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

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.

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.

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.

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

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.

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.