Japanese Food

Japanese food, UNESCO Intangible Cultural Heritage

Japan extends a long way from north to south and has four distinct seasons with a rich variety of natural resources. As a result, a diverse food culture has been nurtured that takes advantage of the blessings of nature. This learning about food is based on the temperament of the Japanese people who respect nature and has been listed as a UNESCO Intangible Cultural Heritage under the title "Japanese cuisine: Traditional Japanese food culture."

Characteristics of Japanese cuisine

  1. Respect for diverse and fresh ingredients and their flavors
    Elongated from north to south, Japan's nature expresses itself differently in the coastal and mountainous areas and the villages found therein. So, many different local ingredients are used in the various regions. In addition, cooking techniques and utensils that make use of the tastes of the ingredients have been developed.
  2. A nutritional balance that supports healthy eating habits
    The Japanese dietary style based on one soup and three dishes is said to offer an ideal nutritional balance. Moreover, by using umami (savory taste) well, Japanese people have achieved a diet with little animal fat, which helps longevity and prevents obesity.
  3. Expression of the beauty of nature and the transition of the seasons
    One of the main features of Japanese cuisine is to express the beauty of nature and the transitions of the four seasons. You can enjoy the seasons by decorating dishes with seasonal flowers, leaves, and other items or by using seasonal furnishings and utensils.
  4. Closely related to annual events, such as New Year's Day
    The food culture of Japan has been nurtured in close relation to events throughout the year. We have deepened the bonds between our families and local communities by sharing time for the eating of food from our natural bounty.
Source: Ministry of Agriculture, Forestry and Fisheries [Japanese Food has been registered as a UNESCO Intangible Cultural Heritage!]
Part of this article was edited and translated into English by Tokiwa Co., Ltd.
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The future of Tokiwa

Originally, Japanese food was made from a combination of a variety of ingredients, seasonings, and cooking methods, as described above, requiring time and technology to prepare it. However, with the changing times, our lifestyles have undergone major changes, and a diverse food culture was born. Japanese food needs to evolve as well. Tokiwa produces all-purpose seasonings that make Japanese food more informal, while valuing nature and taking advantage of the flavors of the ingredients of traditional Japanese food at the same time. Tokiwa's mission is to convey the beauty of Japanese food among diverse food cultures, and for people around the world to enjoy it. We will continue to produce delicious food for our customers.