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Japanese Cuisine

Japanese Cuisine History has urbanized over the centuries as a result of many supporting and social changes. The cuisine eventually changed with the advent of the medieval era which ushered in a flaking of elitism with the age of shogun rule. In the early contemporary era massive changes took place that introduced non-Japanese civilizations, most notably Western culture, to Japan.

The current term "Japanese Cuisine History" or washoku denotes traditional-style Japanese food, like to that already existing before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking routines were subsequently introduced from abroad, but which have been developed by Japanese who made them their possess. Japanese Cuisine History is known for its emphasis on seasonality of food quality of ingredients and presentation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined).


Since its agriculture in Japan about 2000 years ago, rice has been Japan's most significant harvest. Its primary significance to the country and its civilization is reflected by the facts that rice was once used as a money, and that the Japanese word for ripe rice gohan or meshi also has the universal meaning of "meal". The literal meaning of breakfast (asagohan), for example, is "morning rice".

Japanese rice is short crumb and becomes sticky when cooked. Most rice is sold as hakumai ("white rice"), with the outer segment of the grains (nuka) refined away. Unpolished rice (genmai) is measured less delicious by most people, but its fame has been increasing lately because gemmai is more healthful and healthier than hakumai.

A 2nd major rice variety used in Japan is mochi rice. Cooked mochi rice is additional sticky than conventional Japanese rice, and it is commonly used for sekihan (cooked mochi rice with red beans), or for throbbing into rice cakes.

Rice is processed and organized in many unusual ways. Some popular processed rice harvest are listed below, while a list of popular ways to use rice can be found here. okayu, sake, wagashi, senbei, mochi, donburi ("bowl") and sushi.


Noodles often take the put of rice in a meal. They are featured in many soup dishes, or served chilled with a sauce for dipping.


Bread/Pan is not inhabitant to Japan and is not measured traditional Japanese food, but since its foreword in the 19th century it has become ordinary. The word pan is a loanword originally in use from Portuguese.

Japanese food culture | morning rice | steamed mochi | fast, street recipe