The roots of Washoku can be traced back over a millennium, evolving in tandem with Japan's history and culture. The cuisine's foundations were laid during the Nara and Heian periods (710-1185), with the introduction of rice as a staple and the influence of Buddhist monks emphasizing vegetarianism. Washoku further matured during the Edo period (1603-1868), characterized by a thriving culinary scene in Edo (modern-day Tokyo) and the convergence of regional specialties.
Washoku embodies a set of fundamental principles that distinguish it as a culinary art form. Key among these principles is the emphasis on seasonality, with ingredients carefully selected to align with the natural bounty of each season. The concept of "harmony" (wa), balancing flavours, colours, and textures in a single dish or an entire meal, is another cornerstone. "Balance" (kyo) and "variety" (so) play crucial roles, ensuring a diverse and well-rounded dining experience.
Image courtesy of Metropolitan Museum of Art
Washoku boasts a diverse array of dishes, each meticulously crafted to showcase the flavours of individual ingredients while contributing to the overall balance of the meal. The cornerstone components include the staple rice, miso soup, pickles (tsukemono), and various grilled and simmered dishes. Sushi, originating as a preservation method during the medieval era, has evolved into an iconic representation of Washoku on the global stage, celebrated for its precision and artistry.
The global acclaim of Washoku, epitomised by Tokyo's designation as the gourmet capital of the world in the MICHELIN Guide, has propelled Japanese cuisine to international stardom. Japanese restaurants, known for their commitment to authentic Washoku and Sushi, have proliferated worldwide, fostering a growing demand for chefs skilled in these traditional culinary arts. The UNESCO recognition further solidifies Washoku's standing as a global cultural treasure.
In response to the surging interest in authentic Japanese cuisine, educational institutions like the Tokyo College of Sushi and Washoku have emerged as crucial hubs for training culinary ambassadors. Going beyond teaching cooking techniques, delving into the cultural intricacies of Washoku. Students not only master the craft but also gain an understanding of the cultural background, including the significance of tableware, utensils, tea, Japanese-style sweets, and etiquette.
Director for Export Strategy, Export Policy Planning Division.
Ministry of Agriculture, Forestry and Fisheries.
HARA Kentaro
December, 2013, UNESCO (the United Nations Educational, Scientific, and Cultural Organisation) registered Washoku - traditional dietary cultures of Japanese - as an intangible cultural heritage and it has been attracting a great deal of attention globally. Since then, the number of Japanese restaurants overseas has increased about 3 times in these 10 years, from 55 thousand in 2013 to 187 thousand as of 2023.
