The word Washoku not only symbolizes the harmonious nature of Japanese cuisine, declared an intangible heritage of humanity by UNESCO in 2013. Its meaning carries four hundred years of culinary traditions that value the quality of the ingredients, the aesthetic of food and the ritual nature of each meal. Respect for nature and its seasons are the basis of Washoku: flavor and fragrance are at its core and its processing techniques aim to preserve and enhance each product.
The Mediterranean diet, appreciated for its excellence worldwide, has also been recognized as an intangible heritage of UNESCO since 2010. Considered by scientists to be one of the healthiest diets on the planet, it is based on a rich and balanced consumption of foods such as cereals, vegetables and fruit. The main element of this diet is extra virgin olive oil, as well as legumes, and to a lesser extent fish, meat and cheese. This diet also has a precious cultural significance, as it has helped create a common identity across different countries in the Mediterranean: Italy, Greece, Spain and Morocco.
Italian and Japanese cuisines both value the emotional and cultural role of food: it reminds people of their loved ones, their country and their roots. Both cuisines prefer seasonal and natural products freshly picked from the earth. Both diets are ingrained with a deep respect for nature and a strong bond with the land and family traditions.
Finally, the love for colors: Japanese and Mediterranean cuisines share a passion for colorful ingredients that represent the beauty of their culture and grasp the warmth of the sun that shines on their lands. Two cultures that share the love for good and healthy foods, produced with care and that respect nature’s pace. So, it is no surprise that extra virgin olive oil is becoming increasingly popular also in Japanese cuisine. This extract is still produced with ancient techniques of cold pressing and its quality in Europe is guaranteed by strict protocols that certify its excellence.
27 May 2021
