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Cookbook Japan!
Japanese Regional Cuisine
Japan cuisine, the first ideas that come to mind are Japanese dishes of sushi, tempura, ramen, mochi, sakes, and raw fish. These might be some of the more popular dishes from the cuisine of Japan and represents itself as key items that create an idea of what to expect, but it is not representative of all the great tasting food that is available that is almost hidden. The food scene was about preservation and survival and got developed for military rations and celebratory events on special occasions . Due to Japan being so inclusive for so many years and locked away in its history there are many dishes that have not been touched by globalization for a large amount of time, so tradition is kept in high-regards, but so is the modern dishes that are being developed from those who grew up with a more open global society by independent research and media exposure.
Seasonal Ingredients
Understanding the seasons is as important as the process of cooking itself and is highly valued in Japan. Knowing when ingredients are at their best from the given season or the way things grow or change and knowing when those are at their best changes from many sorts of factors. It also works with the idea to see the future from the past that deals a lot with ideals of regional history, sustainability practices, and regional cooking styles. So, during a time of year there are certain vegetables, seafood, meats, fruits, fermented goods, etc that are at their best times to purchase and cook with that effects what dishes are available. Varieties of Japan Cuisine
Traditional "Japanese Cuisine" is based on its reputation as "Washoku" and for some dishes that can be effected by its origins of being Pre-Edo Era. Living off the ocean has been important due to the lack of meat and led to sustainable seafood, but over fishing still occurs, so starch had begun to be the most staple part of the "Japan Washoku Cuisine". After the Edo period there was relative peace, economic growth, Edo social culture (strict), wide spread sharing of culinary food and techniques that led the way for many dishes. The Prefecture regional foods of an area were called "Regional Japanese Cuisine" or "Kyodo Ryori" and is seen as special dishes of an area. Both are placed under the banner term "Nihon Ryori", however, it is controversial on if it is any different from the term Washoku. Dishes in Japan get localized as they are introduced to Japan and become known as Local-takes, Local Japanonization, or start moving off into their own sub-category of cuisine. This is fairly common in many countries, but Japan takes it to the next level. Techniques and food culture assimilation create dishes are unique to the Japanese culinary scene. Japanese Cuisine is organized from historic inspiration are: Japan-American, Italian-Japan, French-Japan, Chinese-Japan, Thai-Japan, Korean-Japan, and Indian-Japan. |
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