JAPANESE

CUISINE
MAP
OF
JAPA
HISTORY OF JAPAN

Japan and China

Shintoism
- Japan’s most important
religion.

Symbol of Shintoism
Garnish- represent nature and seasons
Introduce by China (6 th century)

Tea Soybean
 Tempura
- Came from Latin
word “tempora”
which means the
quator tempora,
The ember days of
the Roman Catholic
Church when meat
is forbidden and batter fried fish was
alternative.
 STAPLE FOODS
 Fish
• Main source of protein in Japan.
• They eat it cooked, raw (sashimi), or
dried (tuna bonito flakes).

Sashimi Tuna bonito flakes

 Seaweed

Kombu (Kelp) Nori

 Soybean Products

Tofu (Bean Curd)

 Miso
Shiru,
broths
thickened
with miso
paste, are
the most Miso
(fermente
common d
Japanese soybean
 Shoyu (soy sauce)
– the most common
 Soba(buckwheat) Udon(wheat)
apanese eat a large amount of noodl
 FOOD THROUGH THE DAY

Breakfast
Miso soup, Rice, and Pickled Vegetables.
 Lunch
Noodle dishes
 Bento box Ekiben
- multi- -lunches sold on
compartment railroad platform
 Dinner
Rice, served with fish, poultry, meat, or
vegtables side dishes.
 Traditional Japanese Cuisine

Ichiju-Issai Ichiju-Sansai
(soup plus one (Soup plus three)
or one dish meal)
Condiments and Seasonings

Mirin
Panko Gari
Komezu Sesame oil
and sesame
seed

Shiso Wasabi
COOKING TECHNIQUES

Mushimono: Steaming

Nimono: Simmering
Nabenomo: One-pot cooking
 Yakimono: Grilling

Teriyaki

Gyoza
Agemon: Deep frying
 SUSHI AND SASHIMI
- Refers to the word “fingers” of vinegared rice
that support choice morsels of raw fish.
JAPANESE DESSERTS
TRADITIONAL JAPANESE
TABLE SETTINGS