Japanese Cuisines PDF

E x plo rin g Jap T h e W o rld o f a n e s e C uisin e s PresentedbyGroup4 Let’s Learn About Japanase Cuisine’s Introduction TheJapaneseCuisinestendtocookindividually,givingspecialattentionto texture,insteadofblendi...

E x plo rin g Jap T h e W o rld o f a n e s e C uisin e s PresentedbyGroup4 Let’s Learn About Japanase Cuisine’s Introduction TheJapaneseCuisinestendtocookindividually,givingspecialattentionto texture,insteadofblendingherbsandspiceswiththeingredientstoproducea fullflavoreddish.Portionsaresmallandcarefullyarrangedwithanemphasis oncolorandtexture.Itisthemostdistinctaswell.Theseafoodplayan importantroleinthedietoftheJapanese. JapanesecuisineencompassestheregionalandtraditionalfoodsofJapan, whichhavedevelopedthroughcenturiesofpolitical,economic,andsocial changes.  Japanesecuisineencompassestheregionaland traditionalfoodsofJapan,whichhavedeveloped History of throughcenturiesofpolitical,economic,andsocial changes.ThetraditionalcuisineofJapan(Japanese: JAPANESE CUISINE washoku)isbasedonricewithmisosoupandother disheswithanemphasisonseasonalingredients.Side dishesoftenconsistoffish,pickledvegetables,and vegetablescookedinbroth.Commonseafoodisoften grilled,butitisalsosometimesservedrawassashimi orassushi.Seafoodandvegetablesarealsodeep-fried inalightbatter,astempura.Apartfromrice,astaple includesnoodles,suchassobaandudon.Japanalso hasmanysimmereddishes,suchasfishproductsin brothcalledoden,orbeefinsukiyakiandnikujaga.  Traditional table settings CULTURE The traditional Japanese table setting has varied The word washoku is now the common word for considerably over the centuries, depending primarily on the traditional Japanese cooking. type of table common during a given era. Before the 19th The term kappō [ja] , lit. "cutting and boiling century, small individual box tables (hakozen,) or flat floor trays were set before each diner. Larger low tables (meats)") is synonymous with "cooking", but became (chabudai) that accommodated entire families were gaining a reference to mostly Japanese cooking, or popularity by the beginning of the 20th century, but these restaurants, and was much used in the Meiji and gave way to Western-style dining tables and chairs by the Taishō eras. end of the 20th century. The kaiseki lit. "warming stone") is tied with the Japanese tea ceremony. The kaiseki is considered a The traditional Japanese table setting is to place a bowl of rice on the diner’s left and to place a bowl of miso soup on (simplified) form of honzen-ryōri lit. "main tray the diner’s right side at the table. Behind these, each okazu cooking"), which was formal banquet dining where is served on its own individual plate. Based on the standard several trays of food was served. three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest, or hashioki. TRADITIONAL CUISINES Japanese cuisine is based on combining the staple food, which is steamed white rice or gohan ( 御 飯 ), with one or more okazu, "main" or "side" dishes. This may be accompanied by a clear or miso soup and tsukemono (pickles). The phrase ichijū-sansai ( 一 汁 三 菜 , "one soup, three sides") refers to the makeup of a typical meal served but has roots in classic kaiseki, honzen, and yūshoku cuisine. The term is also used to describe the first course served in standard kaiseki cuisine nowadays. The origin of Japanese "one soup, three sides" cuisine is a dietary style called Ichiju-Issai ( 一 汁 一 菜 , "one soup, one dish"), tracing back to the Five Great Zen Temples of the 12-century Kamakura period (Kamakura Gozan), developed as a form of meal that emphasized frugality and simplicity.  NATURE & CHARACTERISTICS 1. Primary characteristic of Japanese cuisine is the enjoyment of the raw taste of food, without using strongly-flavored sauces. 2. Cutting methods were also developed specifically to maintain good taste. 3. To enjoy the fresh taste of seasonal products, Japanese cooking time for roasting and broiling is kept relatively short. 4. Umami (savouriness) is a characteristic taste of Japanese food. Taste bud sensors for sweet, sour, salty and bitter flavors have been known for a long time.  NATURE & CHARACTERISTICS 5. The arrangement of dishes is another important factor in Japanese cuisine. 6. Meals are generally taken three times a day and courses are not bothered with, as a simultaneous presentation is preferred. 7. Plates and bowls are carefully presented to make a visually attractive combination with their contents to express seasonal feelings. 8. A typical Japanese meal basically has four components: rice, miso soup the main dish(es), and pickles. 9. Rice is the staple component and lies at the core of Japanese food culture.  15. To express gratitude to the host, a 10. Rice and soup in bowls form a basic pair. guest will say "itadakimasu" before eating, Side dishes support the main bowl of rice. and "gochi-so-sama" after finishing a Three kinds of side dishes are prepared at meal. home. 16. Japanese cuisine is nutritionally well- 11. Ko-no-mono refers to pickles with good balanced and healthy, which has resulted flavor. in the longevity of the Japanese population. 12. These characteristic components of rice together with ichi- jusansai thus form the 17. From a health perspective, green tea basis of traditional home cuisine. and Japanese cakes are also noteworthy. Green tea contains antioxidants such as 13. The characteristic way of eating catechin; Japanese sweets do not contain Japanese cuisine is to alternate between butter and cream, so they are ideal as part eating the rice, soup and side dishes. of a low calorie diet. 14. Hashi are the implements used for 18. Japanese sake (Japanese rice wine) is eating. also a good appetizer and enhances the mood during eating. Gallery Regional Cuisines Specialties Hokkaido This region also produces some of the best lamb and Main ingredient: Japan's northernmost region beef which are used in the Sake (salmon) local dishes. Kani (crab) Tara (Pacific cod) Hotpot or cooking a Kaki (oyster) variety of ingredients in a Masu (pink salmon) large pot over a fire was Ika (squid) and influenced by the Ainu Konbu (kelp). people who once lived in the region. Northern Main-rice producing area in Common ingredient: Honshu Japan. Kome Scallops The cuisine is heartier and Abalone based heavily on soups. Tara Sea urchin The methods of cooking are Kaki simmering steaming and Miso stewing. Soba and Sesame seeds Southern This region is a very populated area because the four Honshu major cities of Japan are located here such as Tokyo, Osaka, Kyoto, and Hiroshima. Hence, the area is densely populated little space is allotted to agriculture thereby relies many of their products from other regions. Almost every type of eating establishment is found in these major cities such as: those restaurants specializing in sushi, griddle cooked foods, batter- fried foods, noodle dishes, hotpot foods and thinly sliced meats cooked tableside. Shikoku The main product of this region is seafood but is also known for products made from locally grown wheat. It Island also produces citrus and Asian pears which are commonly used in the preparation of local dishes. Likewise, it is known for excellent wheat noodles, seaweeds, bonito, sea bream, sardines, and the river crabs all of which are utilized in the preparation of their dishes. Kyushu Kyushu is found in the southernmost part of the large island, has a subtropical climate and home to several fruits and other ingredients not found in colder north. The cuisine here is dependent on the products from the sea plus rice or noodles. Ingredients used in this local cuisine are clams, sweetfish from the rivers, yellow wheat noodles, loquats, fish and shellfish. To name a few of their specialties and recipes such as tonkotsu, ramen, and basashi. Okinawa This island has the most tropical and unstable climate. It is heavily influenced by Common ingredient: Southeast Asia and Portugal thereby some of the dishes Beni imo are similar with Southeast Shima-dofu Asian and European cuisines. goya (bitter melon) The dishes here are heavily Nabera (winter melon) spiced compared to larger Ika islands of Japan that were influenced by China and Korea.  Key Ingredients used in Japanese cooking: JAPANESE 1. MEDIUM GRAIN RICE (WHITE OR BROWN) 2. JAPANESE SOY SAUCE 3. MISO BASIC 4. KATSUOBUSHI 5. BONITO FLAKES (KATSUO BUSHI) 6. KONBU SEAWEED INGREDIENTS 7. KONNYAKU 8. SAKE 9. MIRIN 10. RICE VINEGAR 11. SESAME SEEDS 12. DARK SESAME OIL 13. GREEN TEA LEAVES 14. SALT, SUGAR, WORCESTERSHIRE SAUCE, MAYONNAISE, POTATO STARCH FLOUR OR CORNSTARCH FLOUR, WHITE WHEAT FLOUR 15. FRESH GINGER 25. MUSTARD PASTE OR POWDER 16. SPRING ONIONS OR GREEN 26. JAPANESE PEPPER (SANSHOU) ONIONS AND LEEKS 27. DRIED ANCHOVIES (NIBOSHI) 17. WHITE DAIKON RADISH 28. PONZU 18. TOFU AND TOFU PRODUCTS 29. YUZU IN VARIOUS FORMS 19. WAKAME SEAWEED 30. VARIOUS DRIED FOODS 20. NORI SEAWEED 31. VARIOUS DRIED BEANS 21. SEVEN-INGREDIENTS RED PEPPER 32. NOODLES POWDER The main types of noodles in 22. GROUND CURRY POWDER Japanese cooking are: - Soba 23. WASABI PASTE - Ramen 24. WASABI POWDER - Udon 33. UMEBOSHI, OR PICKLED 40. RICE BRAN (NUKA) PLUMS 41. INSTANT DASHI STOCK 34. RED MISO (AKAMISO) GRANULES 35. SHORT GRAIN STICKY 42. TAMARI SOY SAUCE (GLUTINOUS) RICE 43. FURIKAKE (MOCHIGOME) 44. AJINOMOTO 36. VARIOUS FISH-PASTE PRODUCTS SUCH AS CHIKUWA 45. DASHI 37. SHISO LEAVES 46. SHOYU 38. SESAME CHILI OIL (RA-YU) 47. SHITAKE MUSHROOMS 39. RICE 48. WAKAME To ols a s i l s nd Uten u s e d in Japanese Cooking  Santoku/Multipurpose Knife Translate to English as either " Three - purpose or " Three- virtues " Recommended for home cooks, commonly found in Japanese home than gyuto knives Has slightly taller blade than a similarly sized Gyuto or Petty Knife. Gyutou/Chef's Knife Gyuto is the Japanese version of the classic Western Chef’s knife. All-purpose Knife that can be used to chop meat, vegetables, and herbs equally Known for having a thinner. blade and crafted from hard variety of steel.  Sujihiki/ Slicer knife Long, narrow, grace. blade Used for trimming away sinew and fat from meat, finely slicing meat or bones fish, or for filleting and skinning fish. Petty/Paring Knife A small general-purpose knife used for peeling, shaping, and slicing fruits an vegetables, chopping herbs, and making garnishes. compact size and relatively narrow blade  Honesuki/ Boning knife Specifically designed for de-boning and breaking down poultry Capable of filleting fish and red meat, it is also narrow enough to be able to turn quickly when cutting around and along the bone. Triangular blade profile of the larger Garasuki, but it is both thinner and lighter. Hankotsu/Bonding Knife characterized by their unique, angular shape and sturdy construction. purpose-built for boning and breaking down meat, particularly in the preparation of beef, pork, and other large cuts.  Nakiri/ Vegetable Knife A double bevel edged knife with thin blade profile and popular throughout Japan Used by home cooks for quickly and efficiently chopping, slicing, and mincing vegetables, fruits Yo-deba/ Butchery Knife 'Western Deba’ (Yo Deba), is essentially a double bevel edged, Western-styled version of the traditional Japanese Deba knife It has a thick, heavy, and durable blade which is specially designed for the butchery of poultry, fish, and crustaceans  Grater An oroshigane (grater) used to grate daikon, ginger etc. Bamboo Rolling Mats Makisu (sushi rolling mat) is made of bamboo slats that are lined up horizontally and tied with heavy cotton string. Grinder The Japanese suribachi (mortar) is a ceramic bowl that is unglazed and scored with ridges. A surikogi (wooden pestle) is then used to grind the seeds (or nuts) to the desired consistency  Hashi (chopsticks) There are several kinds of cooking chopsticks that are handy to have in a Japanese kitchen. Cooking chopsticks are twice as long as regular chopsticks to protect one's hands from the heat. They are usually tied at one end so that they can be hung on the wall. Donabe Japanese clay is an amazing thing. Clay donabe can withstand a high degree of direct heat, and thus can be set on a burner and used as a cooking pot for nabe. Miso Strainer The miso strainer is traditionally used for making miso soup. The miso strainer features a sturdy wooden handle and a hook to hang it on pots or bowls. This set can also be used to add thickeners or roux to liquids.  Wooden drop lid For simmering delicate food like fish, an otoshi-buta (wooden drop lid) works like a charm. These are made of thick pieces of wood with a handle across the top and are available in various diameters so they fit inside different sizes of pots and pans. Preparation Methods in Japanese Cuisine PreparationMethods Japanesecookingfocusesonquickmealpreparation. "Timing"isessential;foodiscookedtoperfection. Keycookingmethodsinclude: Aemono:Dressedandharmonizedsalads. SuribachiandSurikogi:Traditionalmortarandpestleforgrinding ingredients. Agemono:Foodsthataredeep-fried. Mushimono:Steamingofmeatsandvegetableswithsakeand daikon.  Overview: Japanese stock and fundamental for many How to make dishes. Ingredients: Kombu, bonito flakes, and water. Dashi Dashi Ingredients: Ingredients:0.7 oz (20 g) dashi kombu 2 cups (30 g) bonito flakes 4 cups (1000 ml) water Note: Alternative water quantity can be 8 cups.  Preparing Dashi - Steps 1-11 How to make 1. Clean the kombu; do not wash. 2. Make slits in kombu. 3. Soak kombu in water (optional). Dashi 4. Heat pot slowly; skim surface. 5. Remove kombu before boiling. 6. Cool dashi slightly after removing kombu. 7. Add bonito flakes; bring to boil and skim. 8. Simmer for 30 seconds, then turn off heat. 9. Let bonito flakes sink for 10 minutes. 10. Strain dashi through a sieve. 11. Squeeze to release dashi; store properly.  Prep Time: 10 minutes Yield: 1 jar/container How to make Ingredients: 10 shiso leaves, rinsed 3 cloves garlic, sliced Shiso Garlic Soy 4 tbsp. soy sauce Preparing Shiso Garlic Soy Sauce Sauce 1. Wash and dry shiso leaves. 2. Combine all ingredients in an airtight container. 3. Refrigerate for at least 1 day before use.  Overview: Traditional Japanese pickles served with rice. How to make Acts as a palate cleanser. Ingredients:1 lb. daikon Pickled Daikon 1 red chili pepper 2 tbsp. rice vinegar 1/3 cup sugar 1 tsp. salt (Tsukemono) Preparing Pickled Daikon 1. Peel and slice daikon. 2. Chop chili pepper (optional). 3. Combine ingredients in a Ziploc bag and mix. 4. Refrigerate for 1-2 days.  Cook Time: 15 minutes Yield: Serves 3 Ingredients:1 regular tofu Corn starch Oil for frying 1 inch daikon How to make 1 green onion Preparing Gedashi Tofu Gedashi Tofu 1. Drain tofu and microwave to dehydrate. 2. Heat dashi stock, soy sauce, and mirin. 3. Dredge tofu in corn starch, then fry until golden. 4. Serve with garnishes and sauce.  Cook Time: 5 minutes How to make Yield: Serves 3-4 Ingredients:2 Japanese cucumbers Sea salt 3 tbsp. rice vinegar Japanese 1 tbsp. sugar Preparing Japanese Cucumber Salad Cucumber Salad 1. Salt cucumbers and rub to soften. 2. Slice and drain water. 3. Combine dressing ingredients. 4. Mix cucumbers, wakame, and crab sticks with dressing.  REFERENCES 1. Demetriou, Danielle (October 19, 2011). "Japan relishes status as country with most three-starred Michelin restaurants". The Daily Telegraph. ISSN 0307-1235. Archived from the original on January 11, 2022. Retrieved January 15, 2019. 2. ^ "Japanese cuisine added to Unesco 'intangible heritage' list". BBC News. December 5, 2013. Archived from the original on January 7, 2021. Retrieved June 3, 2021. 3. ^ Rath, Eric C. (2013). "Reevaluating Rikyū: Kaiseki and the Origins of Japanese Cuisine". The Journal of Japanese Studies. 39 (1): 67–96. doi:10.1353/jjs.2013.0022. ISSN 1549-4721. 4. ^ Stevens, Carolyn S. (May 2011). "Touch: Encounters with Japanese Popular Culture". Japanese Studies. 31 (1): 1–10. doi:10.1080/10371397.2011.559898. ISSN 1037-1397. 5. Copyright © 2024 JapaneseChefsKnife.Com, Thank You John Arnel Espera Daniela Rodil Shayne Funtanares Mariella Darlene Fumera Evangeline Estavillo Iny Lyne Fuedan Yishane Francisco Jana Fortuno