Food

Washoku Traditional Dietary Cultures of Japan

Japan

Seasonal Japanese culinary craft grounded in kombu-katsuobushi dashi stock, fermented miso and soy, and New Year osechi foodways.

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The tradition & historical record

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Built around the ichijū-sansai ('one soup, three seasonal side dishes') equilibrium, Washoku pairs regional mountain-and-sea harvests (sansai and gyokai) with koji-mold fermentation and lacquer/ceramic seasonal plating. ¹

Inscribed on UNESCO's Representative List in 2013 for household and community transmission of seasonal New Year rituals. ¹

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Sources on Record

[1]Washoku, Traditional Dietary Cultures of the Japanese, Notably for the Celebration of New Year — UNESCO 00869 · unesco dossier

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The tradition & historical record

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