‘Japanese & Bengali food are more alike than you think’, says Chef Shimomura Kazuya

At an exclusive Japanese food pop-up in the city held at The Westin Kolkata Rajarhat , chef Shimomura Kazuya explored the similarities between Bengali and Japanese cuisine. From fish philosophy and fermentation to tea traditions, he delved into the common threads that connect these cultures. Despite their differences, both cuisines share a respect for fresh ingredients, thoughtful techniques, and a well-prepared meal.

Tale of two teas
Tea-drinking rituals differ, but the love for tea is universal. In Japan, green tea, particularly matcha, takes center stage – unsweetened, refined, and enjoyed in smaller quantities. Bengal, however, loves its cha strong, sweet, and milky, served in steaming clay cups or large glasses. “Both cultures treasure tea, but in their own distinct ways,” Chef Shimomura pointed out.

Savouring the sea
Bengali and Japanese cuisines both hold fresh seafood in high regard. “The emphasis on seafood is not just about taste – it’s about philosophy and tradition,” Chef Shimomura noted. While each cuisine has its unique techniques and regional influences, the love for the ocean’s bounty brings them together. Whether it’s sushi or shorshe ilish (mustard hilsa), fresh fish reigns supreme.
If there’s fish, can rice be far behind?
Rice is sacred in both cultures, but the way it’s treated differs. “Bengali rice is fluffy and boiled to perfection, while Japanese rice is chosen for its sticky texture and is steamed to preserve its chewiness,” the chef explained. Different textures, but the same devotion to this humble grain.
Fresh seasonal ingredients are a must
Both cuisines rely on fresh herbs and seasonal ingredients. “In Japan, we use shiso, mitsuba, kombu, and yuzu to create layers of flavor while maintaining harmony,” the chef explained. This mirrors the Bengali love for mustard seeds, panch phoron, and fresh coriander, which add boldness and vibrancy to dishes.

Condiments galore

Surprisingly, both the cuisines share a common ground in their spice game. “You’ll find garlic, ginger, mustard oil, sesame, soy sauce, and chilies in both kitchens,” the chef pointed out. While Bengal turns up the heat, Japan finds balance with umami. Either way, both are packed with layered, dynamic flavours.

Shared fascination for fermentation

Natto

Both cuisines rely on fermentation to add depth to their flavours, but with different results. “In Bengal, fermentation leans towards tangy, spicy, and pungent notes – think mustard-based fermented fish or fiery pickles,” Chef Shimomura said. “Japanese fermentation, on the other hand, focuses on umami – a rich, savory depth that enhances the dish subtly.” Whether it’s natto or achaar, both cultures know how to let food age gracefully.