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.”
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| 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
