Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era significant changes occurred resulting in the introduction of non-Japanese cultures, most notably Western culture, to Japan.
The modern term "Japanese cuisine" (nihon ryōri or washoku) means traditional-style Japanese food, similar to that already existing before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese people who have made these methods their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun),quality of ingredients and presentation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world.
There are many staple foods that are considered part of Japan's national cuisine today. Below are listed some of the most common :
Rice (gohan, 御飯)
Since its cultivation in Japan about 2000 years ago, rice has been Japan's most important crop. Its fundamental importance to the country and its culture is reflected by the facts that rice was once used as a currency, and that the Japanese word for cooked rice gohan (御飯) or meshi (飯) also has the general meaning of "meal". The literal meaning of breakfast (asagohan), for example, is "morning rice".
Japanese rice is short grain and becomes sticky when cooked. Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away. Unpolished rice (genmai) is considered less delicious by most people, but its popularity has been increasing recently because gemmai is more nutritious and healthier than hakumai.
A second major rice variety used in Japan is mochi rice. Cooked mochi rice is more sticky than conventional Japanese rice, and it is commonly used for sekihan (cooked mochi rice with red beans), or for pounding into rice cakes.
Rice is processed and prepared in many different ways. Some popular processed rice products are listed below, while a list of popular ways to use rice can be found here. okayu, sake, wagashi, senbei, mochi, donburi (どんぶり, "bowl") and sushi.
Noodles (men-rui, 麺類)
Noodles often take the place of rice in a meal. They are featured in many soup dishes, or served chilled with a sauce for dipping.
Bread (pan, パン)
Bread/Pan is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 19th century it has become common. The word pan is a loanword originally taken from Portuguese.
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 (hadoken, 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.
Traditional Japanese table setting is to place a bowl of rice on your left and to place a bowl of miso soup on your 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.
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