Earlier this year, 2014 was declared the 'Year of Washoku' by the Japanese Ambassador, Mr Keiichi Hayashi. The exhibition, WASHOKU - JAPANESE CUISINE FOR BODY & SOUL examines various aspects surrounding the preparation and consumption of food in Japan.
Discover something of the history and some of the various ingredients in Japanese cuisine, like yuzu and mirin, which make it so distinctive. Find out about the Japanese people’s respect for natural flavours and the importance of seasonality in Japanese dishes. See the great diversity throughout Japan with different regions harvesting the fruits of the sea and the land and enjoy the art of Washoku, how Japanese food is as beautiful to look at as it is good to eat.
Japanese food is often served in a number of small bowls and on plates with differing designs. A meal is often created so that the food and the tableware complement each other. In this exhibition there is a special display of tableware and from Arita, famous in Japan for its porcelain.
In 2013, UNESCO added the dietary practices of the Japanese people to its list designed to safeguard cultural heritage around the world. It is listed under the Japanese term Washoku 和食, meaning ‘Japanese food’. |
