The unique geographical and climatic conditions of the Japanese archipelago have had a great influence on the development of the country’s cuisine.

A land of contrasts
From the snowy climes of Hokkaido in the north, to the sub-tropical islands of Okinawa in the south, Japan encompasses a huge variety of geographical and meteorological conditions. This results in an extremely diverse collection of flora and fauna, which in turn provides an abundance of ingredients for use in cooking.

Mountains and plains
A large proportion of Japan is comprised of hilly or mountainous areas, and as rain and spring waters flow down from these, forming rivers, they are enriched by the minerals and goodness of the earth before entering the sea. The remaining plains, meanwhile, are very fertile, offering the perfect conditions for wet rice cultivation, which was imported from China around 1500 years ago, and has provided the country with its staple food ever since. Moreover the temperate climate, which of course varies considerably from north to south, coupled with the four distinct seasons, ensures that the Japanese have always had a diverse array of fruit, vegetables, nuts, fungi and other foodstuffs at their disposal, to inspire centuries of culinary innovation and diversity.

The bountiful ocean
Fed by the nutritious water that flows from its rivers, the oceans and seas that surround Japan offer a delicious array of seafood, including fish, shellfish and sea vegetables, all of which have played an integral role in the Japanese diet for centuries. Fish has traditionally been the principal source of protein for Japanese people, and is consumed in many different ways. The simplest and freshest method of presentation is of course sashimi, which is simply sliced raw fish, but fish is also grilled, fried, pickled or dried, and much more besides. Sea vegetables also play a central role in cooking, for example konbu or kelp, which is one the key ingredients of dashi stock, and nori, which is dried, toasted and used in many kind of sushi.

Other Essential Elements History / Water / Dashi