Indonesian & Japanese Cuisine Presentation

Indonesian Cuisine
Jefty E. Segismundo
Instructor

Indonesia is the world's largest archipelago,
consisting of literally thousands of islands. With
terrain that ranges from snow-capped mountains
and lush rainforests to arid savannah, swamps
and irrigated rice fields, it's hard to imagine a
more appropriate national motto than "Bhinneka
Tunggal lka"-Unity in Diversity.

Over the past two thousand years, Buddhist,
Hindu, and Muslim kingdoms rose and fell in
Sumatra, Java, and Borneo, attracting merchants
from China, the Middle East, and India, as well as
Siam and Malacca. Their quest was spice, not
surprisingly, since some of the archipelago's
eastern isles were the original Spice Islands.

With its geographic and cultural diversity, it is to
be expected that the cuisines of Indonesia are so
varied. Indigenous styles have been influenced
degrees over the centuries by the introduction of
ingredients and cooking styles from China, India,
the Middle East, and Europe. Indonesia is one of
the most vibrant and colorful cuisine in the world
and full of intense flavor.

CUISINE CATEGORIES
Sumatran Cuisine - Influence of Sumatran cuisine
from the Middle east and South India; curried meat
and vegetables such as gulai, rendang and kari.
Javanese Cuisine - is mostly original from the
indigenous with some hint of Chinese influence.

Eastern Indonesian Cuisine - are similar to Polynesian
and Malaysian cuisine.
Indochinese Cuisine - sometimes feature Chinese
elements: Food such as bakmi noodles.

Japanese food is a total aesthetic experience for the eyes, the
nose and the palate, more than any other cuisine in the
world. With great care given to detail, color, shape, and
balance, the presentation of food is as important as the food
itself. Cuisine is culture in Japan, food is intended to build
order out of chaos, complement nature from where it came
from, and yet be presentational. It is a cuisine that has been
created from austerity and a sense of discipline.

Japanese cuisine has heavy Korean
and Chinese influences. In around
400 B.C., Korea introduced rice to
Japan. In Japan, it is now a staple.
Soybeans and wheat were
introduced from China to Japan
shortly after rice. The use of
chopsticks and tea has also been
introduced by China to Japanese
society. In the history of Japan's
cuisine, religion has also played a
significant role. The eating of meat
was banned when Buddhism
became Japan's official religion.

Four Main Island
Hokkaido is a land of wide
expanses, dairy farms, ranches,
and meadows, reminiscent of the
American Midwest.
Honshu is the largest island of
Japan, housing the great majority
of its population and hosting
most of the visitors as well.

Kyushu, the third largest of Japan's
islands, is renowned for its Imari and
Arita pottery, hot springs resorts and
active volcanoes. Nagasaki in western
Kyushu was traditionally the center of
trade with China and Holland and
Japan's door to the outside world.
Shikoku is Japan's fourth largest
island. Famous for its natural
attractions.

History of Cuisine
In 794-1185 Heian Period, Japan's
distinctive style of cuisine began to
develop and the capital was moved
from Nara to Heian-Kyo.
Kyo ryori, the cuisine of Kyoto,
represents the ultimate in Japanese
dining and features an assortment of
carefully prepared and exquisitely
presented delicacies.

In 1185, the government moved to Kamakura,
where the more austere samurai lifestyle and
Zen Buddhism fostered a more simple cuisine.
In Mid-16 century - Shojin ryori (“temple
food”, vegetarian food eaten by priests and
monks.) guidelines place emphasis on food of
five colors (green, red, yellow, white, and
black-purple) and six flavors (bitter, sour,
sweet, hot, salty, and delicate).
Shojin ryori led to the development of cha
kaiseki, food served before the tea ceremony.

In Edo Period (1603- 1857), Japan underwent
almost three centuries of self-imposed
seclusion from the outside world, which led
to the development of a highly refined and
distinctive Japanese culture.
The foundation of modern-day cuisine in
Japan was heavily influenced by the customs
developed during the Edo Era. A period of
economic and social growth, people began
eating three meals a day instead of two,
while incorporating the holy trinity of
Japanese flavor (soy sauce, mirin, and sake).

The Edo Period was a time of relative peace
and stability in Japan, marked by strict social
hierarchies and isolationist policies (sakoku).
These conditions significantly influenced
Japanese cuisine, leading to the refinement
of traditional food culture and practices that
still resonate today.
Staple dishes like sushi, tempura, and soba
noodles were popularized and refined during
this time. Rice-based dishes like onigiri (rice
balls) and mochi (rice cakes) became more
common in everyday diets.

The Meiji Era (1868–1912) was a transformative
period in Japan, marked by modernization and
significant cultural changes. These shifts greatly
influenced Japanese cuisine, blending traditional
practices with new foreign ingredients,
techniques, and dining customs.
The Meiji period was an era of major political,
economic, and social change in Japan. The
reforms enacted during the Meiji emperor's rule
brought about the modernization and
Westernization of the country and paved the way
for Japan to become a major international power.

The Meiji government's openness to Western
influences led to the introduction of dishes like
curry rice (kare raisu), tonkatsu (breaded pork
cutlet), and omurice (omelet rice).
Dairy products, previously uncommon in Japan,
became more accessible, influencing dishes like
cream stew and cheese-based recipes.
Prior to the Meiji Era, Buddhism discouraged
meat consumption, and Japanese diets were
primarily plant- and seafood-based.

Japanese cuisine today is a dynamic blend of traditional practices, modern innovations, and global
influences. It is renowned for its emphasis on seasonality, balance, and aesthetics, while also adapting to
contemporary lifestyles and trends.

Indonesian & Japanese Cuisine Presentation

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