Washoku is a system of skills, knowledge, practices, and customs related to the production, processing, and preparation of food.
In Japan, traditional Japanese food contains a variety of regional and regional dishes that have evolved throughout Japanese history as a result of centuries of political, economic, and social changes.
Japanese traditional cuisine is based on rice cooked with miso soup, and seasonally-focused ingredients, especially fish. The sides frequently consist of fish, pickled vegetables, and vegetables cooked in broth. Other main dishes include seafood, usually grilled, but it is also prepared raw as sashimi or as sushi.
Seafood and vegetables are also fried in tempura batter as tempura. In addition to rice, a staple is noodles, such as soba and udon. Moreover, the country also has a number of simmered dishes such as fish products cooked in broth known as oden, or beef in sukiyaki and nikujaga.
There are several characteristics associated with Washoku, such as having an awareness of the environment and how to use natural resources sustainably. This basic knowledge and cultural characteristics are usually seen during Japanese New Year celebrations.
A variety of preparations are made for the deities to enter the new year, such as pounding rice cakes and preparing special meals and beautifully decorated dishes. Each preparation has a symbolic meaning. These foods are traditionally served on special tableware and shared by the whole family or collectively in a community.
As a result of the western archipelago's widespread landmass, different kinds of ingredients can be obtained. This makes blending many flavors in one kitchen a delight to the palate. In the Washoku, nature and its seasonal changes are reflected through the dishes. Each stage consists of a combination of ingredients, dishes to be used, and cooking techniques to achieve a good representation of the dish.
Japanese food is based on that philosophy. It offers healthy, light, and delicious food to keep you fit. Asian cuisines are based on soup, which contains a variety of flavors such as sweet, salty, and bitter. This allows practicioners for the preparation and consumtion of low-calorie meals.
Basic skills and knowledge are passed down in the home with shared mealtimes. Through non-formal and formal education as well as through practice, grassroots groups, schoolteachers, and cooking instructors can also transmit knowledge and skills.
Nowadays, washoku is widely used as a term for traditional Japanese cooking. The staple food of Japanese cuisine is steamed white rice, or gohan, which is served with a number of okazu, or main or side dishes.
References
(https://ich.unesco.org/en/RL/washoku-traditional-dietary-cultures-of-the-japanese-notably-for-the-celebration-of-new-year-00869) (https://en.wikipedia.org/wiki/Japanese_cuisine) (https://www.1111peruvianbistropinecrest.com/do-you-know-about-washoku-food-tradition-japan/)