30 Facts About Japanese cuisine


Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.

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The traditional cuisine of Japan is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients.

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Japanese cuisine'storically influenced by Chinese cuisine, Japanese cuisine has opened up to influence from Western cuisines in the modern era.

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Some regional dishes have become familiar throughout Japan, including the taco rice staple of Okinawan Japanese cuisine that has itself been influenced by American and Mexican culinary traditions.

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Traditionally, the Japanese cuisine shunned meat as a result of adherence to Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as and have become common.

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Origin of Japanese "one soup, three sides" cuisine is a dietary style called Ichiju-Issai, tracing back to the Five Great Zen Temples of the 12-century Kamakura period (Kamakura Gozan), developed as a form of meal that emphasized frugality and simplicity.

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Jesuit Catholic Portuguese missionary Joao Rodrigues said that Japanese cuisine refused to eat lard, hens, duck, pigs, cow, horse, and ass, and refuse to eat their own livestock and only sometime at hunted wild animals during feasts, in contrast to the Chinese who ate geese, hens, domestic duck, bacon, lard, pork, cow, horse and ass.

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The book "comparison between European and Japanese cuisine Cultures" was written by Luis Frois, a Jesuit Father in 1585.

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Japanese cuisine said "Europeans relish hens, quails, pies, and blancmanges, Japanese prefer wild dogs, cranes, large monkeys, cats, and uncooked seaweed [for eatg].

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When one Japanese cuisine, Marsukara wanted to feed cow milk to babies after he was told western babies were fed it, he imported from Shanghai milking equipment at the French consul's advice and purchased Nagasaki cows.

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Characteristic of traditional Japanese cuisine food is the sparing use of red meat, oils and fats, and dairy products.

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The monks asserted that due to foreign influence, large numbers of Japanese cuisine had begun eating meat and that this was "destroying the soul of the Japanese cuisine people.

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Traditional Japanese cuisine food is typically seasoned with a combination of dashi, soy sauce, sake and mirin, vinegar, sugar, and salt.

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Intense condiments such as wasabi or Japanese cuisine mustard are provided as condiments to raw fish, due to their effect on the mucus membrane which paralyze the sense of smell, particularly from fish odors.

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Japanese cuisine noodles are traditionally eaten by bringing the bowl close to the mouth, and sucking in the noodles with the aid of chopsticks.

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Japanese cuisine offers a vast array of regional specialties known as kyodo-ryori, many of them originating from dishes prepared using traditional recipes with local ingredients.

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Traditional Japanese cuisine table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era.

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Traditional Japanese cuisine 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.

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The Japanese cuisine attach as much importance to the aesthetic arrangement of the food as its actual taste.

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High-class Japanese cuisine chefs have preserved many Italian seafood dishes that are forgotten in other countries.

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California roll has been influential in sushi's global popularity; its invention often credited to a Japanese cuisine-born chef working in Los Angeles, with dates assigned to 1973, or even 1964.

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Japanese cuisine is an integral part of food culture in Hawaii as well as in other parts of the United States.

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Japanese cuisine is very popular in Australia, and Australians are becoming increasingly familiar with traditional Japanese foods.

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Japanese cuisine has been increasingly popular as the growth of the Indonesian middle-class expecting higher quality foods.

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The idea of fusion cuisine between spicy Indonesian Padang and Japanese cuisine was thought because both cuisine traditions are well-liked by Indonesians.

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The popular dining spots for Japanese cuisine nationals are located in Makati, which is called as "Little Tokyo", a small area filled with restaurants specializing in different types of Japanese cuisine food.

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The Little Kyoto district features Japanese food stalls serving various Japanese dishes like Takoyaki, Tempura, and various other Japanese cuisine that is enjoyed by the people of Cebu City, Philippines.

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In Mexico, certain Japanese cuisine restaurants have created what is known as "sushi Mexicano", in which spicy sauces and ingredients accompany the dish or are integrated in sushi rolls.

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In February 2012, the Agency for Cultural Affairs recommended that 'Washoku: Traditional Dietary Cultures of the Japanese cuisine' be added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

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Some elements of Japanese cuisine involving eating live seafood, such as Ikizukuri and Odori ebi, have received criticism as a form of animal cruelty.

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