The basics of Japanese cuisine ＃1 “What kind of place is Japan?”

Summary

In this engaging video, Naoyuki Yanagihara, a renowned chef and Japanese Cuisine Goodwill Ambassador, introduces the world of traditional Japanese cuisine. He shares insights into Japan's rich food culture, emphasizing the importance of ingredients, seasonings, and the country’s unique geographical and climatic conditions that shape its culinary traditions. From miso and soy sauce to the power of fermentation, the video explores how Japan’s environment influences its food, as well as how seasonal changes affect the ingredients used in cooking. This informative presentation sets the stage for a deeper dive into the true essence of Japanese cuisine.

Takeaways

• 😀 Naoyuki Yanagihara introduces himself as an expert in Japanese cuisine, with a family tradition in teaching and developing Japanese food.
• 😀 Many people are familiar with popular Japanese dishes like sushi, tempura, ramen, and yakitori, but traditional Japanese cuisine is less known.
• 😀 Yanagihara is the Executive Chef and Cooking Instructor at a family-owned cooking school in Tokyo, where they focus on traditional Japanese culinary arts.
• 😀 Yanagihara has worked as a kitchen crew member on the Dutch sailing vessel Swan fan Makkum and served as a cultural envoy for the Japanese government.
• 😀 Yanagihara was chosen as the 'Japanese Cuisine Goodwill Ambassador' by the Ministry of Agriculture, Forestry, and Fisheries to promote Japanese food culture globally.
• 😀 This video is part of a six-part series aiming to introduce the basics of traditional Japanese cuisine and food culture.
• 😀 Japan’s geography, stretching from north to south, influences the diversity of ingredients and seasonal flavors in Japanese cuisine.
• 😀 The collision of warm and cold ocean currents around Japan provides abundant seafood, contributing to the richness of Japanese ingredients.
• 😀 Japan is predominantly covered by forests and mountains, and the monsoon climate offers plenty of water resources for agriculture and food production.
• 😀 Japanese cuisine relies heavily on key seasonings like miso, soy sauce, mirin, rice vinegar, and sake, all of which play a vital role in its flavor profile and culinary techniques.
• 😀 The Japanese humid climate is ideal for fermentation, which is integral to many seasonings like soy sauce, which takes months to ferment, showcasing the importance of patience in Japanese culinary tradition.

Q & A

What is the main focus of Naoyuki Yanagihara in this video?

The main focus of Naoyuki Yanagihara in this video is to introduce traditional Japanese cuisine and food culture, especially its roots and ingredients.

What are some popular types of Japanese cuisine mentioned in the video?

Some popular types of Japanese cuisine mentioned include sushi, tempura, ramen, yakitori, and shabu-shabu.

What does Naoyuki Yanagihara emphasize about the global perception of Japanese food?

He emphasizes that while Japanese cuisine has become well-known globally, many people are not familiar with the real, traditional aspects of Japanese food.

How does Naoyuki Yanagihara describe his background and experience in Japanese cuisine?

Naoyuki Yanagihara was raised in a family with a long history in studying, teaching, and developing Japanese cuisine. He works as the Executive Chef and Cooking Instructor at their cooking school in Tokyo. He has also worked on a Dutch sailing vessel and traveled as a cultural envoy for the Japanese government.

What is the role of the Japanese Ministry of Agriculture, Forestry and Fisheries in Naoyuki's career?

The Japanese Ministry of Agriculture, Forestry and Fisheries chose Naoyuki Yanagihara as a 'Japanese Cuisine Goodwill Ambassador' to promote traditional Japanese food and culture worldwide.

How does Naoyuki explain Japan's geographical features and their impact on Japanese ingredients?

Naoyuki describes Japan as a long and narrow island stretching from north to south, with varying climates from cold in the north to hot in the south. The country’s geography, surrounded by rich ocean currents and blessed with abundant forests and mountains, provides a diverse array of ingredients.

What is the significance of the monsoon season in Japan?

The monsoon season in Japan brings a lot of rain, which contributes to the country’s rich water resources, essential for growing ingredients and supporting the fermentation processes in Japanese cuisine.

Why are seasonings such as miso, soy sauce, mirin, and sake important in Japanese cooking?

These seasonings are crucial in Japanese cuisine as they enhance flavors and are essential in fermentation, which is a key part of the country’s food culture. They play a vital role in the preparation of traditional dishes.

What is the process involved in making soy sauce, as explained in the video?

Soy sauce is made from beans, wheat, and salt, and it takes several months, often half a year or more, to produce it through fermentation, which is a hallmark of Japanese cuisine.

What will be the focus of the next video in the series?

The next video will focus on explaining what traditional Japanese cuisine is, continuing from the introduction provided in this first video.