What is Washoku?

While many Japanese cuisines, such as sushi and ramen, have become popular worldwide, more traditional dishes and practices are still largely only enjoyed in Japan. Washoku is the term used to describe traditional Japanese cuisine. The practices that form washoku have been developed over centuries. The culmination of staple ingredients, cooking practices and serving styles has even led to washoku being designated as a UNESCO Intangible Cultural Heritage in 2013 - recognising the social customs that have been followed for over a thousand years. At its simplest, washoku comprises of rice and side dishes, prepared using seasonally available ingredients. However, with Japanese aesthetics in mind, the dishes are thought through and designed with flavour, colour and balance as key considerations. We take a look at what makes washoku stand out from other cuisines and the main characteristics that form this culinary type.

Ingredients

As the staple ingredient of most Japanese cuisine, rice is at the heart of washoku dishes. Washoku cuisine originates from Buddhist traditions, so fish and seafood is also an essential aspect, as meat was traditionally forbidden. While beef and pork are now allowed in the diet, fish is by far the most common addition. Seasonality is a key feature of washoku, with a focus on locally sourced ingredients leading to seasonal eating. Root vegetables will be used in the winter, while the autumn months will see chestnuts added into dishes. Pickled vegetables can also be used when items are not in season.

Meal Structure

As with many aspects of Japanese life, balance is a key consideration when it comes to preparing a washoku dish. A good washoku meal will follow the structure laid out by ‘ichi ju san sai’, meaning ‘one soup, three sides’, as a guide for what should accompany the bowl of rice. While some Japanese dishes will rely heavily on sauces to add intense flavour to a plate, washoku places the focus on the natural flavours present in each ingredient. Each dish should offer a variety of colour and flavour and come together to form a nutritional and balanced meal.

As a traditional cuisine, certain traditional structures regarding meal etiquette will also be adhered to during the meal. Before the meal, people will say ‘itadakimasu’, meaning ‘I humbly receive’, and after the meal ‘gochisosama deshita’ to give thanks. Likewise, traditional Japanese tableware - particularly lacquerware - will be used to contribute to the aesthetic of the meal.

Common Washoku Dishes

There is a very wide range of dishes that fall under the category of washoku. Alongside the rice, several of these ingredients and dishes will be served as part of a washoku meal.

Grilled Fish

Fish is the primary protein in a washoku meal, and the most common way of preparing it is grilling. Also known as yakizakana, the fish will be grilled with a salt seasoning, or marinated in a sauce such as soy sauce, mirin or miso before being grilled. Salmon and mackerel are the most popular types of fish used; however, any fish can be used.

Pickled Ingredients

Many Japanese dishes - whether washoku or not - make use of pickled ingredients. Tsukemono, or Japanese pickles, can be made from a variety of ingredients, including radish, cabbage and a wide range of other vegetables. Ingredients can be pickled in salt, soy sauce, vinegar, sake lees or miso soybean paste, adding interesting flavours and textures to this dish.

Tofu

Tofu is a staple food in Japan and is an important element of washoku. With Buddhist principles banning the consumption of meat, washoku dishes would typically rely on tofu as an alternative. Tofu is a surprisingly diverse ingredient, as it can be deep fried, served in a broth, grilled with a miso glaze, or simply enjoyed with a soy sauce dip.

Sashimi

Sashimi is thinly sliced fish or meat that is eaten raw. As part of washoku, sashimi is typically only fish. This way of eating fish has been practised in Japan since 500 BCE. At this time, fish was preserved and fermented in vinegared rice, with this style of preservation leading to the development of sushi – vinegared rice with a topping of fish!

Nimono

Nimono is a cooking technique, originating from Japan, which involves slowly simmering vegetables and fish in a broth. A dashi broth will often be used for this. In winter, buri daikon is a popular nimono dish, made using daikon radish and yellowtail fish, which both come into season during the winter months. In late summer or early autumn, as the Japanese pumpkin is in season, kabocha no nimono will be enjoyed, cooking this vegetable in a broth of soy sauce and dashi.

As a dish comprising of battered and fried ingredients, tempura is a great example of a washoku side dish, as the items fried can vary depending on the season! There are some regional differences in how tempura is prepared and served. In the Kanto region, tempura can be either vegetables or seafood and will be fried in sesame oil and served with a soy sauce dip. In the Kansai region in the west, it is more common to find vegetable tempura. This will be fried in a neutral tasting oil and will be served simply with salt.

Vegetables

With balance in mind, vegetables are great for adding both nutritious and colourful elements to a dish. Green vegetables may be blanched and served with a soy sauce, and dashi dressing or a salad may be prepared, such as goma-ae, which is often made with spinach and sesame seeds.

Which dishes would you include in your washoku meal?