I've touched on the history of Kyoto and Nara over the past month, so will not again bring up their past, except for one ideal look back at this region of Japan. You can read Eating as our ancestors did from this weekend's issue of The Japan Times, but I'll quickly summarize:
Researchers are trying to learn what the country ate 1300 years ago, so are looking at the Nara period from 710-794.- Nara is the easternmost site of the Silk Road, and to this area first came to Japan religion and rice in water culture.
Essentially, then, there was rice, fish and vegetables.- But fish went bad quickly, so they dried it or added salt.
- The making of soup from dried fish flakes (usually bonito, a type of tuna) led to what became the notion of umami, the essence of deliciousness, for glutamic acid is found in the flesh/bones, which gets converted to monosodium glutamate, almost another term for umami.
The sodium to preserve fish, however, no doubt led to all kinds of ailments, lowering the life expectancies of earlier generations.- Whle the daily salt intake of the Japanese has dropped from 14.5 grams in 1973 to 9.5 grams in 2017, the country still consumes more salt/capita than almost any other nation.
Then why do Japanese live longer than other developed countries? They say that the reasons have to do with a low rate of obesity, minimal consumption of red meat and high input of plant foods like soybeans and tea.- The obesity rate of men is 4.8% and women 3.7%.
- Compared to 24.6% for men and 26.2% for women in Canada.
- I can attest to the fact that there is too much salt in Japanese cuisine, for my body feels it.
- This leads to the term washoku.
- Means food of Japan, and has drawn world attention for being healthy and delicious.
- Katsuoboshi, or dried tuna, is boiled into dashi, this essence of umami, from which came Washoku.
- Research has shown that the perfect dashi is boiled for 18 minutes and 30 seconds.
Kyoto in particular has perfected Washoku into Kaiseki, which takes the main principles and elevates them to fine dining. The banquet is comprised of small dishes masterfully prepared and served at the peak of freshness and elegance, representing the season.
Woke up and went to maybe the best kaiseki breakfast we have had so far on this trip. Absolutely wonderful and beautiful...but perhaps still with too much salt. This is the meal for one person.
Next, on to Nara.
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