Japanese cuisine is one of the unique and distinct cuisines in the world mainly because of the exclusive preparation styles and food items. Japanese food developed and evolved from a rich history of economic, social, regional changes along with the changing trends and traditions. Most people believe that Sushi and Sashimi are the primary components of Japanese cuisine and are a necessity for all meals. However, sashimi and sushi are not the only components of Japanese food because Japanese cuisine includes an array of dishes. Rice is the staple food in Japanese culture along with plain noodles, soba noodles, and udon noodles.
Japanese cuisine utilizes a broad range of ingredients including seasonal ingredients, vegetables, grains, rice, fish, and limited amounts of poultry. Salads, soups, and noodles along with boiled or steamed rice have a significant place in Japanese cuisine primarily due to the economic background of the nation. Japanese cuisine utilizes the most accessible and easily available ingredients mainly because of the economic and social traditions of the country (Ashkenazi and Jacob 38).
Fish is one of the most prominent ingredients in Japanese cooking along with rice, fish, seasonal vegetables, noodles, grains and other forms of seafood and vegetables. Soy sauce is the most prominent and evident seasoning in almost all Japanese dishes along with vinegar, salt, sugar, sake, wasabi, and dashi. Although Japanese cuisine comprises a broad range of dishes involving grilled, fried, and raw meat, sushi and sashimi are the most popular food items throughout the world (Ashkenazi and Jacob 200). Many people believe that the Japanese people only eat raw fish and meat, but grilled, boiled, steamed, and fried meat and vegetables are also popular food items. Miso soup, tempura, yakinku (grilled meat), oden (fish broth), nikujaga (potatoes and meat), and sukiyaki (slow cooked slices of meat) are some favorite food items. However, sushi and sashimi have a distinct and exceptional place in Japanese cuisine primarily due to the uniqueness of the two food items.
I chose Japanese cuisine for the cultural experience to analyze and evaluate the unique aspects of Japanese food along with the cultural elements relevant to Japanese customs. I love food and trying new foods and cuisines provides the opportunity to experience new cultures and how cultural values and traditions spread to food. On the other hand, the Japanese culture is significantly different from other Western cultures, including the American culture. Diet and cuisine reflect a considerable amount of cultural values and beliefs mainly because of the cultural traditions and norms of dining and eating.
Japanese cuisine is one of the most appealing cuisines due to the distinctive preparation styles and food items, especially sushi and sashimi that involve raw fish. Japanese food always fascinated me because it is distinct and different from almost all other cuisines in the world. I also chose Japanese food because I always wanted to try something diverse from my experiences and cultural background. Japanese cuisine was not only different from my personal experiences but also provided an opportunity to understand food from other cultures. The popularity of Japanese cuisine throughout the world also influenced me to select Japanese cuisine over other cuisines.
Japanese food comprises an array of dishes and ingredients with a limited amount of spices and seasonings. Although the cuisine offers numerous gastronomical options, I chose to try sushi and sashimi at a restaurant. I asked some friends that had tried Japanese food before and searched online for some information regarding the cuisine. I expected that the food would be bland and tasteless due to the lack of seasoning and spices. I also thought that I would not be able to complete the food because I am used to eating cooked food.
I found from internet websites that sushi and sashimi have numerous types and forms with an array of ingredients and options, including fish, shrimps, rice, and other items. I also thought that I would have to use chopsticks in a particular fashion and follow a specific etiquette and manners during the meal (Japan Guide). For example, I read that it was customary to pour drinks for other people on the table and place utensils or chopsticks in a particular fashion after eating. I heard from friends that the wasabi sauce used with sushi would be spicy due to the extreme amount of heat. I also thought that I would require a considerable amount of sake or water quell the heat caused by the wasabi.
The Japanese food was considerably different from my perceptions and thoughts despite the unique cooking styles. Although the taste was unique, I did not have trouble in consuming the food despite the unique preparation style. I did not face any challenges or issues even when I knew that some components of the cuisine were raw. I had no difficulties in consuming the food in the context of spiciness because most of the food did not contain a significant amount of chilies or wasabi. However, the food was not bland or tasteless as I presumed but had a unique and different taste in every element. I did not have to follow any particular etiquettes or manners because most people did not exhibit the behavior along with the Japanese customers in the restaurant (Dinh). I also found that Japanese cuisine involves particular cleaning methods that did not spoil or contaminate the food as I previously believed due to the lack of cooking. A unique and exciting experience confirmed my perceptions and thoughts regarding Japanese food.
I would try Japanese cuisine again due to the unique experience along with the outstanding quality, cleanliness, and taste of the food. The atmosphere, environment, taste, quality, uniqueness, and preparation style played a vital role in shaping my perception and inclination towards Japanese cuisine. I would not only try Japanese cuisine again but also recommend or suggest my relatives and friends that have not tried the food to try it. I would try new dishes and food items apart from sushi and sashimi because Japanese cuisine has a lot to offer and the cultural experience is incomplete without trying and eating all available options.
Works Cited
Ashkenazi, Michael. and Jeanne. Jacob. The Essence of Japanese Cuisine: An Essay on Food and Culture. Surrey: Curzon Press, 2013.
Dinh, Michelle. L. 10 Little-Known Rules for Eating Japanese Food. 17 December 2013. 13 July 2016 <http://en.rocketnews24.com/2013/12/17/10-little-known-rules-for-eating-japanese-food/>.
GSK Guides. Spanish Fiestas. 2016. 14 July 2016 <http://www.spanish-fiestas.com/festivals/san-fermin/>.
Japan Guide. Japanese Table Manners. 13 July 2016. 13 July 2016 <http://www.japan-guide.com/e/e2005.html>.
