Blog post #11: FOOD

In my continuing series on Japanese culture, food deserves its own spotlight. Japanese cuisine, known as washoku, was recognized by UNESCO as an Intangible Cultural Heritage in 2013. It reflects core values like respect for nature, seasonal harmony (shun), balance, and omotenashi (hospitality). Japanese meals emphasize fresh, local ingredients and beautiful presentation (FOOD).

The foundation of Japanese meals is ichiju-sansai, one soup and three side dishes served with rice. Short-grain white rice is the staple, accompanied by miso soup, grilled fish, pickled vegetables (tsukemono), and seasonal sides. Everyday favorites include tempura, yakitori, tonkatsu, ramen, udon, and soba. Sushi and sashimi are internationally famous but represent only a small part of daily eating (Guide to traditional cuisine). 

What makes Japanese food truly unique is its deep respect for seasonality and umami. Ingredients are chosen at peak freshness, and dishes highlight natural flavors rather than heavy sauces. Fermented foods are extremely common, miso, soy sauce, pickles, and nattō (fermented sticky soybeans). Kaiseki ryōri, an elegant multi-course meal, exemplifies this philosophy with small, beautifully arranged dishes that tell a seasonal story. Other distinctive items include wagyu beef, fugu (blowfish), and a wide variety of seafood (food etiquette). 

One traditional dish that challenges many foreigners is nattō, fermented soybeans with a strong smell, sticky texture, and earthy taste. It is commonly eaten for breakfast over rice. Other potentially difficult items include shirako (cod milt), uni (sea urchin roe), or basashi (raw horse meat) in certain regions (Unique Dishes). 

If I were a guest in a Japanese home or at a business dinner and served nattō (or another strong traditional dish), I would try it. Even a small taste shows respect for the host’s effort and the culture. I might not finish a full portion if the texture or flavor is overwhelming, but I would eat enough to be polite and express appreciation. I would complement the preparation and ask questions about it to show genuine interest.

In Japanese culture, declining food can be tricky because of the emphasis on harmony and gratitude. Hosts invest significant time, thought, and expense into meals as an expression of omotenashi. Completely refusing a dish without trying it may cause the host to feel disappointed or embarrassed. Leaving large amounts of food can also imply the food was not good or that you are being wasteful. 

However, Japanese people are generally understanding of foreigners. If you politely explain a dietary restriction, allergy, or that you are still adjusting to new flavors, most hosts will not be offended. A good approach is to say something like “It looks wonderful, I’ll try a little” and then compliment other parts of the meal. Taking even a small bite goes a long way toward maintaining positive relationships.

Japanese food culture is much more than sushi and ramen. It is a thoughtful, seasonal, and balanced way of eating that nourishes both body and spirit. While some dishes like nattō or sea urchin may test your comfort zone, approaching them with curiosity and respect is part of the cultural experience. Sharing a meal in Japan is one of the best ways to connect with people and understand the deep values of harmony, gratitude, and appreciation for nature.

Photo from bbcgoodfood.com