Discover how a single type of microbe, Aspergillus Oryzae, enhances the flavor of Washoku, captivating fans worldwide. People worldwide are captivated by Washoku, traditional Japanese cuisine ...

And this was borne out by “WASHOKU: Nature and Culture in Japanese Cuisine,” a special exhibition now being held at the National Museum of Nature and Science in Tokyo’s Ueno district.

When Washoku, or Japanese cuisine, became UNESCO Intangible Cultural Heritage in 2013, the flavor called umami became more widely known abroad. And, dashi is the ingredient that produces this umami.

As Japanese food science looks to the future, there are fresh twists for an age-old cuisine. The ancient ways of preparing Japanese food, known as washoku, was listed in 2013 by United Nations ...

J apan's soy sauce exports in 2023 topped 10 billion yen ($65 million) for the first time on record due to the surging global popularity of "washoku" traditional Japanese cuisine, according to ...

Japan maintains impressive health standards with traditional practices like Washoku and Moritsuke ... emphasizes seasonal ingredients. Japanese cuisine often features smaller portions, emphasizing ...