Who doesn’t love food? We all love food — whether it’s a specific type of cuisine or you just love to eat. The Japanese cuisine has boomed internationally and is now one of the most popular types in the world! Ramen and sushi, anyone?
Washoku (Japanese cuisine) is not just the noodles and seaweed rolls that we all know — there are principles that make them what they are. And if you don’t already know, there are various traditional Japanese cuisine that uphold these principles strongly to this very day.
So what are these principles and traditional washoku types? Read on to find out!
What is “washoku”?
So, what exactly is washoku (和食)? Well, let’s break down the kanji, shall we? The “wa” (和) has the meaning of “harmony” and also “Japan” — you would already know this if you have read our article “The Various Names of Japan”. The “shoku” (食) refers to “food”. So, both kanjis combined literally means “Japanese food”.
A brief background on how the word came about: Japanese cuisine wasn’t always called “washoku”, as the term only came about in the Meiji Period (1868-1912). Before the time, there wasn’t any other types of cuisine, so Japanese cuisine was the norm. The Meiji Period was the time the Westernisation happened, so the introduction to Western cuisines (洋食, youshoku) required the people to identify their own local cuisine — and thus washoku was born.
Principles of Washoku
Washoku isn’t just a classification for any food that is created in Japan — although, most of them are. There are a few fundamentals that a washoku meal has to abide by. These principles are constant throughout them all, just like how rice is basically the heart of any washoku (or Japanese) meal — it’s a staple piece.
The four main principles of washoku are seasonality, regionality, balance and aesthetics. Let’s take a look at each of them individually.
The Japanese are very particular about seasons. They pay attention to the changing weather and nature — I mean, they even have holidays based on the mountain and sea (read our Japanese Holidays write-up about them!).
With four very distinct seasons in Japan, they are clearly reflected in the washoku dishes that are served during the time. You’ll generally get root veggies in winter and wild plants in spring. Summer sees the pickled veggies and autumn calls for chestnuts.
Special washoku dishes like osechi ryori (おせち料理) greets a coming new year and is the special New Year’s meal, complete with various symbolised ingredients.
Japan is huge. There are a few islands that make up the mainland, and a few thousands of other islands surrounding it! If you’re curious about all the various types of islands, give our Nihongo Master Podcast a listen — one of the episodes cover the Island Life of Japan!
Anyway, with so many various parts, they each have their own unique way of making a specific dish or using specific ingredients that you can only get from there. So, on top of a general washoku of the nation’s cuisine, regionality plays quite a role.
You’ll get wonderful crab dishes up north in Hokkaido, because the seafood there is nothing but the best or go down south to the subtropical Okinawa to get your fair share of umibudo (海ぶど), seagrapes that the Okinawa prefecture is known for. And because of that, the ingredient is included in quite a number of other dishes to make their own regional washoku.
Another important principle of washoku is balance. Some cuisines rely on enhancing flavours using tons and tons of ingredients. For washoku, it’s all about not overdoing it, but not under-doing it either. It focuses quite a bit on natural flavours and how every dish complements the others.
It’s also not just about flavour, it’s also about the nutrition. There’s a saying of “ichi ju san sai” (一汁三菜), referring to “one soup and three side dishes” — they not only accompany a bowl of rice, but also provide a well-balanced meal with the nutrition we need.
Last but not least is the aesthetics. Have you ever noticed how every Japanese meal is served so presentably? If you’ve ever spent some time in Japan, you’ll realise that whenever a waiter serves you your food, every ingredient is displayed in a way that not only grabs your attention but also complements the rest of the stuff on the plate.
Not only that, the Japanese especially pay attention to the tableware they use — and for washoku, more often than not, lacquerware is often the go-to choice. If you want to know more about lacquerware, a traditional Japanese craft with quite a history, give our Nihongo Master Podcast a listen — specifically the episode “The Art Culture of Japan”.
Traditional Japanese Cuisine
Ramen and sushi aside, does everyone know the traditional kinds of washoku — the ones that date back centuries and with a purpose? If you have, that’s wonderful. If not, this section will be extremely informative and educational to you!
Even though this traditional washoku originated in the early days of Japan, they are still alive to this very day — there are more kaiseki (解析) restaurants than one can count. And let’s not get started on shojin ryori (精進料理) — with such a strong religious hold, there’s no way it’ll go anywhere.
To talk about them is a whole new article on its own — which is exactly what is going to happen. Keep a look out in the next few weeks for an article all about the traditional Japanese cuisine, including the two mentioned earlier!
Who would have thought that a whole nation’s cuisine has a couple of rules that they abide by? I guess every country has some sort of guideline, but most of them are more about what ingredients used rather than what they symbolise. Japan is all about symbolism, aren’t they? Even the food they create means one thing or the other!