Page 124 - (DK Eyewitness) Travel Guide - Tokyo

122  TR A VELERS ’ NEEDS

The Flavors of Japan

More so than in most developed countries, where the produce
of the entire world is available in supermarkets all year round,
Japan is a country in which local and seasonal produce is still
highly valued. The traditional cuisine of Tokyo reflects its
waterfront location and its easy access to the fertile plains
inland. Tokyo is also the focus of the nation’s food distribution
network, especially through the busy stalls of its central
wholesale market in Tsukiji (see p42). The city also boasts numer­
ous restaurants serving the specialties of other regions of Japan.
Its modern cuisine reflects influences from all around the world. Ramen noodles

diverse parts of the country, residents since the late 17th
that is today the most century and is renow ned as
commonly recognized one of the true tastes of Edo
form of Japanese food. cuisine. As more people from
The story of the ascendancy the north of Japan moved to
of Edo cuisine is also that of Edo, udon noodles, which were
the decline in dominance of popular in the south, were
typically delicate flavors from replaced by soba noodles. Soba
Western Japan. Soba (buck- is most commonly eaten in the
wheat noodles) has been a same simple way that it was
popular food among Edo eaten in the past: in a zaru
Eggplants
Shiitake (aubergines) Daikon radish Sweet potato
mushrooms Nori (seaweed)
Chef at work, using chopsticks to arrange Enoki mushrooms
exquisite dishes
Edo Cuisine
In the early 17th century, Tokyo,
then known as Edo, became
the administrative capital of
Japan after the powerful
Tokugawa family moved there.
With them arrived thousands
of rich landowning samurai
and wealthy merchants. This Bean sprouts
led to the development of Edo
cuisine, a fusion of dishes from Selection of vegetables that feature in Japanese cuisine
Traditional Japanese Specialties
A typical banquet, such as might be served at a
ryotei (upscale restaurant), may have up to
20 courses. Much is made of seasonal
ingredients, with deco rative flourishes
also chosen to reflect the time of
year. Kaiseki is a traditional style of
cuisine in which a dozen or more dishes
Bonito tuna flakes are served to each person, categorized
according to cooking method, not ingredients.
Sake (see p129) is the usual accompaniment. Vegetarian cusine,
called shojin ryori, uses protein-rich tofu rather than meat or fish.
It was devel oped by Zen Buddhists and is now found in many Unadon, featuring grilled eel
restaurants located in or near the precincts of Zen temples. The over a bed of rice, is popular
Japanese have also elevated tea snacks to an art form – delicate as it is thought to have great
and pretty wagashi are usually made from sweet bean paste.
health benefits.

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