The Art and Flavor of Japanese Cuisine: A Journey into Tradition
A Brief History of Japanese Cuisine
Japanese cuisine has evolved over centuries, influenced by China, Korea, and the West while maintaining its distinct identity. Rice, a staple since ancient times, forms the backbone of many dishes. Traditional cooking emphasizes fresh, seasonal ingredients, minimal processing, and a balance of five flavors: sweet, salty, sour, bitter, and umami. The introduction of Buddhism brought vegetarian-friendly dishes like shōjīn ryōri (monk’s cuisine), while the Meiji Restoration in the late 19th century ushered in Western-inspired flavors and techniques.
