During an exclusive Japanese food pop-up at The Westin Kolkata Rajarhat, Chef Shimomura Kazuya shared insights into the striking similarities between Japanese and Bengali cuisines. Despite their cultural differences, both culinary traditions demonstrate a shared appreciation for fresh ingredients, careful techniques, and an emphasis on the art of preparing a meal. The chef delved into common threads connecting the two, such as their approaches to seafood, rice, tea, and fermentation.
Tea Traditions: A Shared Love with Distinct Rituals
Although tea-drinking rituals vary, both cultures share an undeniable love for the beverage. In Japan, green tea, particularly matcha, is a symbol of refinement. It is typically served unsweetened and in small quantities. In contrast, Bengal enjoys a stronger, sweeter, and milky variety of tea, often served in steaming clay cups or large glasses. Chef Shimomura emphasized, “Both cultures treasure tea, but they embrace it in their own unique ways.”
A Deep Connection to Fresh Seafood
Fresh seafood holds a prominent place in both Bengali and Japanese kitchens. Chef Shimomura remarked that the emphasis on seafood is not just about taste, but also about philosophy and tradition. Whether it’s Japan’s sushi or Bengal’s shorshe ilish (mustard hilsa), both cuisines share a deep reverence for the ocean’s bounty, celebrating it with distinct techniques and regional flavors.
The Sacred Role of Rice
Rice is sacred in both cultures, though the preparation methods differ. “Bengali rice is fluffy and boiled to perfection, while Japanese rice is sticky and steamed to preserve its chewiness,” Chef Shimomura explained. Despite the differences in texture, both cultures share a common devotion to this essential grain, a staple that holds significant cultural importance.
Fresh, Seasonal Ingredients: A Key Element
Both Bengali and Japanese cuisines prioritize the use of fresh, seasonal ingredients. In Japan, herbs like shiso, mitsuba, kombu, and yuzu are used to create harmonious layers of flavor. Similarly, Bengali cuisine relies on fresh coriander, mustard seeds, and panch phoron to infuse dishes with bold and vibrant flavors.
Condiments: A Shared Spice Legacy
Surprisingly, both culinary traditions feature common ingredients such as garlic, ginger, mustard oil, sesame, soy sauce, and chilies. Chef Shimomura pointed out that while Bengal’s cuisine tends to be spicier, Japan achieves balance through umami. Both cuisines, however, are rich in dynamic, layered flavors that define their distinctive tastes.
Fermentation: A Shared Fascination for Depth and Complexity
Both Japanese and Bengali cuisines utilize fermentation to enhance their dishes, though the results differ. In Bengal, fermentation leans towards tangy, spicy, and pungent flavors, with examples like mustard-based fermented fish or fiery pickles. In contrast, Japanese fermentation focuses on umami, imparting a savory depth that subtly elevates the flavor profile. Chef Shimomura concluded, “Whether it’s natto in Japan or achaar in Bengal, both cultures have mastered the art of letting food age gracefully.”
Chef Shimomura’s exploration of these shared culinary practices highlights the unexpected yet profound similarities between Japanese and Bengali cuisines, offering a deeper understanding of the connections between these rich food cultures.
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