Chief elements of the Japanese food

Let us now consider the chief elements of the Japanese food. First comes rice, which we believe is by far the best in the world, and which, according to the analysis of food scientists, contains a greater quantity of food units than the rice of any other land. The proper name for Japan, as given in the Kojiki, is "Ashihara-no-mizuho-no-kuni," which may be freely rendered as "the land of abundant crops of good rice." At a pinch the Japanese could thrive on rice alone plus some vegetables. A certain writer has said that the boasted yarnato-damashii, or the national spirit of Japan, is made up of the nourishment of rice, and it is the testimony of every soldier at the front that he could dispense with any other food, provided he has plenty of good old Japanese rice. Fortunately there is no sign of the land diminishing in rice crops, and the safety of the country may be said to be assured as long as this national staple food is obtainable.

The next great pride of Japan in food is tea. In black tea we must probably give the palm to India, but in all other kinds of tea, especially in the superior varieties of green tea, Japan decidedly commands first place. The green tea has fairly made the conquest of the world, but the world at present knows only a few limited kinds. The whole range of variety and quality of Japanese tea is as yet little more than a sealed book to the rest of the world.

The third boast of Japan in food which we claim as being better than the best anywhere is fish. For reasons which need not be stated here, the fish caught in the waters around Japan, taste far more delicious than similar fish caught in any other sea. It is a fact universally conceded. The most conspicuous among them are eels, tai, maguro, and soles of various kinds. As for the lobsters and crabs, they are world-famous. What foreigner knowing anything about Japan has not tasted the lobster tempura, and Japan's canned crabs are now shipped to the remotest corners of the earth. As for the eels, they are obtainable in Europe and America, but they differ vastly from the variety found in the rivers around Tokyo, and the kabayaki cooking is unique.

In fruits, too, Japan may fairly pride herself on occupying a foremost place in the world. In some fruit Japan cannot beat other lands, such as tropical melons, pineapples, grapefruit, lemons, etc., but in others, such as oranges, pears, apples, persimmons, bananas, Japan's products stand unsurpassed by the best products of any country. The Japanese table is not without fruit from January to December.

The Japanese beef is conceded to have a better taste than that of many other lands, thanks probably to the fact that cattle-raising in Japan is still in the natural state, not as yet having attained that of industrial breeding. As for poultry and game birds such as pheasant, duck, moor-hen, partridge, snipe, etc., Japan is their native home, having exported many precious birds to the United States and other countries, and it need hardly be added that the Japanese cooks know how to dress them for the table!

Thus, in every variety of food materials Japan is abundantly blessed and is indeed a paradise for cooks. It is all the stranger that this great feature of Japan is so little advertised. It is probably because Japan possesses so many beauty points, i.e. in scenery, blossoms, etc., that her quality as a land of good eating is apt to be overlooked. Besides, she has hitherto considered it undignified to make a point of advertising her viands.