aesthetic ideas, 29, 39, 142, 155
aesthetics, 8, 13, 28, 29, 31, 68, 116, 139–142, 146, 149, 163, 178, 199, 210, 223–224
age of marriage, 118
agriculture, Japanese, 47
beef, 19, 77, 85, 93, 97, 116, 120, 122, 177–178, 183, 217
price of, 178
bentō, 54, 106, 135, 146, 175–176, 187
blade (reverence for in Japanese culture), 209
breakfast, 52–54, 66, 67, 115–116, 118, 135–136, 206
Brillat-Savarin, 13, 16, 29, 32
Buddhism, 41–42, 107, 152, 155, 159, 177–178, 192
bushi. See samurai
caloric consumption, 46
chawan mushi, 3
chefs, 35, 84, 87, 114, 122, 163, 202, 205, 208–211, 214
childish behaviour, by adults, 88
China, 17, 37–38, 42–44, 49, 63, 73, 79, 87, 90, 97, 105–107, 119, 155, 185, 187, 189, 197
Christmas dinner, 18
Chuang-tzu, 86
chupap. See nigirizushi
Coffee, 5, 6, 46, 53–55, 58–59, 66, 106, 113, 116, 134–135, 169, 171, 182, 189
colour, 3, 68, 71–72, 76, 85, 91, 108, 126, 143, 145–146, 149–151, 154–155, 158, 163, 167, 182, 184, 186, 197, 202, 204, 206, 222
consumer, 30, 45–47, 49, 50, 117, 140, 184, 199, 213, 215–217
contextualisation, 8
contrast (as aesthetic concept), 3–6, 8, 15–16, 19, 27, 33, 51, 59, 64, 70, 73–74, 92, 97, 102–103, 105, 109, 143, 150–151, 156, 157, 163, 172, 182, 191, 193, 196, 204, 215, 223
convenience foods, 27, 44, 76, 117, 180
convenience stores, 50
cuisine, 2, 7–13, 15, 20, 24–27, 29, 31, 34–35, 37, 39, 41–42, 44–45, 47–48, 64, 73–74, 78, 84, 86, 88–90, 95–98, 100–101, 103, 105–106, 111, 113–114, 119–120, 122–123, 129, 131–132, 135, 139, 141–142, 146, 149, 151, 155–156, 160, 162, 168–171, 173–174, 179, 183–184, 187, 199, 200, 212, 220–224
culinary triangle, 18
curry, 28, 29, 45, 64, 68, 92, 120. 130–132, 180
differences between children and their parents, 46
dim sum, 19
economic distribution, 31
Edo period, 11, 17, 40, 44, 49, 55, 69, 92, 95, 107, 118–120, 207
essence of good Japanese food (definition), 164
esunikku (ethnic), 27, 46, 55, 96, 129, 131–132, 137, 152, 222
exogenous change, 35
farmers, 39, 40, 46, 49, 59, 63, 94, 168, 181, 217, 220
‘‘female” and “male” foods, 109
festival, 41, 108, 110, 175, 193
flavours of mountain and sea, 72
flower arrangement, 1, 2, 72, 123–124, 140, 144, 158, 164, 167, 198–199, 202
folkcraft movement, 69
food arrangement styles, 163
food event, 7, 12, 15, 18, 24–25, 32, 66–68, 72, 81, 83, 135, 195–197, 212
four seasons, 164
fruit, 2, 38, 49, 55, 60, 79, 86, 89, 106–108, 128, 153, 154–155, 158, 164–165, 175, 185
furikake, 68
gaishoku, 35
Hamada Shoji, 149
Hamburger, 46, 54, 58, 64, 81, 95, 178–179, 223
hand-tool usage, 86
honne and talemae, 109, 122, 150
household, 21, 25, 34, 46, 52–53, 55, 71, 73, 76, 81–82, 94, 100, 104, 115, 117–119, 145, 167, 184, 187–188, 213
housewife. 27, 76, 90, 99, 128. 135, 167
ïe. 52
importation of new ideas, 28
internationalization, 45
Japanese attitudes towards other nationalities, 97
Japanese middle-class, 31
Japanese-ness, 84, 104, 146, 151, 173, 175
kaiseki, 42, 72–75, 105, 112, 140, 155, 158, 197–198, 211–212, 214, 224
kamaboko, 67, 73, 86, 89, 128, 145
kangeiko (mid-winter austerity), 106
karē-raisu, 44–45, 60, 93, 97, 104, 130–131, 135, 180–181, 185
katsuo, 3, 41, 71, 85, 127, 189, 194, 206
katsuo tataki, 3
keep up with the Joneses, 215
kimpap. See makizushi
kinoko Zōsui, 4
koku of rice, 69
kōno-mono. See tsukemono
Korea, 37–38, 42, 44, 47, 63, 96–97, 146, 155, 197, 218
Kizu, 3
Makizushi, 44
maneki neko, 123
market, 46, 49–51, 75, 96, 114, 118–119, 134, 140, 165, 182, 184–185, 203, 208, 215–217
marketing, 13, 26 27, 30, 49–50, 69–71, 76, 114, 121, 132, 140, 184, 214 215
matsuri, See festival
Merienda, 19
Miso, 4, 6, 43, 48–51, 70–71, 74–77, 79, 83, 91, 105, 106, 116, 122, 124–125, 135, 157, 179, 190, 194, 219
miso shiru, 4, 6, 70, 77, 83, 91, 116, 122, 121, 135, 179
mizu-shobai, 98
mochi, 4, 41, 50 (process of making), 100, 102, 106–109, 154, 175, 192
models (social), 1, 57, 110, 117, 121–122, 140, 159, 214
modernization, 11, 50, 94, 100, 149, 175, 177. 181, 192
modernity, 11, 27, 45, 60, 78, 173, 180, 222
Mombuskō, 62
mori awase, 79
Motoori Norinaga, 16, 62, 63, 219
namasu, 75
namban, 73
natto, 48
nature, 10, 11, 13, 24, 37, 52, 58, 60–62, 64–65, 70, 73, 75, 76, 84, 86, 89, 92, 109–110, 121, 133, 142–143, 148–149, 151, 155, 159, 164, 175, 186, 191, 202, 208, 212, 215
nihonjin-ron, 62, 64, 104, 144, 173–174, 187, 211
non-verbal communication, 147
noodles, 3, 54–55, 58, 77, 87, 95, 101–103, 128, 134, 149, 165, 168, 171, 189–190, 209
nori, 51, 66, 68, 102, 126, 128–129, 135, 157, 189, 202, 204, 206–207
offerings (at shrine), 153
okazu, 67, 75, 77–78, 81, 83, 85, 101, 116, 136
ordering principles, 167
origami, 5
pickles, 4, 6, 48, 51, 74, 80, 82, 91, 100, 116, 122, 165, 179, 190, 224
pollution, 34, 60, 63, 104, 153, 217
pollution diseases, 60
population, demographic changes in, 53
Portuguese, 4, 28, 44–45, 73, 80, 90, 107, 177, 201, 217
Postal Service (and mail-order food), 132, 220
pottery, 31, 33, 38, 44, 69, 76, 80, 127, 129–130, 146, 148–151, 163, 190–191, 199
purity, 10, 41, 104, 108, 143, 153–154, 193
restaurant, 1, 4, 26–27, 34, 46, 73, 78, 83, 87, 90, 94, 97–99, 101, 103, 119–124, 129–131, 133, 135, 137, 147, 152, 172, 177, 180, 189–191, 212, 222
rēya chiizukēki, 182
rice, 2, 4, 6, 8, 16–17, 25, 38, 40–41, 43–44, 47–48, 50–51, 53–56, 62, 64, 66–72, 74, 76, 77–78, 80–83, 87, 91–94, 100–102, 107, 108, 115–117, 120, 122, 124, 126, 130, 132, 135–136, 138, 142, 145–146, 148, 150, 153–155, 157, 164–165, 168 70, 172, 175, 178–181, 187, 189, 190, 192–196, 200–207, 209, 216–217, 219–222, 224
rice, sensory qualities of, 68
rules, 7–8, 13, 15 6, 23–27, 29 30, 34, 78, 81–84, 88, 112, 128, 133, 140–141, 150, 161, 163, 167, 169, 170, 179, 193, 195–196, 208, 212, 222
ryōteí, 2, 58, 72, 74, 78, 80, 122–123, 164, 185, 186, 195
saké, 37, 73, 74, 78, 80, 82, 85, 89, 100, 121, 125, 126, 128, 145, 157–158, 163, 178, 195, 203
samurai, 24, 39, 59, 73, 85, 201, 207
sashimi, 7, 11, 73–75, 79, 84–85, 87–88, 126, 148, 154, 168, 171, 184, 194, 210–211
school lunch, 34, 54, 135–136, 169–170, 180–181, 187, 197
school system, 21, 34, 136, 163, 170
seasonal references, 75
seaweed, 2, 70, 85, 89, 126, 154, 169, 194, 218
shiitake mushrooms, 79, 98–99, 189, 194, 204
shimeji mushrooms, 4
Shinjuku, 1, 122, 125, 183, 191
Shintō, 16, 41, 42, 56, 104, 144, 152–156, 159, 192, 198
shun, 3–4, 41, 75, 132, 164–165, 206, 214
single-person households, 118
soba, 3, 79, 81, 101–104, 121, 134, 136, 168, 189, 190
space (as a concept), 50, 57, 161–163
sugar, 17, 29, 38, 69, 87, 106–107, 113, 126, 203
sukiyaki, 87
supermarket, 50–51, 55, 76, 93, 138, 181, 183, 185
surume, 47
sushi, 7, 13, 44, 54–55, 58, 63, 68, 81, 85, 87, 88, 90, 92, 94, 97, 114, 121, 134, 145, 147, 157, 189, 200–211, 214
sushi jargon, 208
tachi-soba, 102
takuan, 66
Tampopo (film), 56, 102, 143, 147, 150, 207, 209
taste (as social construct), 141
taste sensations, 27, 132, 141
tatami mats, 56
Tea ceremony, 43–44, 69–70, 72–74, 86, 100, 105, 107–108, 129, 139–140, 148, 150, 156, 162, 182, 184, 197–199, 223
tempura, 4, 13, 44, 88, 90–92, 94, 102, 121, 129, 171, 177, 186, 189, 214
teppan yaki, 90
texture, 2–4, 7, 35, 72, 85, 89, 100, 108, 141, 151, 157–158, 168, 178, 181–184, 186, 194, 197, 202, 204, 206, 209, 222
three sacred treasures, 143
tiramisu, 35
tofu, 2–3, 6, 42–43, 54, 55, 61, 71, 79, 102, 116, 127, 153, 157, 168, 182, 219, 222
tokonoma, 2, 123, 124, 164, 198, 199
tsukudam, 116
unique cultural entity (Japan as a), 42
Vertical Society, 89
village revitalisation, 220
Western fast-food, 45
wild foods, 60
yakiniku, 6