Japan’s edible traditions are the focus of this new exhibition
“WASHOKU | Nature and Culture in Japanese Cuisine is at exhibition that looks at the culinary traditions of Japan. It runs from May 22 through Oct. 18 at Japan House Los Angeles.
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“WASHOKU | Nature and Culture in Japanese Cuisine,” runs from May 22 through Oct. 18. Washoku is Japan’s traditional cuisine and was designated a UNESCO Intangible Cultural Heritage more than a decade ago. The term means “harmony in food” and focuses on rice, seasonal vegetables and fish seasoned with umami-rich ingredients like miso and soy sauce.
It’s the food that was made in Japanese homes that was based on respect for nature and sustainable use of natural resources “WASHOKU | Nature and Culture in Japanese Cuisine is at exhibition that looks at the culinary traditions of Japan. It runs from May 22 through Oct. 18 at Japan House Los Angeles .
“It’s not just Japanese food, it’s Japanese cuisine that has shaped the long history of our natural environment and people’s ingenuity. It’s a culinary art,” said Yuko Kaifu, president of Japan House Los Angeles.
“It’s a living culture, it continues to evolve while containing the deep connections to nature, seasonality and people,” she added. “And it’s diverse. Each region has it’s own original recipes.
” The exhibition, which was originally held in Japan at the National Museum of Nature and science, will look at the evolution of of the culinary tradition with writings that tell its history, recipes, replicas of ancient food halls as well as displays of vegetables and exact recreation of“I wandered into the exhibition in Japan and I amazed because it covers the history, the ingredients, the technique, cookware and the future of Washoku as well,” Kaifu added.
“So the whole purpose of the exhibition is help people deepen their knowledge of Washoku. ”
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