2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It will soon be one year since Japanese cuisine became part of the world cultural heritage. On December 5, 2013, UNESCO added the Japanese culinary traditions Washoku to the list of intangible cultural heritage of mankind.
The UNESCO list also includes the cuisines of Turkey, Mexico, France and the Mediterranean. In recent years, Japanese cuisine has gained immense popularity. Even in our country the interest is more and more palpable.
The obsession with sushi and the exotic taste of Japanese dishes has been shaking the whole world for years. In the eastern as well as in the western world, there is a boom in Japanese restaurants.
The inclusion of Japanese cuisine in the UNESCO list is not accidental. According to experts, this food emphasizes seasonality, healthy eating and the use of natural products and flavors.
These three factors are the definition of the Japanese worldview of harmony, beauty and connection with nature. This is evident not only in the cuisine, but also in the way of life, culture and traditions of the country.
The key elements of Washoku, the Japanese culinary tradition, must be completely clear to the chef so that he can evoke a complete and authentic gastronomic experience. One of the most important factors is spices. Soy sauce, miso and dashi are traditional for Japanese cuisine.
Of the soy sauces, Kikoman is the most widely used, mainly because of its natural ingredients and the lack of artificial preservatives, emulsifiers, flavors and colors. The recipe, according to which it is prepared, is from 300 years ago. It is used both as a cooking sauce and as a spice. It has the difficult task of uniting and balancing the tastes and aromas of the other products in the dish.
Kikoman soy sauce can be described as a best seller. He is adored by millions of households and professional chefs. This is mainly due to the long fermentation process, which gives it a delicate aroma, clarity and unique soft taste.
Nowadays, its production invariably follows the traditional steps of the ancient process, which, however, has been expanded on the basis of ethics, food safety and care for the environment.
Sushi is another element of the richness of Japanese culture. This is the most famous Japanese fish dish in Europe. Apart from it, however, in the variety of Washoku there are a number of other traditional dishes from kaizeki (a series of several artistically arranged dishes), to a variety of homemade recipes.
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