Introduction to Traditional Japanese Food

Traditional Japanese food, known as “washoku” (和食), is a cuisine deeply rooted in history, culture, and seasonal ingredients. Recognized by UNESCO as an Intangible Cultural Heritage, washoku is characterized by its emphasis on freshness, simplicity, balance, and natural flavors. Japanese cuisine follows the principles of balance (Ichijū Sansai – one soup, three dishes) and harmony (Umami – the fifth taste) to create a well-rounded meal.

Japan’s culinary tradition is shaped by regional diversity, seasonal availability, and a strong connection to nature. It features a variety of cooking techniques, from delicate raw preparations like sushi to slow-simmered broths and grilled dishes.