was the drink of nobility.

The tea ceremony using matcha (powdered green tea leaves) became part of religious rituals in Buddhist monasteries before the Kamakura Shogunate got wind of the interesting drink. Soon, matcha became a status symbol among the warrior class, so expensive that only monks and samurai could afford it.

Fortunately, matcha and other types of Japanese tea are easy to find and quite affordable these days.

5. Japanese cuisine flourished in the Edo period.

The Edo period (1603-1868) was the golden era in the history of Japanese cuisine. As Edo (present-day Tokyo) grew into a global megacity, people from all over the country came and brought with them a variety of regional cuisine and gave birth to a culinary fusion.

Some of the dishes that prospered during this time were sushi, tempura, unagi no kabayaki (grilled eel), and soba noodles — the earliest fast foods of Japan served at small stalls called yatai. Mirin (rice wine used in Japanese cooking) also took its place in traditional recipes.

6. Umami was coined over a hundred years ago.

Perhaps the most defining aspect in the Japanese food culture we know today is umami , one of the five basic tastes.

Scientifically defined as the taste of salts (e.g., glutamate, inosinate, monosodium glutamate), umami is often described as a meaty, savory, broth-like taste and can be found in a variety of ingredients.

But while only recognized as a scientific term in 1985, the term umami was coined in 1908 by Japanese scientist and professor Kikunae Ikeda. Then in 2002, scientists finally identified umami taste receptors on the human tongue.

Japanese cuisine basics, staples, and customs

Curious about Japanese eating habits and customs, common ingredients and dishes, and more Japanese food culture traditions? Read on!

7. Washoku is Japan’s holistic approach to food.

Washoku , or traditional Japanese cuisine, is more than just Japanese food itself. A dietary culture based on respecting nature, washoku has been registered as a UNESCO Intangible Cultural Heritage.

The Japanese spirit of respecting nature is the building block of what the Japanese eat, how they process and cook what they eat, and how they eat. Some notable features of washoku include:

• Five cooking methods that carefully use ingredients without any waste
• Indulging the five tastes and five senses
• Using five colors (red, yellow, blue/green, white, and black) in preparation and plating
• Using fresh, seasonal, and nutritious ingredients with minimal seasonings
• Observing etiquette and showing appreciation before and after eating
• Celebrating annual events with special foods

Like I said, food in Japan goes beyond sustenance.

8. A typical Japanese meal is called ichiju sansai.

The basic form of washoku is a balanced diet based on ichiju sansai or “one soup, three dishes”.

This core format of Japanese eating culture is composed of the four elements — rice, soup, main and side dishes, and pickled vegetables:

• Gohan – a bowl of plain steamed rice
• Shiru – a bowl of soup, which may contain vegetables or tofu. The most common soup is miso soup.
• Okazu – main dish and two side dishes composed of vegetables, tofu, fish, or meat
• Kouno mono – a small plate of pickled seasonal vegetables

Rice and pickled vegetables are mainstays so ichiju sansai only refers to shiru and okazu. This meal format is followed in home-cooked breakfast, lunch, or dinner. Of course, different rules apply to sushi, ramen, and other non-traditional dishes.

9. Soba and udon are the OG noodles of Japan.

Rice may be at the core of traditional Japanese food culture but noodles play an important role, too. And no, despite the sweeping ramen culture that Japan is known for, ramen is not originally from Japan.

Japan’s traditional noodles are in fact soba and udon. Soba, the thin, grayish-brown noodles, are made from buckwheat flour. It’s usually served cold with a dipping sauce, sliced green onions, and wasabi.

Udon, on the other hand, is made from wheat flour and is thicker than soba. Udon noodles are typically served hot, but occasionally served chilled in the summer. Usual toppings include a raw egg or deep-fried tofu.

10. Dashi is the secret to that umami flavor.

Umami can be found in many ingredients but it takes special cooking techniques to bring out this flavor. And for the Japanese, the key to bringing out umami is through dashi or stock.

Dashi commonly uses kombu (kelp seaweed) and katsuobushi (dried bonito flakes) but sometimes, niboshi (small dried fish) and shiitake mushrooms are also used. These ingredients are soaked in boiling or near-boiling water to produce the base for many sauces, seasonings, and soups in Japanese cooking.

11. Special annual events always include celebratory dishes.

No celebration in Japan is complete without food. Japanese food culture is closely tied to religious events and annual celebrations, with special food and drinks provided not just for people but for gods.

Here are some of the traditional Japanese dishes prepared for holidays and special events:

• Osechi-ryouri  – a combination of special dishes packed into jyubako (lacquered boxes). Each dish is believed to bring good fortune, happiness, and good health.
• One soup and three dishes with whole grilled sea bream – traditional Japanese meal prepared for Okuizome held on the 100 th day after a child’s birth
• Toshikoshi soba – eaten every New Year’s Eve. Out of all Japanese noodles, soba is said to break the easiest and by eating it before the New Year comes, you can break off all the bad luck.
• Sekihan (red rice) – often eaten at different celebratory events. The color red is believed to ward off evil spirits.
• Kashiwa-mochi – rice cakes wrapped up in oak leaves together with ingredients like sweet red bean paste. This is usually consumed during Tango no Sekku (Boys’ Day), an event where people wish for boys to grow up healthily.

Japanese food preparation and presentation

Part of what makes Japanese food culture unique is the attention given to cooking and presentation techniques. It’s not enough to have fresh and delicious ingredients — they also have to be cooked well and presented in a visually appealing way.

12. There are five cooking methods in Japanese cuisine.

Japanese cooking can be categorized into five traditional cooking techniques or goho :

• Nama – cutting. Often seen in sashimi (raw fish).
• Niru – simmering or submerging ingredients into hot dashi, water, or liquid seasonings
• Yaku – grilling
• Musu – steaming
• Ageru – deep-frying in high temperatures for a short amount of time without any loss of flavor

A way to enjoy all five cooking methods in one seating is through a standard Kaiseki -style cuisine, Japan’s traditional course dinner.

13. Chefs in training are not allowed to handle the fish or meat for years.

In Japan, the title of head chef is revered and prestigious. This is especially true for sushi chefs. But it takes years of training to earn this respect and recognition. And I mean years.

A sushi chef-in-training may start at the absolute bottom, learning how to hold a knife correctly. After years of doing this and helping with other kitchen tasks, he is given the chance to prepare sushi rice. If the head chef is satisfied, the apprentice may start helping with the preparation of fresh ingredients.

It’s no exaggeration to say that it can take upwards of 10 years of training to be a sushi chef and be allowed to stand in front of the cutting board.

14. Japanese dining culture emphasizes harmony.

Japanese food doesn’t just taste and smell good. By using goshiki (five colors) in preparation and plating, the food stimulates the appetite, evokes a refreshed and clean feeling, and ultimately becomes visually appealing.

Japanese food itself is art. But to further elevate the dining aesthetics, artisanal tableware is used. Plates and bowls may contain seasonal designs like sparrows for spring, morning glory flowers for summer, autumn leaves for fall, and snowflakes for winter.

However, more than the ornate pieces, creating balance and harmony in table arrangement is what’s valuable in Japanese food culture.

15. Portion size is not big…

But it’s not too small either.

A common misconception about Japanese food is the serving size. Most of us think that the portions are incredibly small. While sushi and sashimi come in small portions, most Japanese meals are relatively generous.

Of course, when you compare it to serving sizes in Western countries, Japanese meals appear small. But remember, traditional Japanese meals come with soup, rice, and three dishes! And they are usually filling enough.

Japanese dining etiquette

Japanese food etiquette is both an important and tricky subject. While you won’t get kicked out of a restaurant for committing a faux pas, practicing politeness and proper etiquette will make for a more enjoyable experience for you and your eating companions.

16. Knowing a bit of the lingo helps.

There are a couple of Japanese phrases you can say during meal times to show your appreciation for the food.

The first one is itadakimasu , which translates to “Let’s eat!” and is said before a meal. Saying this phrase expresses gratitude to all the people who worked to make the meal happen — from the people who grew the ingredients to the people who cooked and prepared the food.

The second phrase is goshisou sama deshita or the more casual goshisou sama literally means “What a feast!” This is a way to say “Thank you for the food” or “What a great meal!” after eating. It’s also an expression of gratitude towards the ingredients — life forms that were converted into food to give us energy.

17. Seating arrangement matters…

Unless you’re with friends. But if you’re in a formal setting, like a business dinner or dining at an elderly’s home, it’s good to know traditional seating arrangements.

There is always an “honored seat” called the kamiza. This is reserved for the guest-of-honor, the highest-ranking person in the table, or the oldest. It is usually the seat at the corner of the room farthest from the entrance. If there is a tokonoma or alcove in the room, the kamiza is in front of it.

Meanwhile, the lowest ranking guest or the youngest in the group sits in the shimoza , the seat nearest to the entrance. Why? Because this allows for more room to order, move around to pass food, or pour drinks for the higher ranking or older guests.

18. Use wet towels only to wipe your hands.

In Japanese restaurant culture, wet towels or oshibori are often provided to clean your hands before eating. This may come in the form of wet disposable paper tissues or reusable cloth towels.

Whichever type of oshibori you receive, this is given specifically for wiping your hands and nothing else. You may see others using it to wipe their face, mouth, or even the table, but it’s not considered to be good manners.

19. Slurping is okay but not all sounds are.

Ah, slurping. A common subject of confusion when it comes to Japanese food etiquette.

To be clear, unlike in many countries, slurping is common in Japan and even expected to a certain extent. Noodles are often served hot and slurping is done to cool them down while eating.

That said, slurping is not mandatory. And while it’s acceptable, other sounds aren’t. The noise made when setting down tableware, chewing or munching sounds, blowing your nose, burping — all of these are considered bad manners in Japan.

20. Use chopsticks the right way.

Another delicate matter in Japanese food culture is the use of chopsticks, the main utensil in Japanese dining.

The proper way to hold chopsticks is to first hold the upper chopstick like you would a pencil with your grip sitting at the top third of the sticks. The second chopstick sits on your ring finger and is held with the base of your thumb. You should be able to move the top chopstick up and down to grip food.

Other things to remember when using chopsticks include the following:

• Don’t use your bowl as a resting place for your chopsticks. If no chopstick rest is available, use the wrapper or paper binding that your chopsticks came in.
• Don’t stab food with your chopsticks.
• When having soup, use the chopsticks to eat the solid items from the broth. Then, bring the bowl to your mouth and drink the broth from it.

If you’re having difficulty using chopsticks, you’re better off requesting a fork and knife. Remember, however, that certain dishes like sushi and sashimi are not meant to be eaten with a fork and it would be rude to do so.

21. There are proper ways of eating sushi.

Preparing quality sushi requires years of training and the best ingredients. That’s why you’re expected to show respect and gratitude to the sushi chef by observing good manners.

We’ve covered common sushi etiquette and customs here , but it’s worth mentioning again that sushi is traditionally eaten by hand, not by chopsticks, so as not to ruin its perfect form. Nigiri sushi is also meant to be eaten in one bite.

22. And correct ways of eating ramen.

As is with sushi, you’re also expected to observe etiquette when eating ramen.

For instance, you’re expected to start with a few sips of the broth before slurping the noodles or putting in any additional seasoning. And it’s meant to be eaten fast!

You can educate yourself further with this list of ramen etiquette and customs .

23. Don’t pour yourself a drink.

Compared to ramen shops and sushi restaurants, izakayas or Japanese pubs are less uptight when it comes to table manners. However, there are still certain things to observe, especially when drinking with Japanese people.

When drinking alcoholic beverages, don’t pour your own drink. Instead, it’s customary to serve others and refill their drinks if their cups are getting empty. Likewise, you should let others serve you more alcohol.

Additionally, you should hold your drink until everyone has one and say “ kampai! ”, meaning “cheers”, in unison.

24. Eating while walking is frowned upon.

In many countries, it’s not uncommon to see people grabbing a bite from a sandwich or bagel while rushing to the office or heading to the next sightseeing spot. In Japan, it’s considered rude.

While there’s no law forbidding you to do so, it is requested to avoid doing this for a couple of reasons. First, it goes against the Japanese food culture of appreciating your food properly. Plus, eating while walking also produces litter and attracts unwelcome wildlife.

When buying food from a convenience store, vending machine, or a street stall, it’s best to eat it at the store itself or in front of it. You can also eat it at home or on a bench where you can finish your meal.

25. Tipping is not recommended.

Something interesting for penny-pinching tourists: tipping is not customary in Japan. In fact, in some cases, it may even be considered rude.

Japanese culture values hard work and dignity, making good service a standard rather than something special. This is especially true for Japanese restaurants. You may even be chased down by the restaurant staff to give back any money you left behind.

That said, tour guides and taxi drivers may sometimes accept tips. In general, however, saying thank you and being polite to people you encounter is enough.

Japanese food in contemporary times

Traditional Japanese food culture offers glimpses into Japan’s illustrious past but Japanese ingenuity is just as visible in the more recent (or reinvented) culinary developments.

26. Not all bento boxes are created equal.

Another popular Japanese invention, a bento is a portable meal of rice and side dishes packed into a small container. Historically, bento boxes were used by Japanese farmers, hunters, and warriors who needed food while working outside.

Today, however, there are several types of bento boxes made for different settings, such as:

• Shidashi – bento delivered by professional caterers and are usually ordered for important occasions.
• Shokado – Developed in Osaka at the beginning of the Showa period, it has four types of dishes, arranged into four sections of a lacquered bento box. It’s essentially kaiseki in a box.
• Ekiben – bento found in many railroad stations
• Kamameshi (potted rice) – home-style bento traditionally cooked and served in an earthenware pot
• Koraku – large bento boxes meant to be shared among a small group
• Kyaraben – “character bento” or lunchboxes made for children, often shaped or designed to look like cartoon characters

27. Convenience wins in modern Japanese cuisine.

Convenience stores and vending machines did not originate from Japan but the Japanese have made it their own.

The first convenience store or konbini in Japan opened in 1973 and stores have since hosted a plethora of items ranging from edible to bizarre. Carrying bento boxes, instant ramen, sandwiches, salads, Japanese snacks , and drinks, convenience stores offer a quick and relatively cheap way to fill up one’s tummy.

Too busy to even visit a convenience store? A quick and tasty snack or drink from a vending machine is the way to go. Japan has the highest number of vending machines per capita. These machines contain a dizzying array of products – chips, soda, coffee, dessert, edible insects, and even love letters !

28. Japan loves food delivery.

Interestingly, the concept of food delivery or demae has existed in Japan for centuries. It started over 300 years ago during the Edo period and continued to thrive during the Showa era.

Food delivery was done via bicycles, with drivers delivering more than 20 dishes each time. But with the emergence of cars, balancing stacks of dishes on bicycles became dangerous. Boxes to hold food behind bicycles and motorcycles were then created.

Food delivery remains popular in modern-day Japan, especially with the rise of fast food and smartphones. Popular food delivery companies include UberEats, Food Panda, and Maishoku and you can order pretty much anything — sushi, bento boxes, pizza, Japanese curry, ramen, donburi, and more!

29. They also love Western food… with a twist.

Speaking of pizza, the Japanese also eat and love food from the other side of the planet. But while hamburgers, fish and chips, and pasta are present in Japan, there is a type of Western cuisine that is unique to Japan — the Yoshoku.

Yoshoku is Western cuisine, reinvented the Japanese way. Make no mistake, this isn’t simply fusion food, but a distinctly Japanese adaptation of Western dishes.

Popular yoshoku dishes include:

• Kareraisu  or curry rice (curry was introduced to Japan by the British)
• Hambagu or hamburger but served with rice, salad, and sauce
• Napolitan, spaghetti (with the consistency of udon) stir-fried with vegetables and meat, seasoned with ketchup
• Doria , baked casserole, similar to a French gratin

30. Street food in Japan is not as common.

Known as yatai , street food stands have been around since the Edo period. They provided the earliest forms of fast food and were commonly seen as part of Japanese nightlife culture. They were also more common in festivals or matsuri.

However, in the 1900s, stricter regulations made it difficult to open and run a yatai. They were frowned upon and thought of as unsightly eating spots that created litter and invited noise. Soon, the number of street food stalls declined.

The good news is, Japanese street food culture is seeing a resurgence after the relaxation of yatai laws. More chefs are also experimenting with street food and the influx of young tourists helps popularize this eating experience.

What’s next?

To know the food of a place is to know its culture. If you read this until the end, you definitely know about Japanese food more than you ever did!

But this list barely scratches the surface. For the Japanophile foodie, there is more to learn. I recommend reading your way through these Japanese food facts , exploring the nitty-gritty of sushi and ramen , satisfying your sweet tooth with Japanese candies and chocolates , and finishing it off with a Japanese beverage !

Leave a Comment Cancel reply

Save my name, email, and website in this browser for the next time I comment.

© 2024 Hey Explorer

Stock images by Depositphotos

Because the version of your current internet browser is outdated, you are unable to view our site. Please upgrade to a safer, more advanced version and revisit us.

NEWSLETTER ARCHIVE

Japanese food: the importance of cuisine in culture, japanese food preparation.

Japanese culture and etiquette

Seafood industry and exports

Restaurants in Japan

1st Edition

The Essence of Japanese Cuisine An Essay on Food and Culture

• Taylor & Francis eBooks (Institutional Purchase) Opens in new tab or window

Description

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

Table of Contents

Michael Ashkenazi teaches sociology and anthropology, and is the author of numerous books and articles on Japan.

Critics' Reviews

'An extensive and interesting study of a subject on which hitherto there has been very little written in English.' - Petits Propos Culinaires

About VitalSource eBooks

VitalSource is a leading provider of eBooks.

• Access your materials anywhere, at anytime.
• Customer preferences like text size, font type, page color and more.
• Take annotations in line as you read.

Multiple eBook Copies

This eBook is already in your shopping cart. If you would like to replace it with a different purchasing option please remove the current eBook option from your cart.

Book Preview

The country you have selected will result in the following:

• Product pricing will be adjusted to match the corresponding currency.
• The title Perception will be removed from your cart because it is not available in this region.

Academia.edu no longer supports Internet Explorer.

To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to  upgrade your browser .

Enter the email address you signed up with and we'll email you a reset link.

• We're Hiring!
• Help Center

Japan’s Food Culture – From Dango (Dumplings) to Tsukimi (Moon-Viewing) Burgers

East-West Cultural Passage

The purpose of this essay is to present how Japanese eating habits have changed in the context of globalization. We start from the premise that eating is not merely about meeting a basic need, but about creating a relationship with nature. It can be regarded as a ritual practice because it reveals a culture and its people’s beliefs, values and mind-sets. As Geert Hofstede et al. note, life in Japan is highly ritualized and there are a lot of ceremonies (192). Starting from the idea that food consumption is based on rituals too, we intend to explain the relationship between eating habits and lifestyle change in contemporary Japan. Considering that the Japanese diet is based on whole or minimally processed foods, we ask ourselves how Western food habits ended up being adopted and adapted so quickly in the Japanese society. With this purpose in mind, we intend to describe some of the most important festivals and celebrations in Japan, focusing on the relationship between special occasi...

Related Papers

Christopher Laurent

[Japanese cuisine] has basic common characteristics but has great diversity from Hokkaido in northern Japan, to Okinawa in southern Japan, responding to the wide range of geographical conditions and the differences of historical background (UNESCO Intangible Cultural Heritage nomination file). The nomination of washoku, or Japanese cuisine, as a UNESCO Intangible Cultural Heritage did much more than safeguard a central part of Japanese traditions, it helped solidify the idea of a common national cuisine in a land with tremendous regional and historical diversity. In Japan's cuisines: Food, Place and Identity, Eric Rath an historian of pre-modern Japan and expert on the construction of traditions makes the case for the many cuisines of Japan. His main goal is to question homogenous representations of Japanese cuisine introducing the reader to a country with cuisines that differ throughout time and geographical areas. In truth, the book's subtitle could have very well be called: Foods, Places and Identities as it aims to uncover the multiplicity of foods, places and identities upon which Japanese cuisine is constructed. For the author, Japanese cuisine is an ideological tool of control and belonging shaped by a specific agenda. In this process, representations of culinary traditions are carefully selected or omitted to produce an idealized picture of traditional cuisine. However, it might be limiting to attribute a unique diet to an entire population as eating practices are far different from ideal representations. For example, rural cuisine is considered an unchanging representation of the past, yet habitants of these peripheral regions take an active role in shaping and reaffirming claim over their culinary repertoire. In this manner, Rath's approach resonates with past studies that seek to uncover the invention of traditions (Hobsbawm and Ranger 1992; Vlastos 1998). The chapters of the book all contribute to the author's main argument but they address separate culinary elements and should therefore be briefly presented in this review. In the first chapter, Rath makes the case that although washoku is presented as Japanese cuisine, it is in fact a nationalist ideology. In this chapter, he sets the stage for his book dispelling the monolithic dimension of Japanese cuisine and presenting the regional and historical heterogeneity of the Japanese diet. In chapter two, Rath introduces the reader to cha kaiseki, the course meal served in conjuncture with the Japanese tea ceremony and an essential part of the so-called traditional culinary esthetic. The author presents compelling evidence that this heavily formalized meal has been mistakenly attributed to a single tea master−in part to empower the descendants of his legacy−when it is in fact the product of broader historical developments. In the third chapter, Rath tackles the prominence of rice consumption widely considered a cornerstone of Japanese culture. Using historical data, he unveils a much more diffuse image of daily diet where few people outside of urban dwellers consumed much rice in its polish form opting instead for porridges made of small amounts of rice mixed with other easier to grow staples in ways that are out of use today. The fourth chapter presents

Choice Reviews Online

Michael Ashkenazi

Katarzyna Cwiertka

Ca’ Foscari Japanese Studies

Paola Scrolavezza

As Nancy K. Stalker (2018) points out, in recent years food in Japan has established itself as a fundamental feature of national and local identity and became one of Japan's most influential cultural brands. An intriguing example is the B-kyū gurume boom, the celebration of creative versions of typical comfort food, intertwined with the obsession for local traditions. Such processes are reflected in representations of food in media and arts: contemporary culture plays a fundamental role in shaping but also in connoting food culture with new meanings. The aim of this paper is to analyze the construction and narration of contemporary Japanese food culture in one of the most recent and successful franchises, Shin’ya Shokudō, the popular manga by Abe Yarō, which inspired the Netflix series that enjoyed unexpected international success in 2017.

Japanese Journal of Religious Studies

Allan Grapard

Food offerings are one of the most interesting aspects of Shinto rituals. Some involve an enormous variety of foodstuff and constitute extraordinary examples of food preparation and presentation. Many of these offerings are based on ancient sources and are prepared according to protocols established at the imperial court in the Muromachi period, if not earlier. This article explores some features of Shinto food offerings, with special focus on the Upper and Lower Kamo Shrines, Iwashimizu Hachimangū shrine, and the Grand Shrines of Ise, and proposes some theoretical perspectives on how to study them from the perspectives of gift giving, sacrifice, and taboo.

Eric C . Rath

Colin Audigé-Soutter

Education About Asia

short introduction to contemporary Japanese food culture, for special issue on Food in Asia

Jahrbuch fur Kulinaristik

In 2013, UNESCO added “traditional dietary cultures of the Japanese” (washoku) to its list of intangible cultural heritage. Washoku enshrines the dietary lifestyle of the 1960s, and so fails to acknowledge the challenges of our times in which the world has been so fundamentally changed by global warming, pollution, and other man-made effects on the environment that some scientists argue we have left the comfortable Holocene era for the Anthropocene age. This article critiques the UNESCO definition of washoku and then draws on precedents in the Japanese food history and in the author’s personal experience at a Zen temple to imagine how a traditional cuisine might be defined to be more sustainable, environmentally friendly, and inclusive. Keywords: Japan, washoku, traditional cuisine, Anthropocene, sustainability Wie empfehlenswert ist die japanische Küche (Washoku)? – Überlegungen zur “traditionellen japanischen Esskultur”, wie die UNESCO sie zertifiziert hat Im Jahre 2013 nahm die UNESCO washoku, die “traditionellen Küchen der Japaner”, in ihre Liste des immateriellen Weltkulturerbes auf. Washoku wird auf die Ernährungskultur der 1960er Jahre festgelegt und verfehlt damit die enormen Herausforderungen unserer Zeit, welche durch globale Erwärmung, Umweltverschmutzung und andere durch den Menschen verursachte, nicht rückgängig zu machende Veränderungen dazu führen, dass man bereits von einem Übergang vom Holozän zum Anthropozän spricht. Der Artikel setzt sich kritisch mit der UNESCODefinition von washoku auseinander und greift sodann auf frühere Phasen der japanischen Ernährungsgeschichte sowie eigene Erfahrungen des Autors, der in einem Zen-Tempel lebt, zurück, um zu erkunden, wie eine traditionelle japanische Küche konzipiert werden könnte, die auf mehr Nachhaltigkeit, Umweltfreundlichkeit und Zugänglichkeit baut. Schlagwörter: Japan, washoku, traditionelle Küche, Anthropozän, Nachhaltigkeit

Japanstudien

Loading Preview

Sorry, preview is currently unavailable. You can download the paper by clicking the button above.

RELATED PAPERS

European Journal of East Asian Studies

New Essays in Japanese Aesthetics

Graham Parkes

Food issues 食事. Interdisciplinary Studies on Food in Modern and Contemporary East Asia

Felice Farina

Giovanni BULIAN

Adrian K Martin

Gabriel Babuch

Ajitha Kunnappilly

James Farrer

Cđn Du Lịch Huế

Maximova, S.G., Raikin, R.I., Chibilev, A.A., Silantyeva, M.M. (eds) Advances in Natural, Human-Made, and Coupled Human-Natural Systems Research. Lecture Notes in Networks and Systems, vol 250. Springer, Cham

Olga Shibiko

Monica R de Carvalho

Tomoko Tamari

Asian Pacific Perspectives, 16.2

Tatsuya Mitsuda

Takaya Kawamura

Moral Foods. The Construction of Nutrition and Health in Modern Asia

East Asian Publishing and Society

East West Cultural Passage

Beatrice-Maria Alexandrescu

I-Pop: International Journal of Indonesian Popular Culture and Communication

Yusida Lusiana

•   We're Hiring!
•   Help Center
• Find new research papers in:
• Health Sciences
• Earth Sciences
• Cognitive Science
• Mathematics
• Computer Science
• Academia ©2024

• Entertainment
• Environment
• Information Science and Technology
• Social Issues

Home Essay Samples Food

Essay Samples on Japanese Food Culture

Origins of sushi and how they evolved throughout the years.

In today’s day and age food has become a major topic when it comes to trends and social media. Social media models travel the world and explore new cuisines and post them on their social media accounts. That influences the rest of modern society to...

• Cultural Identity
• Japanese Food Culture

Five Rules of Japanese Cuisine

5 (go) is considered a lucky number in Japanese culture. The prevalence of this can be seen in art, in architecture, in literary and especially in its food tradition. Maybe there're not many people can tell where these rules derived from, nor can recite them...

• Importance of Food

Reading Food in Modern Japanese Literature

Aoyama, Tomoko. Reading Food in Modern Japanese Literature. Honolulu: University of Hawaii Press 2008. This journal article provides information about specific genre of diaries. It also analyzes what is the meaning of Aoyama labels “down-to-earth eating and writing”, which is elaborated as realistic descriptions of...

The Seasonal Beauty of Japanese Food with Film Series “Little Forest”

Japan is well known for its distinct seasonality, especially in its food. Japanese celebrate their seasons by enjoying the fresh ingredients unique to that season, which is a feature for washoku, a famous national cuisine. A meal in Japan goes beyond simply eating the food....

Overview of the Main Features of Japanese Culture and Cuisine

Introduction to Asian Cultures and CustomsAsia is the largest continent on the Earth which is occupying almost 9% of the surface, which includes 50 countries. Asia is the most populated continent with 60% of the total world’s population. Asia is home for many traditions, Customs,...

Stressed out with your paper?

Consider using writing assistance:

• 100% unique papers
• 3 hrs deadline option

Best topics on Japanese Food Culture

1. Origins of Sushi and How They Evolved Throughout the Years

2. Five Rules of Japanese Cuisine

3. Reading Food in Modern Japanese Literature

4. The Seasonal Beauty of Japanese Food with Film Series “Little Forest”

5. Overview of the Main Features of Japanese Culture and Cuisine

• Western Diet
• Organic Food
• Pastry Chef
• Fast Food Nation

Need writing help?

You can always rely on us no matter what type of paper you need

*No hidden charges

100% Unique Essays

Absolutely Confidential

Money Back Guarantee

By clicking “Send Essay”, you agree to our Terms of service and Privacy statement. We will occasionally send you account related emails

You can also get a UNIQUE essay on this or any other topic

Thank you! We’ll contact you as soon as possible.

• Cookbooks, Food & Wine
• Regional & International

Sorry, there was a problem.

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required .

Read instantly on your browser with Kindle for Web.

Using your mobile phone camera - scan the code below and download the Kindle app.

Image Unavailable

• To view this video download Flash Player

Follow the authors

The Essence of Japanese Cuisine: An Essay on Food and Culture 1st Edition

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

• ISBN-10 070071085X
• ISBN-13 978-0700710850
• Edition 1st
• Publisher Routledge
• Publication date July 20, 2000
• Language English
• Dimensions 6.5 x 1 x 9.25 inches
• Print length 276 pages
• See all details

Editorial Reviews

'An extensive and interesting study of a subject on which hitherto there has been very little written in English.' - Petits Propos Culinaires

About the Author

Product details.

• Publisher ‏ : ‎ Routledge; 1st edition (July 20, 2000)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 276 pages
• ISBN-10 ‏ : ‎ 070071085X
• ISBN-13 ‏ : ‎ 978-0700710850
• Item Weight ‏ : ‎ 1.39 pounds
• Dimensions ‏ : ‎ 6.5 x 1 x 9.25 inches

About the authors

Jeanne jacob.

Discover more of the author’s books, see similar authors, read author blogs and more

Michael Ashkenazi

Customer reviews.

• 5 star 4 star 3 star 2 star 1 star 5 star 100% 0% 0% 0% 0% 100%
• 5 star 4 star 3 star 2 star 1 star 4 star 100% 0% 0% 0% 0% 0%
• 5 star 4 star 3 star 2 star 1 star 3 star 100% 0% 0% 0% 0% 0%
• 5 star 4 star 3 star 2 star 1 star 2 star 100% 0% 0% 0% 0% 0%
• 5 star 4 star 3 star 2 star 1 star 1 star 100% 0% 0% 0% 0% 0%

Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.

No customer reviews

• About Amazon
• Investor Relations
• Amazon Devices
• Amazon Science
• Sell products on Amazon
• Sell on Amazon Business
• Sell apps on Amazon
• Become an Affiliate
• Advertise Your Products
• Self-Publish with Us
• Host an Amazon Hub
• › See More Make Money with Us
• Amazon Business Card
• Shop with Points
• Reload Your Balance
• Amazon Currency Converter
• Amazon and COVID-19
• Your Account
• Your Orders
• Shipping Rates & Policies
• Returns & Replacements
• Manage Your Content and Devices

• Conditions of Use
• Privacy Notice
• Consumer Health Data Privacy Disclosure
• Your Ads Privacy Choices

Home / Essay Samples / Food / Japanese Food Culture

Japanese Food Culture Essay Examples

Japanese food culture: how sushi became a global food.

The world is transforming at a very high rate, connecting people from different walks of life and thus diversifying culture. The interaction of people has not only improved tourism across the globe but has also improved trade as people have gone international. It is this...

The History and Culture of Japanese Cuisine

Because of its delicious taste, full nutritional value, and the pleasure brought by vision, Japanese cuisine enjoys international reputation. Most people who like Japanese cuisine don't know. In fact, the Japanese cuisine we are familiar with, such as sushi, tempura or Shouxi Shao, is not...

Tempura Ice Cream: a Culinary Delight Examined

If you are probably craving for something crispy on the outside and creamy on the inside then the Japanese fried ice cream might just be what you are looking for. It is not only extremely sweet but also has all the perks and features of...

Culinary Nationalism and Gastrodiplomacy Through Japan

What makes food beautiful? Is it based solely on the presentation and aesthetics of the dish? Do we account for the flavors and textures of the dish? There are an endless amount of criteria we can subject our food to when judging its beauty, but...

Illustration of the Freud’s Psychoanalytic Theory of Personality in the Black Swan Movie

This paper is going to examine the connections between national cuisine and identity. Some foods are so identified with a country that it is difficult to imagine that country without talking about that particular food. Sometimes a cuisine can even be used to soften international...

The Impact of the Legacy of Black Women to the Discriminative Society of the Jim Crow

Tracing back to the origin of sushi, it is surprising that its history is not far away. During the Yanbao period of the Edo period (1673 to 1680). Kyoto's doctor Matsumoto Shinji put a variety of seafood vinegar together. Then, eat it with rice. It...

The Concept of Tea Ceremony

Tea is the most popular drink in Japan and an important part of Japanese food culture. Tea drinking originated in China, where tea was introduced to Japan in the 8th century. It was first practiced in the Kamakura period by Zen monks, who drank tea...

Trying to find an excellent essay sample but no results?

Don’t waste your time and get a professional writer to help!

You may also like

• Energy Drink
• Food Security Essays
• Junk Food Essays
• Organic Food Essays
• Pizza Essays
• Rice Essays
• Dieting Essays
• Fast Food Nation Essays
• Food Safety Essays
• Bread Essays
• Breakfast Essays

samplius.com uses cookies to offer you the best service possible.By continuing we’ll assume you board with our cookie policy .--> -->