Cooking Japanese

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The island empire of Japan has a history that is over 2500 years old. Though isolated from the rest of the world for most of that time, outside influences did break through, more because of trading than because of invasion, and left their mark.

In 1600 A.D., the Chinese introduced soybeans to Japan, and some years later also brought tea. Both of these foods have since become basic to the Japanese cuisine. When Portuguese sailors stationed in Japan demonstrated their technique for deep fat frying foods, Japanese cooks refined the method with a lighter batter cooked in a lighter oil. With this refinement, tempura cooking was born.

Because it is an island, Japan has an abundant supply of seafood, which is used as the major protein food. Poultry and meat are far from abundant. Skillful farming brings a maximum yield of vegetables, fruits, and rice from the tillable land. Soybeans contribute good nutritive value, as well as flavor and texture, when cooked as a vegetable, made into a custard like bean curd, tofu, ferments, made into a fermented bean paste, miso, or processed with wheat and salt into soy sauce, shoyu. Shoyu is a little sweeter than is the similar Chinese soy sauce.

Food is particularly sacred in Japan, consequently, a great amount of tradition and ceremony is associated with its preparation and serving. The tea ceremony, established in the fifteenth century, is the ultimate ritualistic presentation of food. However, all food is cherished as the giver of nourishment. It is chosen for its freshness, then boiled, steamed, or broiled in such a manner as to retain its intrinsic goodness and character. Meticulous care is taken in preparing foods for cooking, cutting each piece so that it pleases the eye, marinating it to imbue a particular flavor, yet always preserving the basic characteristics of the food. Cooking times usually are very short so that none of the original color or flavor is destroyed.

Principles for such careful, worshipful handling of foods were laid down many centuries ago. Most foods are traditional, and Japanese cooks prepare them today as they were prepared 1000 years ago.

Because of this attitude, foods play an important part in festivals and, like all Buddhist countries, there is usually at least one celebration every month. Special dishes are prepared to honor the first rice from the harvest; at the Spring Doll Festival little girls serve dainty cakes to their friends; and the midsummer Moon Viewing Festival is celebrated with special vegetables, dumplings, and boiled chestnuts. The arrival of the New Year is time for a week long welcome, with foods packed in lacquered boxes to be opened day by day. Food garnishes are cut to resemble objects suitable to a festival.

Regardless of whether it is a plain meal or one of celebration, the rules of etiquette for eating the food, picking up the chopsticks, handling the teacup, and the like are carefully observed by all who partake.