In December 2013, “Washoku, traditional dietary cultures of the Japanese” was added to UNESCO’s Intangible Cultural Heritage list. It is not one dish but a food culture with four features.
UNESCO 2013A food culture
和食Washoku
Listed
December 2013
Feature 1
fresh, varied ingredients and their own flavors
Feature 2
a healthy, balanced diet
Feature 3
showing nature and the seasons
Feature 4
close ties to New Year and other yearly events
From the Ministry of Agriculture, Forestry and Fisheries.
Varied, fresh ingredients
Japan stretches far from north to south, with sea, mountains and villages, so each area uses many local ingredients. Cooking brings out the natural taste of each ingredient.
A balanced diet
The Japanese meal style based on ichiju sansai (one soup and three dishes) is said to give ideal nutritional balance.
Using umami well makes it possible to eat less animal fat.
Nature, seasons and events
Meals show the beauty of nature and the change of the seasons, for example by decorating food with seasonal flowers and leaves and using dishes that suit the season.
Japanese food culture grew up closely tied to yearly events. Sharing food and eating together has made the bonds of families and communities stronger.
Think about it
Q1Choose one meal you ate this week. Which of the four features does it have?
Q2Why would a food culture, not a single dish, be protected as heritage?
Q3What food in your country is tied to a yearly event?
There is no single right answer. Talking it over with someone at home is a good way to learn.
Did you know? — One of washoku’s four features is its close tie to New Year and other yearly events.