Food Culture in Japan (Food Culture around the World)
Format: PDF / Kindle (mobi) / ePub
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative.
Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.
food supply. Many have started food cooperatives that source food directly from farmers to their tables. Natural food stores have also proliferated widely in urban areas, both owner-operated and chain stores. The movement has also brought about greater consumer choice in wholesome bread and baked goods, fruit and vegetable juices, low-salt and low-fat content, functional foods (foods that have additional medicinal or disease-preventing qualities), and foods such as tofu, miso, and soy sauce made
small, and meat dishes run to thin strips or slices, rather than large steaks or roasts. The Japanese milk industry produces milk from hybrids of native cattle (wagyu) and imported dairy breeds. And in the past 20 years, a ﬂourishing cheese industry, some of whose products rival their French originators, has developed in the Nagano highlands of central Honshu and in the northern island of Hokkaido. Imported Products Though the Japanese government has tried to see to it that the basic foodstuffs,
foods and the traditional art of Japanese dining is practiced. Ryôtei are thus the setting both for specialist schools of cooking and for that most reﬁned of Japanese cooking styles, kaiseki, which is discussed in Chapter 6. Restaurant Etiquette The strength and depth of emotion expressed by the serving staff as one enters a Japanese food establishment are the key to its quality. The enthusiasm of the staff and their desire to please their customers are evident from the greeting “Irashaimase”
special “ﬁrst performance” events at shrines and temples. 148 Food Culture in Japan A variety of civil holidays, including Adults Day (when young people are formally accepted as adults); National Foundation Day; Constitution Day; Respect for the Aged Day; and Sports Day follow as the year unfolds. These are all more or less newly established holidays that serve the needs of the state and rarely have any special foods attached to them. Far more important popularly (and gastronomically) are the
husband, except if they were born on a Buddhist-cycle tomobiki (“bring-a- Special Occasions: Holidays, Celebrations, and Religious Rituals 167 friend”) day. In such a case, they would not be widowed, but would die together with their spouse. Unsurprisingly, women born in the year of the ﬁre-horse ﬁnd it extremely difﬁcult to marry. “Bring-a-friend” day is, under other circumstances, a good day to hold a party, and a very bad day to hold a funeral (since the dead person will drag someone else