JAPANESE FOOD AND
DRINK CULTURE
EXPRESSING THE BEAUTY OF NATURE AND THE SEASONS WITH FOOD AND UTENSILS
Samurai cherished the changing of the seasons. Even in the dining area, different seasons are celebrated by decorating the room with seasonal flowers and hanging scrolls. The food is also decorating with seasonal flowers and leaves.
It is said that when it comes to Japanese cuisine, that the utensils are the costumes. The uniquely Japanese tableware contains a feeling of being deeply cherished, and beautifully expresses the four seasons of nature, using motifs including flowers, birds, wind, and the moon. The vessels come in various materials such as lacquerware, ceramics, and porcelain.
It can be said that the Japanese people’s commitment to preparation and tableware that complements the food originates from the Japanese sense of beauty and hospitality.
A SINGLE-EDGED KITCHEN KNIFE BASED UPON A JAPANESE SWORD
The biggest feature of Japanese knives is that they are flat on one side with a beveled edge on the other. They are used by pulling the blade and slicing. Japanese knives are extremely sharp, so when they cut they do not damage the cells of the ingredients. Therefore, producing a beautiful appearance while also preserving the flavor.
Following to the sword ban edict of the Meiji period, swordsmiths were forced to begin making cutlery such as kitchen knives and sickles. Although the materials are slightly different, Japanese swords and Japanese knives have one thing in common: they both use two types of steel.
Japanese chefs say that knives are, life, as the act of cutting in so important to them. In French cuisine, the highest-ranking cook in a kitchen is the one who makes the sauce. In Chinese cuisine, it is the one who cooks the food, but in Japanese cuisine it is the one who cuts the food. A Japanese chef is called an, Itamae. It means, the person in front of the cutting board. This is proof that the way in which the ingredients are cut with the knife is the most important act in Japanese cuisine.
SAKE: A SPECIAL BEVERAGE DEDICATED TO THE GODS OF JAPAN
Sake is a brewed alcoholic beverage whose main ingredients are rice, a fermenting agent called koji, and water. Rice is considered a sacred plant that was given by a very important god. Therefore, as sake is made from fermented rice it is considered a special drink, and is used as an offering to the gods and for festivals. In ancient times, sake making was considered a divine ritual that showed respect for nature. As sake brewing requires the complex actions of countless microorganisms such as yeast, is considered to be in accordance with nature.
The type of rice currently used has been specially bred specifically for sake making. It is much more difficult to cultivate and harvest than regular rice for consumption. The crop yield per production area is lower, and the price of the rice higher.
The Murashige Sake Brewery of the castle town of Iwakuni boasts a history of over 770 years. It dedicates, Shirasaki Hachiman Shrine Hissho (Guaranteed Victory) Sake to Shirasaki Hachiman Shrine, a shrine which is associated with Lord Hironaka Mikawa.
