If you haven’t heard of the term ‘Washoku’ before, then soon you will. Nobody had even thought that nearly seven years after the United Nations Educational, Scientific and Cultural Organization, during its eighth annual session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage—held in Baku, Azerbaijan, in December 2013, named washoku (traditional Japanese cuisine) as an “intagible cultural heritage”, the cusine would rapidly sail to the West and become a sensation in Japanese eateries owing to the social custom that has been handed down from generation to generation, expressing the people’s respect for nature.
‘Washoku’ simply means ‘food of Japan’ and covers all traditional Japanese cuisine from sushi to yakitori. With a focus on fresh, seasonal ingredients, the cooking style boasts a range of health benefits, promotes healthy eating and uses numerous superfoods as key ingredients. At its heart, the cuisine is a simple preparation of rice and side dishes made with a variety of seasonal ingredients. It’s this wide variety of dishes that allows the meal to become a palette of flavours and colours attuned with nature and the Japanese aesthetic.
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