Sakana

Sakana is a Japanese term that refers to food eaten as an accompaniment to alcoholic beverages. The term is derived from the Japanese words "saka" (sake) and "na" (side dish). Sakana is an integral part of Japanese cuisine and Japanese culture, and it encompasses a wide range of dishes, from simple snacks to elaborate meals.

History

The tradition of sakana dates back to the Heian period (794-1185), when it was customary to serve food with sake during religious ceremonies and festivals. Over time, the practice evolved and expanded, and by the Edo period (1603-1868), sakana had become a staple of everyday dining in Japan.

Types of Sakana

There are many different types of sakana, which can be broadly categorized into three groups: otsumami, ate, and shuko.

• Otsumami are small snacks that are typically served with drinks at bars and pubs. They include foods like edamame, sashimi, and yakitori.
• Ate are larger dishes that are meant to be shared among a group of people. They include foods like tempura, sukiyaki, and shabu-shabu.
• Shuko are elaborate meals that are served with sake during special occasions. They include foods like kaiseki, a traditional multi-course Japanese dinner.

Cultural Significance

Sakana plays a significant role in Japanese social and cultural life. It is often served at izakaya, a type of informal Japanese pub, where people gather to drink and socialize. Sakana is also an important part of nomikai, or drinking parties, which are a common feature of Japanese corporate culture.

See Also

• Japanese cuisine
• Izakaya
• Nomikai