the tradition of japanese food

Tradition

The vegetarian diet of Buddhist monks, known as “shojin” cuisine, eschews seafood and meat and consists mainly of grains, beans, vegetables, seaweed and nuts. From these ascetic roots, the traditional Japanese Kaiseki cuisine evolved as a meal of rice, soup, and three other dishes. Kaiseki meals were originally consumed at tea ceremonies, but are now popular as a regular way to dine. A fusion of seasonal ingredients, sophisticated cooking techniques and graceful hospitality, Kaiseki cuisine exemplifies Japan's exceptional gastronomic culture.

Seasons

Japan has four distinct seasons, each of which offers its own variety of seafood, vegetables, and fruits at their optimum flavor, referred to as 'shun' in Japanese. Food in season is not only tastier, but also has higher nutritional value. Whether it be an everyday meal or kaiseki cuisine, the fundamental principle of Japanese cuisine is to capitalize on seasonal food. This approach has allowed Japanese to relish delectable flavors and the enchanting changes of the seasons year round.

Beauty

Appearance is a key element of Japanese cuisine. This can be seen in the many slicing methods that have been created for vegetables and sashimi. Japanese cuisine takes spatial beauty to new heights, placing emphasis on the three-dimensional form, color patterns, and other visual aspects. Tableware is selected so that its character, color, and shape are in harmony with the food and the season. The art of Japanese cuisine delights the eyes as much as the taste buds.

Health

What really sets Japanese cuisine apart is that it relies heavily on foods such as grains, vegetables, and fish, while limiting the use of cooking oil. Moreover, food is prepared in a simple style that gets the most out of the natural flavors. Since Japanese cuisine offers a nutritionally balanced diet that is rich in vegetable fat, protein, and fiber, but low in calories and animal fat, it has become the focus of global attention as a healthy eating style.