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Georgian vs Japanese food & cuisine

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Georgia

VS

Japan

Georgia

Japan

The average Georgian daily plate size is

The average Japanese daily plate size is

1825 g.
1510 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

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Grains 550 G

WHEAT

462 G

RICE

9 G

CORN

58 G

BARLEY

10 G

RYE

0 G

OATS

5 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

6 G

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Grains 367 G

WHEAT

121 G

RICE

204 G

CORN

37 G

BARLEY

2 G

RYE

0 G

OATS

1 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

2 G

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Produce 470 G

PULSES

0 G

VEGETABLES

195 G

STARCHY ROOTS

137 G

FRUITS

138 G

SEA PLANTS

0 G

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Produce 491 G

PULSES

3 G

VEGETABLES

299 G

STARCHY ROOTS

75 G

FRUITS

87 G

SEA PLANTS

2 G

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Meats 109 G

POULTRY

51 G

PORK

28 G

BEEF

18 G

MUTTON AND GOAT

3 G

OTHER MEAT

2 G

OFFALS

7 G

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Meats 154 G

POULTRY

62 G

PORK

60 G

BEEF

26 G

MUTTON AND GOAT

0 G

OTHER MEAT

0 G

OFFALS

6 G

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Fish and seafood 29 G

FISH

28 G

SEAFOOD

1 G

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Fish and seafood 125 G

FISH

84 G

SEAFOOD

41 G

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Eggs and dairy 499 G

EGGS

29 G

MILK AND DAIRY

456 G

ANIMAL FATS

14 G

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Eggs and dairy 215 G

EGGS

55 G

MILK AND DAIRY

158 G

ANIMAL FATS

2 G

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SUGARS, FATS AND NUTS 168 G

NUTS

12 G

SWEETENERS

126 G

SUGAR CROPS

0 G

VEG OILS

25 G

OILCROPS

5 G

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SUGARS, FATS AND NUTS 158 G

NUTS

8 G

SWEETENERS

77 G

SUGAR CROPS

0 G

VEG OILS

44 G

OILCROPS

29 G

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Herbs

BAY LEAVES

CILANTRO

DILL

MARIGOLD

MINT

PARSLEY

SUMMER SAVORY

TARRAGON

THYME

WILD GARLIC

ANGELICA

CHIVES

JAPANESE PARSLEY

MUGWORT

PERILLA/SHISO

SESAME LEAVES

Georgia
Common
Japan

BAY LEAVES

CILANTRO

DILL

MARIGOLD

MINT

PARSLEY

SUMMER SAVORY

TARRAGON

THYME

WILD GARLIC

ANGELICA

CHIVES

JAPANESE PARSLEY

MUGWORT

PERILLA/SHISO

SESAME LEAVES

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Spices

BLACK PEPPER

BLUE FENUGREEK

CORIANDER

CUMIN

FENUGREEK

DRY CHILI

SANSHO

WHITE PEPPER

Georgia
Common
Japan

BLACK PEPPER

BLUE FENUGREEK

CORIANDER

CUMIN

FENUGREEK

DRY CHILI

SANSHO

WHITE PEPPER

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Aromatics

GARLIC

ONION

TOMATO

CHINESE CHIVES

DRIED MUSHROOMS

GINGER

JAPANESE LONG ONION

SPRING ONION

YUZU

Georgia
Common
Japan

GARLIC

ONION

TOMATO

CHINESE CHIVES

DRIED MUSHROOMS

GINGER

JAPANESE LONG ONION

SPRING ONION

YUZU

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Condiments

FRUIT MOLASSES

HONEY

PEPPER PASTE

POMEGRANATE MOLASSES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

DASHI

DRIED FISH/SEAFOOD

DRIED SEAWEED

FERMENTED BEAN PASTE

FERMENTED FISH/SEAFOOD

FISH SAUCE

KOKUTŌ

MAYONNAISE

MIRIN

MUSTARD

RICE VINEGAR

SAKE

SESAME OIL

SESAME SEEDS

SHIO KOJI

SOY SAUCE

WASABI

Georgia
Common
Japan

FRUIT MOLASSES

HONEY

PEPPER PASTE

POMEGRANATE MOLASSES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

DASHI

DRIED FISH/SEAFOOD

DRIED SEAWEED

FERMENTED BEAN PASTE

FERMENTED FISH/SEAFOOD

FISH SAUCE

KOKUTŌ

MAYONNAISE

MIRIN

MUSTARD

RICE VINEGAR

SAKE

SESAME OIL

SESAME SEEDS

SHIO KOJI

SOY SAUCE

WASABI

Japan

SEASONINGS AND SAUCES

The concept of umami, often called the fifth taste, is central to Japanese cooking. This depth comes from ingredients like kombu seaweed, bonito flakes, miso, and aged soy sauce, dashi. The pursuit of umami represents the Japanese mastery of extracting maximum flavor from minimal ingredients, creating layers of taste that satisfy. Rather than creating complex spice blends or heavily seasoned dishes, Japanese cooking emphasizes subtle enhancement and natural flavors. This delicacy is enhanced by the frequent use of pickled condiments, such as pickled ginger or radish.

Traditional cuisine uses relatively few dried spices – mainly togarashi (chili pepper blends), sansho pepper, and sesame seeds. Even when spices are used, they’re applied sparingly. When Japanese cuisine does use aromatics, it favors fresh ones like ginger, wasabi, shiso, and scallions over dried ones.

Japanese cuisine relies more heavily on liquid seasonings, fermented pastes, and condiments than on dried herbs and spices, which sets it apart from many other culinary traditions.

SOY SAUCE – is a fundamental liquid seasoning that provides umami depth to countless dishes. Japanese soy sauce is generally refined and light in color.

MISO – beyond soup, this fermented paste serves as a base for glazes, marinades, and dressings, adding complex fermented flavors.

DASHI – while not exactly a condiment, this foundational broth (made from kombu seaweed and bonito flakes) forms the umami backbone of Japanese cooking.

WASABI – fresh grated wasabi provides clean, sharp heat that complements sushi and sashimi

MIRIN – sweet and subtle wine, made of glutinous rice. It adds depth and roundness to dishes, sweetening without a flat taste.

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