＊You can also read this article in Korean and Taiwanese. Please click on the links below.일본 요리의 깊이와 매력을 발견하세요: 다양성과 매력去探索日本料理的深度：它的多樣性與魅力Go to Featured Articles Top PageDiscover the Depth of Japanese Cuisine: Its Variety and CharmIn recent years, Japanese cuisine, including traditional Washoku, has been gaining attention. We will explore what Japanese cuisine entails, from high-end Japanese dishes to home-cooked meals, providing clear explanations of the various types of dishes and their characteristics. Through this exploration, you will unravel the mysteries behind the allure of Japanese cuisine, delving into its depth and complexity.What Japanese Cuisine Would You Like to Try?When asked, "What would you like to eat when visiting Japan?" many people often mention foods such as sushi, tempura, sashimi, ramen, grilled wagyu beef, okonomiyaki, udon, soba, and more. Additionally, regional specialties like seafood bowls made with fresh seafood from Hokkaido or dishes using Okinawan produce, such as goya Champuru, are also popular. Japan is blessed with a rich food culture, and these dishes represent traditional standalone Japanese cuisine, each with its own unique characteristics and flavors. Typically enjoyed in Japanese households, these dishes serve as a means for visitors to savor regional tastes and food cultures. On the other hand, representative of Japanese cuisine as a whole are delicately balanced dishes, often found in kaiseki cuisine. These meals served in upscale ryokans or specialized restaurants offer a luxurious dining experience. Japan's culinary diversity and deliciousness have earned it adoration worldwide.Types and Characteristics of "Japanese Cuisine"The cuisine commonly referred to as "Japanese cuisine" is a collective term for a wide variety of dishes that express Japan's unique ingredients, cooking methods, and food culture. A notable feature is the use of seasonal ingredients that can be enjoyed with the changing seasons, emphasizing the importance of seasonality in cooking. It includes diverse styles of cooking, each with its own characteristics. Cooking methods such as grilling, frying, steaming, and simmering are employed to enhance the natural flavors of the ingredients and pursue deliciousness. Techniques that highlight the freshness of ingredients, such as sashimi and sushi, are also common. Furthermore, attention is paid to the presentation and serving of dishes, often using tableware that complements the atmosphere and season. Japanese cuisine is considered an art of cooking that values seasonality and showcases the artistry of dishes featuring seasonal ingredients.Highlighted here are traditional Japanese haute cuisines such as "Kaiseki [懐石] Ryori," "Kaiseki [会席] Ryori," "Kappo Ryori," and "Shojin Ryori.*”Ryori” means “Cuisine” in English.Kaiseki [懐石] CuisineKaiseki cuisine is a style of cooking characterized by its intricate composition based on the traditions of tea ceremonies and Japanese culture, symbolizing refined hospitality. Originally utilized in tea ceremonies and rituals of the Japanese tea ceremony, it was known as "Chakaiseki," referring to a single meal served during a tea ceremony. In contemporary times, kaiseki cuisine is highly regarded as part of Japan's traditional culinary style, expressing culture and richness of the heart through food. Through this single meal, one can experience Japan's aesthetic sense and refinement.Kaiseki cuisine is also characterized by its emphasis on seasonality, with a variety of dishes crafted from various flavors and ingredients. It expresses Japan's four seasons and local characteristics through its dishes, with careful attention given to utensils and presentation, featuring balanced menus and beautiful plating.Furthermore, kaiseki cuisine is crafted to bring out the essence of Japanese tradition, seasonality, and the allure of ingredients, serving as a culinary expression of culture and aesthetic consciousness. As a common example, the meal sequence typically starts with a small appetizer, followed by a clear soup, sashimi, a grilled dish,a simmered dish, a fried dish, rice, pickles, and concludes with a dessert-like offering. Kaiseki cuisine is commonly served in private dining rooms in traditional ryokan inns or high-end restaurants, providing an elegant dining experience.Explore Kaiseki Cuisine Restaurants Here Kaiseki [会席] RyoriKaiseki Ryori shares the same pronunciation as the previously mentioned "kaiseki cuisine," but it has different kanji characters, indicating a distinct meaning from the "kaiseki cuisine" mentioned earlier. However, for foreign travelers, understanding this difference might be challenging.Kaiseki [会席] Ryori originates from the concept of a gathering for a meal (kaiseki-会席), and generally refers to a style where a variety of dishes are served. While "Kaiseki [懐石] Ryori" typically consists of a basic composition of one soup and three sides, “Kaiseki [会席] Ryori” further includes hot pot dishes, sushi, grilled dishes, and fried dishes, resulting in a diverse menu. Originally meant for lively gatherings such as banquets or celebrations, Kaiseki [会席] Ryori features elaborate and varied dishes. It is commonly served in Japanese restaurants, Ryokan inns (traditional Japanese accommodations), and hotel banquet halls.Kappo Ryori"Kappo Ryori" is a form of traditional high-end Japanese cuisine, where chefs typically cook directly in front of customers seated at a counter, serving dishes on the spot. This style fosters communication between the chef and the guests, allowing the charm of the cuisine to be directly conveyed. Chefs of Kappo cuisine undergo rigorous training, excelling in elegant and delicate techniques, and showcasing their individuality.Similar to Kaiseki cuisine, Kappo cuisine often starts with appetizers, followed by soup, sashimi, grilled dishes, simmered dishes, fried dishes, rice, pickles, and dessert as part of a course menu. It is commonly served in small-scale Kappo restaurants or traditional Ryotei establishments, where the quality of the cuisine and service are highly regarded. Kappo cuisine restaurants uphold high standards of technique and aesthetic sensibility, providing a luxurious dining experience.Explore Kappo Cuisine Restaurants HereShojin Ryori"Shojin Ryori" is a vegetarian Japanese culinary style that primarily respects Buddhist precepts and practices, abstaining from animal products. It is commonly served in Zen temples and Buddhist ceremonies, where it is considered important for purifying the body and calming the mind for monks and worshippers. Some restaurants also offer specialized menus for the general public to enjoy. Emphasizing seasonal ingredients and presentation aesthetics, the Shojin cuisine style seeks both physical and spiritual purification, with hospitality playing a significant role. Reflecting traditional Japanese values, it aims to provide guests with a special experience. Furthermore, Shojin cuisine cherishes harmony with nature and seasonality, pursuing not only deliciousness but also spiritual satisfaction. It embodies the foundational cultural heritage of Japanese cuisine.Explore Shojin Cuisine Restaurants HereKo-Ryori"Ko-Ryori" uses the kanji for "small" for "Ko," so a literal translation would be "small dishes." Originally, it referred to establishments that served "a little bit of food." Ko-Ryori refers to small Japanese dishes typically served at Izakayas (Japanese taverns) or small traditional eateries, commonly enjoyed alongside sake, shochu, beer, and other alcoholic beverages. This style focuses on individual dishes and small plates, allowing diners to sample different flavors and ingredients while experiencing the unique tastes and seasonal sensations of the region. Therefore, Ko-Ryori restaurants are attractive places for visitors to easily immerse themselves in the local food culture and atmosphere. In the casual and cozy atmosphere of Ko-Ryori eateries, you can enjoy relaxed moments with friends or family, savoring local flavors and seasonal changes. Ko-Ryori cuisine plays an important role in understanding the diversity of Japanese cuisine and the distinctive characteristics of each region.The History of Japanese CuisineThe history of Japanese cuisine is very ancient and has evolved over time. In the 8th century AD, with the introduction of Buddhism, Japan developed its unique Shojin cuisine. Subsequently, tea and sweets were incorporated into rituals and ceremonies, laying the foundation for Japan's distinctive food culture. By the Heian period in 794 AD, the meals of nobles and samurais became refined, giving birth to the prototype of Kaiseki cuisine. During this period, sushi and sashimi also evolved. In the Muromachi period starting from 1336 AD, the tea ceremony culture emerged, intertwining tea ceremonies and Japanese cuisine deeply. By the Edo period in 1603 AD, the culinary culture of the common people also flourished, with high-end ryotei restaurants and Ko-Ryori eateries thriving. Street foods like yakitori and soba also gained popularity. During this era, cuisine became deeply rooted in people's lives, offering a wide variety of delicious foods and shaping Japan's unique food culture.Japanese Cuisine and the Japanese SpiritJapanese cuisine has always been deeply intertwined with the spirit of hospitality, regardless of the era or type of dish. In Japan, there is a saying, "It begins and ends with courtesy," which is an important concept in traditional values and culture. This phrase reflects the importance of politeness and gratitude in Japanese society. In cuisine, efforts are made to provide pleasant meals with delicious ingredients. Expressing respect and gratitude to others through the spirit of hospitality is highly valued as an essential element of Japanese cuisine.Reasons Why Japanese Cuisine is LovedThe integration of the Japanese spirit of "Wa [和]" – expressed through an appreciation for the seasons in nature, the delicacy of cooking methods that earnestly engage with ingredients, the aesthetic consciousness of the Japanese people, and their meticulous attention to detail – embodies Japanese cuisine and represents Japanese culture itself. Consequently, through cooking, people can weave together harmonious moments. Overall, Japanese cuisine is cherished amidst the diverse food cultures of the modern world due to its aesthetic consciousness, delicacy in cooking methods, focus on health, and global popularity.Discover the Best Izakaya Restaurants Across Japan!In Japan, the place where you can casually enjoy a variety of unique Japanese dishes all at once is called an "Izakaya." Izakaya restaurants are often cozy and casual establishments where people can unwind, but many of them do not have English menus, making them seem intimidating to foreign travelers. However, we introduce excellent Izakayas that offer set courses, so you can comfortably and confidently enjoy the Izakaya experience without any worries! If you find a restaurant you are interested in, please feel free to send a reservation request through our service.
