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Washoku: Much More Than Japanese Food

Japanese cuisine, known as *washoku*, has its roots in the introduction of rice during the Yayoi period (300 B.C. - 300 A.D.), when rice agriculture was brought to Japan from China and Korea. Since then, rice has become the staple food of the Japanese diet, serving as the foundation for various meals. With the arrival of Buddhism in the 6th century, Japanese cuisine underwent a significant transformation, with a reduction in meat consumption and an increased focus on fish, vegetables, and soy-based ingredients like tofu and miso. This shift led to the development of a culinary tradition that emphasizes freshness, seasonality, and a balance of flavors. During the Edo period (1603-1868), many traditional Japanese dishes that we know today, such as sushi, tempura, and soba, were popularized and refined. The creation of dashi*, a broth made from kombu seaweed and dried bonito flakes, became essential in providing the base flavors for Japanese cuisine, delivering the umami, the fifth taste that characterizes many Japanese dishes. Over the centuries, Japanese cuisine has spread globally, gaining popularity and being adapted to suit various tastes. In 2013, *washoku was recognized by UNESCO as an Intangible Cultural Heritage of Humanity, highlighting the cultural significance and historical richness of this cuisine that balances tradition, flavor, and aesthetics. Washoku (Goro and Ryu's Dialogues) Vr.1.0