Japanese Food
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This document provides an overview of Japanese cuisine, including sushi and lesser known foods. It discusses the history of Japanese cooking including the vegetarian style of Shoujin Ryori and rice as a staple food. It also describes common types of sushi like makizushi which includes hosomaki, futomaki, and temaki rolls. Additionally, it outlines other lesser known Japanese foods such as okonomiyaki which is described as a "squid pancake", shabu shabu, and soba and udon noodles.
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ayocicipi by Wiranti
Butuh referensi kuliner ?? Disini tempatnya. Rugii dehh kalo nggak mampir . Atau punya info kuliner ?? Sharing yuks di @ayocicipi :)
Kutunggu komennya yaaa..
Maturnuwun..
Sushi powerpoint w embedded
Sushi has its origins in China in the 4th century as salted fish placed in cooked rice to ferment. It may not have become popular until the 9th century in Japan. Early forms of sushi involved fermenting rice and salted fish together for months. Over time, methods developed where the fermentation period was shortened to a month or just one day. In the 18th century, forms like hako-zushi and maki-zushi that did not require long fermentation were created. By the 1820s, nigiri-zushi was developed using fresh rice, vinegar, and fish on top. Sushi spread to North America in the 1970s, with California introducing rolls
Power point about shusi iii
Shusi is a typical Japanese dish made with rice, fish, seaweed, avocado, and soy sauce. To make it, boil rice and place the ingredients in seaweed before rolling, slicing, and dipping in soy sauce. Shusi originated in China but is now a staple of Japanese cuisine, along with other dishes like sashimi and soups featuring raw fish served with chopsticks.
Types of Sushi
The document discusses the origins and types of sushi. It explains that the name "sushi" comes from the Japanese word for sour (su), as sushi contains sour vinegar rice. It dates the invention of modern sushi to around 1800 by Hanaya Yohei. Several common types of sushi are defined, including nigiri-zushi, makizushi, inari-zushi, and chirashi-zushi. Fatty tuna belly (toro) is said to be the most delicious. Condiments like soy sauce, wasabi, and pickled ginger are described. Sushi is noted to be nutritious, containing proteins, fats, vitamins and minerals.
Sushi Power Point
This document discusses the different types of sushi:
Nigiri involves rice topped with fish or seafood. Gunkan is filled with rice and seaweed and often contains fish eggs or sea urchin. Maki is rolled sushi containing seafood, vegetables or pickles layered with rice and seaweed. Temaki are hand rolls made with seaweed cones filled with rice, vegetables and seaweed. Oshizushi presses fish onto rice in a wooden mold. Chirashi spreads seafood and vegetables over rice. The document explores the varieties and origins of these sushi types as part of the Japanese cuisine.
japanese-cuisine introduction
Japanese cuisine has a long history influenced by the introduction of foods like rice, soybeans, and wheat from China as well as the influence of religion. Traditional dining etiquette in Japan involves saying phrases before and after eating and using utensils like chopsticks, bowls, and communal dishes. Some famous Japanese dishes include sushi, sukiyaki, okonomiyaki, ramen, and bento boxes.
Case study: Sushi
1. The document provides a detailed overview of sushi, including its origins in 7th century China, different types of sushi like nigiri and maki rolls, recipes, nutritional benefits, and cultural significance.
2. It discusses how sushi has evolved from a fast food in 19th century Japan to a global cuisine, with the California roll playing a key role in popularizing sushi in the US from the 1960s onwards.
3. Sushi is considered an art form in Japanese culture, with sushi chefs undergoing long training, while debates surround the health impacts of raw fish and mercury levels.
Japanese Cuisine
Japanese cuisine values beauty, freshness, and health. Dishes are carefully prepared with precise cuts of fresh, high-quality ingredients like fish, vegetables, and rice to be aesthetically pleasing and eaten with chopsticks. Main ingredients include rice, fresh seafood, vegetables, and sauces derived from Zen Buddhist culture since meat is rarely used due to Japan's mountainous terrain unsuitable for animal agriculture. Common dishes include sushi made from vinegared rice, thin slices of raw fish or shellfish known as sashimi, and sake is the popular drink.
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ayocicipi by Wiranti
Butuh referensi kuliner ?? Disini tempatnya. Rugii dehh kalo nggak mampir . Atau punya info kuliner ?? Sharing yuks di @ayocicipi :)
Kutunggu komennya yaaa..
Maturnuwun..
Sushi powerpoint w embedded
Sushi has its origins in China in the 4th century as salted fish placed in cooked rice to ferment. It may not have become popular until the 9th century in Japan. Early forms of sushi involved fermenting rice and salted fish together for months. Over time, methods developed where the fermentation period was shortened to a month or just one day. In the 18th century, forms like hako-zushi and maki-zushi that did not require long fermentation were created. By the 1820s, nigiri-zushi was developed using fresh rice, vinegar, and fish on top. Sushi spread to North America in the 1970s, with California introducing rolls
Power point about shusi iii
Shusi is a typical Japanese dish made with rice, fish, seaweed, avocado, and soy sauce. To make it, boil rice and place the ingredients in seaweed before rolling, slicing, and dipping in soy sauce. Shusi originated in China but is now a staple of Japanese cuisine, along with other dishes like sashimi and soups featuring raw fish served with chopsticks.
Types of Sushi
The document discusses the origins and types of sushi. It explains that the name "sushi" comes from the Japanese word for sour (su), as sushi contains sour vinegar rice. It dates the invention of modern sushi to around 1800 by Hanaya Yohei. Several common types of sushi are defined, including nigiri-zushi, makizushi, inari-zushi, and chirashi-zushi. Fatty tuna belly (toro) is said to be the most delicious. Condiments like soy sauce, wasabi, and pickled ginger are described. Sushi is noted to be nutritious, containing proteins, fats, vitamins and minerals.
Sushi Power Point
This document discusses the different types of sushi:
Nigiri involves rice topped with fish or seafood. Gunkan is filled with rice and seaweed and often contains fish eggs or sea urchin. Maki is rolled sushi containing seafood, vegetables or pickles layered with rice and seaweed. Temaki are hand rolls made with seaweed cones filled with rice, vegetables and seaweed. Oshizushi presses fish onto rice in a wooden mold. Chirashi spreads seafood and vegetables over rice. The document explores the varieties and origins of these sushi types as part of the Japanese cuisine.
japanese-cuisine introduction
Japanese cuisine has a long history influenced by the introduction of foods like rice, soybeans, and wheat from China as well as the influence of religion. Traditional dining etiquette in Japan involves saying phrases before and after eating and using utensils like chopsticks, bowls, and communal dishes. Some famous Japanese dishes include sushi, sukiyaki, okonomiyaki, ramen, and bento boxes.
Case study: Sushi
1. The document provides a detailed overview of sushi, including its origins in 7th century China, different types of sushi like nigiri and maki rolls, recipes, nutritional benefits, and cultural significance.
2. It discusses how sushi has evolved from a fast food in 19th century Japan to a global cuisine, with the California roll playing a key role in popularizing sushi in the US from the 1960s onwards.
3. Sushi is considered an art form in Japanese culture, with sushi chefs undergoing long training, while debates surround the health impacts of raw fish and mercury levels.
Japanese Cuisine
Japanese cuisine values beauty, freshness, and health. Dishes are carefully prepared with precise cuts of fresh, high-quality ingredients like fish, vegetables, and rice to be aesthetically pleasing and eaten with chopsticks. Main ingredients include rice, fresh seafood, vegetables, and sauces derived from Zen Buddhist culture since meat is rarely used due to Japan's mountainous terrain unsuitable for animal agriculture. Common dishes include sushi made from vinegared rice, thin slices of raw fish or shellfish known as sashimi, and sake is the popular drink.
Sushi
Sushi originated in ancient China as a method of preserving fish by fermenting it in rice for months. The Japanese later adapted the dish, using rice vinegar to accentuate the sourness and shorten the fermentation process. Modern sushi varieties developed, including nigiri featuring seafood pressed over rice and maki consisting of fillings rolled in seaweed and rice. To make basic salmon sushi, short-grain rice is cooked, seasoned with rice vinegar, and spread over dried seaweed sheets along with salmon slices before being rolled up.
Japanese food pp
Traditional Japanese food is based around rice, miso soup, and seasonal side dishes including fish and pickled vegetables. Fish is a common ingredient in the cuisine. Japanese food has been influenced by foreign cultures like China, adopting practices like using chopsticks and consuming soy sauce and tofu. A ban on eating meat after Buddhism spread contributed to the rise of dishes featuring fish like sushi. Japanese meals emphasize gratitude and etiquette when eating. The cuisine tends to be healthy, containing seafood, vegetables, and soy. Japanese food has grown increasingly popular worldwide for its perceived health benefits.
Sushi 101
1. The document provides instructions for making sushi at home, including essential equipment, flavors, rice preparation, fish handling, mise en place, the rolling process, and types of sushi like nigiri, maki rolls, and sashimi.
2. Key equipment includes a rice cooker, sharp knife, nori sheets, bamboo rolling mat, and containers for cooling rice. Important flavors are wasabi, pickled ginger, soy sauce, and Asian hot sauces.
3. Detailed steps are outlined for cooking sushi rice, preparing fillings, rolling maki rolls tightly, and shaping nigiri with a block of rice and topping. Photos demonstrate techniques for homemade sushi.
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Japanese food
Traditional Japanese meals center around rice, fish, and vegetables which are considered gifts of nature. The neutral flavor of rice is meant to complement other dishes like sashimi (raw fish slices), sushi, soy sauce, and side dishes which provide umami flavors. Meals are arranged with rice and miso soup at the center and side dishes for decoration.
Japanese Cuisine
Japanese cuisine was strongly influenced by Korea and China, with rice being introduced from Korea around 400 BC and soybeans and wheat arriving from China soon after. China also introduced chopsticks and tea. When Buddhism and Shintoism became prominent in Japan, meat consumption was prohibited, limiting spices and leading the Japanese to rely heavily on fish. Sushi originated from fermented fish and rice but later evolved to the hand-rolled form popular today. Japanese cuisine still focuses on rice, vegetables, seafood and balance, influenced by the seasons and geography.
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Kombucha
This document provides instructions for how to make kombucha. It begins by explaining what kombucha is - a fermented tea drink made from sweetened black or green tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast). It then discusses the microbes that make up the SCOBY and the compounds found in kombucha. The document outlines the claimed health benefits and risks of drinking kombucha, and then provides step-by-step instructions for brewing kombucha using tea, sugar, water, and a SCOBY in a fermentation vessel. It recommends temperatures, covers when flavors can be added, and discusses bottling the finished kombucha.
Sushi
Sushi is a traditional Japanese dish consisting of vinegared rice combined with various fresh ingredients, primarily seafood. Common types of sushi include nigiri-zushi, which are toppings pressed onto rice; maki-zushi, which are ingredients rolled inside seaweed; and chirashi-zushi, where the rice is topped with a variety of seafood and vegetables. Sushi originated from a dish called nare-zushi, where fish was stored in fermented rice to preserve it. Over time, vinegar was added to rice instead of relying on fermentation, and new preparation methods like nigirizushi and makizushi were developed. Today, sushi is one of the most popular
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Japanese cuisine features rice topped with raw fish or vegetables in sushi. Noodles like ramen, udon, soba, and somen are also popular. Meals typically include rice, miso soup, and pickled vegetables. Chopsticks are used for eating and proper etiquette includes holding them correctly and not passing food between sticks or sticking them upright in rice.
Japanese food history: Traditions and Changes
The document discusses the history of Japanese food from the 16th century to modern times. It traces foreign influences that introduced foods like tempura, bread, and peppers. In the early modern era, a peace dividend led to an agricultural boom and the spread of new crops from the Americas. Everyday meals for common people centered around rice with soup and pickles, while elites had more variety. Sushi originated as a preservation method and street food before becoming popular nationwide. Modern refrigeration and globalization have made sushi and sashimi accessible worldwide.
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Kombucha 101
The document discusses kombucha, including what it is made of, the health benefits claimed, and how to make it. Kombucha is a fermented tea that contains various bacteria and yeast. It is claimed to boost energy, aid digestion, and provide other health benefits. To make it, one needs tea, sugar, and a SCOBY culture. The SCOBY is added to the sweetened tea which is left to ferment before bottling.
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Ceylon cinnamon & Cassia products are totally different from each other. Cassia cinnamon contains high Coumarin content. It has the potential to damage the liver in high doses or longer use.
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The document discusses lacto fermentation and kombucha making. It describes lacto fermentation as using Lactobacillus bacteria, which lives naturally on vegetables, to consume sugars and produce lactic acid as a natural preservative. Kombucha is described as a lightly effermented black or green tea drink used as a functional food, produced through fermentation by a variety of bacteria and yeast that form a symbiotic colony known as SCOBY. The document provides basic instructions for brewing kombucha using tea, sugar, water and a starter tea with SCOBY.
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This document provides a sample itinerary for visiting Bora Bora Island that includes eating meals at local restaurants while taking in views of the sunset, going snorkeling at a coral garden to feed sharks and rays, and resting at the resort each evening. The itinerary suggests eating lunch at Bora Bora Burger, dinner at St. James Restaurant and Bloody Mary's Restaurant, with activities of snorkeling and shark/ray feeding in between meals while taking in the beautiful scenery.
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Sushi originated in ancient China as a method of preserving fish by fermenting it in rice for months. The Japanese later adapted the dish, using rice vinegar to accentuate the sourness and shorten the fermentation process. Modern sushi varieties developed, including nigiri featuring seafood pressed over rice and maki consisting of fillings rolled in seaweed and rice. To make basic salmon sushi, short-grain rice is cooked, seasoned with rice vinegar, and spread over dried seaweed sheets along with salmon slices before being rolled up.
Japanese food pp
Traditional Japanese food is based around rice, miso soup, and seasonal side dishes including fish and pickled vegetables. Fish is a common ingredient in the cuisine. Japanese food has been influenced by foreign cultures like China, adopting practices like using chopsticks and consuming soy sauce and tofu. A ban on eating meat after Buddhism spread contributed to the rise of dishes featuring fish like sushi. Japanese meals emphasize gratitude and etiquette when eating. The cuisine tends to be healthy, containing seafood, vegetables, and soy. Japanese food has grown increasingly popular worldwide for its perceived health benefits.
Sushi 101
1. The document provides instructions for making sushi at home, including essential equipment, flavors, rice preparation, fish handling, mise en place, the rolling process, and types of sushi like nigiri, maki rolls, and sashimi.
2. Key equipment includes a rice cooker, sharp knife, nori sheets, bamboo rolling mat, and containers for cooling rice. Important flavors are wasabi, pickled ginger, soy sauce, and Asian hot sauces.
3. Detailed steps are outlined for cooking sushi rice, preparing fillings, rolling maki rolls tightly, and shaping nigiri with a block of rice and topping. Photos demonstrate techniques for homemade sushi.
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Chinese cuisine has a long history dating back 400,000 years to early humans using fire to cook foods. Over centuries, new ingredients, techniques, and technologies were incorporated, such as chopsticks and stir-frying. Common dishes on the menu include roast duck, stir-fried beef, shrimp balls, pork siumai, steamed buns, char siu pork, and steamed fish. Cooking methods include roasting, stir-frying, deep frying, steaming, braising. Chinese cuisine emphasizes symbolism in foods and customs around eating.
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Traditional Japanese meals center around rice, fish, and vegetables which are considered gifts of nature. The neutral flavor of rice is meant to complement other dishes like sashimi (raw fish slices), sushi, soy sauce, and side dishes which provide umami flavors. Meals are arranged with rice and miso soup at the center and side dishes for decoration.
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Japanese cuisine was strongly influenced by Korea and China, with rice being introduced from Korea around 400 BC and soybeans and wheat arriving from China soon after. China also introduced chopsticks and tea. When Buddhism and Shintoism became prominent in Japan, meat consumption was prohibited, limiting spices and leading the Japanese to rely heavily on fish. Sushi originated from fermented fish and rice but later evolved to the hand-rolled form popular today. Japanese cuisine still focuses on rice, vegetables, seafood and balance, influenced by the seasons and geography.
Is shwarma healthy?
Shawarma is a Middle Eastern dish that is gaining popularity in Western culture due to its taste and health benefits. It is a good source of nutrients like vitamin A, B6, C, folate, protein, magnesium, calcium, iron, and dietary fiber. While shawarma can be made at home using a mini shawarma machine to spin and cook meat for an authentic Middle Eastern flavored meal.
Kombucha
This document provides instructions for how to make kombucha. It begins by explaining what kombucha is - a fermented tea drink made from sweetened black or green tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast). It then discusses the microbes that make up the SCOBY and the compounds found in kombucha. The document outlines the claimed health benefits and risks of drinking kombucha, and then provides step-by-step instructions for brewing kombucha using tea, sugar, water, and a SCOBY in a fermentation vessel. It recommends temperatures, covers when flavors can be added, and discusses bottling the finished kombucha.
Sushi
Sushi is a traditional Japanese dish consisting of vinegared rice combined with various fresh ingredients, primarily seafood. Common types of sushi include nigiri-zushi, which are toppings pressed onto rice; maki-zushi, which are ingredients rolled inside seaweed; and chirashi-zushi, where the rice is topped with a variety of seafood and vegetables. Sushi originated from a dish called nare-zushi, where fish was stored in fermented rice to preserve it. Over time, vinegar was added to rice instead of relying on fermentation, and new preparation methods like nigirizushi and makizushi were developed. Today, sushi is one of the most popular
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Japanese cuisine features rice topped with raw fish or vegetables in sushi. Noodles like ramen, udon, soba, and somen are also popular. Meals typically include rice, miso soup, and pickled vegetables. Chopsticks are used for eating and proper etiquette includes holding them correctly and not passing food between sticks or sticking them upright in rice.
Japanese food history: Traditions and Changes
The document discusses the history of Japanese food from the 16th century to modern times. It traces foreign influences that introduced foods like tempura, bread, and peppers. In the early modern era, a peace dividend led to an agricultural boom and the spread of new crops from the Americas. Everyday meals for common people centered around rice with soup and pickles, while elites had more variety. Sushi originated as a preservation method and street food before becoming popular nationwide. Modern refrigeration and globalization have made sushi and sashimi accessible worldwide.
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Bangladeshi cuisine is decidedly South Asian in nature. However, it's unique in its abundant use of fish and its employment of a variety of often fiery pastes made from ground roots, spices and chillies. So fiery they are, we're told, that even some visiting Indians can’t handle the heat.
Kombucha 101
The document discusses kombucha, including what it is made of, the health benefits claimed, and how to make it. Kombucha is a fermented tea that contains various bacteria and yeast. It is claimed to boost energy, aid digestion, and provide other health benefits. To make it, one needs tea, sugar, and a SCOBY culture. The SCOBY is added to the sweetened tea which is left to ferment before bottling.
Are you eating true cinnamon?
Ceylon cinnamon & Cassia products are totally different from each other. Cassia cinnamon contains high Coumarin content. It has the potential to damage the liver in high doses or longer use.
If you buy cinnamon from grocery store, mostly the product will be Cassia cinnamon. Ceylon cinnamon is expensive and not available to buy everywhere.
Check the difference by yourself. If you prefer to buy Ceylon cinnamon from origin, visit to the website www.trueceylonspices.com. It is a naive Sri Lankan website that exports natural Ceylon spices worldwide.
Lacto fermentation and kombucha making
The document discusses lacto fermentation and kombucha making. It describes lacto fermentation as using Lactobacillus bacteria, which lives naturally on vegetables, to consume sugars and produce lactic acid as a natural preservative. Kombucha is described as a lightly effermented black or green tea drink used as a functional food, produced through fermentation by a variety of bacteria and yeast that form a symbiotic colony known as SCOBY. The document provides basic instructions for brewing kombucha using tea, sugar, water and a starter tea with SCOBY.
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Japanese Food
- 1. JAPANESE FOOD Mary Betz
- 2. Japanese Cuisine + =?
- 3. History Shoujin Ryori: Vegetarian style of cooking Rice, a staple food Creation of sushi
- 4. Sushi, a well-known Japanese food Makizushi: Hosomaki, Futomaki, and Temaki Futomaki Temaki Hosomaki
- 5. Sushi, a well-known Japanese food Inarizushi Nigirizushi
- 6. Lesser known Japanese Foods Okonomiyaki: “Squid Pancake”
- 7. Lesser known Japanese Foods Shabu shabu
- 8. Lesser known Japanese Foods Soba and udon
Editor's Notes
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