Japanese cuisine originated from the Japanese archipelago and gradually developed into dishes with unique Japanese characteristics. Japanese cuisine requires natural color, delicious taste, diverse shapes, and excellent utensils, and the materials and preparation methods pay attention to the sense of season. Japanese cuisine is mainly divided into two categories: "Japanese Japanese food" and "Japanese Western food". When it comes to Japanese food, many people think of sushi and sashimi. These foods invented by the Japanese themselves are "washoku"; in addition, Japanese curry originated from India, Japanese omelette rice originated from France, Japanese-style Neapolitan-style pasta from Italy, Japanese-style ramen from China, etc. These are called Japanese "foreign food", which means they were introduced from foreign countries. Although they were not invented in Japan, they have been transformed into Japanese cuisine. Among them, the Chinese food modified by Japan (Japanese ramen, Japanese fried dumplings, Tianjin rice, Tang Yang chicken nuggets, etc.) is directly called "Japanese-style Chinese cuisine" because China does not actually belong to the scope of the West. There is a lot of time. The traditional Japanese food display is very exquisite, like an artistic kaiseki meal. However, for many Japanese, Japanese food is an everyday traditional diet, especially one that was developed at the end of the Meiji era. The main staple of traditional Japanese cuisine is rice, which is served with other dishes - fish, meat, vegetables, pickles, and soups. The names of the dishes are named after the number of these dishes. For example, the simplest Japanese meal is a "one-dish meal" (Japanese: one juice one dish/いちじゅういっさい), which consists of a plate of pickles (usually pickled radish). Basic introduction Chinese name: Japanese cuisine English name: Japanese cooking? Category: Honzen cuisine, kaiseki cuisine, banquet cuisine Alias: Washi Origin: Japanese Islands Meaning: Japanese cooking Japanese name: にほんりょうり (nihonryouri) Basic introduction, origin, classification , cooking characteristics, characteristics, eating methods, terminology explanation, sushi recipe, rice ball style, roll, sushi ingredients, successful application for World Heritage, Prime Minister’s recommendation, basic introduction

Japanese cuisine Japanese cuisine, a bowl of rice, and A bowl of soup; a traditional Japanese breakfast, for example, usually miso soup, rice, and a dish of pickles. The most common meal is called a "three-course meal" (Japanese: one juice three dishes/いちじゅうさんさい) - soup, rice, and three dishes cooked with different cooking methods. These three dishes are usually a dish of sashimi, a dish of grilled vegetables, and a dish of boiled vegetables. Some are steamed vegetables, fried vegetables, vinegared vegetables, or vegetables topped with sauces. A "three-course meal" often comes with pickles and green tea. A popular pickle is umeboshi. Since Japan is an island country, Japanese people are very fond of seafood, including fish, shellfish, octopus, shrimps, crabs, and seaweed. Origin: The staple food is mainly rice and noodles. Because it is close to the sea, the non-staple food is mostly fresh fish, shrimp and other seafood, often paired with Japanese sake. Japanese food is famous for its lightness, and we try to maintain the original flavor of the ingredients when cooking. In the production of Japanese cuisine, fresh materials, exquisite cutting, and artistic placement are required, and attention is paid to the harmony and unity of "color, aroma, taste, and utensils". In particular, not only the taste but also the visual enjoyment is emphasized. Japanese food requires natural color, delicious taste, various shapes and excellent utensils. Moreover, the materials and preparations emphasize the sense of season. Classification Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine and Kaiseki cuisine. Japanese cuisine Honzen cuisine is a cuisine system based on traditional culture and customs. It originated from the Muromachi period and is a product of Japan's legal system. Formal "honzen cuisine" is rarely seen anymore, and only appears on a few formal occasions, such as weddings and funerals, coming-of-age ceremonies and festival banquets. The dishes range from five dishes and two soups to seven dishes and three soups. Kaiseki A delicious meal prepared for guests before a tea ceremony. In medieval Japan (referring to Japan's Kamakura and Muromachi eras), the tea ceremony was formed, and from this came Kaiseki cuisine, which was based on very strict rules. Among Japanese cuisine, the earliest and most orthodox cooking system is "Kaiseki", which has a history of more than 450 years. According to ancient Japanese legend, the word "kaiseki" comes from the "warm stone" of Zen monks.

The cooking methods, from the stock simmered slowly for hours, to the seasonings and cooking techniques, are all based on the premise of preserving the original flavor of the food. The secret of delicious Japanese cuisine is basically using sugar, vinegar, monosodium glutamate, soy sauce, bonito, kombu, etc. as the main seasonings. In addition to tasting the aroma, the sense of taste, touch, vision, smell, etc. cannot be ignored. In addition to the above cooking methods, there is also knowledge in eating. Be sure to [eat hot food while it is hot] and [eat frozen food while iced]. This way, the taste, time and cooking ingredients can complement each other and achieve a 100% wonderful taste. Japanese food is food that is tasted with the eyes, more accurately, it should be tasted with the five senses. Namely: eye-visual tasting; nose-smell tasting; ear-hearing tasting; touch-tactile tasting; and of course tongue-taste tasting. Then when it comes to what flavors can be tasted, the first is the five flavors. The five flavors may be the same as in Chinese food, sweet, sour, bitter, spicy and salty. And the food also needs to have five colors, black, white, red, yellow and green. After the five colors are complete, nutritional balance needs to be considered. Japanese cuisine consists of five basic cooking methods: cutting, boiling, grilling, steaming, and frying. Compared with Chinese cuisine, the cooking methods of Japanese cuisine are relatively simple. Japanese cuisine is based on five flavors (actually six flavors, the sixth flavor is light. Light requires that the original flavor of the raw materials can be fully drawn out.), five colors, and five methods, and is tasted with the five senses. Cuisine. Features Japanese cuisine is recognized around the world as the most meticulous international cuisine in its cooking process, which has also created a sophisticated and healthy dietary concept in Japanese cuisine.

Natural flavors are the main spirit of Japanese cuisine, and its cooking methods are delicate and exquisite. Using sugar, vinegar, soy sauce, miso, bonito, kombu, etc. as the main seasonings, we pay attention to the taste, touch, vision, smell, etc., as well as the artistic conception of the matching of utensils and dining environment. Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine and Kaiseki cuisine. A cooking system based on traditional culture and customs. It is used at very formal Japanese banquets where dishes are placed on a tray with legs. A beautiful dish prepared for guests before a tea ceremony. The catering culture characteristics of Japanese food itself also cause the price of Japanese food to rise suddenly and unseen. In Osaka, the city of gourmet food, there is a saying that “eating until you go bankrupt” is used to describe the deliciousness of Japanese food. The ingredients selected for Japanese cuisine are mainly fresh seafood and seasonal fresh vegetables, which have the characteristics of light taste, fine processing, bright color, and less greasiness. When eating Japanese food, half of it is about the environment, atmosphere, and atmosphere. The biggest feature of Japanese cuisine is that it uses fish, shrimp, shellfish and other seafood as the main ingredients for cooking and eating. It is fresh and salty, sometimes slightly sweet, sour and spicy. Light, non-greasy, delicate, nutritious, focusing on the combination of vision, taste and utensils are the characteristics of Japanese cuisine. Eating and Eating Classification: Sashimi should be eaten starting with the lighter ones. The usual order is as follows: arctic clam, octopus, geoduck, scallop, scallop, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish. and tuna. Usually the meat of seafood is the most juicy at the beginning of winter. The practice of mixing mustard and soy sauce into a paste and using it to dip sushi is considered very rude in the eyes of the Japanese. In fact, wasabi is already added to the sushi itself. When eating, you only need to dip about 1/4 of one end of the sushi into soy sauce. Japanese sake can be divided into four levels, from low to high: Junmai sake, Nippon brewing, Ginjo, and Daiginjo. Seasons and Foods: Snapper is eaten in spring, squid is eaten in early summer, eel is eaten in mid-summer, mackerel is eaten in early autumn, saury is eaten in autumn, salmon is eaten in late autumn, and crucian carp and puffer fish are eaten in winter. Japan is surrounded by the sea on all sides, so seafood is naturally the most important raw material. The decoration of side dishes also highlights the characteristics of the season. For example, in autumn, persimmon leaves, small chrysanthemums, and reed ears are often used to set off the atmosphere of the season. There are many kinds of utensils for serving dishes. It requires one dish and one container, and the dishes are selected according to the season. Even the patterns on the containers vary according to the season. Matching food with beautiful utensils. Japanese food is also very particular about the layout and utensils. The layouts are often patterned with mountains, rivers, boats, islands, etc., and are arranged in odd numbers of three, five, and seven. There are many varieties, small quantities, and natural harmony. In addition, dining utensils include square, round, boat-shaped, pentagonal, antique-shaped, etc. Most of them are made of porcelain and wood, which are elegant, practical and ornamental.

Explanation of terms White miso (しろみそ) is a paste that is white in color and similar in taste to miso, but with a stronger sweetness. Red miso (あかみそ) has the same color as Chinese soybean paste, but the taste is not as salty as Chinese soybean paste and has a slightly sweet taste. "Red" means "red" in Chinese, so it is also called red bean paste. Sakura miso (さくらみそ) is a red and black sauce. "Sakura" is the trademark of this sauce and also has the meaning of cherry color. Hatcho Red Doenjang (はっちょうみそ) is said to be the miso used by the ancient palace. It is darker in color than red doenjang and has a slightly bitter taste. It is a high-end soybean. Ishino grain miso (いしのつぶみそ) has the same taste and color as white miso, except that the beans in the miso are granular. Generally used for pickled foods, Ishino is the brand name of the sauce. Yundan sauce (ひかりちゃん) is called sea urchin sauce in China. It is a kind of creature in the sea. It is oblate in shape and has a shell covered with thorns. You can chop it open and eat the yellow seeds inside (that is, the ovaries of sea urchins, which are pickled and processed). The sauce is sea urchin sauce). Sake (せいしゅ) is clear and transparent in color and has a taste similar to China's Shaoxing wine. It is a wine often consumed by Japanese people. Aka sake (あかせいしゅ) tastes the same as sake, but is red in color and is suitable for cooking. Mirin (みりん) is a yellow and transparent sweet wine. Its use is similar to Chinese cooking wine and it is an indispensable seasoning in cooking. Katsuobushi (bonito flakes) are processed from bonito. The fish meat is shaved into shavings with a plane before use, so it is called katsuobushi. Because it resembles the logs decorated on the roofs of Japanese shrines or palaces, and its shape resembles a wooden fish, bonito is also called wooden fish. The first pass of katsuobushi (いちど) is used to make the first pass of dashi. The katsuobushi flowers are white in color and the soup is clear. The second katsuobushi flower (にど) is used to make the second katsuobushi soup stock. This katsuobushi flower is red in color and the soup is slightly red. Small kelp (ウカメ) is a plant in the sea. It is called wakame in China. Kombu (こんぶ) is a piece of kelp with stems specially used for seasoning soups. Kombu juice (こんぶしる) generally refers to water boiled with an appropriate amount of kelp, and is more commonly used in pot dishes. The color of thick soy sauce is similar to that of Chinese soy sauce. It is a kind of soy sauce with moderate taste. It is suitable for eating sashimi and can also be used as a condiment for general dishes. Heavy soy sauce is darker in color than thick soy sauce and is suitable for cooking some dark-colored dishes. Salmon roe marinated in red caviar. Bighead fish, also known as gargi fish, is divided into two types: red and gray. Shrimp taro is a kind of taro with a pointed upper part and a rounded lower part, which is shaped like a prawn. Nuda is a foreign word, a cold dish seasoned with soybean paste. Sour lotus root is a sweet and sour side dish pickled with lotus root. Chrysanthemum radish is a chrysanthemum-shaped side dish made from white radish. Broccoli is just like ordinary cauliflower, green. Pickled cauliflower is a sweet and sour side dish pickled with white cauliflower. Perilla leaf is a kind of herbaceous plant. Some leaves and stems are purple-red, and some have green leaves and stems. It is commonly used in Chinese herbal medicine in China. Small chrysanthemum yellow edible chrysanthemum. Black root burdock, its black roots are edible. It is usually cut into shreds and eaten in cooking. Pinch the mung bean sprouts and remove the roots and shoot tips. This is called pinching the sprouts. Akacha is tea made from Japanese black tea. Dried gourd (かんぴょ) is a dried vegetable made by spinning gourds into strips and drying them. Angelica is the name of a plant whose stems are edible. Tianzhong Juice is a foreign word. Rice is packed in a lacquer box, fried shrimps are placed on top, which is called Tianzhong, and the juice poured on top is called Tianzhong Sauce. The loanword of Qiwei Tang Xinzi is a spicy condiment containing seaweed, sesame, chili powder, etc. Japanese people like to put it on when eating pasta. Clam (あさり) is a kind of shellfish with blue stripes on its surface in the sea. Red sour plum (あかうめほし) is a pickled red plum fruit that tastes sour and salty. White sour plum (しろうめほし) is a pickled large plum fruit with a sour and salty taste. It also increases appetite and aids digestion. Japanese people often eat it. Fish cake is a kind of food made from fish paste. It can be fried, baked or steamed, and comes in various shapes.

The shellfish in Jiang Yaozhu Sea are shaped like scallops. Porcine extrinsic muscle, also known as Tongsi, is a strip of meat outside the pig spine. This meat is lean and has no tendons. It is the best meat in pork. T-bran is a type of soy product. Pickled spinach is juicy spinach pickled with bonito soup, soy sauce and other seasonings. Tosa soy sauce (とさしょうゆ) is a relatively light soy sauce made from mirin wine, bonito flower soup and ordinary soy sauce. Japanese-style soup stock is made from bonito and kombu. The first soup can be used as mirin soup, and the second soup can be used as dobin steam. Sushi (すし) is a food commonly eaten by Japanese people. It is made of rice mixed with vinegar, pickles or sashimi, and rolled with seaweed or seaweed. Common sushi rolls, nigiri sushi, hand rolls, etc., the first two are usually two in one. Set, 25g each. Sashimi (さしみ) Japanese sashimi or seafood slices. Tuna is called tuna in Japan and Taiwan, tuna in Hong Kong, and tuna in mainland China. They are actually a kind of fish. Salmon, also known as salmon, salmon, and salmon, is a common fish in Japanese cuisine. Tempura (てんぷら〉) is a fried food. It is made into a slurry with flour, eggs, and water, and then Wrap fish, shrimps, and vegetables in batter and deep-fry them until golden brown. When eaten, they are dipped in a sauce of soy sauce and mashed radish. Sukiyaki (すきやき), also known as Japanese hot pot, is tender and delicious, fragrant but not greasy. It became popular after the second half of the century. Ishiyaki is a dish where the steak is cooked on a hot stone and eaten with fresh soy sauce. The chicken is cut into slices and skewered on thin bamboo skewers. Dip it in soy sauce, sugar, cooking wine, etc. to prepare the sauce, and then grill it on the fire. The authentic Japanese Teppanyaki, as the name suggests, is to grill various kinds of food on a large iron plate. Food. Wasabi (からし) Japan is an island country, and many people eat seafood. Wasabi has a strong detoxification function and can detoxify fish and crabs. Wasabi is one of the important seasonings in Japanese cuisine, including buckwheat noodles and sashimi. Wasabi is especially commonly used in sushi. Pickles (つけもの) means pickles, mostly cucumbers or daikon. Takoyaki is also known as octopus balls. It is a ball fried on an iron plate with several hemispherical pits. Fish, shrimp, shellfish and other ingredients, plus teriyaki sauce, salad dressing, seaweed and bonito flakes, etc. 57 Udon noodles (うどん), also known as udon noodles, written in Japanese as: 饂饨. Thick noodles made from raw materials (circular cross-section diameter should be more than 1.7 mm) 58 Soba (そば) is a kind of thin noodles made from buckwheat flour and flattened into dough. 59 Gyudon is beef rice. Don refers to the lunch box. 60 Miso soup (みそし) A soup with miso (Japanese bean paste) as the main seasoning ingredient. 61 Tamagoyaki Tamago, which is egg-based, with milk and salt. . Mirin. Food made from Japanese bonito soy sauce. 62 Mentaiko (pollock) roe marinated in peppers and spices. 63 It is served as a side dish, like salted cuttlefish. , sour and salty, the smallest, with various types. 64 The appetizer is served as a cold dish. It can be served as a single dish or as a platter of three or five kinds. 65 The first bowl is clear soup, which is usually served with bonito flakes. The soup is clear and has a light taste. 66 Bendang is made of wood and is usually made of lacquer-like wood. It is divided into four or five compartments, and each compartment can hold one kind of dish and corresponding rice balls. 67 Plum wine is soaked in plums. A kind of delicious shochu. 68 Shirazhi means scallops, also called scallops. 69 Huazhi means squid (cuttlefish). 70 Yundan means sea urchin. 71 Teriyaki is a cooking method in which the outer layer of meat is smeared with teriyaki. Sauce. 72 Kabayaki is a dish made by breaking open the bones of the fish and coating it with a sweet and spicy soup based on soy sauce.

73 Chawanmushi (chawanmushi) means Japanese steamed eggs 75 Teishoku (ていしょく) means a set meal, which usually includes rice, main dishes, pickles, miso juice, and salad 76 Chazuke rice is soaked in tea, and then Place fish sashimi, etc. 77 Oden (Japanese name: Oden (おでんoden)) 78 Unagi grilled eel rice sushi recipe The main raw materials of sushi: rice, sushi vinegar, fish. Let’s talk about rice first: it’s best to use a rice cooker. Wash the rice before cooking. Don’t rub it with your hands. Instead, use a rice spoon or a wooden stick to stir it until the water is clear. How much water should be put in? Just put your whole palm into the rice pot and let the water reach your wrists. The cooked rice should be mixed with vinegar. If you have the conditions, it is best to buy kelp vinegar. If not, you can use white rice vinegar instead. But no matter what kind of vinegar, burn it beforehand, add some Japanese sake (if not, you can use white wine instead), and put some sugar. The specific amount depends on personal taste. The main principle is that it does not have the sour taste in the original vinegar. Add vinegar to the rice and mix well. The rice should be hot and the rice should be large. It doesn't need to be too deep. It must be large so that it can breathe and the rice will not stick together. The vinegar needs to be added little by little, stirring as you add it. It is best to use a large wooden basin if possible, so that the rice will not cool quickly. How much vinegar to add? Add it until there is a sour taste in the rice. The taste can be stronger because the taste will fade when the rice is cold. Fish: It is best to use fresh sea fish, the most common ones are salmon and tuna. I do not recommend using tuna when making sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, dark or black in color. It is best not to eat it raw as it will cause diarrhea. If you want to eat it, it is best to fry it and then wrap it in sushi. For salmon, fresh salmon should be inspected by its eyes. If the eyes are bright, you should also touch the fish meat with your fingers, and then put it under your nose to smell it. If there is no fishy smell, it is fresh. There are two ways to make sushi, one is rice ball style and the other is roll style. Of course, there is also sashimi (that is, what everyone calls sashimi, which is very particular about knife skills and the freshness of the fish.) The easiest way to make rice ball-style fish is to fillet the fish into 2.5 cm wide and 5-6 cm long. When it comes to slices, it’s time to slant the slices. Then make a 2*2*4.5 rectangular rice ball, sprinkle a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on a plate, and shape it. Vegetables, crabs, eggs, and rice balls are made in the same way. The only difference is that a strip of seaweed is tied on top, which makes it stronger and more delicious. Rolls You can usually buy special seaweed sheets for making sushi in stores. Personally, it is difficult to buy good Japanese seaweed. In fact, many Korean seaweeds are very good and cheaper. Generally, 10 pieces per generation can make 20 rolls, and each roll can be cut into 6 pieces. This means that a bag of seaweed can make 20 different kinds of sushi and 120 small pieces per piece. Rolled seaweed can also be divided into two types, one is outer roll, and the other is inner roll (rice is on the inside, nori is on the outside). How to roll the outer roll: Take a piece of seaweed, fold it in half and divide it into two pieces. Take half of the piece and look carefully. Divide the seaweed into front and back sides, with the smooth side facing down. Apply rice evenly on the rough side. Amount of rice: Hold a rice ball slightly smaller than the palm of your hand and place it in the center of the seaweed. , from the inside out, from the middle to both sides. If your hands feel sticky, you can moisten them with some water. After the whole sheet of seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, then put what you like on it, and now start rolling it. Pick up the long lower edge and roll it toward the middle, then roll it again. Inner roll: Unlike the outer roll, you need to use a bamboo curtain. If you don't use it, it's okay, but the shape of the sushi is not very good and it falls apart easily. Place half a piece of seaweed at the bottom of the bamboo curtain, still with the smooth side facing down. Then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of the seaweed. Also, slowly push the rice outward, but this time Don't spread the rice all over the seaweed. Leave 2 centimeters on the top and 1 centimeter on the bottom. Then apply mustard and put whatever you like to eat (not too much).

When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, release the bamboo curtain below, and roll it with the bamboo curtain, and it's done! Sushi Ingredients Fish: It’s good to have fresh raw fish, but what if you don’t have it? When in restaurants, sometimes fish cannot be eaten raw, but can also be eaten cooked. I prefer cooked fish because it has a stronger taste. For example, salmon can be fried with some salt and garlic, then cut into small strips and placed in sushi rolls, or cooked directly, added with salad dressing, and placed in sushi. There is also crab meat. This stuff is made of fish meat, not real crab meat. It tastes very good and is cooked. You can eat it after wrapping it. There are also cooked shrimps, plus salad dressing, and they are delicious when wrapped. Vegetables: cucumbers, avocados, eggs, mushrooms, shiitake mushrooms, shiitake mushrooms. The ones we make there are quite delicious. I like them. How to make them: Soak the shiitake mushrooms in water until soft , then boil the mushrooms in the water in which they were soaked, add soy sauce, sugar, and wine to taste, and then it is cooked. The taste is a little sweet, because it needs to be dipped in soy sauce when eating. Ingredients when eating: Japanese pickled ginger, green mustard, Japanese soy sauce (Chinese soy sauce has a strong taste, so add less rice. Do not press it. Slowly push and add your favorite stuff. Press the top tightly at this time. Just let go of the bamboo curtain and roll it up again). There are many kinds of ingredients for making sushi, and it doesn’t necessarily have to be fish. Very few people eat salmon in Japan. For sushi vinegar, you can use white rice vinegar, add kombu, bonito flowers, sugar, and salt and bring to a boil over slow heat! Sushi rice is best cooked with Japanese clear soup! When cutting sushi, put some water on the knife (if it is a dull knife, no one can help you), use the knife dragging technique, and it will be done. The successful application was reported by Japan's "Sankei Shimbun" on December 5, 2013. Murata Yoshihiro, an NPO legal person dedicated to Japanese cuisine (Japanese food) applying for registration as a world intangible cultural heritage and chairman of the Nippon Institute of Cuisine, said that he was looking forward to the approval of this application. The successful application for World Heritage will allow the public to re-examine the dietary situation of children who "support Japan's future". As a master of Japanese cuisine, Yoshihiro Murata often gives food education lectures at elementary schools in Kyoto, Japan, introducing delicious Japanese dishes made with soup to children. Yoshihiro Murata shared that during a food education lecture, although some children expressed "dark and no appetite" after seeing hijiki, they immediately smiled and said "delicious" after trying it. Yoshihiro Murata said that in the 21st century, the dishes that Japanese children like are mostly Western food such as burgers, curry, and pasta. The traditional eating method of "three dishes and one soup" of rice and miso soup is gradually disappearing. The reason is not so much that the child doesn't want to eat so he doesn't cook it, but rather that the child's mother finds it troublesome to cook. Regarding the meal provided by the school, Yoshihiro Murata believes that the combination of rice and milk pays too much attention to nutritional balance, saying that "it is both nutritious and uneducated, so it is very unnatural." Murata Yoshihiro also said: "The diet of the children who will be responsible for the construction of Japan 50 years from now is a fundamental issue for the country. Through this application to be registered as a world intangible cultural heritage, if we can improve the health of the disappearing 'three dishes and one soup' If the way of eating is re-understood, that is the most meaningful thing." According to Japan's "Mainichi Shimbun" report, UNESCO announced on the 4th that "Washoku - the traditional food culture of the Japanese" was officially included in the World Intangible Cultural Heritage list. Officially included in the United Nations Intangible Cultural Heritage List. According to reports, this is Japan’s 22nd intangible cultural heritage. The universal value of Japanese food culture is recognized by international institutions, which may lead to an increase in overseas tourists to Japan and an expansion of Japanese agricultural, forestry and fishery product exports. The concept proposed by the Japanese government for the application of Japanese food to the World Heritage is that "Japanese food" embodies the Japanese spirit of "respecting nature" and is a "social custom" related to food. The specific content is: Japanese cuisine maintains the freshness and original taste of ingredients and pays attention to diversity; it pursues nutritional balance and is a healthy way of eating; it reflects the beauty of nature and changes in solar terms; and is closely related to traditional festival activities; as a food culture, it reflects Japan Unique values, lifestyles and social traditions, etc. Japan *** made a recommendation to UNESCO in March 2013, and UNESCO's auxiliary agency passed the preliminary review in October this year.

Prime Minister’s Promotion On May 5, 2014, Japanese Prime Minister Shinzo Abe participated in an event to promote the charm of Japanese cuisine “Washoku” held at the residence of the Japanese Ambassador to France in Paris. The purpose of this move is to promote the advantages of "Japanese food" that uses fresh ingredients and maximizes the original taste of ingredients, and conducts summit promotion. Abe said at the event that in the future, he will also emphasize that "Washoku" has been included in the UNESCO Intangible Cultural Heritage List. Abe said that the respect for nature and the emphasis on raw materials advocated by "Washoku" are similar to French cuisine.