# Japanese Cuisine

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Category: Cuisine
Slides: 32
Updated: 2026-05-15T22:17:51.955Z
Tags: cuisine, japanese

## Summary

UNESCO inscribed washoku — "the dietary cultures of the Japanese, notably for the celebration of the New Year" — on its intangible-heritage list in 2013. The category is broader than the foreign image of Japanese food. Sushi and ramen are the foreign ambassadors; washoku is the home meal of rice, soup, three side dishes, pickle. Key sections include: Japanese cuisine.; Opening What washoku means.; Chapter I Five tastes 五味; Chapter II Dashi 出汁; Chapter III Gohan 御飯; Chapter IV Fermented seasonings.; Chapter V Sushi 寿司; Chapter VI Jiro.; Chapter VII Ramen ラーメン; Chapter VIII Soba & udon..

## Slide Outline

1. Japanese cuisine.
2. Opening What washoku means.
3. Chapter I Five tastes 五味
4. Chapter II Dashi 出汁
5. Chapter III Gohan 御飯
6. Chapter IV Fermented seasonings.
7. Chapter V Sushi 寿司
8. Chapter VI Jiro.
9. Chapter VII Ramen ラーメン
10. Chapter VIII Soba & udon.
11. Chapter IX Tempura 天麩羅
12. Chapter X Kaiseki 懐石
13. Chapter XI Shun 旬
14. Chapter XII Hōchō 包丁
15. Chapter XIII Tsukemono 漬物
16. Chapter XIV Tea & sake.
17. Chapter XV Yōshoku 洋食
18. Chapter XVI Wagashi 和菓子
19. Chapter XVII Izakaya 居酒屋
20. Chapter XVIII Influence abroad.
21. Chapter XIX Tokyo.
22. Chapter XX Kyoto.
23. Chapter XXI Beyond the centres.
24. Chapter XXII Manners.
25. Chapter XXIII Twenty essentials.
26. Chapter XXIV Eight stops.
27. Chapter XXV Watch & read.
28. Chapter XXVI Twelve essentials.
29. Chapter XXVII The contributions.
30. Chapter XXVIII The visual sense.
31. Chapter XXIX The single instruction.
32. The end of the deck.

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