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Japan's Food Culture
Japan’s unique food culture owes much to ingredients, methods of preparation and serving that are particular to individual towns or regions. In this issue, we highlight a few examples of distinctive local foods and cultural practices, while also introducing more general characteristic elements of washoku, the “traditional dietary culture of the Japanese.”
An interview with food writer Mukasa Chieko.
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A return to wet-paddy rice farming in Toyooka City, Hyogo Prefecture, has revived the local stork population while producing superior rice.
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In the era of online shopping, a covered market in Kanazawa City, Ishikawa Prefecture, continues to pull in the crowds.
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Umami-rich dashi stock underpins and defines a wide variety of Japanese dishes.
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In Karatsu City, Saga Prefecture, a number of families maintain an age-old banqueting tradition
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For many people, Utsunomiya in Tochigi Prefecture is practically synonymous with gyoza dumplings.
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The people of Iwate Prefecture maintain a unique mochi-eating culture.
PDF(352KB) | HTML English | Japanese
A leading Japanese chef shares his thoughts on washoku, “the traditional dietary culture of the Japanese.”
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Promoting Reduction of Food Loss and Waste
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© 2009 Cabinet Office, Government of Japan