Traditional Japanese cuisine reflects the country’s cultural heritage

Tokyo, Sept.19 (ANI): The ingredients, preparation and the manner of eating reflect Japan’s rich cultural heritage.

Washoku joined UNESCO’s Intangible Cultural Heritage List last year. While celebrating the New Year, “Osechi” is served in every household.

Nobuyuki Nakano of the Nakano Mode Enterprise Co., Ltd said, “New Year is the celebration of the beginning of the year. “Osechi” is New Year’s happy meal. It is constituted by happy ingredient.”

Each ingredient of “Osechi” reflects different wishes.

While shrimp reflects long life, Herring Roe represents birth of a child.

Nakano further said, “Osechi” is the origin of Japanese Washoku culture and thus an area of interest for many foreigners. “Osechi” is typical meal of Japanese traditional food culture.”

“Osechi” takes a lot of time to cook and is prepared by experts. It is very popular across Japan.

“Washoku” includes various kinds of meal.

Kyoto city, which has a history of more than 1,200 years, has traditional “Washoku”.

Hiroto Azuma, Sub leader, Nomura foods Co., Ltd, “This meal is cooked in Kyoto using fresh water and elaborated meal. Also, it is very healthy. Traditional vegetable in Kyoto red pepper and green vegetable are included to ingredients.”

In Kyoto, this traditional meal is named “Obanzai”. Main ingredients include”Kyo Vegetable” which is cultivated in Kyoto.

Meat is not included in the dish.

Azuma further said, “Vegetables are favourite of them. Foreign visitors are interested in healthy ingredient of “Obanzai”.

Dumpling “Gyoza” has its origin in China, but is growing popular in Japan as a daily meal.

Usually dumpling is cooked with wheat flour and meat.

This “Gyoza” is made from Okara – Soybean fiber.

It is taken with white rice and is a bestseller among healthy meals. More than 500,000 bottles are sold every year.

Masayuki Chou, Assistant Manager, Tochigi Prefecture, said, “Its price is around 3 USD and it is carried in normal temperature. It has the smell of “Gyoza” and feel of Gyoza. In last year, it was introduced in the exhibition in Malaysia and Thailand. In November it will be introduced in the exhibition of Tasty Japan in Singapore. I believe it will become favourite dish of all ASEAN people.”

A new form of dumpling, German Gyoza, produced from sausage and tomato ketchup, is slowly gaining popularity in Japan.

A food lover said, “It is the collaboration between Germany and Japan.”

World popular meal Ramen, which has its origin in China, has been improvised to a more healthy meal. This company produced Ramen 60 years ago and developed seaweed Ramen into a healthy meal.

Akihiko Aso, Managing Director, ASO Co., Ltd., “This seaweed used to be nuisance in the sea. Usually it disturbs boat sailing by twining around screw of the boat.”

But this seaweed includes dietary fiber and it is very effective to exhaust salt and is used to prepare Ramen.

Aso further said, “Salty Ramen will bring adult disease. Avoid it and eating Ramen every day safely. It is improved and ideal eating habit.”

The Ramen is developed with thorough research to make it healthy and safe. (ANI)

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