Japanese cuisine - Wiki slovník

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.

Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanese tastes and ingredients. Traditionally, the Japanese shunned meat as a result of adherence to Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Since this time, Japanese cuisine, particularly sushi and ramen, has become popular globally.

In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants; as of 2018^[update], the capital of Tokyo has maintained the title of the city with the most 3-starred restaurants in the world.^[1] In 2013, Japanese cuisine was added to the UNESCO Intangible Heritage List.^[2]

History

Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. At the end of the Kofun Period and beginning of the Asuka Period, Buddhism became the official religion of the country. Therefore, eating meat and fish was prohibited. In 675 AD, Emperor Tenmu prohibited the eating of horses, dogs, monkeys, and chickens.^[3] In the 8th and 9th centuries, many emperors continued to prohibit killing many types of animals. The number of regulated meats increased significantly, leading to the banning of all mammals except whale, which were categorized as fish.^[4] During the Asuka period, chopsticks were introduced to Japan. Initially, they were only used by the nobility.^[5] The general population used their hands, as utensils were quite expensive.

Due to the lack of meat products, Japanese people minimized spice utilization. Spices were rare to find at the time. Spices like pepper and garlic were only used in a minimalist amount. In the absence of meat, fish was served as the main protein, as Japan is an island nation. Fish has influenced many iconic Japanese dishes today. In the 9th century, grilled fish and sliced raw fish were widely popular.^[6] Japanese people who could afford it would eat fish at every meal; others would have to make do without animal protein for many of their meals. In traditional Japanese cuisine, oil and fat are usually avoided within the cooking process, because Japanese people were trying to keep a healthy lifestyle.^[6]

Preserving fish became a sensation; sushi was originated as a means of preserving fish by fermenting it in boiled rice. Fish that are salted and then placed in rice are preserved by lactic acid fermentation, which helps prevent the proliferation of the bacteria that bring about putrefaction.^[7] During the 15th century, advancement and development helped shorten the fermentation of sushi to about one to two weeks. Sushi thus became a popular snack food and main entrée, combining fish with rice. During the late Edo period (early-19th century), sushi without fermentation was introduced. Sushi was still being consumed with and without fermentation till the 19th century when the hand-rolled and nigri-type sushi was invented.^[8]

In 1854, Japan started to enter new trade deals with Western countries.^[9] When Emperor Meiji took power in 1868 as part of the Meiji Restoration, the government began to adopt Western customs, including the use of animal products in food.^[10] The new ruler staged a New Years' feast designed to embrace the Western world and countries in 1872. The feast contained food that reflected European cuisine.^[11]^[12] For the first time in a thousand years, people were allowed to consume meat in public, and the general population started to include meat in their regular diets.^[13]

Culture

Terminology

The word washoku (和食) is now the common word for traditional Japanese cooking. The term kappō [ja] (割烹, lit. "cutting and boiling (meats)") is synonymous with "cooking", but became a reference to mostly Japanese cooking, or restaurants, and was much used in the Meiji and Taishō eras.^[14]^[15] It has come to connote a certain standard, perhaps even of the highest caliber, a restaurant with the most highly trained chefs.^[16] However, kappō is generally seen as an eating establishment which is slightly more casual or informal compared to the kaiseki.^[17]

The kaiseki (懐石, lit. "warming stone") is tied with the Japanese tea ceremony.^[18] The kaiseki is considered a (simplified) form of honzen-ryōri (本膳料理, lit. "main tray cooking"),^[19] which was formal banquet dining where several trays of food was served.^[20] The homophone term kaiseki ryōri (会席料理, lit. "gathering + seating") originally referred to a gathering of composers of haiku or renga, and the simplified version of the honzen dishes served at the poem parties became kaiseki ryōri.^[21] However, the meaning of kaiseki ryōri degenerated to become just another term for a sumptuous carousing banquet, or shuen (酒宴).^[22]

Traditional table settings

The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were gaining popularity by the beginning of the 20th century, but these gave way to Western-style dining tables and chairs by the end of the 20th century.

The traditional Japanese table setting is to place a bowl of rice on the diner’s left and to place a bowl of miso soup on the diner’s right side at the table. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest, or hashioki.^[23]

Dining etiquette

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