BY THE END OF THIS SLIDES YOU WILL GET AN IDEA ABOUT JAPANESE CUISINE

1. JAPANESE CUISINE
JAPAN BEING AN ISLAND NATION,HAS ONE OF THE LARGEST
COASTLINES IN THE WORLD

2. GEOGRAPHICAL LOCATION
 CONTRIES OF MANY ISLAND IN NORTH PACIFIC OCEAN
 FOUR MAJOR ISLANDS- HOKKAIDO, HONSHU, SHIKOKU
AND KYUSHU
 HONSHU –LARGEST ISLAND
 CAPITAL TOKYO IS LOCATED ON THIS ISLAND

4. INGREDIENTS USED IN JAPANESE CUISINE
JAPONICA RICE –KNOWN AS GOHAN IN JAPANESE
- SHORT GRAIN RICE
-KNOWN BY ITS UNIQUE STICKINESS AND TEXTURE
SOBA NOODLES –THIN JAPANESE NOODLE
- MADE FROM BUCKWHEAT
SOMEN NOODLES –THIN, WHITE JAPANESE NOODLES
- MADE WITH WHEAT FLOUR

5. JAPANESE AMBERJACK- FISH USED FOR PREPARING SUSHI AND SASHIMI
- 3KG FISH IS CALLED HAMACHI
-5KG FISH IS CALLED BURI
NORI-SEAWEED USED FOR PREPARING SUSHI
WAKAME-SEA VEGETABLE OR EDIBLE SEAWEED
-PROCURED DRIED FORM
DAIKON-WHITE RADISH
-USED IN GARNISHES, SALADS OR EVEN PICKLE

6. WASABI-JAPANESE HORSERADISH
-PUNGENT ROOT
-ANTIBACTERIAL PROPERTIES SERVED WITH SUSHI AND SASHIMI
ENOKITAKE-LONG THIN,WHITE MUSHROOMS
KOBE BEEF-MEAT FROM SPECIAL BREED OF WAGYU CATTLE
-DELICACY BECAUSE WELL-MARBLED
SAKE-RICE WINE
MIRIN-RICE WINE
-HIGHER CONCENTRATION OF SUGAR

7. MISO-SEASONING MADE BY FERMENTING RICE, BARLEY OR SOYBEANS WITH
ADDITION WITH SALT AND FUNGUS CULTURE
SHOYU-JAPANESE SOY SAUCE
-MADE BY FERMENTING SOYBEANS AND WHEAT
TOFU-COAGULATRED MASS OF SOY MILK
- UNIQUE SOURCE OF PLANT SOURCE-PROTIEN
KOMBU-LARGE SEAWEED
-NEVER EATEN AND IS DISCARDED AFTER IT IS BOILED FOR 20 MIN
HONDASHI-SEASONING POWDER USED IN MAKING OF DASHI

8. SHICHIMI TOGARASHI- MEANS SEVEN FLAVOUR
- COARSELY GROUNED RED CHILLI, SICHUAN PEPPER, BALCK
AND WHITE SESAME SEED, GINGER POWDER,DRIED ORANGE PEEL, NORI AND
HEMP SEED
SU-SWEET AND SOUR JAPANESE VINEGAR
JUNSAI-RHIZOME LIKE GINGER
MATSUTAKE-PINE MUSHROOM
-GROWS UNDER THE FOLLEN LEAVES DIFFICULT TO FIND
GARI SHOGA-THIN SLICES OF SUGAR AND VINEGAR, PICKLED IN SUGAR AND
VINEGAR SOLUTION
ADZUKI BEANS- SMALL OVAL AND PLUM RED BEANS MOSTLY USED IN DESERTS

9. STYLES OF CO0OKING
TEPPANYAKI
*TEPAN MEANS IRON GRIDDLE AND YAKI MEANS
TO GRILL
*ENTIRE MEAL IS PREOARED LIVE IN FRONT OF
GUEST WITH LOTS OF FLAIR AND SHOWMANSHIP

10. TERIYAKI
*TERI MEANS SHINE OR LUSTRE AND YAKI MEANS TO
GRILL
*MEAT IS BOILED OR GRILLED WITH A GLAZE OF SOY
SAUCE, MIRIN, AND SUGAR

11. SUKIYAKI
*ONE POT DISH
*CONSISTS OF THIN SLICES OF MEAT USUALLY PRIME
QUALITY KOBE BEEF AND VEGETABLES NEATLY
ARRANGED IN A POT

12. SHABU SHABU
*TABLETOP COOKERY STYLE
*DISH IS COOKED ON GUEST TABLE
*THIN SLICE OF MEAT AND VEGETABLE ARE SERVED
SEPRATELY ALONG WITH RICE AND DIPPING SAUCES
*GUEST PICKS UP MEAT OR VEGETABLES COOKS IT IN
DASHI STOCK.WHEN COOKED – POURED OVER RICE
AND EATEN WITH DIPPING SAUCES

13. SUSHI AND SASHIMI
*SUSHI IS AN ACCIDENTAL CREATION
*JAPANESE USED TO PRESERVE FISH IN COOKED RICE
*RICE WOULD FERMENT AND THE ACID PRODUCE HELP TO
PRESERVE THE FOOD FOR LATER USE
*SOMEBODY TASTED AND LIKED IT
*THEREAFTER THE JAPANESE MASTERED IT

14. MAKI- ROLLED- SUSHI RICE-SPREAD ONTO NORI SHEET-FILLING PLACES
–ROLLED WITH THE HELP OF MAKISU(SUSHI MAT)
FUTOMAKI- SAME LIKE MAKI ROLL BUT IS THINNER
URAMAKI-INSIDE OUT ROLLS-FILLING IS ROLLED IN NORI SHEET WHICH
IS SURROUND BY SUSHI RICE
TEKMAKI- PLACING RICE AND FILLING IN CRISP NORI SHEET AND
ROLLING IT IN THE FORM OF CONE
CHIRASI SUSHI- SCATTERED SUSHI
NIGIRI SUSHI- HAND FORMED SUSHI –RICE BALL SHAPED AN FISH IS
PLACED ON THE TOP
SASHIMI- RAW SLICE OF SEA FISH THAT IS SERVED ALONG WITH
PICKLED GINGER,SOY SAUCE, AND WASABI

16. SPECIALITY DISHES
MOCHI- RICE CAKE PREPARED FROM GLUTINOUS RICE
TAMAGOYAKI- EGG WHISKED WITH MIRIN AND SOY
SAUCE-SPREAD-THIN LAYER-ROLLED EGG OBTAINED
TEMPURA- BATTER FRIED MEAT OR VEGETABLE
YAKITORI- GRILLED PIECES OF MEAT SKEWERED ONTO
BAMBOO STICK
OKAYU- SIMILAR TO CHINESE RICE CONGEE

18. SPECIAL EQUIPMENT
MAKISU-MAT MADE OF BAMBOO STRIPS THAT ARE
WOVEN TOGETHER WITH THE THREAD
HANGIRI-WOODEN BOWL
SHAMOJI- FLAT WOODEN SPOON
WASABI GRATER- MADE OF FRIED SHARK SKIN
MAKIYAKINABE-RECTANGULAR COOKING PAN
SONTOKU-MULTIPURPOSE KNIFE
SACHIMI BOCHO- FLAT AND LONG KNIVES USED FOR
SLICING THIN SLICES OF RAW FISH

20. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH