COOKBOOK 8, JAPANESE CUISINE FOR EVERYONE, Recipies, food, cooking

INTRODUCTION Japanese cuisine, characterized by its natural taste and appearance has long been recognized as something delicious, elegant, and different.

Today, we have all come into closer contact with people of other countries, with their customs and traditions, and with foreign food through travel or advanced communica-tion. Japanese cuisine is now attracting unprecedented worldwide attention.
The Japanese are the world’s leader as far as longevity is concerned. A lot of the tradi-tional food eaten in Japan is from the sea and even today a great variety of fish is con-sumed daily. Japanese people have an affection for the sea, and what comes from the sea has always been valued and appreciated. In fact, most distinctive thing about Japanese cooking is the use of kombu (kelp), dried bonito flakes and small, dried sar-dines for the basic soup stock. These ingredients are used in other way as well. Soybean products also play a dominant role in the Japanese cooking. Soy sauce, tofu, and miso are perhaps the best known to the Western world. The fact that the traditional diet consists of a lot of seafood and their own cooking methods has been linked to “Japanese longevity”.
Japanese cooking was influenced by China in the 8th and 9th centuries, when chopsticks and soy sauce were introduced. In the 13th century, Zen Buddhism was introduced also from China. This religion insisted on strict vegetarianism — Shójin Ryôri— Zen Temple Cooking, meaning no meat, fish, eggs or dairy products. Before this, meat and poultry were eaten regularly. Japanese culinary tradition had to develop during a long period of isolation from the rest of the world. In the 19th century, Western diplomats brought in their food and their cooking techniques. Thus, Japanese cooking methods as well as eating customs have changed considerably since. But, essentially Japanese cuisine remains what it has been since its earliest times.
Japanese meals are different from those of the West in the way they are served. There are many one-pot dishes cooked at the table. Often the courses are presented all at once and eaten in no particular order. Each dish is served in individual bowls, plates and/or platters for each person. Rice is always served during the courses. In informal way, rice is served with cooked food on top.

Two of the amazingly good tasting and visually beautiful Japanese dishes you can easily make right in your kitchen from products you can buy at your supermarket or at a Chinese grocery.
Page 36	Page 32

Table manners are also different from the Western ways. Since everything is eaten with chopsticks, it is good manners to lift the bowl of rice, soup or noodles with the left hand and it is not considered impolite to be a little noisy with soup or noodles. Sake (Japanese rice wine) is served with appetizers and more often throughout the meal.
Wine and beer are also popular. Shöchü, a sort of mild vodka and Chü-hai, its cocktail are also gaining popularity. While sake is warmed up and served as a hot drink, Shochü is mixed with lemon juice or other beverages as a cold drink.

Traditionally, desserts are not often served at dinner except for fresh fruit in season followed by hot green tea. The serving portion is small by Western standards, but is ar-ranged so that it may give a sense of visual satisfaction which is partially because meticulous attention is paid to presentation. The mood of the season can be felt in the dishes. Japanese believe all food should be eaten at its best in season.
In general, most of the actual cooking time before serving is rather short because of the preparation beforehand which includes techniques of cutting. For instance, diagonal cutting enlarges the surface to be exposed to the heat cutting down cooking time.
The recipes are given as well as the cutting techniques and cooking methods in detail so that anyone unfamiliar with Japanese cooking can follow and feel confident in achieving good results. Since emphasis has been placed upon the preparation of everyday Japanese meals, no special equipment for any of these dishes is necessary. A reasonably well- equipped Western kitchen will do just as well. However, purchasing some Japanese cook-ing utensils may be worthwhile and one may find it a pleasure cooking with them (see page 107).
Most of the recipes still retain their authenticity and some are adapted to satisfy “modern tastes”. Most of the ingredients are available either in many large supermarkets or oriental grocery stores.

There is no need to adhere rigidly to the rules of Japanese cuisine. As you gain proficien-cy and personal confidence in Japanese cooking, you may like to try sushi, sashimi or even strict vegetarian cookery (Zen Temple Cooking), and go on to Kaiseki Ryori (an offspring of Shojin Ryori).
The most important thing is to enjoy this whole new sphere of fascinating cooking and to achieve a deep sense of satisfaction.

Tokyo, Japan
Fbruary, 1985

Yukiko Moriyama