This article looks at the differences between Danish and Japanese national culture two using the cultural model created by Geert Hofstede. Below I offer a brief refresher into what each dimension actually refers to.
To serve something raw is a popular way to prepare food, and it is often used in appetisers. It is regarded as an exclusive meal amongst the Japanese, partially because the handling of raw (often living) ingredients requires great skill and know-how. Continue reading
In Japan, autumn is one of the important events, as the famous “MOMIJI” autumn leaves are in their transitional period. MOMIJI is a sight which attracts locals and tourists from all over the world. Continue reading
In this article I will present a very bried look at Japanese and Danish culture. This post will serve as an introduction for anyone who might be unfamilliar with either culture, and therefore as a building block for the rest of the articles on cultural comparison in this blog.
The former Japanese capital of Kyoto has throughout the times been known for its cultural sights and traditions. Among them is the gastronomy, which many believe has had a crucial influence on Japanese cuisine. Continue reading
The basic taste of Japanese cooking is primarily composed through the extraction of flavours from 3 important ingredients. These are “Dashi” fish bouillon, “Kobu” (seaweed), and “Mirin” (Japanese cooking sake). Continue reading
This article is about the values of a Japanese chef as portrayed in the documentary “Jiro dreams of sushi”. This documentary, which is highly recommendable, is about the 85 year old sushi master, Ono Jiro, and his oldest son, Yoshikazu, who will one day take over his father’s work upon his retirement. Continue reading
As previously mentioned in my article on Sashimi, one can draw parallels between Japanese gastronomy and Budo (Japanese martial arts). The fundamental idea behind Budo is that self-development and training are lifelong processes and that through repetition you constantly strive to improve your skills. Continue reading