November 28, 2019
More attention called to "washoku" Japanese dishes as UNESCO World Cultural Heritage
Japan's autumn this year should be shorter than usual. So had many weathermen predicted, and their prediction has almost hit, as early signs of winter appeared from the middle of November. Japan's autumn can be characterized many ways, say, "autumn of art" and "autumn of appetite” with lots of delicious foods available. The 24th day of November is designated as "the Day of Washoku" (Japanese dishes) by a domestic private-sector, nonprofit organization.
Washoku, or nihonshoku, was designated as the UNESCO World Cultural Heritage in December 2013 after years of campaign by groups and organizations in various sectors.Japanese people's food custom has been largely westernized since the Meiji era late in the 19th century. The introduction of western foods led Japanese to favor meat-based rich-calorie dishes rather than their traditional seafood or vegetable-oriented, less oily meals. But these days, they have come to realize the reasonable, health-oriented nature of Japan's original meals once again.
Experts summarize the characters of washoku foods and dishes the following ways, washoku dishes are prepared with fresh wide-ranging ingredients in their respective season; they support healthy food life; they are made so to demonstrate the beauty of Japan's nature and seasonal changes; they have close links to Japanese people's life on seasonal events and functions related to special days like the New Year's holidays.The Day of Washoku was designated so in 2015 by the Washoku Association of Japan, aimed at disseminating the knowledge about Japan's food culture and its traditional dishes and cuisines.
The 24th day of November, 11-24, was selected as the special day on a play on words, or the similarity of Japanese pronunciations of the terms involved and the day 11-24.The traditional washoku meals basically consist of the main dish, usually cooked rice served in a cup, and two side dishes. One of the side dishes comes usually with a "dashi" soup prepared with ingredients like dried mushrooms and dried seaweeds. The combination enables the one to take various kinds of foods and nutrition little by little, neither too much nor too little, with the original taste of each ingredient kept intact.
Japanese eat pumpkin on the winter solstice with hopes to bring in happiness on the cycling solar life, while the "osechi" meals with foodstuffs of good omen are served on the New Year's Day to celebrate the beginning of the year.Japanese have had many other food-related customs to observe throughout the year, which help remind them how best to live in their season-rich country. The series of washoku-related events is expected to keep supporting their food life and health from generation to generation ahead.
