6 Japanese Food Culture Facts Useful For You In 2020


[japanese food culture facts]Japanese culture is famous for being sophisticated and welcoming, welcoming, eating and communicating, ... Therefore, Kitchen staff and waiters at restaurants - hotels specializing in serving Japanese customers must grasp and Understand the basic characteristics of this country's culinary culture. So what are the characteristics?


It is the intersection of many cuisines




Japanese cuisine is famous for its intricate way of processing and decorating each dish. This prominence is formed by a delicate and harmonious blend of Japanese cuisine with Chinese and Western cuisines. This explains why sometimes on the Japanese table there are more sausages, bread or the habit of drinking coffee in the morning.

Culinary philosophy under the rule of "three contingent"



Most Japanese dishes follow the "fivefold" rule, which is:

Five flavors: sweet-sour - bitter - bitter - salty
Five colors: white - yellow - red - blue - black
Five measures: live - security - baked - fried - steamed
In cooking, Japanese dishes do not use any spices, they mainly take advantage of the natural flavor available in ingredients such as fish, seaweed, vegetables, rice, and soy.

Cultural significance of the dishes



Each Japanese dish has a special meaning that expresses good wishes to the people enjoying it, for example:

Tofu good health
Grilled cod roe wishes the family a lot of fun
Sea bream Sushi prosperity and prosperity
Tempura wishes longevity
Shrimp dish symbolizes longevity, the more curved the longer the shrimp's longevity
Sake to eliminate evil and prolong the life

Dishes are usually low in calories but nutritious



The standard Japanese diet is called "Ichi ju san sai", meaning "1 soup, 3 dishes, served with rice". This mode was devised by martial artists of the Muromachi period. In Japanese cuisine, a meal is indispensable for soybeans and foods made from soy, sea seafood and vegetables, ... all are very low in calories but bring a lot of healthy nutrition. strong.

The tea ceremony is the highest form of art



Along with calligraphy, traditional music, the tea ceremony is considered the highest art form of Japanese culture; The most common of which is green tea. So when Japanese people are just generally tea, it means they are referring to green tea.

Sushi is a traditional dish that is eaten seasonally



There are 4 seasons a year and Japanese traditional sushi is also processed into many dishes corresponding to each different season. Specifically:

Spring (signs of cherry blossoms blooming): Japanese often eat 5 seafood sushi dishes including Hama-Guri (made from hard-shelled sea shellfish); sayori (made from sea fish); tori-gai (made from Japanese egg oysters); miru-gai (made from shrimps, crabs, clams, oysters); kisu (made from Japanese black sea fish)
Summer (a sign of green maple leaf): Japanese people usually eat 4 seafood sushi dishes including awabi (made from abalone); uzuki (made from sea bass); anago (made from Japanese sea eels); aji (made from Japanese tuna)
Autumn (the sign of red maple leaf): Japanese people usually eat 3 seafood sushi dishes including kampachi (made from fish of the same name); kohada (made from herring, dotted sardines); saba (made from mackerel)
Winter (signs of snow): Japanese people often eat 4 seafood sushi dishes including: ika (made from scad); aka-gai (made from large sea mussels); hirame (made from flounder); tako (made from octopus)
In addition, there are sushi dishes that Japanese eat all year round like: uni (made from sea urchin); maguro (made from tuna); kuruma ebi (made from lobster); tamago (made from eggs); kampyo-maki (rolled squash).

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