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Questions and Answers
What does 'Ichiju-Issai' refer to in Japanese cuisine?
What does 'Ichiju-Issai' refer to in Japanese cuisine?
Which dish is commonly included in a typical Japanese meal?
Which dish is commonly included in a typical Japanese meal?
What is emphasized through the cutting methods in Japanese cuisine?
What is emphasized through the cutting methods in Japanese cuisine?
What is the primary staple component in Japanese cuisine?
What is the primary staple component in Japanese cuisine?
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What technique is commonly used in Japanese cooking to enjoy seasonal ingredients?
What technique is commonly used in Japanese cooking to enjoy seasonal ingredients?
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How many side dishes are typically prepared to support the main bowl of rice?
How many side dishes are typically prepared to support the main bowl of rice?
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What is the role of 'ko-no-mono' in Japanese meals?
What is the role of 'ko-no-mono' in Japanese meals?
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What phrase do Japanese guests commonly say before eating to express gratitude?
What phrase do Japanese guests commonly say before eating to express gratitude?
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What is the first step in preparing the Japanese cucumber salad?
What is the first step in preparing the Japanese cucumber salad?
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What is the purpose of draining the water after slicing the cucumbers?
What is the purpose of draining the water after slicing the cucumbers?
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Which ingredient is NOT included in the preparation of the Japanese cucumber salad?
Which ingredient is NOT included in the preparation of the Japanese cucumber salad?
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How long does it take to make the Japanese cucumber salad?
How long does it take to make the Japanese cucumber salad?
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What is the main benefit of using rice vinegar in the salad preparation?
What is the main benefit of using rice vinegar in the salad preparation?
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Which fruit is commonly associated with the cuisine of Kyushu?
Which fruit is commonly associated with the cuisine of Kyushu?
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What is a characteristic ingredient used in Okinawan dishes?
What is a characteristic ingredient used in Okinawan dishes?
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Which of the following ingredients is NOT mentioned as commonly used in Japanese cooking?
Which of the following ingredients is NOT mentioned as commonly used in Japanese cooking?
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Which type of seafood is NOT listed as a product from Shikoku?
Which type of seafood is NOT listed as a product from Shikoku?
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What dish is specifically named as a specialty of Kyushu?
What dish is specifically named as a specialty of Kyushu?
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Which ingredient is primarily used to create noodles in Shikoku?
Which ingredient is primarily used to create noodles in Shikoku?
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What is 'tonkotsu' primarily made from?
What is 'tonkotsu' primarily made from?
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Which item is NOT typically considered a key ingredient in traditional Japanese cooking?
Which item is NOT typically considered a key ingredient in traditional Japanese cooking?
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What are hashi primarily used for in Japanese cuisine?
What are hashi primarily used for in Japanese cuisine?
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Which of the following foods is NOT commonly associated with Hokkaido cuisine?
Which of the following foods is NOT commonly associated with Hokkaido cuisine?
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How is the cuisine of Northern Honshu primarily characterized?
How is the cuisine of Northern Honshu primarily characterized?
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Which of these ingredients is a common main ingredient in Southern Honshu cuisine?
Which of these ingredients is a common main ingredient in Southern Honshu cuisine?
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What aspect influences the cooking style in Hokkaido's cuisine?
What aspect influences the cooking style in Hokkaido's cuisine?
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Which of the following is a traditional Japanese sweet characteristic?
Which of the following is a traditional Japanese sweet characteristic?
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What type of dishes is Southern Honshu particularly known for?
What type of dishes is Southern Honshu particularly known for?
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Which food is predominantly produced in Honshu, marking it as a common ingredient in the region's dishes?
Which food is predominantly produced in Honshu, marking it as a common ingredient in the region's dishes?
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What is the primary purpose of squeezing the bonito flakes after they have settled in the dashi preparation?
What is the primary purpose of squeezing the bonito flakes after they have settled in the dashi preparation?
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How long should the shiso garlic soy sauce be refrigerated before using?
How long should the shiso garlic soy sauce be refrigerated before using?
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Which ingredient is NOT used in the preparation of dashi?
Which ingredient is NOT used in the preparation of dashi?
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What process is NOT included when preparing pickled daikon?
What process is NOT included when preparing pickled daikon?
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What is the primary purpose of making slits in the kombu during dashi preparation?
What is the primary purpose of making slits in the kombu during dashi preparation?
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In the preparation of gedashi tofu, what is done to the tofu before frying?
In the preparation of gedashi tofu, what is done to the tofu before frying?
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What is the function of using rice vinegar in the pickled daikon recipe?
What is the function of using rice vinegar in the pickled daikon recipe?
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What additional ingredient is optional in the pickled daikon preparation?
What additional ingredient is optional in the pickled daikon preparation?
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Study Notes
Japanese Cuisine Origins
- Japanese "one soup, three sides" cuisine evolved from the “Ichiju-Issai” dietary style, meaning "one soup, one dish"
- The tradition originated in the 12th-century Kamakura period
- "One soup" style was developed by Five Great Zen Temples (Kamakura Gozan)
- Emphasized simplicity and frugality in their meals
Japanese Cuisine Characteristics
- Emphasis on enjoying the raw taste of food
- Minimal use of strongly flavored sauces
- Specific cutting methods are employed to maintain the flavor
- Shorter cooking times for roasting and broiling to enjoy the fresh taste of seasonal products
- Umami, or "savouriness", is a characteristic taste
- Dish arrangement is important
- Simultaneous meal presentations are preferred, not courses
- Meals are generally taken three times a day
- Plates and bowls are carefully arranged to visually express seasonal feelings
- Typical Japanese meals consist of rice, miso soup, main dish(es), and pickles
- Rice is a staple and lies at the core of Japanese food culture
- A basic rice and soup bowl is a simple pairing
- The main bowl of rice is supported by side dishes
- Three types of side dishes are typically prepared at home
- “Ko-no-mono” refers to pickles with good flavor
- The characteristic way of eating is to alternate between rice, soup, and side dishes
- Hashi (chopsticks) are the utensils used for eating
- Guests offer a "itadakimasu" before eating to express gratitude to the host
- After a meal, a "gochi-so-sama" is offered to the host
- Japanese cuisine is nutritionally balanced and healthy, which has contributed to the longevity of the Japanese population
Traditional Japanese Ingredients
- Medium grain rice (white or brown)
- Japanese soy sauce
- Miso
- Katsuobushi
- Bonito flakes (katsuo bushi)
- Konbu seaweed
- Konnyaku
- Sake
- Mirin
- Rice vinegar
- Sesame seeds
- Dark sesame oil
- Green tea leaves
- Salt, sugar, Worcestershire sauce, mayonnaise, potato starch flour or cornstarch flour, white wheat flour
- Fresh ginger
- Spring onions or green onions and leeks
- White daikon radish
- Tofu and tofu products
- Wakame seaweed
- Nori seaweed
- Mustard paste or powder
- Japanese pepper (sanshou)
- Dried anchovies (niboshi)
- Ponzu
- Yuzu in various forms
- Various dried foods
Dashi
- A fundamental ingredient in Japanese stock
- Essential in many dishes
- Composed of kombu, bonito flakes, and water.
- Alternative water quantity can be 8 cups.
Preparing Dashi
- Clean the kombu (do not wash).
- Make slits in kombu.
- Optional: Soak kombu in water
- Heat the pot slowly; skim the surface.
- Remove the kombu before boiling.
- Cool the dashi slightly after removing the kombu.
- Add bonito flakes; bring to boil and skim.
- Simmer for 30 seconds, then turn off the heat.
- Let the bonito flakes sink for 10 minutes.
- Strain the dashi through a sieve.
- Squeeze to release dashi and store properly.
Shioso Garlic Soy Sauce
- Traditional Japanese sauce
- Usually served with rice
- Acts as a palate cleanser
Preparing Shiso Garlic Soy Sauce
- Wash and dry shiso leaves.
- Combine shiso leaves, sliced garlic, soy sauce in an airtight container.
- Refrigerate for at least one day prior to using.
Pickled Daikon (Tsukemono)
- Traditional Japanese pickles
- Served with rice.
Preparing Pickled Daikon
- Peel and slice daikon.
- Chop chili pepper (optional).
- Combine sliced daikon, chili pepper, rice vinegar, sugar, and salt in a Ziploc bag; mix.
- Refrigerate for 1-2 days.
Gedashi Tofu
- A popular dish in Japanese cuisine
Preparing Gedashi Tofu
- Drain the tofu and microwave to dehydrate.
- Heat dashi stock, soy sauce, and mirin.
- Dredge the tofu in corn starch, then fry until golden.
- Serve with garnishes and sauce.
Japanese Cucumber Salad
- A simple and refreshing Japanese salad
Preparing Japanese Cucumber Salad
- Salt the cucumbers and rub them to soften.
- Slice the cucumbers and drain any water.
- Combine vinegar, sugar, and sesame oil in a bowl to create the dressing
- Mix cucumbers, wakame, and crab sticks with the dressing.
Regional Cuisines
Hokkaido
- Japan's northernmost region
- Known for some of the best lamb and beef
- Local dishes often include lamb and beef
- Hotpot and cooking various ingredients in a pot over fire are common
- Influenced by the Ainu people who once lived in region
- Main ingredients: Sake (salmon), Kani (crab), Tara (Pacific cod), Kaki (oyster), Masu (pink salmon), Ika (squid) and Konbu (kelp)
- Common ingredient: Rice (Kome)
Northern Honshu
- Main rice producing area in Japan
- Heartier cuisine that is heavily based on soups
- Cooking methods include simmering, steaming, and stewing
- Common ingredients: Scallops, Abalone, Tara, Kaki, Sea urchin
- Miso and sesame seeds are common
Southern Honshu
- Densely populated because it contains Tokyo, Osaka, Kyoto, and Hiroshima
- Relies on products from other regions as not much land is suitable for agriculture
- Home to many different types of restaurants specializing in sushi, griddle cooked foods, batter-fried foods, noodle dishes, hotpot foods, and thinly sliced meats cooked tableside
Shikoku Island
- Known for seafood and wheat products
- Citrus and Asian pears are commonly used in dishes
- Excellent wheat noodles, seaweeds, bonito, sea bream, sardines, and river crabs all utilized in dishes
Kyushu
- Located in Japan's southernmost region
- Has a subtropical climate
- Home to unique fruit and ingredients not found in the north
- Dishes often include seafood (rice or noodles)
- Regional ingredients include clams, sweetfish from rivers, yellow wheat noodles, loquats, fish, and shellfish
- Specialty foods include tonkotsu, ramen, and basashi
Okinawa
- The island has a tropical and unstable climate
- Cuisine is highly influenced by Southeast Asia and Portugal
- Some dishes resemble Southeast Asian and European cuisines
- Dishes are often spicy compared to other Japanese islands
- Common ingredients: Beni imo, Shima-dofu, Goya (bitter melon), Nabera (winter melon), Ika
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Description
Explore the origins of Japanese cuisine and its unique characteristics in this quiz. Discover the influences of the Kamakura period and the emphasis on simplicity and flavor in traditional Japanese meals. Test your knowledge on the dietary styles and presentation of food that define this culinary heritage.
