A CULTURAL CUISINE

This collection attempts to convey the cultural depth of Japanese cuisine by focusing on three main areas: ingredients; preparation; the way of eating. Each photo falls under one of the three categories and introduces a unique aspect of Japanese cuisine. Being an Indian who is born and raised in Japan, who is surrounded by people from different backgrounds, I have always had a deep interest in the interconnective relationship between food and culture. Through the creation of this photography collection, I have gained a deeper insight and appreciation towards the ways in which the Japanese express their culture, values, aesthetics, and ideologies through their cuisine.

Carrying an obento to your school or place of work is a normal part of the everyday life in Japan. To capture this, I visited my old kindergarten, Aōbadai(青葉台), the place where I was first introduced to this important Japanese tradition. Everyone comes together, and with palms respectfully joined, head bowed, chant “Itadakimasu,” (I humbly receive) before beginning their meal. With this small gesture, Japanese children are taught at an early age the importance of appreciating what they receive.	It’s common knowledge that ingredients play an integral role in preparing quality food. In Japanese cuisine, however, the freshness of ingredients is vital. The early morning ritual of fishermen cleaning their morning catch, is captured here at Tambaguchi (丹波口) at a local fish market called Kyoto-shi Chuōu Ichiba (京都市中央市場).	Dashi is a clear, flavorful stock used as the base for many Japanese dishes. It is dashi that adds umami, the fifth sense of taste, to Japan’s cuisine, making it the most essential step in Japanese food preparation. The most common ingredients used to make dashi are dried kōnbu (kelp), dried fish such as irikō (anchovies), katsuōbushi (bonito flakes), and dried shiitake mushrooms.
Every Tuesday after school, I go to the tearoom to learn the art of Japanese tea ceremony, chadō (茶道), with my friends. When I first began my lessons, I was overwhelmed at how detailed the process was. There is significance behind every single step, and every motion of the hand. From the angle at which you bow, the positioning of each tool, and how you move across the tatami matt. Every small action is controlled, yet made to look simple and effortless.	In the winter my family and I went to Kōyasan(高野山) and stayed at a Buddhist monastery, where we got the chance to eat Shōjin Ryōri.Shōjin Ryōri is pure vegetarian food, prepared in accordance to strict Buddhist rules. Prepared and served by monks at the monastery, the meal is aesthetically presented using seasonal vegetables and the famous ‘kōya dofu’ (freeze dried tofu).	Every year in February, my cooking instructor, Aikō san, prepares a batch of miso paste, which is then left to ferment for some months before it is ready for her family to use. This year, she invited me to her home in Kyoto(京都), where she taught me how it is made. Made from a combination of just three ingredients, soybeans, kōji (a mold starter) and salt, miso has an astonishing depth of flavor.
‘Kappo’ style of dining is when customers sit behind a counter and watch as the chef prepares their meal. The rhythm of the chef at which they prepare the food is adjusted according to the flow of conversation between customers. At times there might not be a menu, and the chef will prepare the food depending on what is in season and the customer’s tastes. Through this style of cooking, a close connection is established between the chef and customers, making the experience all the more memorable.	For this photograph, I went to a farm in the countryside, and placed rows of steamed rice on a muddy winter paddy field. The contrast of the still dark soil with the fluffy white cooked rice was stark, I feel, is very significant. From black dust and mud, to perfect steamed rice. We often forget, the basic crops that contribute to make our food.	Food is integrated into every culture around the world. It adds meaning and significance to our customs and traditions. In Japan, mochi, steamed and pound glutinous rice, plays a very important role in New Year celebrations. Mochi pounding is a community event that takes place in temples and neighborhood gatherings. This photograph was taken at a monastery in Kōyasan(高野山) at the beginning of this year.
The basement floors of most department stores in Japan, depachika, are devoted to food. Walking around, you get a sense of the great organization that goes into the preparation system behind each counter. I always enjoy the energy of bustling customers selecting through infinite aisles of specialty foods, and vendors preparing and selling their goods.	Nishiki Ichiba in Kyoto(京都), is a five-block-long bustling marketplace not only frequented by housewives in search of fresh ingredients, but also local chefs shopping for their restaurant’s evening meal. There are over one hundred restaurants and specialty shops, offering high-quality products such as pickles, rice crackers, and sweets.	Pot dishes are very popular in Japan, one of which is shabu shabu. The night of New Year’s Eve my family and I dined together with our friends at an old shabu shabu, restaurant in Kobe called Tokeiya(とけいや). The ambience of the old restaurant, sitting together and sharing our meal from the shabu shabu pot, on an occasion such as the turn of the year, all added in making it a very memorable occasion for me.

SAAKHI SINGH

storyteller + photographer/videographer

A CULTURAL CUISINE