Seasoning Journey to living Satoyama - meet the ingredients, taste their stories!

Friday, 1 January 2016

Learn the art of washoku through fermentation (1) About Japanese Cuisine


About Japanese Cuisine

Japanese archipelago consists of 3,600 islands, stretching 3,500 km long, surrounded on all sides by the sea or the mountains, with 4 clear seasonal changes. The unique characteristics of Japanese food are a complete aesthetic art – a delight for the eyes, the nose, and the palate.


Shojin ryori
The word shōjin means “earnest commitment.” Shōjin ryōri is not about dietary restrictions, but rather respect for nature’s bounty and for the diligence and ingenuity of those who procure it.”

Medicinal herb lunch at Daiganji temple

Dashi
Dashi is the essence of Japanese soup stock or broth, which brings out the quality of the ingredients and enriches their flavor. There are 3 major ingredients to make dashi; katsuo bonito flakes, kombu kelp, and shiitake mushroom.



Five flavours

Salty, Sour, Sweet, Bitter, Spicy

Umami
Umami means “deliciousness” in Japanese, deriving from the natural amino acid, glutamic acid, or glutamates in meats, cheese, soup stock, and other protein sources.

Five ways of preparation
Simmer, Steam, Grill, Fry, Raw

Five senses
Taste, smell, touch, sight and hearing

Five seasonings
Sa:      Sato =Sugar
Shi:     Shio = Salt
Su:      Su = Vineger
Se:      Shoyu = Soy sauce
So:      Miso