When people are asked to think of a food or drink they associate with Japan, one of the first things that comes to mind is none other than sake, Japan's national beverage. Global consumption of sake has been growing steadily in recent years, and people around the world are coming to recognize its distinct qualities.

Kaiseki embodies the fundamental concepts in washoku, such as the attention to the seasons, and the emphasis on using natural local ingredients to create an eating experience that is not only delicious, but also demonstrates how preparation and execution of a meal can be an art form. It is a sophisticated style of cuisine that still retains its appreciation of simplicity. 

Typically lesser known than the popular “sake” (which refers to nihonshu), shochu is a widely enjoyed versatile drink that is created through a fairly intricate brewing process. Shochu specifically goes through distillation, a process that was introduced to Japan in the early 15th century.

While "washoku" literally means "Japanese food," in reality the term refers to a much broader and important cultural concept. In 2013, washoku was actually added to UNESCO's list of intangible cultural heritages. The organization's explanation of washoku reveals why it is so much more than food, and why it deserves to be enshrined as an invaluable part of world culture...

Wasabi (わさび), Japanese horseradish, is a root vegetable eaten with many Japanese dishes. Many of you have probably seen wasabi in the form of a finely grated green paste with your sushi, sashimi, or soba (Japanese buckwheat noodles). But did you know that even in Japan, most of the wasabi eaten is, in fact, not “real” wasabi? Then what have you been eating all along?

In Japan, rice has a history of over 2000 years. It is the staple of the Japanese diet, and with its long history comes an irreplaceable importance to the culture and daily lives of the people.To many, rice and Japan seem an inseparable existence. However, rice was not always this widespread and readily available, as it is in Japan today.

Japanese lacquerware and lacquerware production is known as urushi (pronounced “oo-roo-shee”). Urushi has developed into a spectacular and highly regarded art form over Japan's history. It culminates the beauty and elegance of Japanese aesthetics into practical objects, and it can be regarded as the pinnacle of Japanese craftsmanship.