This document provides an overview of a presentation on Japanese cuisine. It begins with an introduction to Japanese cuisine, noting that it is based around rice and seafood. It then discusses the history of Japanese cuisine, including influences from Korea and China in introducing rice, soybeans, and other staples. The document also covers key features of Japanese cuisine like an emphasis on seasonal ingredients and presentation. It provides details on common seasoning and condiments used, as well as typical tools and equipment of Japanese cooking. Finally, it gives an overview of some famous Japanese dishes, highlighting sushi and tempura.

1. +
PRESENTATION OF JAPANESE
CUISINE
Presentation Member’s Names
Dixita Shahi
Dipesh Prasai
Jenish Maharjan
Dipesh Khatri
Kishan Maharjan

2. +
Content
 Introduction of Japanese Cuisine
 History of Japanese Cuisine
 Feature of Japanese Cuisine
 Seasoning and Flavoring Used in Japanese Cuisine
 Tools and Equipment's Used in Japanese Cuisine
 Famous Dishes in Japanese Cuisine

3. +
INTRODUCTION OF JAPANESE
CUISINE
 Japanese cuisine is the food—ingredients, preparation and way
of eating—of JAPAN.
 The traditional cuisine of Japan (washokuor) is based on rice
with miso soup and other dishes, with an emphasis on seasonal
ingredients.
 The side dishes often consist of fish, pickled vegetables, and
vegetables cooked in broth.
 Fish is common in the traditional cuisine. It is often grilled, but it
may also be served raw as sashimi or in sushi.
 Seafood and vegetables are also deep-fried in a light batter as
tempura.

4. +  Traditional Japanese breakfast consists of steamed rice, miso
(soy bean paste) soup, and side dishes, such as grilled fish,
tamagoyaki (rolled omelet), pickles, nori (dried seaweed),
natto, and so on.
 Seafood is highly consumed in Japan since the country is
surrounded by oceans.
 Seaweed, fish, clams, fish cakes are popular ingredients in
Japanese cooking.
 Dashi soup stock used in traditional dishes is made from
katsuobushi (dried bonito flakes) or/and kombu (kelp).
Essential seasonings are soy sauce, mirin, miso, and so on.

5. +
History of Japanese Cuisine
• Japanese cuisine has strong influences from Korea and China.
• Korea introduced rice to Japan in about 400 B.C. It is now a staple in
Japan.
• Soy beans and wheat were introduced to Japan from China soon after
rice.
• China also introduced the use of chopsticks and tea to the Japanese
culture.
• Religion has also played an important role in the history of Japan’s
cuisine.
 When Buddhism became the official religion of Japan, the
consumption of meat was prohibited.

6. +  The indigenous religion Shinto also prohibited the
consumption of meat.
 The lack of meat consumption also limited the amount and
kind of spices used on food.
 Instead of meat, the Japanese ate a lot of fish.
• The Japanese would preserve fish by fermenting it in boiled
rice.
• In the 15th century, a new fermentation technique was
discovered, and it made both the fish and the rice edible.
• This is when sushi became a popular snack, combining two of
the biggest staples in Japanese cuisine.
• In the 18th century, unfermented sushi became popular and was
hand-rolled, which is how we are familiar with it today.

7. +
Feature Of Japanese Cuisine
 The Japanese cuisine is very much different form any other cuisine in
the world.
 For people living in the Asian region it is as important as the French
one for Western people.
 The secret of the Japanese cuisine is in thorough selection of
products, beauty of serving and respect of products in general. Only
the best gifts of the earth and water deserve to find themselves on a
table, and the main goal of a chef is to save their initial characteristics.
 The main rule of the Japanese cuisine is "don't create but find and
discover" as nobody can compete with what was created by nature.

8. +
Eating Habits
 Never use your hand to catch falling food
 Avoid using your teeth to bite food in half
 Never mix wasabi into your soy sauce
 Don’t invert the lid of your bowl
 Don’t place clam shells in the bowl’s lid or on a
separate plate

9. +  Don’t hold your chopsticks before picking up
your bowl
 Don’t hover or touch food without taking it, and
always pause to eat your rice
 Never rest your chopsticks across the top of
your bowl
 Don’t use the opposite end of your chopsticks to
take food from a communal plate
 ) Never raise your food above your mouth

10. +

11. + - Japanese cuisine uses the four basic flavors :salt, sugar, vinegar, and
miso. However, as with any other cuisine there is also a range of
herbs and spices and other ingredient used to enhance the flavors
present in the dish.
- Miso (soybeans paste)- Miso paste is an important seasoning agent
for Japanese cooking ,and miso, which has been around at least since
the 8th century, is actually older . It is made up of boiled and crushed
soyabeans,to which a wheat barley or rice starter is added. This is
particular tasty when added to soup stock or ramen.

12. +  Beni- shouga-
It is the red salt pickled ginger used to add flavor to okonomiyaki (
a Japanese style tortilla), itame-gohan (fried rice mixed with other
ingredient) and yakasoba (stir- fried noodles).
 Wasabi –
The root of a plant in the cabbage family which is similar to
horseradish but with more of a pungent aroma. Its main use in Japanese
cuisine is as an accompaniment to sushi and sashimi.

13. +  Shichimi togarashi (seven spice powder)-
Originally from china, shichimi togarashi has evolved through the
years to become thoroughly Japanese spice concoction. Typical
ingredients include ground Japanese dried chili, black pepper, sansho,
ground tangerine skin, black and white sesame seeds, and dried seaweed
flakes.
 Su (rice vinegar) –
Japanese vinegar is an important part of Japanese cuisine . Golden
in color, with a sweet fragrance, its flavor is less harsh than white whine
vinegar.

14. +
 Mirin (rice wine)-
This is meant for cooking instead of drinking. And although it is
made with rice, and involves some of the same techniques in brewing as
sake, its taste and consistency differ drastically.
SANSHO(山椒)
This is the ground pod of prickly ash after it let out the seeds. It is
pungent and often sprinkled on a grilled eel.

15. +  SHICHIMI(七味)
This is a mixture of 7 spices. They are red pepper,sansho powder,
dried mandarin orange peel, hemp seeds, nori seaweed, white
sesame seeds, and dried ginger. The mixing ingredients differ
slightly from one another. It is often sprinkled on udon noodles
andyakitori.

16. +  WAGIRI-TOUGARASHI(輪切り唐辛子)
This is dried hot-red-chili peppers. Often used for stir-frying
dish such as kimpira burdock. There is also one sold as a
whole but shredded one like this is easier to use. The white
seeds in a pod have to be taken out before use as it is
extremely hot.

17. +  GOMA(胡麻)
These are black and white sesame seeds. Used for the topping
on soups, in dressings, and as a ingredient of goma tofu. The
flavor enhances when roasted and ground..

18. +  AONORI(青のり)
This is dried powder of green laver. With its distinctive aroma
and flavor, used for the topping onokonomiyaki and yakisoba.

19. + 
YUZU-KOSHOU(柚子胡椒)
This is a hot raw spice made of yuzu citron, green chili pepper,
and salt to mature for about 1 year(the length depends on the
product). It is a good condiment for dishes such as shabu-
shabu(hotpot using thinly sliced pork and vegetables) and
karaage(Japanese-style fried chicken). Normally
KOSHOU means black peppers but here it means chili peppers
from Kyushu dialect.

20. +  UMEBOSHI(梅干し)
This is pickled plums, with strong acid-salty flavor. In June
when the plums come to harvest, they are soaked in brine,
packed with red shiso leaves and salt to mature. Ready to eat
from early september. It is used in rice ball, tofu, dipping sauce,
or salad dressings.

21. +  MITSUBA(三つ葉)
Its English name is trefoil, a member of the parsley family. It is
used fresh or after lightly parboiled in many dishes such as
savory cup custard, tempura, clear soup, and salads. It is in
season from spring to early summer.

22. +  SHISO or OOBA(紫蘇 or 大葉)
Its English name is perilla, a member of the mint family. It is
used as a whole or chopped in variety of dishes such
as sushi, tempura etc. It is in season from spring to early
autumn.

23. +  MYOUGA GINGER(茗荷)
This is an edible flower buds with refreshing aroma and taste.It
is in season during summer and often used as a relish for tofu,
soba, or vinegared salads. Pink color is enjoyable to your eyes.

24. +  YUZU CITRON(柚子)
This citron is like a lemon or lime and is in season through
winter. Its aromatic rind is chopped and used for relish over
soup, simmered dish, and confectionery. Its acid juice is
squeezed and used for dressing and drinks.

25. Tools and Equipment's Used in
Japanese Cuisine
 The differences in Japanese and Western cuisine are not only
present in taste and style, but in how you cook them too.
Ingredients and recipes can sometimes appear unusual, but
where you can really notice the difference is in the utensils
used. A Japanese kitchen can look very different to the
standard westernised kitchen.
 BAMBOO MAT
If you’re hoping to make sushi in your kitchen, you’ll definitely
need a bamboo mat, which works perfectly at shaping soft
ingredients into rolls.

26. +  BENTO BOX
In the West, Bento is known as a dish, but in Japan it literally
means take-out meal. Bento boxes are typically used to
transport lunch on a picnic and offer individual compartments to
keep food separate.
 BONITO SHAVER
To enjoy the best tasting dashi, avoid buying pre-shaved bonito
flakes (dried, fermented and smoked fish). Instead, try shaving
your own using a bonito shaver.

27. +  CHOPSTICKS
There are several kinds of chopsticks that are useful to have
when creating a Japanese-friendly kitchen. Cooking chopsticks
(saibashi) are twice as long as eating chopsticks, designed to
protect one’s hand from high heat. More often than not, they’re
tied at one end so they can be hung when not in use. Dining
chopsticks (hashi) should be smooth, sturdy and easy to care for.

28. +  CHOPSTICK HOLDER (HASHOIKI)
It’s Japanese etiquette that chopsticks are not left on the table
following a meal, just as it is Western custom not to leave the
knife and fork on the table. This little mini table keeps the
chopsticks off the dining table.

29. +  CUTTING BOARD
Because most foods need to be cut into bite-sized pieces, a good
cutting board is essential. Willow is a chef’s favoured choice of
wood, but it does come at a high cost.
 EARTHENWARE CASSEROLE
This hot-pot dish can be used directly on a flame and is a must
when having a nabe party in winter. Nabe parties are when
guests come together to cook varying ingredients in the one pot.
Cooked at the table, diners can eat what they want.

30. +  KNIVES
Yes, you would have heard of these handy little tools, but did you
know that Japanese knives can vary quite significantly to
Western knives? The most common types used are deba
boncho, which are used for fish filleting. A tako hiki knife can be
used for slicing sashimi.
 MISO STRAINER
If you want your miso to quickly dissolve in your dashi, then this
tool is a must. Without it, refrigerated miso paste can take ages to
dissolve. Look for one with a hook that will hang on the rim of
your pot.

31. +  MORTAR AND PESTLE (SURIBACHI)
You may already have one of these in your western kitchen, but if
not, it’s time to invest. A mortar and pestle can be used to pound
ingredients such as sesame seeds and tofu, grinding to create a
fine texture.
 OMELETTE PAN (TAMAGOYAKI PAN)
This rectangular pan is used when roll-frying Japanese omelette,
otherwise known as tamagoyaki. Once the egg has set just a
little, gently roll into a log. Continue the process to make layers.
Tamagoyaki is typically eaten in the morning or as part of a bento
box.

32. +
 RICE COOKER (SUIHANKI)
This table-top rice cooker boils rice at the table and keeps
steamed rice warm for hours.
 RICE PADDLE (SHAMOJI)
A rice paddle is used to stir and serve rice. Look for one that has
scaly curves on the surface, as this will prevent the rice from
sticking.

33. +  SKEWERS
Yakitori refers to skewered food and it’s popular in Japan. Yakitori
skewers are generally shorter than the skewers often found in
Western kitchens.
 WASABI GRATER
A traditional wasabi grater is made from shark skin, which is
highly abrasive against fresh wasabi root. Today, many graters
are aluminium.

34. +  WOODEN DROP LID (OTOSHI-BUTA)
For simmering delicate food like fish, a wooden drop lid works
like a charm. Made of thick pieces of wood with a handle across
the top, they keep the content of the pot evenly distributed in the
simmering liquid, while allowing heat to escape. Soak in water for
a few minutes before use to prevent the scent of the simmering
liquid from lingering.

35. +

36. +
Without a doubt, sushi is the most famous Japanese dish.
Combining cooked vinegared rice with other ingredients such as
raw fish and other seafood, good sushi relies on two things: the
freshness of the ingredients and the knife skills of the chef.
Whether you like your raw fish draped over bite-sized balls of
vinegared rice, rolled up in toasted nori seaweed or pressed into
fat rectangular logs, delicious sushi can be found in every price
range.

37. +
Types of Sushi
 Nigirizushi - meaning "hand-pressed sushi". Typically made of
a hand formed rectangle of sushi rice with a swipe of wasabi on
top, finished with some type of topping or Neta (normally
Salmon, Tuna, or other seafood).

38. +  Chirashizushi - means "scattered sushi". Chirashi is a type of
Sushi served in a bowl with sushi rice and covered with various
toppings called "gu". The number of toppings varies but 9
seems to be a common number. It is popular in Japanese
homes because it is simple to make and there is no one set
recipe for it making it ideal for using up leftovers. And
surprisingly, the most common types of Chirashi consumed in
Japan are actually made with no fish.

39. +  Inarizushi. This is a pouch of fried tofu (abura age) filled with
Sushi Rice. The abura age is produced by cutting tofu into thin
slices and deep frying first at 110~120 °C then at 180~200 °C
again. It can be purchased already prepared for Inari Sushi, or
you can cook it yourself using a recipe for abura age which
basically contains dashi, sugar and soy sauce. Cooking it
yourself will allow you to adjust the sweetness to your liking.

40. +  Oshizushi - means "pressed sushi". It is also known as hako-
sushi which means "box sushi". A wooden mold, called a
oshibako is used to make this form of sushi. The bottom of the
oshibako is lined with topping which are covered with sushi rice
and then the lid of the mold is pressed down to create a firm,
rectangular box. It is then cut into squares or rectangles before
serving.

41. +

42. +
Tempura is a Japanese dish of seafood or vegetables that
have been battered and deep fried. Ironically, this iconic
Japanese dish finds its roots abroad, in Portugal. When
Portuguese missionaries and traders arrived in Nagasaki in
the mid-16th century, they brought with them a taste for rich
foods and the technique of deep-frying.

43. +
Despite being Japan's national dish, curry isn't a traditional Japanese
recipe—it was brought over by Indian traders during the Meiji Era. But
in the intervening decades, it's been adapted to Japanese tastes and
has become Japan's quintessential comfort food. Much sweeter than
its Indian counterparts, Japanese curry rice is prepared with every
imaginable combination of Japanese vegetable, meat, or seafood; its
spiciness customized per the customer's wishes.

44. +
The term 'octopus balls' doesn't do justice to this delectable snack
from Osaka, which is the city’s most revered street food. Takoyaki
are ball-shaped fritters - crispy on the outside, creamy on the inside,
and anchored by the firm bite of octopus. Toppings include
seaweed, bonito fish flakes, barbecue sauce, scallions, and
mayonnaise. Takoyaki is a favorite at festivals and as a late-
afternoon snack.

45. +
Yakitori is meat skewers slathered in tangy barbecue
sauce and grilled to perfection. You can sample all
manner of protein, from pork to beef liver to chicken
heart. Those with more conservative tastes can try
skewers of negima, chicken meat and spring onions, or
gyuu rosu, chunks of beef loin.

46. +
Yakiniku is Korean-style barbecue adapted to Japanese tastes, and it
is an extremely popular food in Japan. Part of yakiniku's appeal is
the campfire-like atmosphere: each diner cooks his or her own
meat on a griddle built into the table. Grill vegetables, pork, beef,
chicken, and shellfish, or horumon delicacies like beef tongue,
chicken heart, tripe, or liver. Any way you grill it, yakiniku is
perfection on a plate.

47. Rice/Gohan

48. Sashimi and Sushi

49. Sukiyaki

51. Okonomiyaki

52. Ramen

53. Mochi

54. Onigiri

55. Bento
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