Foreign Student (hereinafter FS): Washoku has been registered as an Intangible Cultural Heritage by UNESCO and is now eaten all over the world. What does the “wa” of washoku mean? Teacher (hereinafter T): Wa is the name of ancient Japan. Wa is used in many words such as washitsu (Japanese room) and wafuu (Japanese style). Accordingly, washoku means Japanese dishes. FS: Washoku is rich in variety, and includes sushi and tempura. What are its characteristics? T: Using seasonal ingredients and bringing out their flavors to create something healthy with a good nutritional balance. Furthermore, stock is used to bring out umami (savory) flavors in the ingredients. Its colorful appearance is designed to stimulate the appetite. FS：During which period did present-day washoku develop? T: One of the biggest steps in its development was when the Zen priest Dogen – who had trained in China and returned to Japan in the 14th century – cooked dishes using seasonal ingredients in Eiheiji Temple, Fukui Prefecture. Before that dishes were served by simply slicing up ingredients, and boiling or baking them. Dogen made the act of cooking itself an opportunity for spiritual training. There, shoujin ryouri was created. FS: Rather than raw meat, vegetables are mainly used in this cuisine, aren’t they? T: That’s right. He taught that aesthetic practice is part of everyday life; ingredients were not wasted but used in stock. As a result, exquisite and delicious shoujin ryouri, which utilizes many seasonal ingredients, was created. Furthermore, table manners such as eating without making a sound, were also considered part of one’s spiritual development. FS: How did Japanese cookery develop after this? T: As transport networks improved and local ingredients became available; among these, kelp and katsuobushi (small pieces of sliced dried bonito) became widely available, improving the umami flavor of stock. Furthermore, warriors used cuisine as a means to show courtesy (to their guests) and to entertain; displaying their political power with extravagant dishes. Dishes were not eaten at a table with others, but individually at a small table to which successive courses would be delivered. After this it was customary to put on another event, such as a noh play. FS: I often hear the word “kaiseki ryouri.” What kind of food is this? T: Sen no Rikyu, the master of the tea ceremony, had his doubts about the previously mentioned dining style, and suggested that ichijuu sansai (three dishes with one soup) were sufficient to entertain a guest. He explained that real hospitality was to cook seasonal ingredients with great care, with the host serving guests himself. This is the basic principal of kaiseki ryouri. Washoku was developed in this way, and it is often said that washoku is an art.