Japanese Cuisine

1. JAPANESE
CUISINE

2. MAP
OF
JAPA

3. HISTORY OF JAPAN
Japan and China

4. Shintoism
- Japan’s most important
religion.
Symbol of Shintoism

5. Garnish- represent nature and seasons

6. Tea Soybean
Introduce by China (6th century)

7. Tempura
- Came from Latin
word “tempora”
which means the
quator tempora,
The ember days of
the Roman Catholic
Church when meat
is forbidden and batter fried fish was
alternative.

8. STAPLE FOODS
 Fish
• Main source of protein in Japan.
• They eat it cooked, raw (sashimi), or
dried (tuna bonito flakes).
Sashimi Tuna bonito flakes

9. Seaweed
Kombu (Kelp) Nori

10. Soybean Products
Tofu (Bean Curd)

11. Miso
Shiru,
broths
thickened
with miso
paste, are
the most
common
Japanese
Miso
(fermente
d
soybean

12. Shoyu (soy sauce)
– the most common

13. apanese eat a large amount of noodl
Soba(buckwheat) Udon(wheat)

14. FOOD THROUGH THE DAY
Breakfast
Miso soup, Rice, and Pickled Vegetables.

15. Lunch
Noodle dishes

16. Bento box
- multi-
compartment
Ekiben
-lunches sold on
railroad platform

17. Dinner
Rice, served with fish, poultry, meat, or
vegtables side dishes.

18. Traditional Japanese Cuisine
Ichiju-Issai
(soup plus one
or one dish meal)
Ichiju-Sansai
(Soup plus three)

19. Condiments and Seasonings
Panko Gari
Mirin

20. Komezu
Shiso
Sesame oil
and sesame
seed
Wasabi

21. COOKING TECHNIQUES
Mushimono: Steaming
Nimono: Simmering

22. Nabenomo: One-pot cooking

23. Yakimono: Grilling
Teriyaki
Gyoza

24. Agemon: Deep frying

25. SUSHI AND SASHIMI
- Refers to the word “fingers” of vinegared rice
that support choice morsels of raw fish.

26. JAPANESE DESSERTS

28. TRADITIONAL JAPANESE
TABLE SETTINGS