By; Ali Syarief
Food is not merely a biological necessity but also a reflection of culture and philosophy. Indonesia and Japan, two nations with rich culinary heritages, have unique approaches to food. Their attitudes toward food mirror the values they uphold, such as community bonding, respect for nature, and discipline in preparation and consumption.
1. Food as a Social Glue vs. Discipline and Simplicity
In Indonesia, food serves as a primary means of strengthening social ties. The tradition of communal dining, whether within families or at large gatherings like kenduri and celebrations, shows that food is not just sustenance but a symbol of togetherness and camaraderie. Indonesians tend to share food and enjoy their meals leisurely, often accompanied by long conversations.
On the other hand, in Japan, eating is viewed as an activity that should be undertaken with mindfulness and respect. The phrase “itadakimasu” uttered before meals expresses gratitude toward the food, nature, and those who prepared it. Moreover, the Japanese adhere to strict dining etiquette, such as not talking while chewing, not leaving food behind, and maintaining a tidy presentation throughout the meal.
2. Diversity of Flavors vs. Purity of Taste
Indonesian cuisine is renowned for its bold and complex flavors. A fusion of spices such as galangal, turmeric, chili, and candlenut creates deeply layered and rich tastes. Indonesians appreciate spicy, rich, and flavorful dishes like rendang and soto, which are packed with aromatic herbs and spices.
In contrast, the Japanese emphasize the purity of natural flavors. Dishes like sashimi and sushi retain the original taste of the ingredients without excessive seasoning. The concept of “shun”, or eating food in its seasonal peak, showcases how the Japanese value the natural quality of ingredients.
3. Attitudes Toward Food Waste
In Japanese culture, food is treated with great respect, making food waste unacceptable. The principle of “mottainai”, which translates to “what a waste,” encourages people to avoid wastage. Japanese restaurants often serve appropriately portioned meals, and diners are expected to finish everything on their plate.
In Indonesia, although phrases like “don’t waste food” exist, food wastage is still common, especially at large events. The buffet-style dining culture sometimes leads to excessive portions being discarded. However, Indonesians also practice food repurposing, such as turning leftover rice into fried rice or reusing yesterday’s vegetables to make lodeh.
4. Food as a Cultural Identity
For Indonesians, food is a representation of regional identity. Each area has its signature dishes that reflect its history and traditions, such as gudeg from Yogyakarta or pempek from Palembang. Culinary traditions are also tied to religious and cultural rituals.
Meanwhile, for the Japanese, food is a form of perfection and artistry. Each dish is appreciated not only for its taste but also for its aesthetic presentation. Kaiseki, the Japanese haute cuisine, embodies the philosophy of balance and beauty in food, with meticulous arrangements of color, shape, and texture.
Conclusion
While both Indonesians and Japanese highly value food, their approaches differ significantly. Indonesians emphasize the social aspect and diversity of flavors, whereas the Japanese focus on simplicity, discipline, and respect for food. These differences reflect the cultural values each society upholds, making their culinary traditions distinct and remarkable.
