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Japanese Food Culture: An Encyclopedia – Areshidze Liana, Krupianko Mihail, Krupianko Ivan – International relations – 2025 – ISBN 978-5-7133-1791-1

Japanese Food Culture: An Encyclopedia
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Japanese Food Culture: An Encyclopedia
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Nature has blessed the Japanese archipelago with incredible diversity, which is reflected in the country's cuisine. Traditional Japanese cuisine is characterized by an abundance of fish and seafood, seasonal ingredients, visually exquisite dishes adorned with a variety of plants and edible flowers, low calorie content, and minimal cooking. Each region of the country maintains its own distinctive lifestyle and dietary culture, which has formed the basis for the development of the unique Japanese food system, "washoku."

In 2013, UNESCO recognized Japanese food as an intangible cultural heritage. Unlike other national cuisines, Japanese cuisine strives to use less fat and sugar, making it healthier, more balanced, and more nutritious.

What is Japanese cuisine, and what are its distinctive features? The pages of this encyclopedia provide answers to all these questions.
See also:

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