Washoku: Japanese Recipes

A collection of traditional Japanese recipes, from vegetable to seafood to pork, beef and chicken.

Traditional Japanese food is collectively known as washoku. Washoku is written in Japanese characters as . The first character, (wa), means both "Japan" and "harmony", and the second character (shoku) means food. In 2013, in recognition of customs passed down in Japan for thousands of years, washoku was designated a UNESCO Intangible Cultural Heritage. As the name implies, washoku blends ingredients in a harmonious fashion.

Washoku has several main characteristics.

SEASONALITY: Japan has four distinct seasons, and the dishes served in washoku reflect that, using ingredients and produce suitable to the season.

INGREDIENTS: At the heart of a washoku meal is rice, the country's most important staple, accompanied by fish, seafood, and seaweed. Japan is an island nation and seafood is central to the traditional Japanese diet.

BALANCE: Traditional Japanese cuisine focuses on balance, with preparation techniques that aim to draw out the natural flavors of ingredients rather than masking them in heavy sauces.

AESTHETICS: Washoku is not only about the food's ingredients and taste, it's also about the visual beauty of the meal, the colours and arrangement of the ingredients, and the tableware and serving style.

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