Japanese cuisine gets UNESCO heritage status
Japan'straditional cuisine, celebrated for its centuries-old cooking techniques and seasonal ingredients, has been added to the United Nation's cultural heritage list.
The decision to protect Japan's traditional cuisine, known as "washoku", was made against a backdrop of rising concerns that fast food and western dishes are increasingly eclipsing the nation's culinary heritage.
Japan will become only the second nation after France to have its national cuisine designated heritage status, a decision made by officials at a UNESCO meeting in Azerbaijan.
While Japan has long been famed for its sushi, one of its most successful culinary exports, the nation has an expansive repertoire of traditional dishes beyond the raw fish snack.
With its emphasis on harmony and the passing of the seasons, the art of washoku has been compared to writing haiku poems and normally consists of separate bowls of white rice, miso soup and pickles alongside main dishes.
Other characteristics that have traditionally defined washoku include minimal meat, plenty of seafood and often the use of a fish stock base known as dashi.
Masanori Aoyagi, the commissioner of Japan's Cultural Affairs Agency, explained to the UNESCO committee, that washoku is also regarded as important as it creates a feeling of social cohesion.
Culinary purists in Japan have long expressed concern about the impact of the rise of Western diets in favour of washoku, a famously healthy diet with its copious fish, rice and seasonal vegetables.
Washoku's designation as an Intangible Cultural Asset is likely to be welcomed by the government, not only in terms of its cultural heritage and potential health benefits, but also in relation to the economy.
Its new status was confirmed exactly 1,000 days after the 2011 earthquake and tsunami triggered the on-going Fukushima nuclear crisis, shattering global confidence in the safety of the nation's previously respected food industry.
Shinzo Abe, the prime minister, has set a goal to double Japanese exports by 2020, with officials most likely hoping that Japan's new culinary status will allay consumer fears and boost sales of rice and other ingredients overseas.
