the foodies handbook

The foods and traditions of Japan remain a mystery to many. Its cuisine has developed greatly over the centuries, indeed what we see today is the result of great political and social change. Since their exposure to Western culture in the 1800s Japanese chefs have embraced many styles and ingredients from the worlds regions, most notably Europe and Asia. Today the term ‘Japanese cuisine’ is taken to indicate a more traditional style of food, one similar to the dishes common before the cultural invasion. However it should be noted that Japanese chefs have embraced the foods and methods which were introduced from abroad, incorporating, improving and evolving so making them their own.For example it is rare to find a pasta which is not spaghetti or macaroni. Bread usually white and varieties of imported cereal are also restricted, usually chocolate flavored. Italian style restaurants tend to serve only pizza or pasta, with many basing the menu on American/Italian themes. McDonald’s serve ‘teriyaki’ and ‘kinpira’ burgers with fried shrimps and ‘green-tea’ milkshakes. Indian curries were introduced to Japan by the British, eventually being adopted by the Japanese Imperial Army and then filtering through to Japanese cuisine. Japanese versions of curry powder and sauces can now be found in many foods. Japanese cuisine offers a vast array of regional specialities referred to as Kyōdo Ryōri, many originating from dishes prepared using only traditional recipes and local ingredients. Most items are now available across Japan with many regional dishes, such as ‘okonomiyaki’ and ‘Edo-style sushi’ spreading throughout the country. Japanese cuisine remains famous however for its emphasis on quality ingredients, seasonal produce and immaculate presentation. Japanese chefs commonly use foods from other regions, and the level of authenticity varies greatly. Italian dishes for example are frequently altered, however Japanese chefs have preserved many traditional Italian dishes which involve seafood, some of which have been forgotten in Italy. These include pasta with prawns and lobster, an Italian specialty known as ‘pasta all'aragosta’. Crab is another example of an ingredient no longer used in Italian cuisine, another being the Italian specialty of pasta with ‘sea urchin’, a neglected speciality of the Puglia region of Italy. If rice appears in the dish the Japanese will substitute their own verities, for example in Indian and Thai cookery. Rice is also used in dishes when originally it would not be included such as hamburger, steak or omelettes. In major cities such as Tokyo it is easy to find restaurants serving authentic foreign cuisine. In most areas of Japan however the variety of imported food is limited.