4. LOCATION
- Located in East Asia, West in the
Pacific Ocean.
- Composed of four large islands:
Hokkaido, Honshu, Shikoku, and
Kyushu.
- Influenced by four distinct seasons
and sea-based culture.
5. LOCATION
- Cooking ingredients sourced from
sea, mountains, and fields.
- Rich in seafood, agricultural
products, and vegetables.
- Fresh food like sushi and sashimi
prepared from abundant raw
materials.
- Seafood dishes are an essential part
of Japanese cuisine.
7. HISTORY
• Influenced by China and
Korea over 2,000 years.
• Rice introduced from Korea
around 400 B.C.
• Yayoi period saw Korean
migrants settle in Japan,
sharing rice cultivation
knowledge.
• Introduced soybeans, wheat,
tea, chopsticks.
9. “Washoku” in Japanese Cuisine
TASTE THE SEASON (SEASONALITY)
• Emphasizes seasonality with four distinct
seasons.
• Uses fresh, locally sourced ingredients and
special cooking techniques.
• Presentation is considered an art form,
served on beautiful tableware.
10. “Washoku” in Japanese Cuisine
TASTE THE SEASON (SEASONALITY)
• Celebrates the beauty of nature and
nourishes both body and spirit.
• UNESCO added "washoku" to its
Representative List of the Intangible
Cultural Heritage of Humanity in 2013.
• Recognized for its cultural and historical
importance.
14. CLASSIFICATION
Categorized into rice-based dishes, ramen and udon noodles.
Traditional sweets called "wagashi."
Beverages like green tea and sake
Fish and beef are common ingredients.
Enhances flavor diversity
16. REFLECTING NATURE & SEASON
• Spring: Celebrates cherry blossoms and uses
sprouts, flowers, and other ingredients.
• Summer: Represents the "season of the sun"
with refreshing, colorful dishes.
• Fall: Variety of ingredients and changing colors
are used to express the beauty of nature.
• Winter: Uses ground ingredients to bring
warmth and comfort.
• Dashi and fermented spices are used to give
dishes their natural flavor.
18. HOW TO MAKE SUSHI
• 100g sushi rice
• 1 sheet nori seaweed
• 2 tbsp sushi vinegar
• soy sauce
• wasabi
• sushi ginger
• roasted white
sesame seeds (optional)
• recommended fillings:
INGREDIENTS
19. HOW TO MAKE SUSHI
• tuna – sashimi grade, raw
• salmon – sashimi grade, raw
• avocado
• cucumber
• crab sticks
• canned tuna mixed with mayo
• prawns
INGREDIENTS
20. HOW TO MAKE SUSHI
• Prepare sushi rice
• Prepare your sushi rolling mat
• Place a sheet of nori seaweed
on the mat
• Add your ingredients in a line
on top of the rice in the centre
• Roll your sushi
• Cut the sushi roll
METHOD
21. HOW TO MAKE SUSHI
• Try wrapping your sushi rolling
mat with cling film before you
start rolling
• It is a good idea to have a
bowl of water next to you
• Makizushi usually come in 2
types: futomaki and hosomaki
• You can use any types of
ingredients for sushi rolls.
TIPS
22. HOW TO MAKE JAPANESE BAMBOO
NOODLE (NAGASHI SOMEN)
1. Noodles:
- Somen noodles
2. Dipping sauce (Tsuyu)
- Dashi broth
- Soy sauce
- Mirin
- Sugar
- Grated ginger
- Finely chopped green onions
INGREDIENTS
23. HOW TO MAKE JAPANESE BAMBOO
NOODLE (NAGASHI SOMEN)
3. Toppings
- Wasabi mustard
- Shredded carrots
- Finely chop green onions
- Grated ginger
- Roasted sesame
4. Tool:
- Bamboo tube
- Bowl
- Chopsticks
- Bamboo basket (optional)
INGREDIENTS
24. HOW TO MAKE JAPANESE BAMBOO
NOODLE (NAGASHI SOMEN)
1. Prepare dipping sauce
2. Cook Somen noodles
3. Prepare the bamboo tree
4. Enjoy!
MAKING
NOTE
• Somen noodles can be replaced with Udon noodles or soba
noodles.
• You can add other toppings according to your preference
such as seaweed, boiled eggs, sliced cucumbers,
etc.
• You should enjoy bamboo noodles while still cold to enjoy the
freshest flavor.
25. CREDITS: This presentation template was created by Slidesgo,
including icons by Flaticon and infographics & images by Freepik
THANK YOU
FOR YOUR
LISTENING!
