Japanese cuisine offers a vast array of regional specialties known as kyōdo-ryōri
(郷土料理), many of them originating from dishes prepared using traditional
recipes with local ingredients. Foods from the Kanto region taste very
strong. For example, the dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth. On the other hand, Kansai region foods are lightly seasoned, with clear udon noodles made with light soy sauce.
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 (hakozen, 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.
Dining etiquette
| This section does not cite any sources. (July 2009) |
| This article is written like a travel guide rather than an encyclopedic description of the subject. (September 2015) |
Tables and sitting
Many restaurants and homes in Japan are equipped with Western-style
chairs and tables. However, traditional Japanese low tables and
cushions, usually found on tatami
floors, are also very common. Tatami mats, which are made of straw, can
be easily damaged and are hard to clean, thus shoes or any type of
footwear are always taken off when stepping on tatami floors.
When dining in a traditional tatami room, sitting upright on the
floor is common. In a casual setting, men usually sit with their feet
crossed and women sit with both legs to one side. Only men are supposed
to sit cross-legged. The formal way of sitting for both sexes is a
kneeling style known as seiza. To sit in a seiza position, one kneels on the floor with legs folded under the thighs and the buttocks resting on the heels.
When dining out in a restaurant, the host will guide you to your seat
and it is polite to wait to be seated. The honored or eldest guest will
usually be seated at the center of the table farthest from the
entrance. In the home, the most important guest is also seated farthest
away from the entrance. If there is an alcove or tokonoma in the room,
the guest is seated in front of it. The host sits next to or closest to
the entrance.
Itadakimasu and Gochisosama
In Japan, it is customary to say itadakimasu (lit. "I [humbly] receive") before starting to eat a meal. When saying itadakimasu, both hands are put together in front of the chest or on the lap. Itadakimasu
is preceded by complimenting the appearance of food. The Japanese
attach as much importance to the aesthetic arrangement of the food as
its actual taste. Before touching the food, it is polite to compliment
the host on his artistry.Remember also to wait for the honored or eldest guest at the table to start eating before you do.Another customary and important etiquette is to say go-chisō-sama deshita (lit. "It was a feast") to the host after the meal and the restaurant staff when leaving.
Hot towels
Before eating, most dining places provide either a hot or cold towel or a plastic-wrapped wet napkin (o-shibori).
This is for cleaning hands before eating (and not after). It is rude to
use them to wash the face or any part of the body other than the hands
though some Japanese men use their o-shibori to wipe their faces in less formal places. Accept o-shibori
with both hands when a server hands you the towel. When finished, fold
or roll up your oshibori and place it on the table. It is impolite to
use o-shibori towels to wipe any spills on the table.
Bowls
The rice or the soup is eaten by picking up the bowl with the left hand and using chopsticks (hashi)
with the right, or vice versa if you are left-handed. Traditionally,
chopsticks were held in the right hand and the bowl in the left – in
fact, Japanese children were taught to distinguish left from right as
"the right hand holds the chopsticks, the left hand holds the bowl" –
but left-handed eating is acceptable today. Bowls may be lifted to the
mouth, but should not be touched by the mouth except when drinking soup.
The Japanese customarily slurp noodle soup dishes like ramen, udon, and
soba. When slurping noodles quickly, the soup clings to the noodles,
making the dish more flavourful.
Soy sauce
Soy sauce (shōyu) is not usually poured over most foods at the
table; a dipping dish is usually provided. Soy sauce is, however, meant
to be poured directly onto tōfu and grated daikon dishes, and in the raw egg when preparing tamago-kake-gohan ("egg on rice"). In particular, soy sauce should never be poured onto rice or into soup.
Chopsticks
The proper usage of chopsticks (hashi) is the most important
table etiquette in Japan. Chopsticks are never left sticking vertically
into rice, as this resembles incense sticks (which are usually placed
vertically in sand) during offerings to the dead. This may easily offend
some Japanese people. Using chopsticks to spear food or to point is
also frowned upon and it is considered very bad manners to bite
chopsticks. Other important chopsticks rules to remember include the
following:
- Hold your chopsticks towards their end, and not in the middle or the front third.
- When you are not using your chopsticks and when you are finished eating, lay them down in front of you with the tip to left.
- Do not pass food with your chopsticks directly to somebody else's chopsticks. This technique is only used at funerals, where the bones of the cremated body of the dead person are passed from person to person in this manner.
- Do not move your chopsticks around in the air too much, nor play with them.
- Do not move around plates or bowls with chopsticks.
- To separate a piece of food into two pieces, exert controlled pressure on the chopsticks while moving them apart from each other.
Communal dish
When taking food from a communal dish, unless they are family or very
close friends, one should turn the chopsticks around to grab the food;
it is considered more sanitary. Alternatively, one could have a separate
set of chopsticks for communal dishes.
Sharing
If sharing food with someone else, move it directly from one plate to
another. Never pass food from one pair of chopsticks to another, as
this recalls passing bones during a funeral.
Eat what is given
It is customary to eat rice to the last grain. Being a picky eater is
frowned on, and it is not customary to ask for special requests or
substitutions at restaurants. It is considered ungrateful to make these
requests especially in circumstances where you are being hosted, as in a
business dinner environment. After eating, try to move all your dishes
back to the same position they were at the start of the meal. This
includes replacing the lids on dishes and putting your chopsticks on the
chopstick holder or back into their paper slip.
Good manners dictate that you respect the selections of the host.
However, this can be set aside if you have allergies such as a peanut
allergy, or a religious prohibition against certain foods like pork.
Drinking
Even in informal situations, drinking alcohol starts with a toast (kanpai,
乾杯) when everyone is ready. Do not start drinking until everybody is
served and has finished the toast. It is not customary to pour oneself a
drink; rather, people are expected to keep each other's drinks topped
up. When someone moves to pour your drink you should hold your glass
with both hands and thank them.
Dishes for special occasions
Osechi, new year special dishes in three-tiered box
In Japanese tradition some dishes are strongly tied to a festival or event. These dishes include:
- Botamochi, a sticky rice dumpling with sweet azuki paste served in spring, while a similar sweet Ohagi is served in autumn.
- Chimaki (steamed sweet rice cake): Tango no Sekku and Gion Festival.
- Hamo (a type of fish, often eel)and somen: Gion Festival.
- Osechi: New Year.
- Sekihan, is red rice, which is served for any celebratory occasion. It is usually sticky rice cooked with azuki, or red bean, which gives the rice its distinctive red color.
- Soba: New Year's Eve. This is called toshi koshi soba (ja:年越しそば) (literally "year crossing soba").
- Chirashizushi, Ushiojiru (clear soup of clams) and amazake: Hinamatsuri.
In some regions every 1st and 15th day of the month people eat a mixture of rice and azuki (azuki meshi (小豆飯), see Sekihan).
Imported and adapted foods
Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own.
- Foods imported from Portugal in the 16th century
- Other adapted cuisines in Japan
Yōshoku - Foreign (Western) food, dishes
Main article: Yōshoku
Japan today abounds with home-grown, loosely Western-style food. Many of these were invented in the wake of the 1868 Meiji restoration and the end of national seclusion, when the sudden influx of foreign (in particular, Western) culture led to many restaurants serving Western food, known as yōshoku (洋食), a shortened form of seiyōshoku (西洋食) lit. Western cuisine, opening up in cities. Restaurants that serve these foods are called yōshokuya (洋食屋), lit. Western cuisine restaurants.
Many yōshoku items from that time have been adapted to a
degree that they are now considered Japanese and are an integral part of
any Japanese family menu. Many are served alongside rice and miso soup,
and eaten with chopsticks. Yet, due to their origins these are still
categorized as yōshoku as opposed to the more traditional washoku (和食), lit. Japanese cuisine.
Okonomiyaki
Main article: okonomiyaki
Japanese pancake, Okonomiyaki
Okonomiyaki is a savoury pancake containing a variety of ingredients.
Tonkatsu
Tonkatsu pork cutlet
Main article: tonkatsu
Tonkatsu is a breaded, deep-fried pork cutlet.
Curry
Main article: Japanese curry
Curry was introduced to Japan by the British in the Meiji era. Japanese curry is unlike Indian or any other forms of curry. Japanese versions of curry can be found in foods such as curry udon, curry bread, and "katsu-curry", tonkatsu
served with curry. They very commonly come with rice beside the curry
on the dish. This can be eaten during dinner most of the time.
Ramen
Ramen noodles
Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.
Chinese food is the most popular foreign cuisine throughout Japan. It is closely followed by yakiniku and Italian pasta.
Wafū burgers
Hamburger chains include McDonald's, Burger King, First Kitchen, Lotteria and MOS Burger. Many chains developed uniquely Japanese versions of American fast food such as the teriyaki burger, kinpira rice burger, fried shrimp burgers, and green tea milkshakes.
Italian
High-class Japanese chefs have preserved many Italian seafood dishes that are forgotten in other countries. These include pasta with prawns, lobster (a specialty known in Italy as pasta all'aragosta), crab (an Italian specialty; in Japan it is served with a different species of crab), and pasta with sea urchin sauce (sea urchin pasta being a specialty of the Puglia region).
Japanese food outside Japan
California roll, a fusion makizushi created outside of Japan.
Many countries have imported portions of Japanese cuisine. Some may
adhere to the traditional preparations of the cuisines, but in some
cultures the dishes have been adapted to fit the palate of the local
populace. In 1970s sushi travelled from Japan to Canada and the United
States, it was modified to suit the American palate, and re-entered the
Japanese market as "American Sushi". The example of this phenomenon is California roll,
which created in Canada in 1970s, and gain its popularity across the
United States by 1980s, thus sparked the Japanese food — more precisely
sushi's global popularity.
In 2014, Japanese Restaurant Organization has selected potential
countries where Japanese food is becoming increasingly popular, and
conducted research concerning the Japanese restaurants abroad. These key
nations are Taiwan, Hong Kong , China, Singapore, Thailand and Indonesia.This was meant as an effort to promote Japanese cuisine and to expand
the market of Japanese ingredients, products and foodstuffs. Numbers of
Japanese foodstuff and seasoning brands such as Ajinomoto, Kikkoman, Nissin and Kewpie mayonnaise, are establishing production base in other Asian countries, such as China, Thailand and Indonesia.
Taiwan
Japan and Taiwan have shared a close historical and cultural relations. Taiwan has adapted many Japanese food items. A Taiwanese version of tempura, only barely resembling the original, is known as 天婦羅 or 甜不辣 (tianbula).Taiwanese versions of oden is known locally as oren (黑輪) or 關東煮 Kwantung stew.
China
Ramen, of Chinese origin, has been exported back to China in recent years where it is known as ri shi la mian (日式拉麵, "Japanese lamian").Japanese ramen chains serve ramen alongside distinctly Japanese dishes such as tempura and yakitori. Skewered versions of oden is a common convenience store item in Shanghai where it is known as aódiǎn (熬点).
Thailand
In Southeast Asia, Thailand is the largest market for Japanese food. This is partly because Thailand is a popular tourist destination, having large numbers of Japanese expatriats,
as well as local population has developed a taste for authentic
Japanese cuisine. According to the Organisation that Promote Japanese
Restaurants Abroad (JRO), the number of Japanese restaurants in Thailand
jumped about 2.2-fold from 2007's figures to 1,676 in June 2012. In Bangkok, Japanese restaurants accounts for 8.3 percent of all restaurants, following those that serve Thai.
Numbers of Japanese chain restaurants has established their business in
Thailand, such as Yoshinoya gyudon restaurant chain, Gyu-Kaku yakiniku restaurant chain and Kourakuen ramen restaurant chain.
Indonesia
Chicken teriyaki-salmon sashimi set bento, served in a Japanese restaurant in Jakarta
In the ASEAN
region, Indonesia is the second largest market for Japanese food, after
Thailand. Japanese cuisine has been increasingly popular as the growth
of the Indonesians middle-class expecting higher quality foods. This is also contributed to the fact that Indonesia has large numbers of Japanese expatriates. The main concern is the halal issue. As a Muslim
majority country, Indonesians expected that Japanese food served there
are halal according to Islamic dietary law, which means no pork and
alcohol allowed.
In some cases, Japanese cuisine in Indonesia often slanted to suit Indonesian taste. Hoka Hoka Bento
in particular is Indonesian-owned Japanese fastfood restaurant chain
that cater to Indonesian clientele. As the result the foods served there
have been adapted to suit Indonesians' taste. Examples of the change
include stronger flavour compared to authentic subtle Japanese taste,
the preference for fried food, as well as the addition of sambal
to cater to Indonesians' preference for hot and spicy food. Japanese
food popularity also had penetrated street food culture, as modest Warjep or Warung Jepang
(Japanese food stall) offer Japanese food such as tempura and takoyaki,
at very moderately low prices. This is also pushed further by the
Japanese convenience stores operating in Indonesia, such as 7-Eleven and Lawson offering Japanese favourites such as oden, chicken katsu (deep-fried chicken cutlet), chicken teriyaki and onigiri. Some chefs in Indonesian sushi establishment has created a Japanese-Indonesian fusion cuisine, such as krakatau roll, gado-gado roll, rendang roll and gulai ramen.Nevertheless, some of these Japanese eating establishments might strive to serve the authenthic Japanese cuisine abroad.
Philippines
In the Philippines, Japanese cuisine has always been popular with
Filipino people, and Filipino people have always been huge fans of
Japanese cuisine.The Philippines have very big influences from the Japanese people, Indian culture, and Chinese influences.The cities of Davao and Metro Manila have especially have probably the most Japanese influence in the country.In Metro Manila, it is not surprising to see Japanese-Filipino fusion cuisine
from things like Manila Maki and the Laguna Roll. Several Japanese
restaurants have been put up in Manila and other parts of the country,
with Filipinos gauging the authenticity of the place based on the number
of its Japanese customers, and Filipinos who are not that fussy,
meanwhile, are happy with Japanese fast food chains with eat-all-you-can
rice and fusion restaurants.The most popular dining spots for Japanese nationals are located in Makati City,
where you can find Little Tokyo, a small area filled with restaurants
specializing in different types of Japanese food. Some of the best
Japanese restaurants in the Philippines
are no-frills affairs are found in Little Tokyo. Zen gardens, red
lanterns and Japanese signs almost give the impression that you're in
Japan. Restaurants here are generally owned by Japanese people who have moved to the country to start families with Filipino wives.
Australia
Japanese cuisine is very popular in Australia, and Australians are
becoming increasingly familiar with traditional Japanese foods.Restaurants serving Japanese cuisine feature prominently in popular
rankings, including Gourmet Traveller and The Good Food Guide.
Sushi in particular has been described as being "as popular as
sandwiches", particularly in large cities like Melbourne, Sydney, or
Brisbane.As such, sushi bars are a mainstay in shopping centre food courts, and
are extremely common in cities and towns all over the country.
United Kingdom
A branch of Kokoro in Sutton High Street, Sutton, Greater London
Japanese food restaurant chains in the UK include Wagamama, YO! Sushi, Nudo Sushi Box and Kokoro.
Canada
In Canada, Japanese cuisine has become quite popular. Sushi, sashimi,
and instant ramen are highly popular at opposite ends of the income
scale, with instant ramen being a common low-budget meal. Sushi and
sashimi takeout began in Toronto and Vancouver,
but is now common throughout Canada. The largest supermarket chains all
carry basic sushi and sashimi, and Japanese ingredients and instant
ramen are readily available in most supermarkets. Most mid-sized mall
food courts feature fast-food teppan cooking. Izakaya restaurants have gained a surge of popularity.
United States
United States-developed popular makizushi California roll has been influential in sushi's global popularity; as of 2015 the country has about 4,200 sushi restaurants.It is one of the most popular styles of sushi in the US market. Japanese cuisine is an integral part of food culture in Hawaii as well as in other parts of the United States. Popular items are sushi, sashimi, and teriyaki. Kamaboko, known locally as fish cake, is a staple of saimin,
a noodle soup. Sushi, long regarded as quite exotic in the west until
the 1970s, has become a popular health food in parts of North America, Western Europe and Asia.
Mexico
In Mexico, certain Japanese restaurants have created what is known as "Sushi Mexicano", in which spicy sauces and ingredients accompany the dish or are integrated in sushi rolls. The habanero and serrano
chiles have become nearly standard and are referred to as chiles
toreados, as they are fried, diced and tossed over a dish upon request. A
popular sushi topping, "Tampico", is made by blending chiles,
mayonnaise, and imitation crab. Cream cheese and avocado is usually
added to makizushi.
Brazil
In Brazil, Japanese food is widespread due to the large Japanese-Brazilian population living in the country, which represents the largest Japanese community living outside Japan. Over the past years, many restaurant chains such as Koni Store have opened, selling typical dishes such as the popular temaki. Yakisoba, which is readily available in all supermarkets, and often included in non-Japanese restaurant menus.
Cultural heritage
In February 2012, the Agency for Cultural Affairs recommended that 'Washoku: Traditional Dietary Cultures of the Japanese' be added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.On December 4, 2013, "Washoku, traditional dietary cultures of the
Japanese, notably for the celebration of New Year" was added to UNESCO's
Intangible Cultural Heritage, bringing Japanese assets listed on
UNESCO's Intangible Cultural Heritage list to 22.
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