JAPANESE CUISINE #2
Characteristics
} It
is known for its emphasis on seasonality of food (旬, shun), quality of
ingredients and presentation.
} Japanese
cuisine are exotic and beautiful.
} It is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables.
} The
Japanese love of beauty and simplicity turns slices and chunks of raw fish into
miniature works of art.
} Regard
their food very highly- fuel for both the body and the soul.
} is
known for its emphasis on seasonality of food,
quality of ingredients and presentation . Food is presented in small quantities in the
right bowl or plate to bring out its distinct appearance, taste, aroma and
texture.
} The
Japanese eat three meals a day, and afternoon and late-night snacking is
normal. Rice was commonly boiled plain and called gohan or meshi,
and as cooked rice has since always been the preferred staple of the meal, the
terms are used as synonyms for the word "meal."
} A
standard Japanese meal generally consists of several different okazu
accompanying a bowl of cooked white Japanese rice (gohan,), a
bowl of soup and some tsukemono (pickles). The most standard meal
comprises three okazu and is termed ichijū-sansai
(; "one soup, three sides"). Different cooking techniques are
applied to each of the three okazu; they may be raw (sashimi), grilled,
simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed.
·
Water-based cooking gives lightness and delicateness of
flavor.
·
Sashimi or otsukuri, tempura, sushi
and yakitori
·
Sashimi- various kinds of raw fish
taken with a dipping sause of soy and wasabi (green horseradish)
·
Shoyu – soy sauce together with miso
(bean paste is fundamental Japanese food
·
Sake or tea is served with meals
·
Mugicha –an iced tea made from
unhusked barley brewed with tea
Major Ingredients:
} Noodles
} Soy
products
} Seafood
} Vegetables
} Finned fish
} Sea mammals
} Shellfish
} Processed
seafood
} Rice
} Beans
} Eggs
} Flour
} Fruits
} Fu
(wheat gluten)
} Meats
} Crab
(Kani)
Cooking methods
} Grilling
} Pan-frying
} Stewing/simmering
} Deep
frying
} Pickling
} Stir-frying
