Japanese Culture And Japanese Food

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Japanese cuisine and its development Rice serves with vegetable, and fish are the main traditional meal in Japanese cuisine. According to Reading Food in Modern Japanese Literature: “Lunch: 3 bowls rice gruel, half of bonito sashimi (half because it contained some fly eggs). Had the little yellowtail bought for supper made into sashimi, but did not eat it as it wasn’t nice. 1 bowl miso soup, 3 pieces of rice cracker, one helping shaved ice with lemon syrup” (Aoyama 15). Aoyama shows in these lines that dishes of Japanese traditional meal were simple, but as Japanese cuisine evolved over the years, it has more different dishes for customers to choose today. My goal in this paper is to discuss the geographical effect on Japanese cuisine, the relationship between Zen culture and Japanese cuisine and its development in the world. Geography are the important effect on food choices in Japanese cuisine. In Japan and the Culture of the Four Seasons : Nature, Literature, and the Arts, Shirane provided specific places as an example to illustrated that the position determines what chefs would choose to cook Japanese cuisine, “With the shift of the capital to Edo (Tokyo), two major port cities (Edo and Osaka) became the cultural and economic centers, moving the general urban perspective from inland basins (Nara and Kyoto) to the coast and the sea, which became an important source of food” (Shirane 176). So the position of Japan surrounds by coasts and seas is the main reason that
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