Introducing our articles related to Japanese cuisine and fermentation, which are part of the “WASHOKU | Nature and Culture in Japanese Cuisine” exhibition on display at JAPAN HOUSE LA from 5/22/2026 until 10/18/2026.
Related Readings
In 2013, washoku (Japanese cuisine) was registered in a UNESCO’s Intangible Cultural Heritage list as a unique culinary culture that should be handed down from generation to generation. From the formal kaiseki (traditional full- course meal) and osechi ryori (traditional New Year’s dishes) to more everyday meals like bento (packed meal) and teishoku (set meal), learn what washoku is in this article. Washoku The Transformation of Japanese Cuisine in Changing Season
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Photo by @troxphotos
The Table as Canvas The Traditional Art of Kaiseki
A Budding Cuisine with Ancient Roots
Although some of Japan’s most famous flavors involve animal products, like sashimi and yakitori skewers, Japan has a rich tradition of vegan and vegetarian food dating back centuries. In 675 AD, following the introduction of Buddhism to Japan, the Emperor officially prohibited eating meat with some exemptions like fish.
Often confused with omakase , a high-end multi-course meal tailored by the chef to the diner’s preferences, kaiseki (an exquisite Japanese multi-course meal) emphasizes seasonal ingredients and aesthetic presentation. Learn how kaiseki evolved from its humble Zen Buddhist origins into a sophisticated multisensory art form.
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Japan The Land of Fermentation
In Japan, the process of fermentation has played a special role in shaping the entire flavor profile of washoku (Japanese cuisine) through key fermented ingredients such as miso , soy sauce, mirin , sake and kōji mold that are common in everyday cooking. Discover how fermentation is used in Japanese culture, from food and beverage to beauty products like skin care.
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SAKE ‘ Nihonshu ’ Rice, Water, and the Preparation Process Explore the history and intricate production process of nihonshu (Japanese sake), a fermented beverage made from rice and abundant soft water. Discover how factors like rice polishing and serving temperature define various sake grades, and the significance of sake in Japanese social rituals and modern dining culture.
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Contributions: Masuichi-ichimura Sake Brewery, Hakutsuru Sake Brewing Co., Ltd., Ishimoto Sake Brewery Co., Ltd., Hakkaisan Brewery Co., Ltd., Shinya Shirasu (contributing sake receptacles), Kyotaro Hayashi (photographing San San Kudo), Kazuhiko Ota (advising on izakaya), Kagiya, Mimasuya, and Nihon Saisei Sakaba
The Japanese and Nature Beauty and Sustainability
Rice cultivation has been the cornerstone of Japanese culture for over 2,500 years, shaping the country’s landscape through terraced paddies and influencing its spiritual traditions. Rice serves as a culinary staple, appearing in everything from daily meals like donmono , to mochi often used in festive food and the globally recognized sushi . Rice Born and Cultivated in a Rice-Growing History
The Japanese relationship with nature is rooted in a history of both natural disasters and diverse climates. This cultural connection has evolved from ancient courtyard gardens and seasonal metaphors into modern sustainability efforts like the Satoyama Initiative, which aims to “realize societies in harmony with nature” by properly maintaining biodiversity that enables a stable supply of natural food sources well into the future.
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