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“Washoku” (Japanese Cuisine)

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As more foreign tourists visit Japan, “Washoku” (Japanese Cuisine) has attracted a lot of attention abroad.
Notably, “Washoku” was registered as an “intangible cultural heritage” by UNESCO (United Nations Educational, Scientific and Cultural Organization) in December 2013.

Rice (grains), vegetables, and fish are the basic material for many dishes for “Washoku”.
“Sushi”, “Sashimi”, Tempura”, “Soba” are well known as representatives of “Washoku” abroad. In fact, these dishes are highly evaluated by “the Michelin Restaurant Guide” (Red Guide).

Western cuisine such as “curry rice” and “omelet rice” that have made its own development and settled in Japan are treated as a Japanese food outside Japan.
The same is true for such as “Spaghetti Neapolitan” and Japanese style “Ramen” that originated in Italy and China respectively.
Actually, these dishes have developed uniquely in Japan.

In the 1st Tokyo edition of the “Michelin Restaurant Guide” that was published in 2007, about 60% out of total 150 restaurants cited in the guide was Japanese restaurant.

Nowadays, we can see a lot of Japanese Cuisine that has changed in a foreign country that is called “Japan-inspired cuisine”.
Those are originated in Japan, however, developed and arranged uniquely in a local fashion.

Representatives of “Washoku” are as follows :

・”Sushi” – California Roll, Spicy Tuna Roll (In Japan, we do not
use any fruit for Sushi)

・”Teriyaki” – Cook with “Teriyaki Saurce” that is made from
Soy Sauce

・”Surimi” – Made from fish paste. “Kanikama” (Crab Taste
Surimi) is significantly consumed abroad.

・“Teppan-yaki” – Cook meat, fish, vegetables, etc. on a heated
iron plate

What is your favorite Japanese cuisine?

Please try to taste Japanese cuisine with this cool dish made by an artisan.


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