China and japan
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Chinese cuisine originated in various regions of China and has spread worldwide. There are eight main regional cuisines in China with differences arising from regional cultures. A typical Chinese meal consists of staple foods like rice or noodles along with accompanying dishes of meat, vegetables, or fish. Noodles and dumplings are also important parts of Chinese cuisine. Regional differences exist, for example northern China favors wheat while southern China prefers rice. Soups may be served at the beginning or end of the meal depending on the region.
![• As Japan is an island nation its people eat much seafood.
Eating meat except wild animals, which is proper for
eating in mountain areas, has been rare until fairly
recently, especially Meiji era, due to protection of farming
stocks, thoughts of Shinto and Buddism, and mixture of
these factors[2]. However, strictly vegetarian food is rare
since even vegetable dishes are flavored with the
ubiquitous dashi stock, usually made with katsuobushi
(dried skipjack tuna flakes). An exception is shōjin ryōri
( 精進料理 ), vegetarian dishes developed by Buddhist
monks. However, the advertised shōjin ryōri usually
available at public eating places includes some non-
vegetarian elements.](https://image.slidesharecdn.com/chinaandjapan-130328190718-phpapp01/85/China-and-japan-14-320.jpg)
![• During the Kofun period much of Japanese civilization came from
China by way of the Korean peninsula. As such Buddhism was a large
influence on Japanese culture. After the 6th century, Japan directly
pursued the imitation of Chinese culture under the Tang dynasty.[4] It
was this influence that marked the taboos on the consumption of
meat in Japan. In 675 A.D. Emperor Temmu decreed a prohibition on
the consumption of cattle, horse, dogs, monkeys, and chickens during
the 4th-9th months of the year, to break the law would mean a death
sentence. Monkey was eaten prior to this time, but was eaten more in
a ritualistic style for medicinal purposes. Chicken were often
domesticated as pets, while cattle and horses were rare and treated as
such. A cow or horse would be ritually sacrificed on the first day of
rice paddy cultivation , a ritual introduced from China. Emperor
Temmu's decree however did not ban the consumption of deer or
wild boar, which were important to the Japanese diet at that time. [5]](https://image.slidesharecdn.com/chinaandjapan-130328190718-phpapp01/85/China-and-japan-17-320.jpg)
![• The 8th century saw many additional decrees made
by emperors and empresses on the ban of killing of
any animals. In 752 A.D., Empress Kōken decreed a
ban even on fishing, but made a promise that
adequate rice would be given to fishermen whose
livelihood would otherwise been destroyed. In 927
A.D. regulations were enacted that stated that any
government official or member of nobility that ate
meat, was deemed unclean for three days and could
not participate in Shinto observances at the imperial
court.[6]](https://image.slidesharecdn.com/chinaandjapan-130328190718-phpapp01/85/China-and-japan-18-320.jpg)
![• Gohan or Meshi: plainly cooked white rice. It is such a
staple that the terms gohan and meshi are also used to
refer meals in general, such as Asa gohan/meshi ( 朝御飯 ,
朝飯 , breakfast), Hiru gohan/meshi ( 昼御飯 , 昼飯 ,
lunch), and Ban gohan/meshi ( 晩御飯 , 晩飯 , dinner).
Also, raw rice is called kome ( 米 , rice), while cooked rice
is gohan ( ご飯 , [cooked] rice). Some alternatives are:
• Genmai gohan ( 玄米御飯 ): white rice cooked with
brown rice
• Okowa ( おこわ ): cooked glutinous rice
• Mugi gohan/meshi ( 麦御飯 , 麦飯 ): white rice cooked
with barley
• Soy-flavored raw egg (Tamago kake gohan), nori, and
furikake are popular condiments in Japanese breakfast](https://image.slidesharecdn.com/chinaandjapan-130328190718-phpapp01/85/China-and-japan-21-320.jpg)
![• Basashi ( ja:馬刺し): horse meat sashimi, sometimes
called sakura ( 桜 ), is a regional speciality in certain areas
such as Shinshu (Nagano, Gifu and Toyama prefectures)
and Kumamoto.[1] Basashi features on the menu of many
izakayas, even on the menus of big national chains.
• Torisashi: chicken breast sashimi, regional specialty of
Kagoshima, Miyazaki prefectures.
• Rebasashi: usually liver of calf, completely raw (rare
version is called "aburi" ( あぶり)), usually dipped in
salted sesame oil rather than soy sauce.
• Shikasashi: deer meat sashimi, a rare delicacy in certain
parts of Japan, frequently causes acute hepatitis E by
eating hunted wild deer.[1]](https://image.slidesharecdn.com/chinaandjapan-130328190718-phpapp01/85/China-and-japan-38-320.jpg)
China and japan
- 2. • Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America , Australia, Western Europe and Southern Africa. • Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang. There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine.
- 3. • A meal in Chinese culture typically consists of two or more general components: a carbohydrate source or starch, known as in the Chinese language, (‘‘zhǔshí’’, lit. "Main food", staple) — typically rice, noodles, or mantou (steamed buns), and accompanying dishes of vegetables, meat, fish , or other items, known as " 菜 " (càiPinyin , lit. vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous. • Noodles are a critical part of much of Chinese cuisine, like, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (such as mantou) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, sometimes no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish in the form of fried rice at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China. • In contrast to most western meals, a Chinese meal does not typically end with a dessert. However, a sweet dish is usually served at the end of a formal dinner or banquet, such as sliced fruits or a sweet soup (" 糖水 ", lit. sugar water) which is served warm.
- 4. There are many dishes that are considered part of the nation's national cuisine today. Below are lists of a few of the more common dishes available in China:
- 5. • Jiaozi 饺子 (steamed (zhengjiao) or boiled (shuijiao) dumplings) • Wonton 馄饨 / 云吞 (sphere-shaped dumplings usually served boiled in broth or deep-fried) • Guotie 锅贴 (fried jiaozi dumplings) • Xiao Long Bao 小笼包 (soup dumplings) - a specialty of Shanghai • Buddha's delight 罗汉斋 (vegetarian dish popular amongst Buddhists) • Fried pancakes 饼 (including green onion pancakes 葱油饼 ) • Zongzi 粽子 (glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling) • Peking Duck 北京烤鸭 - the trademark dish of Beijing • Siu mei 烧味 (rotisserie style of cooking meats within Cantonese cuisine) – Char siu 叉烧 (Barbecued roast pork)
- 6. • Red-cooked stews 紅烧 (slow-cooked stews characterized by the use of soy sauce and/or caramelized sugar and various ingredients) • Stinky tofu 臭豆腐 • Soy egg ( 滷蛋 ; lǔ dàn): hard boiled egg, cooked in soy sauce • Tea egg ( 茶葉蛋 ; chá yè dàn): hard boiled egg soaked or stewed in tea • Congee ( 粥 ; zhou1): rice porridge • Pickled vegetables ( 醬菜 ; jiang4 cai4; lit. sauced vegetables) • Soy milk ( 豆奶 ; dou4 nai3 or 豆漿 ; dou4 jiang1) in either sweet or "salty" form • Doufu 豆腐 with
- 7. • Rice 米饭 – Fried rice 炒饭 • Baozi 包子 (filled steamed buns) • Mantou (steamed bun) 馒头 • Noodles 面条 – Fried noodles 炒面 – Noodle soup 面汤 – Zhajiang mian 炸醬面 - noodles mixed with a heavily flavored meat sauce • Shaobing 烧饼 - a flaky baked or pan-seared dough pastry. • Youtiao 油条 - "oily tail", or other fried Chinese doughfoods
- 8. • Century egg ( 皮蛋 ; pi2 dan4; lit. leather egg): thousand-year old • Dim sum 点心 - a staple of Cantonese cuisine • Hot and sour soup 酸辣汤 • Mooncake 月饼 (special cake eaten at Mid-Autumn Festival) • Tong sui 糖水 (sweet Cantonese soup or warm custard served as a dessert) • Stir-fry - an umbrella term used to describe two fast Chinese cooking techniques: chǎo ( 炒 ) and bào ( 爆 ).
- 10. • Japanese cuisine as a national cuisine has evolved over the centuries from many political and social changes. Starting from the ancient era when much of the cuisine was influenced by Chinese culture. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. In the early modern area massive changes would take place that introduced western culture to Japan.
- 11. • The modern term "Japanese cuisine" (nihon ryōri, 日 本料理 or washoku, 和食 ) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food ( 旬, shun), quality of ingredients and presentation.
- 12. • Japanese cuisine is based on combining staple foods (shushoku, 主食 ), typically rice or noodles, with a soup, and okazu ( おかず ) - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt. • A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white Japanese rice (gohan, 御飯 ), a bowl of soup and some tsukemono (pickles).
- 13. • The most standard meal comprises three okazu and is termed ichijū-sansai ( 一汁三菜 ; "one soup, three dishes"). 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. This Japanese view of a meal is reflected in the organization of Japanese cookbooks, organized into chapters according to cooking techniques as opposed to particular ingredients (e.g. meat, seafood). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets. This is also why a Japanese menu is never divided into appetizers, entrees, main dishes and desserts. Japanese menus are instead divided according to the cooking method.
- 14. • As Japan is an island nation its people eat much seafood. Eating meat except wild animals, which is proper for eating in mountain areas, has been rare until fairly recently, especially Meiji era, due to protection of farming stocks, thoughts of Shinto and Buddism, and mixture of these factors[2]. However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). An exception is shōjin ryōri ( 精進料理 ), vegetarian dishes developed by Buddhist monks. However, the advertised shōjin ryōri usually available at public eating places includes some non- vegetarian elements.
- 15. • Noodles are an essential part of Japanese cuisine usually as an alternative to a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavorings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.
- 16. • Ancient era - Heian period • Following the Jōmon period, Japanese society shifted from a semi-sedentary hunter-gatherer lifestyle to an agricultural society. This was the period in which rice cultivation began having been introduced by way of the Korean peninsula and directly from China. Short-grain rice has been the only type of rice grown in Japan which eventually created a prejudice against the long-grain rice of other Asian regions. Rice was commonly boiled plain and called gohan or meshi, as cooked rice has since always been the preferred staple of the meal, the terms are used as synonyms for the word "meal." Peasants often mixed millet with rice, especially in mountainous regions where rice did not proliferate.
- 17. • During the Kofun period much of Japanese civilization came from China by way of the Korean peninsula. As such Buddhism was a large influence on Japanese culture. After the 6th century, Japan directly pursued the imitation of Chinese culture under the Tang dynasty.[4] It was this influence that marked the taboos on the consumption of meat in Japan. In 675 A.D. Emperor Temmu decreed a prohibition on the consumption of cattle, horse, dogs, monkeys, and chickens during the 4th-9th months of the year, to break the law would mean a death sentence. Monkey was eaten prior to this time, but was eaten more in a ritualistic style for medicinal purposes. Chicken were often domesticated as pets, while cattle and horses were rare and treated as such. A cow or horse would be ritually sacrificed on the first day of rice paddy cultivation , a ritual introduced from China. Emperor Temmu's decree however did not ban the consumption of deer or wild boar, which were important to the Japanese diet at that time. [5]
- 18. • The 8th century saw many additional decrees made by emperors and empresses on the ban of killing of any animals. In 752 A.D., Empress Kōken decreed a ban even on fishing, but made a promise that adequate rice would be given to fishermen whose livelihood would otherwise been destroyed. In 927 A.D. regulations were enacted that stated that any government official or member of nobility that ate meat, was deemed unclean for three days and could not participate in Shinto observances at the imperial court.[6]
- 19. • It was also the influence of Chinese cultures that brought the chopsticks to Japan early in this period. Chopsticks at this time were used by nobility at banquets, they were not used as everyday utensils however, as hands were still commonly used to eat with. Metal spoons were also used during the 8th-9th century, but only by the nobility. Dining tables were also introduced to Japan at this time. Commoners used a legless table called a oshiki, while nobility used a lacquered table with legs called a zen. Each person used their own table. Lavish banquets for the nobility would have multiple tables for each individual based upon the number of dishes presented.
- 20. • Rice (gohanmono, 御 飯 もの ) The rice most often served in Japan is of the short- grain Japonica variety. In a traditional Japanese setting (e.g. served in a conic bowl) it is known as gohan ( 御飯 ) or meshi ( 飯 , generally only males say meshi). In western-influenced dishes, where rice is often served on the plate (such as curries) it is called raisu ( ライス , after the English word "rice".) Other rice dishes include Kayu or Okayu, donburi ( どんぶ り , big bowl) and Sushi
- 21. • Gohan or Meshi: plainly cooked white rice. It is such a staple that the terms gohan and meshi are also used to refer meals in general, such as Asa gohan/meshi ( 朝御飯 , 朝飯 , breakfast), Hiru gohan/meshi ( 昼御飯 , 昼飯 , lunch), and Ban gohan/meshi ( 晩御飯 , 晩飯 , dinner). Also, raw rice is called kome ( 米 , rice), while cooked rice is gohan ( ご飯 , [cooked] rice). Some alternatives are: • Genmai gohan ( 玄米御飯 ): white rice cooked with brown rice • Okowa ( おこわ ): cooked glutinous rice • Mugi gohan/meshi ( 麦御飯 , 麦飯 ): white rice cooked with barley • Soy-flavored raw egg (Tamago kake gohan), nori, and furikake are popular condiments in Japanese breakfast
- 22. • Ochazuke: hot green tea or dashi poured over cooked white rice, often with various savoury ingredients such as umeboshi or tsukemono • Onigiri: balls of rice with a filling in the middle. Japanese equivalent of sandwiches. • Takikomi gohan: Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc. • Kamameshi: rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot • Sekihan: red rice. white rice cooked with azuki beans to Glutinous rice
- 23. • Curry rice: Introduced from UK in the late 19th century, "curry rice" (karē raisu カレーライス ) is now one of the most popular dishes in Japan. It is not as spicy as its Indian counterpart. • Hayashi rice: thick beef stew on rice; origin of the name is unknown but presumably named after a Mr. Hayashi. • Omurice (Omu-raisu, オムライス ): omelet filled with fried rice, apparently originating from Tōkyō • Mochi: glutinous rice cake • Chāhan: fried rice, adapted to Japanese tastes, tends to be lighter in flavour and style than the Chinese version from which it is derived
- 24. • Kayu or Okayu: ( 粥 , お粥 ) rice congee (porridge), sometimes egg dropped and usually served to infants and sick people as easily digestible meals • Zosui (Zōsui, 雑炊 ) or Ojiya: a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavoured with miso or soy. Known as juushii in Okinawa. Some similarity to risotto and Kayu though Zosui uses cooked rice, as the difference is that kayu is made from raw rice.
- 25. • A one-bowl dish, consisting of a donburi ( どんぶり , 丼 , big bowl) full of hot steamed rice with various savory toppings: • Katsudon: donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon) • Tekkadon: donburi topped with tuna sashimi • Oyakodon (Parent and Child): donburi topped with chicken and egg (or sometimes salmon and salmon roe) • Gyūdon: donburi topped with seasoned beef • Tendon: donburi topped with tempura (battered shrimp and vegetables). • Unadon: donburi topped with broiled eel with vegetables.
- 26. • Sushi comes from Japan and is a vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood. • Nigiri-sushi: This is sushi with the ingredients on top of a block of rice. • Maki-zushi: Translated as "roll sushi", this is where rice and seafood or other ingredients are placed on a sheet of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces. • Temaki: Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll". • Chirashi: Translated as "scattered", chirashi involves fresh sea food, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish.
- 27. • Sake is a rice wine that typically contains 12~20% alcohol and is made by a double fermentation of rice. A koji yeast is first used to ferment the rice starch into sugar. Regular brewing yeast is used in the second fermentation to make alcohol. At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes. Side dishes for sake is particularly called sakana or otsumami. Shochu is a distilled version of sake.
- 28. • Noodles often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets. • Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth. – Soba: thin brown buckwheat noodles. Also known as Nihon-soba ("Japanese soba"). In Okinawa, soba likely refers to Okinawa soba (see below). – Udon: thick wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup. – Somen: thin wheat noodles served chilled with a dipping sauce. Hot Somen is called Nyumen.
- 29. – Ramen: thin light yellow noodles served in hot chicken or pork broth with various toppings; of Chinese origin, it is a popular and common item in Japan. Also known as Shina- soba ( 支那そば ) or Chuka-soba ( 中華そば ) (both mean "Chinese-style soba") – Champon: yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students • Okinawa soba: thick wheat-flour noodles served in Okinawa, often served in a hot broth with sōki, steamed pork. Akin to a cross between udon and ramen. • Zaru soba: Soba noodles served cold • Yaki soba: Fried Chinese noodles • Yaki udon: Fried udon noodles
- 30. • Bread (the word "pan" is derived from the Portuguese pão) is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 19th century it has become common. • Curry bread (karē pan): deep fried bread filled with Japanese curry sauce. • Anpan: sweet bun filled with red bean(anko) paste. • Yakisoba-pan: bread roll sandwich with yakisoba (fried noodles and red pickled ginger) filling. • Melon-pan: very sweet fluffy bread. • Katsu-sando: sandwich with tonkatsu (breaded pork cutlet) filling.
- 31. • Karaage: bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya food, also often available in convenience stores. • Korokke (croquette): breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food. • Kushikatsu: skewered meat, vegetables or seafood, breaded and deep fried. • Tempura: deep-fried vegetables or seafood in a light, distinctive batter. • Tonkatsu: deep-fried breaded cutlet of pork (chicken versions are called chicken katsu).
- 32. • Gyoza: Chinese ravioli-dumplings (potstickers), usually filled with pork and vegetables and pan-fried. • Kushiyaki: skewers of meat and vegetables. • Okonomiyaki: savory pancakes with various meat and vegetable ingredients, flavoured with the likes of Worcestershire sauce or mayonnaise. • Takoyaki: a spherical, fried dumpling of batter with a piece of octopus inside. Popular street snack. • Teriyaki: grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce.
- 33. • Unagi, including Kabayaki: grilled and flavored eel. • Yakiniku ("grilled meat"): may refer to several things. Vegetables such as bite-sized onion, carrot, cabbage, mushrooms, and bell pepper are usually grilled together. Grilled ingredients are dipped in a sauce known as tare before being eaten. – Horumonyaki ("offal-grill"): similar homegrown dish, but using offal – Genghis Khan barbecue: barbecued lamb or mutton, with various seafoods and vegetables. A speciality of Hokkaidō. • Yakitori: barbecued chicken skewers, usually served with beer. In Japan, yakitori usually consists of a wide variety of parts of the chicken. It is not usual to see straight chicken meat as the only type of yakitori in a meal.
- 34. • Oden: surimi, boiled eggs, daikon radish, konnyaku, and fish cakes stewed in a light, soy-flavoured dashi broth. Common wintertime food and often available in convenience stores. • Motsunabe: beef offal, Chinese cabbage and various vegetables cooked in a light soup base. • Shabu-shabu: hot pot with thinly sliced beef, vegetables, and tofu, cooked in a thin stock at the table and dipped in a soy or sesame-based dip before eating. • Sukiyaki: thinly sliced beef and vegetables cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into their individual bowls of raw egg before eating it. • Tecchiri: hot pot with blowfish and vegetables, a specialty of Osaka.
- 35. • Kakuni: chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is known as rafuti. • Nikujaga: beef and potato stew, flavoured with sweet soy • Nizakana: fish poached in sweet soy (often on the menu as "nitsuke") • sōki: Okinawan dish of pork stewed with bone
- 36. • Stir-frying is not a native method of cooking in Japan, however mock-Chinese stir fries such as yasai itame (stir fried vegetables) have been a staple in homes and canteens across Japan since the 1950s. Home grown stir fries include: • Chanpurū: A stir-fry from Okinawa, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being gōyā chanpurū. • Kinpira gobo: Thin sticks of greater burdock (gobo, ゴボウ ) and other root vegetables stir-fried and braised in sweetened soy.
- 37. • Sashimi is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi. Less common variations include: • Fugu: sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed. • Ikizukuri: live sashimi • Tataki ( ja:たたき): raw/very rare skipjack tuna or beef steak seared on the outside and sliced, or a finely chopped fish, spiced with the likes of chopped spring onions, ginger or garlic paste.
- 38. • Basashi ( ja:馬刺し): horse meat sashimi, sometimes called sakura ( 桜 ), is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto.[1] Basashi features on the menu of many izakayas, even on the menus of big national chains. • Torisashi: chicken breast sashimi, regional specialty of Kagoshima, Miyazaki prefectures. • Rebasashi: usually liver of calf, completely raw (rare version is called "aburi" ( あぶり)), usually dipped in salted sesame oil rather than soy sauce. • Shikasashi: deer meat sashimi, a rare delicacy in certain parts of Japan, frequently causes acute hepatitis E by eating hunted wild deer.[1]
- 39. • Miso soup: soup made with miso dissolved in dashi, usually containing two or three types of solid ingredients, such as seaweed, vegetables or tofu. • Tonjiru: similar to Miso soup, except that pork is added to the ingredients • Dangojiru: soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots • Imoni: a thick taro potato stew popular in Northern Japan during the autumn season • Sumashijiru: a clear soup made with dashi and seafood • Zoni: soup containing mochi rice cakes along with various vegetables and often chicken. It is usually eaten at New Years Day. • Kiritanpo: freshly cooked rice is pounded, formed into cylinders around cryptomeria skewers, and toasted at an open hearth. The kiritanpo are used as dumplings in soups.
- 40. • These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges. • Ikura: salt cured salmon caviar. • Mentaiko: salt-cured pollock roe. • Shiokara: salty fermented viscera. • Tsukemono: pickled vegetables, hundreds of varieties and served with most rice-based meals. – Umeboshi: small, pickled ume fruit. Usually red and very sour, often served with bento lunch boxes or as a filling for onigiri. • Tsukudani: Very small fish, shellfish or seaweed stewed in sweetened soy for preservation.
- 41. • Agedashi dofu: cubes of deep-fried silken tofu served in hot broth. • Bento or Obento: combination meal served in a wooden box, usually as a cold lunchbox. • Chawan mushi: meat (seafood and/or chicken) and vegetables steamed in egg custard. • Edamame: boiled and salted pods of soybeans, eaten as a snack, often to accompany beer. • Himono: dried fish, often aji ( 鯵 , Japanese jack mackerel). Traditionally served for breakfast with rice, miso soup and pickles. • Hiyayakko: chilled tofu with garnish. • Natto: fermented soybeans, stringy like melted cheese, infamous for its strong smell and slippery texture. Often eaten for breakfast. Typically popular in Kantō and Tōhoku but slowly gaining popularity in other regions which Natto was not as popular • Ohitashi: boiled greens such as spinach, chilled and flavoured with soy sauce, often with garnish.
- 42. Osechi: traditional foods eaten at New Year. Sunomono: vegetables such as cucumber or wakame, or sometimes crab, marinated in rice vinegar.
- 43. Chinmi are regional delicacies, and include: Ankimo Karasumi Konowata Uni: Specifically salt-pickled sea urchin
- 44. Amanatto Dango: rice dumpling Hanabiramochi Higashi Hoshigaki: Dried persimmon fruit Imagawayaki: also known as 'Taikoyaki' is a round Taiyaki and fillings are same Kakigori: shaved ice with syrup topping.
- 45. Kompeito: crystal sugar candy Manju: sticky rice surrounding a sweet bean center Matsunoyuki Mochi: steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass Oshiruko: a warm, sweet red bean (an) soup with mochi: rice cake Uiro: a steamed cake made of rice flour
- 46. Karumetou: Brown sugar cake. Also called Karumeyaki Sosu Senbei: Thin wafers eaten with soy sauce Mizuame: sticky liquid sugar candy
- 47. Genmaicha: green tea combined with roasted brown rice. Hojicha: green tea roasted over charcoal. Kombucha (tea): specifically the tea poured with Kombu giving rich flavor in monosodium glutamate. Kukicha: a blend of green tea made of stems, stalks, and twigs.
- 48. Matcha: powdered green tea. (Green tea ice cream is flavoured with matcha, not ocha.) Mugicha: barley tea, served chilled during summer. Sencha: steam treated green tea leaves then dried. Umecha: a tea drink with Umeboshi giving refreshing sourness.
- 49. Breaded and deep-fried dishes - While tempura has been heavily modified since the introduction to Japan by use of tempura-batter and dashi flavored-dip, and is usually considered as washoku, other breaded and deep-fried dishes are considered as yōshoku. Breaded seafood, vegetable (Furai, フライ , came from "fry"), and meat (Katsuretsu, カツレツ , came from "cutlet", -katsu is also used to make compound words) are usually served with shredded cabbage and/or lettuce. Since Japanese breadcrumbs ( パン粉 , pan-ko) are usually not flavored and the ingredients are only lightly flavored, Japanese Worcestershire sauce or tonkatsu sauce, and lemon are served together.
- 50. Japanese curry-rice - imported in the 19th century by way of the United Kingdom and adapted by Japanese Navy chefs. One of the most popular food items in Japan today. Eaten with a spoon. Curry is often eaten with pickled vegetables called fukujinzuke or rakkyo Curry Pan - deep fried bread with Japanese curry sauce inside. The pirozhki of Russia was remodeled, and Curry bread was made. Curry udon - is a soup made of Japanese curry. May also include meat or vegetables.
- 51. Hayashi rice - beef and onions stewed in a red-wine sauce and served on rice Nikujaga - soy-flavored meat and potato stew. Has been Japanised to the extent that it is now considered washoku ( 和食 ), but again originates from 19th Century Japanese Navy chefs adapting beef stews of the Royal Navy. Omu raisu - ketchup-flavored rice wrapped in omelet.
- 52. Hamburg steak - a ground beef patty, usually mixed with breadcrumbs and fried chopped onions, served with a side of white rice and vegetables. Popular post-war food item served at homes. Eaten with a fork. Spaghetti - Japanese versions include: with tomato ketchup, wieners, sliced onion and green pepper (called 'neapolitan') with mentaiko sauce topped with nori seaweed with Japanese Curry
- 53. It is customary to say itadakimasu (lit. "I shall receive") before starting to eat a meal, and gochisōsama deshita, ごちそうさまでした (lit. "That was a feast") to the host after the meal and the restaurant staff when leaving. Before eating, most dining places will provide either a hot towel or a plastic wrapped wet napkin. This is for cleaning of the hands prior to eating and not after. It is rude to use them to wash the face or any part of the body other than the hands.
- 54. The rice or the soup is eaten by picking the relevant bowl up with the left hand and using chopsticks with the right. Bowls of soup, noodle soup, donburi or ochazuke may be lifted to the mouth but not white rice. Soy sauce is not usually poured over most foods at the table; a dipping dish is usually provided. Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes. In particular, soy sauce should never be poured onto rice or soup. Blowing one's nose at the table is considered extremely offensive. Noodles are slurped.
- 55. Chopsticks are never left sticking vertically into rice, as this resembles incense sticks (which are usually placed vertically in sand) during offerings to the dead. Using chopsticks to spear food, to point, or especially to pass food into someone else's chopsticks is also frowned upon. It is also very bad manners to bite on your chopsticks.
- 56. When taking food from a communal dish, unless they are family or very close friends, turn the chopsticks around to grab the food; it is considered more sanitary. If sharing with someone else, move it directly from one plate to another; passing food from one pair of chopsticks to another is a funeral rite.
- 57. It is customary to eat rice to the last grain. Being a fussy eater is frowned upon, and it is not customary to ask for special requests or substitutions at restaurants. It is considered ungrateful to make these requests especially in circumstances where you are being hosted, as in a business dinner environment. Good manners dictate that you respect the selections of the host. This is a common mistake that visiting business people make.
- 58. Even in informal situations, drinking alcohol starts with a toast (kanpai, 乾杯 ) when everyone is ready. It is not customary to pour oneself a drink; but rather, people are expected to keep each other's drinks topped up. When someone moves to pour your drink you should hold your glass with both hands and thank them.
- 59. Soba: New Year's Eve. This is called toshi koshi soba (ja: 年越しそば ) (literally "year crossing soba"). Chirashizushi, Ushiojiru (clear soup of clams) and amazake: Hinamatsuri.
- 60. Sake is a rice wine that typically contains 12~20% alcohol and is made by multiple fermentation of rice. At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice- based dishes. Side dishes for sake is particularly called sakana or otsumami. Shōchū is a distilled spirit, most commonly distilled from barley, sweet potato, or rice.