We travel to Japan to know in depth the characteristics of Japanese cuisine, sushi and the secrets of its chefs

To show us his new products and facilities, he organized a trip for nine European media, taking us to the country of the rising sun.

While we knew the news and features of the new Panasonic brand appliances, I had the opportunity to spend a few days in Kyoto knowing the peculiarities of Japanese cuisine, discovering their products and learning to use them.

Instead of inviting us to a demonstration to try them or take us to a Japanese restaurant in Spain, we had the opportunity to cook with a Michelin star chef in Kyoto and discover the most interesting of Japanese cuisine. Today we travel to Japan to know in-depth the characteristics of Japanese cuisine, sushi and the secrets of its chefs.

Why do we like Japanese cuisine so much? We have learned with the best Japanese chefs what are the characteristics, techniques, and tricks to achieve a healthy, tasty and delicious cuisine.

A brief history of Japanese gastronomy

Japanese cuisine is an evolution of Chinese cuisine, from which it originates. In the Nara period, from 710 to 794, they begin to use their condiments being the next period, the Heian, which establishes the shogunate and lasts until 1185 with the Gempei wars. During this period and until 1333 the Kamakuraremains, being a time of simple meals, based on Buddhist beliefs, with abundant vegetables and less presence of elaborate dishes.

In the following stages, other products are incorporated into your kitchens, such as soy or edamame berries, kombu seaweed, shiitake mushrooms or tofu. In the Muromachi period, between 1336 and 1573, -the time of the samurai-, you will eat 4 dishes, understanding for the first time the kitchen as an entertainment. Then, the arrival of the first travelers from Europe incorporates new cooking techniques such as tempura and oil fritters, biscuits and sweets into the cuisine of Japan. These techniques extend in the Azuchi-Momoyama era until the Edo period begins.

In this Edo period, the famous tea ceremony arises, and with it comes the Kaiseki in which light recipes are sought to accompany the matcha tea of ​​intense green color. This kind of food that was originally to accompany tea, has been transformed into the current entrees, which keep the name of kaiseki.

Within this time, between 1603 to 1867, nigiri bite-sized sushi, similar to the current ones, arises, since before they were much larger. Tempura, grilled eel dishes and the first noodles or noodles also begin to cook. For the first time, the menu concept arises. After and to this day, the kitchen has evolved in its elaborations and presentations, incorporating other dishes such as sukiyaki, its versions of croquettes, curries and other ingredients and techniques.

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