Japanese culinary traditions
- 1. Japanese Culinary Traditions Group members: Wei Lin ,Jia Yi ,Li Ting and Cynthia (2E1)
- 2. Introduction • Japanese cuisine is all about the food -ingredients, preparation and way of eating in Japan. • The traditional food cuisine is often based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients. • As for side dishes ,fish ,pickled vegetables, and vegetables cooked in broth are often used in it. • Fish is an important ingredient in Japanese cuisine, whether it is raw or fried. • Seafood and vegetables are also major ingredients ,they are usually deep-fried in a light batter as tempura.
- 3. Examples of Japanese food Sushi KaisekiTempura Udon
- 4. Popular Cooking Methods In Japan • Japanese food is usually cooked on a stove top. • There are five methods of Japanese cooking :boiling, grilling, deep-frying, steaming, and serving raw. • "Serving raw" is actually a cooking method despite the food not being cooked, preparation (in terms of peeling, slicing, etc.) is still required. • Colour is also a factor of cooking. There are five colours: green, yellow, red, white and black. Each colour represents a different food meaning. • The setting of proper place is important; such as filling the plate to two-thirds its capacity, reason being this is to not obscure the patterns of the plate.
- 5. Examples of Outlets Ichiban Sushi Sakae SushiYoshinoya Ajisen Ramen
- 6. Bibliography • http://www.yale.edu/macmillan/pier/resourc es/lessons/cooking_table.htm • https://en.wikipedia.org/wiki/Japanese_cuisi ne • http://www.japan-guide.com/e/e2035.html