The history of Japan goes back to 30,000BC (prehistoric times), when first human inhabit the region. But first record of food and food preparations was traced back to Neolithic time, when the Japanese learn to cultivate rice. Japan is archipelago (chain of islands) and constitute of about 3,000 islands. As these islands get inhabited, people started to engage in faming and cultivation, and hence, eating trends changed.
Japanese cuisines are highly influenced by the food customs of other nations, especially China. But people used to adopt and refine them to create unique cooking and eating styles. Rice and noodles and the use of chop sticks is the specialty of Japanese cuisines. During 700s AD, with the rise of Buddhism, meat was prohibited in the culture, which results in the adaption of Sushi (raw fish with rice). During 1800s people use to opt vegetable dishes, with simple cooking techniques. In the same century, meat was reintroduced as a major constituent of Japanese cuisine.
During Kamakura period (1185–1333), a new dining style was evolved. All the elements of meal were served in different small dishes. It was considered ill-mannered to serve all the food in one dish or plate. Other main features of Japanese cuisine are:
- People tends to preserve original taste and texture of the ingredients in a meal.
- People in Japan eat a large variety of food but in small proportion.
- Use of spoons is very rare. forks and knives are not used at all.
- Japanese people avoid cooking from non-perishable foods.
- People often avoid too much spices. Most of the only salt and black pepper are used.
Some of famous and worldly known Japanese dishes are:
Sushi
Sushi is a very famous and one of the ancient foods in Japan. It usually consists of vinegared rice and seafood. Variety of rice and seafood can be used, depending on the type of sushi. Nigiri-zushi is a type of sushi which is made from hand-pressed mounds of rice with tuna, belly of tuna, yellowtail or shrimp.
Sushi rolls are mouthwatering and appealing like Maki-zushi. These rolls are also called norimaki. Furthermore, Inari-zushi are deep-fried tofu pouches stuffed with sushi rice which are brown and oval-shaped.
Mostly Soy sauce is used as a dipping sauce. Pickled ginger is also used commonly to serve with sushi.
Soups
Soups are an essential part of Japanese cuisines. Three ingredients including: dried bonito, kelp and shiitake mushrooms makes the basic stock of Japanese soup. All these could be used together and may be separately. Bonito is often dried to make hard, wood-like pieces, which can be put into hot water for soup preparation. Kelp is mostly available in powder form. In addition, mushrooms are boiled to create a vegetable soup.
Two main types of soups in Japan are: Clear soup and Miso soup.
Clear soups may consists of a piece of fish, few vegetables in broth with the addition of salt and soy sauce. On the other hand Miso soups constitute miso paste and seasonal vegetables. Later is very common.
