ArticleOpen Access http://dx.doi.org/10.26855/jhass.2026.03.017
A Comparative Analysis of Chinese and Japanese Food Culture and the Underlying Reasons
Wenyu Huang*, Shuzhao Wu
School of Foreign Languages, Fuzhou University of International Studies and Trade, Fuzhou 350202, Fujian, China.
*Corresponding author: Wenyu Huang
Published: March 31, 2026
Abstract
Chinese and Japanese food cultures share common origins but have evolved along different paths, with their differences resulting from the interplay of geographical environment, historical development, and national character. As a continental civilization, China relies on its vast territory and diverse natural resources to form a “diverse and inclusive” culinary system, pursuing “harmony of five flavors” in cooking, employing rich techniques, and emphasizing interpersonal interaction and social functions in dining etiquette. Japan, as an island nation, is shaped by resource scarcity and the influence of Zen Buddhism, presenting a “refined and pure” culinary culture that highlights the natural flavors of ingredients, favors simple techniques, upholds meticulous etiquette, and elevates dining into a form of life aesthetics. The differences in ingredient structure, culinary philosophy, and dining customs between the two are essentially a cultural divergence between pragmatism and aesthetic refinement, as well as between inclusiveness and intensive craftsmanship. In the context of globalization, understanding these differences and pursuing mutual learning will help promote the inheritance, innovation, and cross-cultural exchange of Chinese and Japanese food cultures.
Keyword
Food culture; Culinary skills; Dining etiquette
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Copyright
© 2026 by the author(s).
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How to cite this paper
A Comparative Analysis of Chinese and Japanese Food Culture and the Underlying Reasons
How to cite this paper: Wenyu Huang, Shuzhao Wu. (2026) A Comparative Analysis of Chinese and Japanese Food Culture and the Underlying Reasons. Journal of Humanities, Arts and Social Science, 10(3), 342-347.
DOI: http://dx.doi.org/10.26855/jhass.2026.03.017