Mochi – Japanese Food Culture – Finale

Mochi - Japanese Food Culture

Studying Japanese food culture has been a fascinating and enlightening adventure. We loved the more healthy aspects of the food choices offered and the overall ease of  including it as part of our gluten free diet. With just a few minor adjustments and/or elimination of certain foods, such as condiments, sauces, and the gluten containing pasta,  everything is just about perfect if you are gluten intolerant or celiac.

In our research, a particular book captured our interest. It is written by Naomi Moriyama and William Doyle, entitled “Japanese Women Don’t Get Old or Fat – Secrets of My Mother’s Tokyo Kitchen.” Continue reading

Ginger Bok Choy and Steamed Chicken Salad with Sesame Sauce

Ginger Bok Choy and Steamed Chicken Salad with Sesame Sauce

In talking about Japanese food culture, we cannot just simply reduce everything to the discussion of food. Placement, harmony within the home and the entire experience surrounding the meal all play an important role. Continue reading

Japanese Food Culture

Japanese Food Culture

Japan’s traditional food culture is diverse, daunting and fascinating to say the least. In order to do it justice, we will have to break our own rules and actually post very frequently over the next few weeks, especially since we missed the first part of April due to our photography classes. 😉

In exploring Japanese food culture we uncovered a rich cultural history especially as it relates to its cuisine, which is  largely  based on the ancient principles of fives, which take into account color, taste, the way food is prepared, the diner’s senses as well as the energetic exchange brought about between the cook and the diner. The cooks thoughts and feelings might transfer over to the food and ultimately influence the diner, as well as the diner’s need for gratitude and appreciation for a harmoniously prepared meal.  In my humble opinion, a lot of people could or should take this to heart a lot more often. Continue reading