The dining of Japan as national cuisine has evolved through the centuries, because of many political and social changes, starting with ancient times, in which most of the cooking was influenced byChinese culture. Finally, the kitchen has changed with the advent of the Middle Ages that marked the beginning of an abandonment of elitism with the rules of the shogunate. At the beginning of themodern major changes took place in Japan introduced Western culture.
The modern term "Japanese food" (Nihon 日本 料理 ryōri?) Or washoku (和 食?) Refers to this traditional style food, similar to that whichexisted before the end of national seclusion in 1868. In a broader sense of the word, could also foods whose ingredients or cooking methods were introduced, then abroad, but have been developed byJapanese who made them their own. Japanese food is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation.
There are many opinions about what is fundamental toJapanese cuisine. Many think that sushi meals or elegant kaiseki formally stylized originated as part of the Japanese tea ceremony. Many Japanese, however, think about everyday food of the Japanesepeople - especially the one that existed before the end of the Meiji Era (1868 - 1912) or before the Second World War. Few modern urban Japanese know their traditional cuisine.
The traditional Japanesecuisine is dominated by white rice. Any other dish served during a meal is considered a side dish. These are used to enhance the flavor of the rice. A traditional Japanese breakfast consists of misosoup (miso shiro), rice, and a pickled vegetable. The most common food, however, is called ichijū-sansai ("one soup, three side dishes") with a different cooking technique for each. The three side dishesare usually raw fish (sashimi), a grilled dish, and a braised dish. This view only Japanese food is reflected in the organization of traditional Japanese recipes. The chapters are organized by...
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