Quote:
Originally Posted by Columbine
Eat it exclusively? Always? Yes I do doubt that, because of 'imports' that now have a long-standing in Japan and are taken for granted as part of the modern japanese diet. If we go by the idea that anything introduced post-meiji hasn't been around long enough to class as traditional then that's going to include a lot of things. Chocolate, for example; introduced only in the mid 1900's, but i'd be highly surprised if there was anyone in Japan who had never eaten chocolate at all in their life nowadays. Curry rice, pretty much considered wholly Japanese has a similar story. Croquette, hayashi rice, nikujaga, curry pan, omu-raisu, all pretty much 'japanese' to our minds, but still technically classed as 洋食. Sorry, even the humble カツ isn't 和食.
Moreover, 和食 is more than just what foods fall into that category. It's more of a conception of food and how it should be approached. five tastes, five methods etc etc. It's a lot of effort and I suspect that very few people adhere to that on a daily basis.
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Edit: Ok, so I'm arguing a lot of semantics here, but I think it still stands that the modern Japanese diet is a lot broader than the kind of stuff that the word 和食 really means and it's kind of over-stretching the term to try and define 'japanese food' as being just 和食. That's why I asked, where does "Japanese food end?". Back to Toast and coffee again, or salad, which have been around a long time, but still aren't really 'Japanese'. two fold idea really, the spaghettification of japanese food, and the japanification of spaghetti. It's all dove-tails~
EDIT 2: Bother, I didn't mean to double-post. Sorry about that.