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Japanese Cuisine

UNESCO inscribed washoku — "the dietary cultures of the Japanese, notably for the celebration of the New Year" — on its intangible-heritage list in 2013....

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This Shipslides page presents Japanese Cuisine as an interactive HTML presentation deck in the Cuisine catalog with 32 slides. The share page keeps the uploaded deck sandboxed while exposing readable context, topics, and a slide outline for viewers and search engines.

UNESCO inscribed washoku — "the dietary cultures of the Japanese, notably for the celebration of the New Year" — on its intangible-heritage list in 2013. The category is broader than the foreign image of Japanese food. Sushi and ramen are the foreign ambassadors; washoku is the home meal of rice, soup, three side dishes, pickle. Key sections include: Japanese cuisine.; Opening What washoku means.; Chapter I Five tastes 五味; Chapter II Dashi 出汁; Chapter III Gohan 御飯; Chapter IV Fermented seasonings.; Chapter V Sushi 寿司; Chapter VI Jiro.; Chapter VII Ramen ラーメン; Chapter VIII Soba & udon..

Key sections

  • 01Japanese cuisine.
  • 02Opening What washoku means.
  • 03Chapter I Five tastes 五味
  • 04Chapter II Dashi 出汁
  • 05Chapter III Gohan 御飯
  • 06Chapter IV Fermented seasonings.
  • 07Chapter V Sushi 寿司
  • 08Chapter VI Jiro.

Topics covered

cuisinejapanese

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Slide outline
  1. 01Japanese cuisine.
  2. 02Opening What washoku means.
  3. 03Chapter I Five tastes 五味
  4. 04Chapter II Dashi 出汁
  5. 05Chapter III Gohan 御飯
  6. 06Chapter IV Fermented seasonings.
  7. 07Chapter V Sushi 寿司
  8. 08Chapter VI Jiro.
  9. 09Chapter VII Ramen ラーメン
  10. 10Chapter VIII Soba & udon.
  11. 11Chapter IX Tempura 天麩羅
  12. 12Chapter X Kaiseki 懐石
  13. 13Chapter XI Shun 旬
  14. 14Chapter XII Hōchō 包丁
  15. 15Chapter XIII Tsukemono 漬物
  16. 16Chapter XIV Tea & sake.
  17. 17Chapter XV Yōshoku 洋食
  18. 18Chapter XVI Wagashi 和菓子
  19. 19Chapter XVII Izakaya 居酒屋
  20. 20Chapter XVIII Influence abroad.
  21. 21Chapter XIX Tokyo.
  22. 22Chapter XX Kyoto.
  23. 23Chapter XXI Beyond the centres.
  24. 24Chapter XXII Manners.
  25. 25Chapter XXIII Twenty essentials.
  26. 26Chapter XXIV Eight stops.
  27. 27Chapter XXV Watch & read.
  28. 28Chapter XXVI Twelve essentials.
  29. 29Chapter XXVII The contributions.
  30. 30Chapter XXVIII The visual sense.
  31. 31Chapter XXIX The single instruction.
  32. 32The end of the deck.
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Category
Cuisine
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Updated
2026-05-17
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