Itadakimasu: Cultural Differences

Itadakimasu! Said before every meal, "itadakimasu" means "let's eat" and is the Japanese equivalent of a prayer. It is actually considered rude not to say “itadakimasu” before beginning a meal. Japan, like many Asian countries, has food that are exotic to the average American. The essence of a Japanese meal is rice, which is so important that the general word for a meal is “gohan”, the same word as rice. The Japanese also eat seafood and vegetables, as well as some meat, though meats are not eaten as often as they were introduced to Japan only about a hundred years ago (“Food”). In America, “sushi” and “Japanese food” are practically synonymous, but Japanese cuisine is diverse beyond the meals sold in the West.

In modern times, Japanese people

often eat a Western breakfast, like pancakes or eggs. The elderly, though, prefer a more traditional breakfast that resembles a "miniature dinner" (Downer 23). A traditional Japanese breakfast often includes rice, fried fish, pickled plums called umeboshi, seaweed, which is also known as nori, a sticky mix of fermented beans named natto, pickled vegetables, and miso (Downer 23). Miso is a paste made from fermented soybeans (“Food”), often made into a soup that makes a frequent appearance at the Japanese breakfast table. Miso soup includes fish, which is the main base of the broth, and toppings like tofu and seaweed. A Japanese breakfast is as filling as its completely different Western counterpart.
Japanese lunches vary depending on what the person does during the day, just like in America. For students, it is common to eat a bento. A bento is not actually a food, but is similar to the idea of a sandwich or a packed lunch. Bento are boxed lunches packed in plastic or wood containers, two parts rice and one part vegetables and fruits each. Bento are neatly packed full, either by the student themselves or a parent. Bento containing rice and local specials are also sold in railway stations for long trips (“Food”). Working adults often eat out at places like kaiten zushi or ramen stands. Kaiten zushi has one of the most entertaining serving concepts-- sushi is arranged two-per-plate and placed onto a conveyer belt that winds around the entire room. The price of kaiten zushi is determined by how many plates you eat, and plates are color-coded by price. Ramen stands may sound ridiculous-- why would you want to sell instant ramen?-- but ramen in shops are much unlike the instant ramen coveted by college students. Real ramen arrived in Japan in the late 19th century under the name “shina soba” or “Chinese soba” (Bilyeu). Modern recipes have varying flavors of broth, such as miso or beef, and noodles chosen to complement the taste and texture of the broth (Reed), parallel to the idea of pasta. Toppings of meat, vegetables, and naruto fish cakes decorate the noodles artistically (Reed). Ramen stands are meant to supply a quick, sustaining meal, and are not intended for lingering (Reed). There are many choices to choose for a Japanese lunch.
In Japan, dinners are a family feast.

Three to four small dishes are served as side dishes-- “perhaps a small fish, grilled whole, a bowl of cooked vegetables and a portion of salad” (Downer 29). If there are guests, shrimp fried in tempura batter are also served (Downer 29). Rice, vegetables, pickled vegetables and fruits, and soup make up the main meal. Dishes are usually chosen to suit the seasons. For example, in winter the hot pot-like sukiyaki dish is served, especially around New Year’s. To eat sukiyaki, one dips thinly sliced beef into soup until it is cooked. While meat like sukiyaki is common, foods like barbecue, a common summer food in America, are not usually eaten. Aside from meats, the main things that the Japanese eat are rice, seafood, and vegetables. The main meal Americans know about, is, of course, the famous sushi. In Japan and most authentic Japanese restaurants, California rolls are actually not the most common type of sushi. There are many types of sushi, such as tamago (egg) or inarizushi, which is sushi rice wrapped in fried bean curds. Sushi is always made with vinegared white rice and often wrapped in seaweed or with raw fish that can also be eaten individually as sashimi (“Food”). Wasabi, or green horseradish paste, is used to kill germs that may be remaining on the raw fish. Ginger is eaten after every individual piece as a palate cleanser. Because raw fish is used in their meals, the Japanese shop daily so their food is as fresh as possible (“Food”). The Japanese dinner is a family gathering

time.
Sweets and drinks are also a key part of Japanese culture. Michael T. Ahern tells about his experience in Japan when he “embarrassingly discovered that in Japan… there are male foods and female foods. Male foods are salty, female foods are sweet” after ordering a cream soda meant for middle-school age girls. However, some Japanese sweets are universal. Mochi, for example, is a traditional Japanese sweet made from glutinous rice pounded into paste. Mochi is ideal for the elderly, as it has an easy-to-chew texture (Ahern). Ahern also mentions unnamed “elegant sweets” from Kanazawa, Kyoto, describing them as pastel with symbolic Japanese designs and a chalky taste that goes well with green tea. Green tea is also a staple of Japanese culture, and is served frequently in Japan. Green tea is made from dried tea leaves grown in the center and southern regions of Japan. It arrived in Japan in the 12th century (Downer 36).There are multiple types of green tea: bancha, sencha, and matcha. The lowest grade of green tea, bancha tea, is made from the stems and leaves of the tea leaves, and is often served in sushi bars. Matcha tea is the highest grade of green tea. Matcha is ground into green powder and used in many candies, including the popular Japanese Kit-Kats and Pocky. Matcha tea is also used in the tea ceremony, a formal ceremony governed by strict rules and originally used as meditation by Buddhist monks (Downer 36). Another important drink is sake, a traditional rice wine. Sake is given to the Shinto gods as an offering, especially by businessmen hoping to gain money (Downer 37). Sake is made by fermenting freshly steamed white rice, and the Naba and Fushimi regions produce the best sake (Downer 37). Sake is served warm in flasks and drunk from tiny egg cup-like cups. One never pours their own drink, only everyone else’s. Like saying “cheers” and toasting in America, the Japanese say “kanpai” (Downer 37). Japanese confectioneries and beverages are integral to Japanese culture.
While the Japanese do eat sushi often, Japan has food beyond the typical California roll. The many varieties of Japanese food besides sushi is large. Consider trying a different type of meal when you next visit a Japanese restaurant! A new word you can add to your vocabulary is the word for thanking the chef for a good meal- “Gouchisousama!”