Global Cookbook

About Washoku Lesson

An image of Japanese meal that consists of rice, soup, and side dishes
Washoku Lesson

Washoku (和食), or Japanese cuisine, refers to more than just the cuisine itself: it embodies the heart of Japan’s centuries-old traditional food culture.

Washoku has been attracting global attention in recent years—not only because it is delicious, but because it combines nutritional balance with aesthetic appeal, as its richly varied dishes invite diners to taste and experience all four seasons. Washoku Lesson presents easy-to-understand information about traditional Japanese cuisine and tips for making and enjoying classic Japanese dishes, including details about specialized Japanese cooking utensils and annual events.

Washoku Lesson: Table of Contents

An image of Sushi, as traditional Washoku

In 2013, washoku became a registered UNESCO Intangible Cultural Heritage as “the traditional dietary cultures of the Japanese.” UNESCO grants this designation to food cultures associated with traditions, events, rituals, social customs, and related skills and knowledge which are fostered by food, thereby recognizing that a food culture can be conserved and carried on into the future. Washoku has been cultivated for centuries, and the value of protecting and passing down Japan’s distinctive food culture is now recognized worldwide.

When applying for UNESCO registration, the Japanese government defined the following characteristics as the main features of washoku.

An image of fresh ingredients

Diverse, Fresh Ingredients; Respect for Individual Flavors

The Japan archipelago extends from north to south, and its rich natural environments include oceans, mountains and fertile plains. Each region uses its own variety of ingredients rooted in local communities, and specialized cooking techniques and utensils have been developed to enhance their flavors.

An image of soybean foods

Nutritionally Balanced, Healthy Diet

A diet based on “one soup three dishes,” or Ichiju Sansai (一汁三菜), is likely to have good nutritional balance. Its use of umami-rich dashi soup stock along with a variety of fermented foods supports a diet low in fat, which contributes to the longevity of the Japanese people and discourages weight-gain.

An image of a visually aesthetic appetizer in Japanese cuisine
Courtesy of Kinobu

Expressions of Nature’s Beauty and Changing Seasons

Washoku culture expresses the beauty of nature and the changing seasons. Tableware and décor are chosen to complement the food and express a sense of the season. Seasonal ingredients are served not just at their peak, but in their early or final growth—thus diners can appreciate the delicate changes in texture and flavor that occur throughout a particular season.

An image of family gathering

Strong Ties to Annual Events

Washoku Japanese food culture developed in close association with annual events and life rituals. Family and community bonds are deepened by sharing celebratory dishes made with the blessings of nature.

For centuries, the standard menu format for traditional Japanese meals at home has been Ichiju Sansai (一汁三菜). “Ichiju” means “one soup” and “sansai” means “three dishes.” This meal comprises rice, soup and three dishes: a main dish high in protein such as meat or fish, and two side dishes of vegetables or seaweed to provide vitamins, minerals and dietary fiber. The Ichiju Sansai meal ensures well-balanced nutrition and serves as the foundation for a healthy Japanese diet.

Ichiju Sansai meal

An image of Ichiju Sansai meal

Staple

The staple of rice provides carbohydrates, a source of energy; rice is a fundamental component of washoku.

Sansai

Sansai consists of one main dish and two side dishes, providing nutrients not offered by the staple.

Soup (miso soup)

Soup is made with dashi, miso and other ingredients, including vegetables, tofu and seafood.

*Pickles are not counted as a dish.

One important element of washoku involves festive dishes. There are seasonal festivals nearly every month in Japan, and each one involves its own set of foods. It is a tradition to eat these special dishes during celebrations; for example, osechi ryori during the New Year and Chirashi Sushi for the Hinamatsuri doll festival. Festive dishes are made using ingredients that are available only at a particular time of year, and so are considered as seasonal traditions, often served at family gatherings as a way of wishing for happiness and health. The traditional food culture associated with these events bonds together communities and families and is carefully passed down from generation to generation.

An image of Osechi ryori
Osechi ryori
An image of Chirashi sushi
Chirashi Sushi

Before partaking of a meal in Japan, it is the custom to fold one’s hands together and say “itadaki-masu”; when the meal is finished, one says “gochiso-sama.” These two phrases express gratitude to nature for providing the blessings of food and thanks to those who prepared the food. Washoku, a UNESCO Intangible Cultural Heritage, refers not only to the cuisine itself, but to Japan’s traditional food culture, fostered for generations by the Japanese mindset of respecting nature.

An image of saying “Itadaki-masu” just before eating

Learn More About Washoku