Special Exhibition WASHOKU: Nature and Culture in Japanese Cuisine at National Museum of Nature and Science (Tokyo)

The dishes that come to mind when one hears the word “Japanese food” vary from person to person. This program will provide an opportunity to experience the expansion of Japanese food and compare foods from around the world with those of Japan.

Water, which is the basis of food, mushrooms, wild plants, vegetables, seaweed, and seafood. The rich foodstuffs that the Japanese archipelago, which has one of the world’s greatest biodiversity, provides, and the fermentation techniques and soup stocks created by the relentless challenge of food, will be explained from a scientific perspective.

From the Jomon period to the present day, the history of Japanese food, which has developed through the wisdom of the people, the spirit of hospitality, and exchange with foreign countries, will be unraveled.

Combining the utensils that have developed along with Japanese food, the delicate techniques of chefs, and video installations of seasonal landscapes and beautiful cuisine, the exhibition introduces the "true beauty of Japanese food".

The definition of Japanese food has changed with the times. Are ramen, curry, omelette rice, etc. Japanese food? Is this Japanese food? survey results, we will rethink what Japanese food is.

How will Japanese food change in the future? While technology related to food is evolving day by day, the importance of local cuisine and traditional vegetables is being reevaluated. Japanese food will continue to spread overseas. We look ahead to the future of Japanese food, which will continue to change in response to changes in society.