【亚洲·日本】和食，日本人的传统饮食文化，以新年庆祝为最 Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year（2013年）

Washoku是一种基于与食品生产、加工、准备和消费相关的一系列技能、知识、实践和传统的社会实践。它与尊重自然的基本精神有关，这与自然资源的可持续利用密切相关。与和硕相关的基本知识和社会文化特征通常出现在新年庆祝活动中。日本人为迎接来年的神明做了各种各样的准备，敲打年糕，用新鲜的食材准备特别的食物和装饰精美的菜肴，每一种食材都有象征意义。这些菜用特殊的餐具供应，由家庭成员或社区共同享用。这种做法有利于食用各种天然、当地来源的配料，如大米、鱼、蔬菜和可食用的野生植物。与和硕有关的基本知识和技能，如家庭烹饪的适当调味料，在共享用餐时间在家中传承。基层团体、学校教师和烹饪教师也通过正规和非正规教育或实践来传播知识和技能。

2013年度列入人类非物质文化遗产名录。

来源：联合国教科文组织亚太地区非物质文化遗产国际培训中心

Washoku is a social practice based on a set of skills, knowledge, practice and traditions related to the production, processing, preparation and consumption of food. It is associated with an essential spirit of respect for nature that is closely related to the sustainable use of natural resources. The basic knowledge and the social and cultural characteristics associated with Washoku are typically seen during New Year celebrations. The Japanese make various preparations to welcome the deities of the incoming year, pounding rice cakes and preparing special meals and beautifully decorated dishes using fresh ingredients, each of which has a symbolic meaning. These dishes are served on special tableware and shared by family members or collectively among communities. The practice favours the consumption of various natural, locally sourced ingredients such as rice, fish, vegetables and edible wild plants. The basic knowledge and skills related to Washoku, such as the proper seasoning of home cooking, are passed down in the home at shared mealtimes. Grassroots groups, schoolteachers and cooking instructors also play a role in transmitting the knowledge and skills by means of formal and non-formal education or through practice.

Included in the list of human intangible cultural heritage in 2013.

Source: UNESCO International Training Center for intangible cultural heritage in the Asia Pacific Region