Japanese food and drink
Washoku, the traditional food culture of Japan, was inscribed on UNESCO's intangible heritage list in 2013. It rests on dashi, rice, seasonality and presentation — and extends from kaiseki to ramen counters and izakaya.
WashokuwashokuRice, soup and the seasons on the tableDashi and umamidashiKelp, dried fish and the fifth tasteSushisushiFrom preserved fish to the Edo street stallRamenrāmenA Chinese noodle soup that became a Japanese obsessionTempuratenpuraA light batter, hot oil and a few seconds of timingSoba and udonsoba, udonBuckwheat in the east, wheat in the westWagyuwagyūFour native breeds and the art of marblingKaisekikaisekiThe season, served one small dish at a timeWagashiwagashiBean paste, rice and the seasons in miniatureSakenihonshuRice, water, kōji and the brewer's winterGreen tearyokuchaSteamed leaves, shaded gardens and the right temperatureIzakayaizakayaSmall plates, cold beer and the evening after workBentobentōA whole meal, carefully packedOkonomiyakiokonomiyakiCabbage, batter and the hot iron griddleYakitoriyakitoriEvery part of the bird, over white charcoal