Intangible Cultural Heritage. "Washoku".Japanese-cuisine.

/Washoku
Traditional Japanese cuisine. Now, the traditional-Japanese-cuisine is popularity all over the world.
It should use the foods of the four seasons succesfully, and feels a season. Since many vegetables and fish and shellfishes are being used for a traditional Japanese cuisine, a very healthy point of view thinks that it is a factor.

//Intangible Cultural Heritage. "Washoku"..
”Washiku”,Japanese cuisine, is culinary Customs Founded on Respect for Nature
When applying for registration in March 2012, the Japanese government gave the following four characteristics as typifying washoku..

1. Diversity and freshness of ingredients, and respect for their inherent flavors
Because of the great latitudinal range of the Japanese archipelago from north to south, the land is characterized by many mountains and proximity to the sea. The richly varied natural environment has meant that each regional Japanese cuisine uses a diversity of ingredients strongly rooted in the terroir. This has been accompanied by the development of cooking methods and utensils that make the most of the ingredients used.

2. An exceptionally well-balanced and healthy diet
The basic composition of the typical Japanese meal, rice with ichij? sansai (“one soup and three side dishes”) is said to have ideal nutritional balance. Because washoku makes skillful use of the umami flavor, very little animal fat is used. This is one cause of the longevity of Japanese people, and it also helps to prevent obesity.

3. An expression of natural beauty and the changing seasons
Another characteristic of washoku is the sense of the beauty of nature and of the changing seasons expressed at the table. By decorating food with blossoms or leaves and by using dishes and other utensils that reflect the changing seasons, the Japanese are able to enjoy each season at meal times.

4. Close links with annual events
Japan’s food culture has evolved in a close relationship with New Year’s festivities and similar annual events.

/Sushi
Sushi puts fresh raw fishe and shellfishe on boiled rice.
Nigiri-sushi is boiled rice with the taste with vinegar, sugar, salt, etc., and has attached the Japanese horseradish.
And it is hand-formed, after putting a fish on there. the Nigiri-sushi.

/Tempura
Tempura is a deep-fried food.
Tempura is the cuisine which attached to various fishes and vegetables the batter, which melted flour with an egg and water, and raised with oil.
"Kakiage-temupura" cuts finely various foods, such as a shrimp, cuttlefish, an onion, a carrot, and a scallop, and mixes flour. It is made to the lump which scoops with a large spoon.

/Sukiyaki
Sukiyakiha is a one-pot meals.
There are cooked with a salty-sweet taste in the same pot, to use meat and vegetables.
Meat is beef, vegetables are chinese cabbage, Shiitake mushroom, garland chrysanthemum, welsh onion,,
other are tofu, noodies made from konnyaku.