ACTIVITY 3

KOREAN CUISINE

1. Define the History of Korean Cuisine.

Korean cuisine has evolved through centuries of social and political
change. Originating from ancient agricultural and nomadic traditions in Korea and
southern Manchuria, Korean cuisine reflects a complex interaction of the natural
environment and different cultural trends.Korea's cuisine is inspired by the
agriculture and the seas surrounding it, namely the East China Sea and the Sea
of Japan
2. What are the Basic and Popular Main Course of Korean Cuisine.
Korean cuisine is largely based on rice, vegetables, seafood and (at least
in South Korea) meats. Dairy is largely absent from the traditional Korean diet.
Traditional Korean meals are named for the number of side dishes that
accompany steam-cooked short-grain rice
3. Define the Nature and Characteristic of Korean Cuisine.
Korean food tends to be intensely flavoured, spicy and pungent.
Traditional restaurants often feature charcoal grills in the middle of the table - a
type of indoor barbecue.
4. Define the Regional of Korean Cuisine.
Are characterized by local specialties and distinctive styles within Korean
cuisine. Although Korea has been divided into two nation-states since 1948
(North Korea and South Korea), it was once divided into eight provinces (paldo)
according to the administrative districts of the Joseon Dynasty. The northern
region consisted of Hamgyeong, Pyeongan, and Hwanghae provinces.
5. Define the Traditional Tools and Equipment of Korean Cuisine.
● Cooking pots Koreans generally use earthenware and stone pots.
● Dolsot The stone pot in which bibimbap is traditionally served the dolsot
keeps food warm for a long time. The rice sizzles on the hot bottom and
continues to cook as you eat.
● Barbecue grill plate (babeky guhlil) A versatile grill that can be used at
the table to barbecue meat and vegetables – they are usually slightly
domed with a trough around them for the oil to run off into.
● Bamboo mats Bamboo mats are used in the preparation of kimbap, a
sushi-like rice roll that is a popular on-thego meal.
● Pressure rice cooker It's hard to overstate the importance of rice in
Korean cuisine, especially considering Koreans often use the words "bap"
(rice) and "meal" interchangeably in conversation.
6. Define what is Basic Ingredients of Korean Cuisine.
● Grains Rice is the chief grain in Korea, used with almost every meal, in
porridges, rice cakes and desserts.
● Beans Beans are used extensively in Korean cooking; in particular
soybeans, red beans, mung beans and peas.
● Potatoes Potatoes and sweet potatoes may be substituted for rice and
are used in cakes and fried food.
● Vegetables There are various vegetables grown throughout the seasons.
● Fish and Clams Because Korea is surrounded by sea on three sides,
various fish and clams are used in cooking.
7. Define what are the Popular Dishes of Korean Cuisine.
● Bibimbap A bowl of rice with assorted meats and vegetables.
● Kimchi Is possibly the best-known Korean food product in the west
● Bulgogi Prior to grilling, the meat is marinated between 2 and 4 hours in
a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger,
and sugar to enhance its flavour and tenderness.
● Tteobokki Is a carb – heavy comfort food with a firm yet chewy texture
that is simmered in a spicy and sweet, thick red sauce.
● Jokbal Is a popular south Korean dish consisting of boneless seasoned
and steamed pig’s legs
8. Define the Cooking Techniques of Korean Cuisine.
● Preserve This is used for vegetables.
● Grilling Grilling is used for most Korean meats and seafood.
● Stewing In Korea, beverages are not often served with meals.
● Deep frying The process works by completely submerging food in hot
liquid.
● Baking Process of cooking by dry heat, especially in same kind of oven.
 ACTIVITY 4
JAPANESE CUISINE

1. Define the History of Japanese Cuisine.

Japanese food has won over the hearts (and stomachs) of people all over
the world, but the cuisine was originally formed during the 17th century in Edo -
now known as the city of Tokyo. During this time known as the samurai age
(1603-1868 CE), the food market grew from the farms to the streets.
2. What are the Basic and Popular Main Course of Japanese Cuisine.
● Sushi i refers to the rice that is paired with raw seafood.
● Ramen The Japanese ramen that is well-loved today has become an
entity of its own and is much different in flavor.
● Tempura is usually enjoyed with a savory dipping sauce or with salt, and
sometimes over rice.
● Soba is one of these noodle dishes, and it feels so traditionally Japanese.
3. Define the Nature and Characteristic of Japanese Cuisine.
This style of eating emphasizes dishes' natural flavors rather than masking
them with sauces or seasonings. The diet is rich in steamed rice, noodles, fish,
tofu, natto, seaweed, and fresh, cooked, or pickled fruits and vegetables but low
in added sugars and fats.
4. Define the Regional of Japanese Cuisine.
● Hokkaido lamb and vegetables, barbecued, often at the table.
● Tohoku region a clear soup of thinly sliced sea urchin roe and abalone.
● Kansai and Chugoku regions tofu simmered in hot water with kombu
and eaten with various dipping sauces.
5. Define the Traditional Tools and Equipment of Japanese Cuisine.
● Hangiri bamboo baskets used for mixing and cooling sushi rice
● Bamboo Sieve (Zaru) Think of zaru as the Japanese version of a
sieve.
● Grater Box (Oroshigane) have a lovely aesthetic and perform the task
capably, but are a pain to clean.
6. Define what is Basic Ingredients of Japanese Cuisine.
● SOY SAUCE is one of the most basic flavourings in Japanese cuisine.

● RICE VINEGAR used for seasoning rice.

● MIRIN is a sweet rice wine which is used to add a slight sweetness to dishes.

● MISO PASTE it is often mixed with sea salt and rice to make a paste.
● KOMBU is another element in Japanese dashi stock
7. Define the Cooking Techniques of Japanes Cuisine.
● Niru (Simmer) uses a lower/moderate heat to gently soften foods in liquid.
● Nimono where the ingredients are cooked until the liquid has mostly
evaporated.
● Takiawase Kansai style of cooking where the ingredients are simmered
separately to retain their distinctive flavor, color, and texture.