Japan_Cuisine_2_slides_[1]

Japan_Cuisine_2_slides_[1] - 9/26/2009 Japanese Cuisine...

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9/26/2009 1 Japanese Cuisine Traditional Food Habits • Ingredients, cooking/eating utensils • Food preparation and presentation • Appearance of meal • Visual appeal
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9/26/2009 2 Sushi Boat Source: http://static.px.yelp.com/bphoto/s3mTrHkPVywyF9YFe-zgaQ/l Japanese Cuisine • Staple (main) foods – shushoku – Prepared from five carbohydrate-rich cereals (rice, wheat, oats, millet, beans) • Main or side dishes – okazu – Adding flavors to staple foods – Designed "salty" to eat with staple with Designed salty to eat with staple with synergistic harmonization – Not expected to have them alone
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9/26/2009 3 Staples Rice short grain rice Plain rice or with a topping of furikake, natt ō or nori Leftover rice reused as ochazuke (rice with green tea) or ch ā han (fried rice) Congee (rice porridge) Donburi: a one bowl lunch dish Sush Sushi Nigirizushi: ingredients on top of a block of rice Makizushi: roll sushi Temaki: nori rolled into a cone shape Chirashi: ingredients on top of rice in a bowl or dish
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9/26/2009 4 Natto Source: http:// http://ramblingspoon.com/ Tempura-Don and Gyu-Don Source: http://www.jfc.eu/
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9/26/2009 6 Staples • Noodles – Served in a soy-flavored fish broth with various vegetables
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Japan_Cuisine_2_slides_[1] - 9/26/2009 Japanese Cuisine...

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