Japanese Culinary Culture: History, Ingredients, Techniques

Author: Caroline Grinsted, former head chef of Muse Berlin renowned for international comfort food Edited by: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated October 31, 2024

Japanese cuisine is based on traditional and regional ingredients that have evolved over centuries. It typically includes rice as a staple, served with miso soup; and other dishes, emphasizing seasonal ingredients like seafood, pickled vegetables, and vegetables simmered in broth.

Japanese food has evolved throughout history from feudal and highly regionalized times, through population growth, to encompassing international influences. With fundamental ingredients, refined cooking techniques, and ritualized etiquette rules, it is both delicious and extremely healthy compared to other Asian cuisines, and has yielded many distinct and specialized dishes.

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How has Japanese food evolved throughout history?

Japanese food evolved significantly throughout history, influenced by cultural, social, and economic changes. Initially, Japanese cuisine was based on rice, fish, and vegetables, with a focus on simplicity and natural flavors. Over time, the introduction of Buddhism in Japan led to dietary restrictions on meat consumption, shaping a predominantly vegetarian diet.

The feudal era saw food shortages in many regions, leading to dishes that were created out of necessity, including usage of foraged mountain vegetables, and development of preservation techniques.

During the Edo period (1603-1868), Japanese cuisine underwent further transformation. The food market expanded from farms to streets, leading to the popularization of fast foods like nigiri sushi, tempura, eel, and soba. As the population grew in the 18th century, new eating styles such as yatai (eating while standing at a stall) emerged. 

In modern times, Japanese cuisine has continued to evolve with influences from Western cultures due to increased trade and globalization. Japanese food has incorporated new ingredients and cooking techniques which have given rise to new dishes being created in Japan with influences from outside the country, like Japanese curry.

Despite these changes, authentic Japanese cuisine remains deeply rooted in its history and cultural traditions, with ancestral ingredients, techniques, and recipes being very highly prized.

What is real Japanese authentic food?

Authentic food is the cuisine that is eaten by the people native to the country or culture in question, as distinct from foreign perceptions of it. Furthermore, the term is customarily used to mean the type of food that has been eaten historically in the region, prior to globalization and extensive foreign influences.

Authentic Japanese food encompasses a variety of traditional dishes that reflect Japan’s rich culinary heritage. These dishes are deeply rooted in historical Japanese culture, are typically known for meticulous presentation, and often include unique ingredients such as miso paste, dashi stock, and soy sauce.

Sushi, sashimi, tempura, yakitori, miso soup, udon and soba noodles, onigiri and sukiyaki are all examples of well-known authentic Japanese dishes.

What is the national food and other common foods of Japan?

The national food of Japan is not officially named. However the country has a strong culinary identity, and has coined the word “washoku” which refers to its traditional national cuisine.

Common foods of Japan which are “washoku” include sushi and sashimi; grilled and fried dishes like grilled fish, yakitori, and tempura; and vegetable dishes like simmered vegetables, pickles, or salads.

What are the fundamental ingredients used in Japanese cuisine?

The fundamental ingredients used in Japanese cuisine are a variety of specific sauces, grains, herbs, fruit, vegetables, meat, and seafood. Together, these ingredients form the basis of traditional Japanese flavors and cuisine.

What sauces are commonly used in Japan?

Soy sauce, rice vinegar, ponzu, mirin, sake, and dashi are the most common sauces used in Japanese cuisine. Miso is also sometimes included in the sauce category, although it is more properly defined as a paste.

What herbs and spices do the Japanese use?

There are many Japanese herbs and spices, including the herbs shiso, shungiku, yomogi, mitsuba, sansho, and myoga. Common spices include ginger, wasabi, togarashi, and karashi.

What grains are used in Japanese cuisine?

Short grain rice is the most commonly used grain in Japanese cuisine, but buckwheat, barley, and wheat also make a frequent appearance, especially to make noodles like soba, udon and ramen.

What vegetables do the Japanese eat?

Japanese cuisine incorporates a wide variety of vegetables into its dishes. Most staple vegetables that are common in the West are also used in Japan. There are also additional vegetables that are more specific to the region, including daikon, kabocha, sweet potatoes, lotus root, mountain yam, and several types of seaweed.

What fruit is common in Japan?

Mandarin oranges are one of the most popular fruits in Japan, and there are also several other specialist varieties of citrus fruits, including yuzus, satsumas, sudachis, and shikuwasas.

Apples are also popular, with several internationally famous varieties, like Fuji and Kinsei apples having originated in Japan. Persimmons, strawberries, and peaches are also widely cultivated and enjoyed.

What meat is used in Japanese cuisine?

Although Wagyu beef is internationally famous, the most popular meat in Japanese cuisine is chicken. There are special Japanese breeds of chicken, such as Nagoya and kochin, and multiple famous chicken dishes.

Pork is also eaten, although less often, and a few mountainous regions also offer dishes made with wild boar meat.

What fish and seafood is commonly used in Japanese dishes?

Japanese dishes use a very wide variety of fish and seafood, with some of the most popular fish species being salmon, tuna, saury, shishamo, yellowtail, and mackerel. Some of the most consumed shellfish are shrimp, oysters, clams, and sea urchin.

However, the Japanese people are extremely enthusiastic eaters of seafood, and multiple other species are frequently used in Japanese dishes, often with specific regions having unique varieties.

What are the essential Japanese cooking techniques?

There are five essential Japanese cooking techniques: raw, simmered, steamed, grilled, and fried. In traditional Japanese meals, there will be at least one course or dish in each of these categories. For example, sashimi (raw), vegetables (simmered), rice (steamed), fish (grilled), and tempura (fried).

How important is regional cuisine in Japan?

Regional cuisine in Japan is extremely important. As a country that places high value on region, tradition, and ancestry, localized food specialities (“tokuhansin”) are revered, as are regional food customs. For example, Kyoto is famed worldwide for kaiseki ryotei (traditional multi-course haute cuisine), Okinawa is well-known for its sweets and snacks, and Hokkaido for several different types of ramen.

What is the culinary etiquette of Japan?

With such a wide variety of different dishes, there is extensive culinary etiquette, with different types of food having distinct culinary customs.

For example, miso soup should first be sipped directly from the bowl, and the tofu and seaweed then eaten with chopsticks. However, ramen and other noodle soup dishes can be eaten interchangably with a spoon and chopsticks.

General table manners include not burping or chewing your food loudly, but slurping soup is considered a compliment to the chef. You should not finish your plate completely, because the message it sends is that your portion was too small. It is rude to leave scrunched-up napkins on your plate at the end of the meal, or generally to leave a messy plate. Tipping in a restaurant is traditionally considered rude, although this attitude has softened in recent years with more foreign tourists visiting the country.

There are also extensive guidelines around chopstick use, including not crossing them, not sticking them upright, not spearing food with them, not using the eating end to serve food from communal dishes, not placing them across a bowl of food, and always using the chopstick holder.

Japanese Tea Ceremonies have their own deep-rooted traditional etiquette, centered around respect, appreciation, and mindfulness. You should show respect for the host by arriving punctually, removing your shoes, wearing clean socks, and generally following their guidance. You should appreciate the surroundings, the ceramics and utensils, the tea, and the snack, without being overly effusive. You should speak quietly, being mindful that tea ceremony is a meditative practice.

Traditional dining rituals in Japan are also strongly based around gratitude, and it is customary to bow, and say phrases like “itadakimasu” (I receive this food with thanks) before eating and “gochisosama deshita” (thank you for the food and hospitality) after finishing the meal.

Is Japanese food healthy?

Japanese food is generally considered healthy, due to its emphasis on fresh, unprocessed ingredients, lean proteins, sensible portion sizes, and balanced nutrition. The traditional Japanese diet is rich in nutrients, low in fat, and includes staples like rice, fish, vegetables, and fermented foods. This diet has been linked to Japan’s impressive health statistics, including high life expectancy and low obesity rates.

The 10 Japanese Dietary Guidelines were developed by the Ministry of Education, Science and Culture, the Ministry of Health and Welfare, and the Ministry of Agriculture, Forestry and Fisheries to promote even better dietary patterns among the healthy general public. They include an emphasis on enjoying food sensibly, eating at regular times, taking advantage of seasonal and local products, as well as specific dietary advice about balancing ingredients and proper cooking methods.

Key components of a healthy Japanese diet include soy products like tofu and natto, a lot of seafood and vegetables, miso soup, seaweed, and green tea. These foods are extremely nutritious and provide multiple health benefits.

What are the types of Japanese restaurants?

There are 30 types of Japanese restaurants which specialize in different types of cuisine, with some focusing on just a single dish.

Broadly speaking, the restaurants can be divided into 10 sub-categories

• Noodle restaurants, places that specialize in particular types of noodles: ramen, soba, champon, houtou, and udon restaurants.
• Grill restaurants, specializing in food grilled over charcoal or on a hot plate: yakitori, teppanyaki, and yakiniku restaurants.
• Informal restaurants and street stalls, often featuring fast or snack food served with drinks: izakaya, takoyaki, kaiten-zushi (conveyor-belt sushi), tendon, and teishoki restaurants.
• Meat restaurants, specializing in a single type of meat dish: tonkatsu, shabu-shabu, gyudon, and hambagu restaurants.
• Formal restaurants, with strict etiquette and serving order: sushi-ya, kaisendon, Okinawa ryouri, and kaiseki restaurants.
• Frying restaurants, with specialist dishes from the deep-fryer: tempura, and kushiage restaurants.
• Curry and hotpot restaurants, specializing in sauced dishes: kare raisu, motsunabe, and sukiyaki restaurants.
• Pancake restaurants, places with speciality pancakes: okonomiyaki and monjayaki restaurants.
• Vegetarian restaurants, focusing on plant-based food: shojin ryori, tofu, and yuba restaurants.
• Western style restaurants: with fusion dishes inspired by or imported from Europe or the Americas: yoshoku restaurants.

How many meals do the Japanese eat during a day?

It is typical for Japanese people to eat 4 meals a day. As well as breakfast, lunch, and dinner, it is very common to eat a snack at around 15:00, known as “oyatsu” (in-between).

How does Japanese food compare to other Asian foods?

Japanese food stands out among other Asian cuisines due to its emphasis on fresh, seasonal ingredients, minimal use of oil, and delicate flavors. Compared to the cuisine of other Asian countries, Japanese food is typically lighter, with raw or lightly cooked ingredients and fewer heavy sauces.

Japanese dishes often focus on enhancing the natural flavors of ingredients rather than overpowering them with spices or seasonings. Additionally, Japanese meals are known for their aesthetic presentation and attention to detail in serving. This culinary approach results in a cuisine that is not only delicious but also extremely healthy.

What is Japanese food like vs Chinese food?

The main difference between Chinese and Japanese food is that Japanese food is more delicate, has subtler flavors, and is lighter on the stomach. Chinese cuisine uses more carbohydrates, has stronger flavors, and also depends more heavily on cooking oils and fats. In contrast, Japanese food is more likely to feature raw ingredients, is less likely to be highly seasoned, and carbohydrate portions are much smaller.

In addition, although both cultures consume meat and seafood, meat, especially pork, features much more heavily in Chinese cuisine, whereas seafood is more common in Japan.

What is Japanese food like vs Korean food?

The main difference between Japanese and Korean food is the use of spices and marinades. Korean food tends to be highly spiced, and frequently uses chilis and hot pepper spice. These ingredients are rarely used in Japanese cuisine, which is more likely to add such seasoning very sparingly, and at the end of the preparation process for refinement, rather than incorporated in marinades during the cooking process.

Japanese etiquette is also much more ritualistic than Korean, with traditional cooking methods, serving customs, and table manners being strictly adhered to, in contrast to the more informal Korea.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

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Caroline first opened the doors to her own apartment in Berlin to guests, which was soon sold out. She then became the head chef of Muse Berlin, Prenzlauer Berg, for eight years, renowned for “international comfort food.”