Temple and court
50Shojin and honzen cuisine set seasonal and ranked service long before restaurants.
Japanese cuisine · Dashi, rice and seasonal restraint: washoku from sushi counters to home miso soup.
Japanese cuisine carries class and season in how Sushi is served, not only in what it tastes like.
Screen and literary portrayals changed overseas orders; they did not retire the older rituals.
Shojin and honzen cuisine set seasonal and ranked service long before restaurants.
Stalls made sushi and soba urban and fast.
Depachika and kissaten yoshoku democratised "nice" Japanese food.
Nigiri became a world luxury-casual sign.
Konbini rice and instant miso are now part of the cuisine's real status, not a footnote.
Prints of sushi stalls and eel shops made street food a city subject.
Home meals — rice, tea, pickles — as family grammar.
A documentary that froze overseas ideas of sushi as monastic craft.
Tampopo treated noodles as comedy and craft at once.
Exaggerated ramen and bento became a global appetite primer.
Washoku framed as New Year and everyday practice, not only chefs.
Set phrases that mark the start and end of a meal as received labour.
Layered boxes of symbolic foods eaten over the first days of January.
Toshikoshi soba on 31 December as a cut-off noodle for the year.
Status still splits between the industrial version of Dashi and the household or workshop version no chain quite copies.
Fermented heat and shared grills: kimchi, gochujang and banchan from the Korean Peninsula.
Overall 76 🥟Eight great traditions, one wok logic: soy, rice, wheat and the regional map behind "Chinese food".
Overall 80 🍲Herbs, nuoc mam and a French-colonial overlay: pho, banh mi and the regional split from Hanoi to the Mekong.
Overall 68 🌶️Hot, sour, salty, sweet: nam prik, fish sauce and the regional map from Bangkok street to Isan grilled chicken.
Overall 77