Japanese Culinary Traditions

Group members: Wei Lin ,Jia Yi ,Li Ting and Cynthia (2E1)

Introduction

• Japanese cuisine is all about the food -ingredients, preparation and way of eating in Japan. 

• The traditional food cuisine is often based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients.

• As for side dishes ,fish ,pickled vegetables, and vegetables cooked in broth are often used in it.

• Fish is an important ingredient in Japanese cuisine, whether it is raw or fried.

• Seafood and vegetables are also major ingredients ,they are usually deep-fried in a light batter as tempura.

Examples of Japanese food

Sushi

KaisekiTempura

Udon

Popular Cooking Methods In Japan

• Japanese food is usually cooked on a stove top.• There are five methods of Japanese

cooking :boiling, grilling, deep-frying, steaming, and serving raw.

• "Serving raw" is actually a cooking method despite the food not being cooked, preparation (in terms of peeling, slicing, etc.) is still required.

• Colour is also a factor of cooking. There are five colours: green, yellow, red, white and black. Each colour represents a different food meaning.

•  The setting of proper place is important; such as filling the plate to two-thirds its capacity, reason being this is to not obscure the patterns of the plate.

Examples of Outlets

Ichiban Sushi

Sakae SushiYoshinoya

Ajisen Ramen

Bibliography

• http://www.yale.edu/macmillan/pier/resources/lessons/cooking_table.htm

• https://en.wikipedia.org/wiki/Japanese_cuisine

• http://www.japan-guide.com/e/e2035.html

The End… Yummy ,yum

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