ABSTRACT
The Japanese dietary includes Shinto inspiration, beauty, and simplicity (Seligman, 1994) that came of age in the Kamakura Period (circa 1185-1333), matured during the Edo Period (1603-1867), and had external influences from Chinese neighbors during the Nara Period (710-794). This dietary is the most spice-free dietary of any in Asia. Peppercorns are used today along with a few other and newer seasonings such as to g a ra sh i, a spiced powder with red pepper flakes. When foods are flavored, it is with k in o m e leaves, sa n sh o berries of the prickly ash, w a s a b i (a green horseradish paste), d a sh i (an all purpose stock), konbu (made of kelp), and b o n ito in the form of flakes of this tuna. Japanese people prize individual ingredients, and when preparing foods, they prefer their composition presented on the plate and not in the pot. In general, their meals are light, use limited amounts of fats and oils, and include little starch, except for rice, which is eaten daily and preferred plain. There is some use of udon and so b a , both noodles but from different flours. U dan is made from wheat and so b a from buckwheat; both are popular in soups. A tuber called kon yyakku is eaten raw, boiled, or made into a flour for a gelatinous noodle eaten plain or in stir-fried dishes. It is rarely used in soups.
