A symphony of tastes, balance, and culture from the „Land of Cherries“
Japanese Cuisine: A Vast Sea of Flavors and Culture!
Each of us has had the chance to try at least one delicious Japanese dish at least once.
Certainly, everyone has their own sense of the Japanese people's taste decisions, but we will all agree that the experience is worth it.
So diverse and colorful – from rice fields and fish, through soy, red beans, and seaweed, to absolutely exquisite types of shellfish and crustaceans – Japanese cuisine is a symphony of taste experiences.
As you may have already tried the ubiquitous sushi, you probably know that Japanese cuisine is not spicy, unlike other regions in Asia.
It rather provokes the subtle senses, offering moderate and balanced flavors. Both when preparing sushi, and in the various soups known in our regions – miso, ramen, and udon.
Nutritional Balance - The Philosophy of the Japanese Table
Japanese cooking presents a balanced and healthy approach to culinary skills.
I'm not exactly a gourmet chef myself, nor am I particularly picky about food that someone cooks for me, but even I find it difficult to enjoy Chinese or Thai cuisine. However, that's not the case at all when I'm in front of a table laden with Japanese food. There, the universe is different, and everything is seasoned just right!
But let me tell you a bit more about my taste experiences in the „Land of Cherries.“.
I can start by saying that the Japanese are not among the peoples who process their food heavily with heat.
Conversely, with them, thermal processing is minimized to the extent that the process will soften the products and aid in their easier digestion and absorption by the body.
As is now widely known, Heavily processed, heat-treated food is not a quality source of energy., and this is extremely important to the Japanese.
For example, when they eat during lunch hours, they are usually overwhelmed with duties for the rest of the day, and it is extremely important for the nation that the food they consume does not contribute to laziness and lethargy. On the contrary, the eating process is expected to invigorate and animate the being so that it can function fully throughout the remaining bright (and quite often evening-dark) part of the day.
This seems to be the root cause of Japanese cuisine developing into its current form.
In this direction is the phenomenon: „the Japanese eat from small dishes and in small portions.“.
Actually, they don't consume a small amount of food, but „less of various types of food,“ which makes their diet diverse.
On the table, they will place many small dishes containing various pickled or fresh plants and seeds.
The goal is precisely what we mentioned, namely – energizing and optimal, balanced nutrient intake.
This does not mean that the Japanese are not gourmands. On the contrary, food occupies its honorable place in the heart of every Japanese person, but of particular importance is „nutritional balance in eating,“ as they call it.
Frying in Japanese cuisine – different approach
But let's not idealize Japanese cuisine, and let's maintain objectivity by mentioning that many of the dishes include one or more fried ingredients.
The difference with the European frying model lies in the fact that frying is done with a coarsely ground mixture, resembling our breadcrumbs. This is done to allow the fat to drain when the fried food is removed.
This processing reduces its absorption into the body. When these fried ingredients from the overall dish are combined with vegetables, seeds, or algae, the body's alkaline balance is maintained, achieving the much-respected „nutritional balance.“.
My Japanese culinary memories
So, let me show you some pleasant culinary memories in the following shots.
Authentic Japanese Sushi
An honored place for the authentic Japanese sushi known to all.
And impeccable hygiene. Fresh fish is the foundation.
Udon, soba, and donburi
We are continuing our culinary adventures with a few udon and soba variations.
Also, not common here – donburis with salmon, tuna, and a bit of raw squid
Japanese Desserts and the „Separate Stomach“
And, of course, desserts. In Japan, just like in our country, they are highly valued.
Japanese women adore them, and there's even an expression for it. „Betsy Barah“ (Separate stomach), which literally means „separate stomach“ – no matter how much we've eaten, there's always room for dessert in the separate stomach.
And so, my dear readers, I hope that with this humble gallery I have managed to convey a piece of the Japanese vision of food.
I would like to believe that the next time you sit at a Bulgarian table, you will remember the message from me and the Japanese – Balanced and varied nutrition in healthy quantities.
Stay healthy!
See more Author TEO – Teodor Petrov here
