The answer is simple, says food historian, Daniel Kwan.
The Japanese have developed a rich culture of delicacies.
He says the foods they eat have their own unique characteristics.
“You can go into a Japanese restaurant, for example, and find different kinds of japaneses rice, or you can go to a Japanese cafe and find a different kind of curry.
And you can eat them all, and have them all,” he says.
The dish that most people associate with Japan is sushi, but it’s actually not a dish unique to Japan.
It’s part of a wider range of cuisines that includes Korean, Chinese, Korean-style, Mexican, Italian, Indian and Thai.
Kwan says the Japanese are one of the first cuisinae to introduce food that’s “deeply rooted in their own cultural history.”
His latest book, Delicious Japan: A Cookbook of Japanese Delicacies and Food, tells the story of a Japanese family whose restaurant, a noodle shop, has become a cultural icon.
Kwon says it’s been more than a decade since his father took over the business, but his mother was still there every day.
Kowall has written a book about the history of Japanese food, and says it is the only book about food in Japanese. “
I think that was the first time that he really understood that it was not a speciality, that it wasn’t only for the rich people,” Kwan said.
Kowall has written a book about the history of Japanese food, and says it is the only book about food in Japanese.
“It’s a very special book,” he said.
“People are really interested in what we do and what we’ve done, and this book is an exploration of what our family has done in Japan over the past 200 years.”
A popular trend in Japan is to call food “delicious” or “delicioso” or the Japanese way of saying “delight.”
But what exactly is it?
“Delicious Japanese food” isn’t the same as Japanese food itself, says David Linton, a professor at the University of Auckland.
“We’re not talking about a single dish,” he explains.
“Our cuisine has evolved from different cuisinities, from different cultures, and it’s not the same thing as the traditional Japanese food that you get in Japan.”
Linton says it doesn’t take a chef to develop a recipe.
“Japanese food is really a combination of a lot of different cuisanaries and different techniques, and so, you know, I think that’s really where the differences in what people want are coming from,” he explained.
“They want to have their very own food, their own style, and they want to express that style of food.”
The history of the dish, he says, is one that will be passed on from generation to generation.
In Japan, Kwan points out, “everything is connected.”
That means the ingredients for a dish must be preserved in the same way they are today, and preserved in a way that allows them to be eaten together.
“The same kind of thing happens for the way that the people who are going to cook it are cooking it,” he added.