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A Food Tour of Japan

Japan is a country of diversity. The architecture has always drawn on the great forest resources, the majority of houses and other traditional buildings being made from wood. These houses are built with sliding dividers between the rooms and with an interior design that has no clutter and clear spaces. The other aspect is that there is a population of over 127 million (more than twice the population of the UK, but in a smaller land mass) concentrated in and around the 3 major cities of Tokyo, Osaka and Nagoya.

These cities have spectacular architecture and a very high population density. This, combined with the high cost of land means that people now live in small houses or apartments. The ‘capsule’ hotel has been developed in Japan where the occupant pays for a capsule large enough to house only a bed and a mini TV!

The majority of the population (over 99%) are ethnically Japanese and have a long life expectancy – believed to be connected to their healthy diet. Since the population growth is relatively low, the population is aging rapidly.

Japanese food is simple and fresh with many dishes being eaten raw. They eat a wide variety of different foods served in small portions. There is as much emphasis placed on the presentation of the food as there is on the taste itself.

Rice is a very important part of the diet and fish is also widely eaten (quite often raw). The most famous Japanese food is Sushi, which is rice (sometimes seasoned) served with vegetables or seafood. Other well known foods are:

Steak Teriyaki

Yakitori Chicken

Sukiyaki consists of thin slices of meat with vegetables, vermicelli and tofu.

Many Japanese dishes use seasonings made from seaweed and soya beans, the most widely used being the following:

Kombu – a traditional Japanese Sea Vegetable used for flavouring sushi rice and soups.

Miso – made from soya beans, this thick paste is a staple flavouring to many dishes. It is traditionally drunk as a soup or warming drink.

Sushi Ginger – an essential accompaniment to Japanese food

Nori – this is a flat seaweed that is essential in the art of sushi wrapping and can be added to soups and stocks as a flavour enhancer.

Sushi Rice – a sticky rice which is used in the preparation of sushi.

Sushi Soy Sauce – a dipping sauce used for many traditional Japanese rice dishes

Tamari – an old traditional Japanese seasoning

Wasabi – stronger than mustard and more aromatic than horseradish, this is used to give sushi rice a kick. It is used as a complement to sushi rice dishes, along with sushi ginger.

Wakame – this sea vegetable has a mild flavour and is used to season sushi dishes, soups and stews.

Brown Rice Vinegar – another traditional flavouring for most Japanese cuisine.

Ponzu – an oil free dipping sauce to accompany all types of sushi.

Check out our article 'Know your Sushi'

Japan produces beers and tea, but quite frankly, not much in the way of conventional wines because of the high humidity of the country. Japan imports large quantities of grape concentrate that is fermented with yeast and water. However, the most well known drink is Sake, a rice wine that is warmed slightly before drinking.

The presentation of Japanese food is very important and the following items are commonly used:

Sushi Rolling Mat