Japanese food, UNESCO Intangible Cultural Heritage
Japan extends a long way from north to south and has four
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
people who respect nature and has been listed as a UNESCO Intangible Cultural Heritage under the title
cuisine: Traditional Japanese food culture."
Characteristics of Japanese cuisine
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
local ingredients are used in the various regions. In addition, cooking techniques and utensils
make use of the tastes of the ingredients have been developed.
A nutritional balance that supports healthy eating
The Japanese dietary style based on one soup and three dishes is
to offer an ideal nutritional balance. Moreover, by using umami (savory taste) well, Japanese
have achieved a diet with little animal fat, which helps longevity and prevents obesity.
Expression of the beauty of nature and the transition of the
One of the main features of Japanese cuisine is to express the
of nature and the transitions of the four seasons. You can enjoy the seasons by decorating
with seasonal flowers, leaves, and other items or by using seasonal furnishings and utensils.
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
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.
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.