A Brief History of Japanese Food

As many of you can probably tell, Japanese cuisine is by far one of my favorites. Following a close second after my motherland cuisine (which in and of itself, is incredibly vast and incorporates approximately 3 major ethnicities) in SE Asia, I can almost guarantee you that Japanese food is my go-to. Being that Malaysian and “Singaporean” foods are incredibly difficult to find in the US, I essentially substituted it with Japanese food. It is clean, low-fat, healthy (unless you are binge-ing on tempura at every meal), and just all around very beautiful presentation.

I have always loved Japanese culture. Yes while they did do monstrous things to my peoples, I can’t be called to harbor the hatred that was a generation old. I don’t feel that I was called to carry on the burden of holding onto revenge or anger. While I can’t even come close to empathizing with the victims of WWII, I know that in and of itself, like all things, Japanese culture holds so many positive things as well.

This is just the introduction to what will be very many travel postings as I will commence a trip back to the mother continent in about two weeks. However, I hope that you will not only share my food journeys but also my traveller and photo journeys as well. There is so much good and awesomeness in this world, and it extends so much farther than just food. Food however, in Asian communities, has been known to bring people together. And so I hope that you find a little bit more insight into what is an already much-loved cuisine by so many people around the world with this re-posting. If you enjoy this post, please check out No Ramen, No Life – the source of the original posting. Thank you and have a fabulous weekend!

May you always be blessed with a pair of good shoes to carry you far,

No Ramen, No Life

The global popularity of Japanese food has never been greater, as underscored by the recent decision of the United Nations’ cultural agency, UNESCO, to add traditional Japanese cuisine to its “intangible world heritage” list . It’s easy to think that the Japanese cuisine we know and enjoy today has an ancient, dynamic, and delicious history and that Japan has always been a nation of foodies.

In reality, for much of Japan’s history, Japanese food wasn’t that good (unremarkable if not downright awful, in fact) and there wasn’t much of it to go around. That’s one of the central insights of “Slurp: A Social and Culinary History of Ramen – Japan’s Favorite Noodle Soup” by historian Barak Kushner of the University of Cambridge. While Japan’s iconic noodle dish is certainly the centerpiece of this book (it begins with a recounting of Kushner’s first trip to an Ichiran ramen shop)…

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This entry was published on May 2, 2014 at 16:05 and is filed under The Traveller. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “A Brief History of Japanese Food

  1. Japanese cuisine is by far one of my favorites as well! Thanks for sharing some history behind it 🙂

    • Hi Ada thanks for stopping by! It’s nice to get a bit of history behind the stuff we eat right? Even if it’s from our grandmother’s garden or something like that. Hope all is well with you! Any new food adventures planned? Cheers!

      • It’s definitely nice to know about the stuff we eat!
        I’ve been eating out lately cause I’ve been too busy to cook (or bake). Hope to change this soon! Hope all is well with you too! 🙂

      • i am guilty of eating out too. sometimes it’s just easier. i know with asian cooking, there is so much prep work sometimes i can get too tired to eat! i hope you had a nice weekend and i’ll be looking forward to more of your posts in the future!

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