Japanese cuisine has always been identified with a creative menu, fresh food and artistic presentation. It’s a cuisine that has evolved over the past 2,000 years with strong influences from both China and Korea.

One of the main influences was the introduction of rice from Korea in 400 B.C. Within 100 years it became Japan’s staple food. The Chinese introduced Soy beans and wheat, and these too became integral to Japanese cooking.

Religion played a key role in Japan’s culinary development. When Buddhism became the main religion in the 6th century, eating of meat and fish was prohibited. However meat wasn’t banned in Japan ? only consumption was low.

In the absence of meat, fish was an ideal substitute. The difficulty of preserving and transporting fresh marine fish minimised consumption in inland areas and freshwater fish were eaten instead.

Preserving fish also became popular and sushi originated as a means of preservation by fermenting fish in boiled rice. Fish that is salted and kept in rice is preserved by lactic acid fermentation, which fights bacteria that causes putrefaction.

A 15th century development shortened the fermentation period of sushi to one or two weeks, making both the fish and rice edible. As a result, sushi became popular as a snack food. Sushi was finally united with sashimi at the end of the 18th century, when the hand-rolled type, nigiri-sushi was devised.

Then in the 16th century, the Portuguese, followed by the Dutch, came to Japan and introduced fried foods like the breaded, fried tempura. The classic batter-fried food is probably Japan’s most celebrated example of “agemono” or deep-fried food. Traditionally, Japanese food is fresh, healthy and low-fat. The freshest ingredients are combined in ways that delight the eyes and the tastebuds. Seasonings are kept simple to enhance the natural flavours of the ingredients.

Japanese fried rice

Ingredients: 2 cups cooked Japanese rice; 1 tsp finely chopped garlic; 1/4 cup chopped onion; 1/4 cup chopped carrot ; 1/4 cup chopped green pepper ; 1/3 cup diced ham; 2 eggs; salt and pepper; 1 tsp chicken stock or wine; 2 tbs soy sauce; 2 tsp vegetable oil

Method: Add oil in a wok or pan on high flame. Whisk eggs and add to pan. Scramble quickly and remove. Add more oil to pan and on high flame, saut? garlic, vegetables and ham until soft. Add salt and chicken stock or wine. Add rice and stir well. Add scrambled egg to the rice mixture and mix well. Lower flame, add soy sauce and mix well. Serve hot.