+PRESENTATION OF JAPANESE CUISINE

Presentation Member’s Names Dixita Shahi

Dipesh Prasai

Jenish Maharjan

Dipesh Khatri

Kishan Maharjan

+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

+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.

+ 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.

+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.

+ 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.

+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.

+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

+ 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

+

Seasoning and

Flavoring Used in

Japanese Cuisine

+ - 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.

+ 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.

+ 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.

+ 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. 

+ 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. 

+ 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. 

+ 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..

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

+

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. 

+ 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. 

+ 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. 

+ 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. 

+ 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.

+ 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.

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.

+ BENTO BOXIn 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 SHAVERTo 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.

+ 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.

+ 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.

+ 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.

+ 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.

+ 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.

+ 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.

+ 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.

+ 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.

+

FAMOUS DISHES

IN JAPANESE

CUISINE

+

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.

Sushi

+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).

+ 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.

+ 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.

+ 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.

+

+

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.

Tempura

+

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.

Japanese Curry Rice

+

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.

Takoyaki

+

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.

Yakitori

+

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.

Yakiniku

Rice/Gohan

Sashimi and Sushi

Sukiyaki

Okonomiyaki

Ramen

Mochi

Onigiri

Bento