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Washoku (Japanese Cuisine)

Washoku (Japanese cuisine)

Japanese: 和食

A culinary system developed within Japan's climate and culture, inscribed as a UNESCO Intangible Cultural Heritage in 2013. Dashi and fermented seasonings form its flavor foundation.

Washoku is a culinary system that emphasizes drawing out the inherent flavors of ingredients. At its core are dashi and fermented seasonings. Dashi from kombu and katsuobushi creates an umami base, while miso, soy sauce, mirin, vinegar, and sake refine the flavor. The principles of five tastes, five colors, and five methods, along with seasonal presentation, define washoku. Its 2013 UNESCO inscription recognized this food system as a whole. Essential foundational knowledge for learning fermentation. A concept that serves as a gateway to fermentation's depths.

Related words

Soy Sauce (Shoyu)

A liquid seasoning made by fermenting soybeans and wheat with koji mold in brine. It harmonizes umami, sweetness, acidity, and saltiness as a foundation of Japanese cooking.

Dashi (Japanese Stock)

A umami-rich liquid extracted from kombu, katsuobushi, dried sardines, or dried shiitake. It is the flavor foundation of Japanese cuisine, with fermented foods as key ingredients.

Miso

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. Its flavor and color vary widely by region and ingredients.

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