E3S Web Conf.
Volume 202, 2020The 5th International Conference on Energy, Environmental and Information System (ICENIS 2020)
|Number of page(s)||5|
|Section||Socio-Culture and Environment|
|Published online||10 November 2020|
Traditional Spices in Japanese Modern Food
Japanese Language and Culture Study Program, Faculty of Humanities, Diponegoro University, Jl Prof Soedarto (Diponegoro University), Semarang, Central Java, Indonesia
* Corresponding author : email@example.com
This article describes the traditional seasoning (choumiryou) used in modern Japanese cuisine. The purpose of this study was to determine the types and ways of making traditional spices in Japanese cuisine, and how to use them to give color and flavor to the dishes. This research is a literature study. The author documents data about shokubunka or Japanese eating culture and traditional spices from various literatures. Through qualitative descriptive methods it is known that modern Japanese cuisine still retains traditional spices, especially miso, shoyu and dashi. The main ingredients of choumiyou are rice, soybeans, and fish. The manufacturing process by means of fermentation that takes a long time for months is the key to the deliciousness of seasoning while adding natural nutrition.
Key words: Japanese food / choumiryo / traditional spices
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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