[PAST EVENT] Washoku: traditional dietary cultures of Japan

November 4, 2015
Boswell Hall (formerly Morton Hall), Room 220
100 Ukrop Way
Williamsburg, VA 23185Map this location
Washoku is included on UNESCO's Intangible Cultural Heritage list. This distinctive approach to traditional Japanese cuisine celebrates annual events, emphasizes nature's beauty in presentation, relies on varied and fresh ingredients and insists on well-balanced, healthy diets.

The four seasons are also honored in traditional washoku, and Akita is one of the places in Japan where the seasons are most distinct. In Akita, food revolves around the seasons and residents mark special times of year by the foods available.

Ancient traditions continue to live on in modern Akita. Residents ferment food using rice that is said to be the prototype of sushi and many continue to traditionally preserve food for long and severe winters. Aspects of their food culture are still nurtured in the ancient hunting-and gathering lifestyle.

[[txkato, Tomoko Kato]], senior lecturer of Japanese Studies 757-221-1192