FACULTY OF TECHNICAL AND VOCATIONAL EDUCATION

UNIVERSITI TUN HUSSEIN ONN MALAYSIA

BBK27603: CULINARY ARTS ESSENTIAL PRACTICE

SEMESTER 1 2024/2025

SECTION 1

NO. NAME MATRIC NO.

1 NUR HAYATI BINTI AYOB DB220040

2 NAJWATUL FARHANA BINTI KHAIRUZAMAN DB220087

3 AMIRA AFIFAH BINTI MOHD. ZAIN DB220052

LECTURER’S NAME: EN. AFIF NAIM BIN ABD RANI

 TABLE OF CONTENT PAGE

1.0 Acknowledgement 1

2.0 Introduction 2

3.0 Content 4

3.1 History 5

3.2 Their food common ingredients used 7

3.3 Celebrity chefs 14

3.4 Menu and recipe 19

3.5 Our visit to Nippon Sushi 27

4.0 Conclusion 31

5.0 References 33

6.0 Appendices 34
1.0 Acknowledgement

First and foremost, we would like to express our deepest gratitude to Almighty God for
giving us the strength, patience, and good health to complete this assignment. Without His
blessings, we would not have been able to achieve this milestone.

We are also thankful to our group members, Amira Afifah, Nur Hayati, and Najwatul
Farhana, for their dedication and teamwork. Each member has contributed their time, energy,
and skills to ensure this assignment was completed successfully. Everyone played their part
responsibly, and this cooperation made the process smoother and more enjoyable.

A special thanks goes to our respected lecturer, Mr. Afif Naim bin Abd Rani, for his
invaluable guidance and support throughout this assignment. His advice and instructions
helped us understand the objectives and requirements clearly, ensuring that we stayed on the
right track. We appreciate his patience and willingness to assist us whenever we faced
challenges.

Lastly, we would like to thank Universiti Tun Hussein Onn Malaysia (UTHM) for
giving us the platform to enhance our knowledge and skills through this assignment. We are
also grateful to our classmates and friends for their encouragement and moral support, which
kept us motivated during this journey. This assignment is a result of everyone’s effort, and we
truly appreciate all the help and support we received along the way.

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2.0 Introduction

Nippon Sushi is a Japanese restaurant chain in Malaysia that offers authentic Japanese
cuisine to its customers. With a strong focus on quality, freshness, and the traditional taste of
Japanese food, Nippon Sushi has become a popular dining spot for Malaysians who love
Japanese culture and cuisine. The restaurant provides a wide variety of dishes, from sushi and
sashimi to bento sets, ramen, and other Japanese favourites. One of the key features of Nippon
Sushi is its affordability. Unlike some high-end Japanese restaurants, Nippon Sushi aims to
make Japanese food accessible to everyone. The menu caters to a wide range of tastes and
budgets, ensuring that people from all walks of life can enjoy authentic Japanese dishes. This
commitment to affordability and quality has helped Nippon Sushi gain a loyal customer base
across the country.

Nippon Sushi emphasizes using fresh and high-quality ingredients in all its dishes.
Sushi, for example, is prepared with fresh fish and seafood, combined with perfectly seasoned
rice. The chefs at Nippon Sushi are skilled in Japanese culinary techniques, ensuring that every
dish meets the standards of authenticity and flavour. The restaurant also focuses on creating a
welcoming and comfortable dining environment. The interior design of Nippon Sushi outlets
reflects a modern Japanese aesthetic, incorporating traditional elements like wooden decor,
Japanese lanterns, and a clean, minimalist layout. This ambiance allows customers to enjoy
their meals in a relaxed and pleasant atmosphere.

Nippon Sushi is not only popular for dine-in customers but also offers takeaway and
delivery services, making it convenient for those who want to enjoy Japanese food at home.
Their menu is carefully designed to ensure that the quality of the food remains high even when
delivered. For health-conscious diners, Nippon Sushi offers a range of healthy options, such as
salads, steamed dishes, and sushi rolls made with fresh vegetables. The restaurant also caters
to different dietary preferences by providing halal-certified meals, ensuring that everyone can
enjoy the flavours of Japan without any concerns. In addition to its food, Nippon Sushi is
known for its friendly and attentive service. The staff are trained to provide excellent customer
service, ensuring that every customer has an enjoyable dining experience. Whether you’re a
first-time visitor or a regular customer, you’ll feel welcomed and valued at Nippon Sushi.

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 Overall, Nippon Sushi Malaysia has become a favourite for Japanese food lovers due
to its commitment to quality, affordability, and authenticity. It combines the traditional essence
of Japanese cuisine with the convenience and comfort that modern diners look for. Whether
you’re looking for a quick sushi fix, a hearty ramen bowl, or a full Japanese dining experience,
Nippon Sushi is a great place to satisfy your cravings. With its growing presence in Malaysia,
Nippon Sushi continues to bring the rich flavours of Japan closer to Malaysians.

Picture 1: Nippon Sushi located at Old Street, Batu Pahat

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3.0 Content

Nippon Sushi is a popular Japanese restaurant in Batu Pahat, located at Old Street. It
offers halal-certified Japanese dishes, meaning it's suitable for everyone to enjoy. The
restaurant has a clean and simple design, making it a comfortable place to eat.

At Nippon Sushi, you can find a variety of food like sushi, sashimi, udon noodles, and
rice bowls (donburi). One of the highlights is the conveyor belt sushi, where plates of sushi
move along the belt, and customers can pick what they want to eat. Prices for the sushi start
from RM2.10 per plate, making it affordable.

They also serve other Japanese dishes like ramen, teppanyaki (grilled food), and bento
boxes (lunch sets). For drinks, you can try lemonade or soda drinks, and for dessert, there are
treats like Matcha Parfait and Monaka (a sweet Japanese dessert).

The restaurant is open daily from 11:45 AM to 10:00 PM, and if you need to book a
table or ask questions, you can call them at 07-4310802. It's a great place to enjoy tasty and
fresh Japanese food in Batu Pahat.

Picture 2: From left – Najwatul, Amira and Hayati

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3.1 History: The Journey of Japanese Cuisine in Malaysia

Picture 3: The location of Japan and Malaysia

Japanese cuisine has established a significant presence in Malaysia, evolving from its
historical roots to become a beloved aspect of the country's diverse culinary landscape. The
journey of Japanese food in Malaysia reflects broader trends of globalization, cultural
exchange, and adaptation, showcasing how international cuisines can flourish in new
environments.

The introduction of Japanese cuisine to Malaysia dates to the late 19th and early 20th
centuries, coinciding with Japan's modernization during the Meiji Restoration. As Japan
opened its doors to the world, its culinary practices began to evolve, influenced by Western and
neighbouring Asian cuisines. This period marked the beginning of a culinary journey that
would eventually reach Malaysia through trade and migration, particularly after World War II
when Japanese businesses expanded into Southeast Asia.

The post-war era saw an influx of Japanese expatriates and companies into Malaysia,
further popularizing Japanese cuisine among locals. Initially, Japanese restaurants catered
primarily to the expatriate community. However, as interest grew, these establishments began
attracting a wider Malaysian audience eager to explore new flavours. The late 20th century
witnessed a surge in popularity for dishes such as sushi and ramen, which became household
names across the country.

Cultural exchange played a pivotal role in the popularization of Japanese cuisine in

Malaysia. The rise of Japanese pop culture through anime, manga, and J-pop that created a
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fascination with all things Japanese, including food. Furthermore, the events like Matsuri,
Japanese festivals which allowed Malaysians to experience traditional foods first hand,
fostering a deeper appreciation for Japanese culinary traditions. This cultural connection helped
bridge the gap between the two nations and solidified Japanese cuisine's place in Malaysian
society.

Today, Japanese cuisine is firmly entrenched in Malaysia's culinary landscape, with a

wide variety of offerings ranging from high-end sushi bars to casual izakaya’s and ramen shops.
This diversity caters to different tastes and budgets, making Japanese food accessible to a broad
audience. Additionally, the emphasis on fresh ingredients and balanced meals aligns well with
the growing health consciousness among Malaysians.

In addition, adaptation and fusion have also characterized the journey of Japanese
cuisine in Malaysia. Local chefs have embraced elements of Japanese cooking while
incorporating Malaysian flavours. Dishes such as sushi rolls filled with local ingredients like
mango or sambal reflect this creative blending of culinary traditions. These adaptations not
only cater to local tastes but also highlight Malaysia's multicultural identity.

In conclusion, the journey of Japanese cuisine in Malaysia exemplifies the dynamic

nature of food culture and its ability to transcend borders. From its historical roots linked to
trade and migration to its contemporary status as a beloved culinary choice among Malaysians,
Japanese food continues to evolve. The interplay between traditional practices and local
adaptations ensures that this cuisine remains relevant in Malaysia's diverse gastronomic
landscape, promising a bright future for Japanese culinary influences in the country.

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3.2 Their Food Common Ingredients Used

Japanese cuisine is characterized by a variety of common ingredients that contribute to its

unique flavours and culinary techniques. Here are some of the essential ingredients frequently
used in Japanese cooking:

Picture 4: Shoyu

Soy Sauce (Shoyu) is a fundamental condiment in Japanese cuisine, soy sauce adds a rich
umami flavour to dishes. It also providing depth of flavour and umami to a wide range of
dishes. It is made through the fermentation of soybeans and wheat, resulting in a salty and
savoury condiment that enhances everything from marinades to soups. For example, it is used
in marinades, dressings, and as a dipping sauce for sushi and sashimi.

Picture 5: Miso Paste

Miso Paste is made from fermented soybeans. Miso paste is known for its earthy and salty
flavour. It comes in various types, including white (shiro) and red (aka) miso, each with distinct
flavours and uses. It is a key ingredient in miso soup and is also used in marinades, dressings,
and sauces, providing depth and complexity to various dishes.

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 Picture 6: Type of grains

Short-grain rice, or "gohan," is a staple in Japanese meals. Its sticky texture makes it ideal for
sushi and onigiri (rice balls). Rice is often served as a side dish or used as a base for donburi
(rice bowls) and curry. Rice is not only a primary source of carbohydrates but also plays a
significant role in Japanese culture that symbolizing prosperity and sustenance.

Picture 7: Dashi

Dashi is a traditional Japanese stock is made from kombu (dried sea kelp) and katsuobushi
(dried bonito flakes). Dashi serves as the foundation for many soups, sauces, and simmered
dishes. It also imparting a subtle umami flavour that is central to Japanese cuisine. Dashi is
fundamental for achieving the characteristic umami taste that is central to many dishes.

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 Picture 8: Sake and Mirin

Sake, a Japanese rice wine, is often used for cooking to enhance flavours in dishes. Mirin, a
sweet rice wine, adds sweetness and depth to sauces and marinades. Both are essential for
achieving authentic taste profiles in various recipes. It’s unique flavour profile enhances the
overall taste experience of many traditional Japanese dishes.

Picture 9: Types of Japanese Noodles

There are various types of noodles such as ramen, soba (buckwheat noodles), and udon (thick
wheat noodles) are integral to Japanese cuisine. They can be served hot in broth or cold with
dipping sauces, showcasing the versatility of these staple ingredients.

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Ramen is a curly wheat noodles served in rich broth, flavoured with soy sauce, miso, or salt,
often topped with chashu (sliced pork) and green onions.

Udon is a thick, chewy wheat noodles served hot or cold, typically enjoyed in a clear broth or
stir-fried.

Soba is a buckwheat noodles with a nutty flavour, served cold with dipping sauce or hot in
soup, often garnished with green onions.

Somen is a thin wheat noodles served cold, especially during summer, enjoyed with a light soy-
based dipping sauce.

Picture 10: Tofu

Tofu is made from curdled soy milk. Tofu comes in several varieties including silken and firm.
Tofu plays an important role in Japanese cuisine as a versatile protein source. It is widely used
in soups, stir-fries, and salads, providing protein and texture to many dishes. It can be prepared
in various ways such as silken tofu for soups or firm tofu for stir-frying. Therefore, making it
suitable for both vegetarian dishes and meat-based meals.

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 Picture 11: Common vegetables in Japanese cuisine

Vegetables: Common vegetables in Japanese cuisine include daikon radish, green onions
(negi), lotus root (renkon), and seasonal produce like kabocha squash. These ingredients are
often featured in pickles, salads, and hot pot dishes.

Japanese cuisine incorporates a variety of seasonal vegetables that add flavour, nutrition, and
colour to dishes. For example,

Daikon is a large white radish often used in salads, pickles, and soups. It has a mild flavour that
can be grated or sliced for various preparations.

Shiitake Mushrooms are prized for their rich umami flavour and are commonly used in soups,
stir-fries, and as toppings for rice dishes.

Nasu (eggplant) is Japanese eggplants that are smaller and have a tender skin compared to
Western varieties. They can be grilled, steamed, or used in miso dishes.

Negi (green onions) is often used as a garnish or ingredient in soups and noodle dishes, negi
adds freshness and flavour.

Kabocha is a type of Japanese pumpkin that is sweet and creamy when cooked. It is often used
in soups or as tempura.

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 Picture 12: Wasabi

Wasabi is a pungent green paste made from horseradish is commonly served with sushi and
sashimi. Authentic wasabi has a fresh, sharp flavour that differs significantly from the
horseradish-based substitutes often found outside Japan. Wasabi not only adds flavour but also
has antimicrobial properties that help preserve raw fish. It also adds a spicy kick that
complements the flavours of raw fish.

This plant grows mainly in Japan, and it needs cool and wet conditions to thrive. Fresh wasabi
is usually grated using a special tool called an oroshi. This method helps release its strong
flavour. Many products labelled as wasabi outside Japan are often made with horseradish and
artificial colouring instead of real wasabi.

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 Picture 13: Panko

Panko is light and crispy breadcrumbs that are used for coating fried foods such as tonkatsu
(breaded pork cutlet) and korokke (croquettes) that providing a distinctive crunch that
differentiates them from regular breadcrumbs. Panko is made from white bread without crusts,
panko is light and airy, providing a crispy texture when fried.

These ingredients reflect the principles of balance, seasonality, and umami that define
Japanese cuisine. By utilizing these staples, cooks can create a wide range of traditional dishes
that highlight the natural flavours of each component while maintaining the integrity of
Japanese culinary traditions.

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3.3 Celebrity Chefs

1. Yoshihiro Narisawa

Picture 14: Chef Narisawa

Chef Narisawa is the owner of the two-Michelin-starred restaurant Narisawa in Tokyo,

known for its innovative approach to traditional Japanese ingredients and sustainable
gastronomy. He is known for his innovative approach to Japanese cuisine, which he
describes as "innovative satoyama." This philosophy emphasizes a deep connection to
nature and sustainability, using seasonal ingredients sourced from local farmers and
fishermen. Narisawa's culinary journey began at age 19, training in prestigious kitchens
in Japan and Europe, including those of Paul Bocuse and Joël Robuchon. His signature
dishes, such as “Soil Soup,” reflect his commitment to environmental awareness and
artistic presentation. Narisawa has also opened a new concept in Singapore called "Bees
by Narisawa," focusing on Japanese comfort food made with high-quality ingredients
sourced from local producers and Japan

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2. Hiroyasu Kawate

Picture 15: Hiroyasu Kawate

The chef behind Florilège, also a two-Michelin-star restaurant in Tokyo, Kawate

focuses on sustainability and creativity, using often discarded ingredients to create
exquisite dishes. His culinary style blends traditional Japanese techniques with modern
innovations, creating a unique dining experience that emphasizes harmony with nature.
Kawate’s menu changes frequently to reflect the seasons, showcasing his commitment
to fresh, local produce. His approach not only highlights the beauty of Japanese cuisine
but also promotes environmental responsibility within the culinary arts

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3. Harumi Kurihara

Picture 16: Harumi Kurihara

She often referred to as the "Martha Stewart of Japan". Kurihara is a popular cookbook
author and television personality known for her approachable Japanese home cooking.
Her style emphasizes simplicity and the use of fresh, seasonal ingredients, making her
dishes easy for home cooks to replicate. Kurihara's work has played a crucial role in
popularizing Japanese home cooking both domestically and internationally. She also
inspiring many to explore the flavours of Japan.

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4. Masaharu Morimoto

Picture 17: Masaharu Morimoto

A globally recognized chef, Morimoto gained fame through his appearances on the
television show "Iron Chef" and has several restaurants worldwide, blending traditional
Japanese techniques with Western influences. Morimoto is known for his artistic
presentations and innovative dishes that often incorporate fresh seafood and seasonal
ingredients. His cooking philosophy focuses on balance and harmony, aiming to create
dishes that are visually stunning while delivering authentic flavours. Morimoto has also
published cookbooks and appeared in various media, further promoting Japanese
cuisine around the globe.

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5. Tetsuya Wakuda

Picture 18: Tetsuya Wakuda

Chef Wakuda is known for his restaurant Tetsuya's in Sydney, which combines Japanese
flavours with French techniques, earning him international acclaim and multiple
awards. Wakuda focuses on using fresh, high-quality ingredients sourced from both
Japan and Australia, creating dishes that reflect his unique culinary heritage. His
signature dish, confit of ocean trout with seaweed oil, showcases his ability to blend
flavours and techniques from different cultures seamlessly. Tetsuya Wakuda's
contributions have significantly influenced the dining scene in Australia while
promoting the appreciation of Japanese cuisine worldwide

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3.4 Menu and recipe

Nippon Sushi offers a diverse menu featuring authentic Japanese dishes crafted with
fresh ingredients and traditional techniques. From delicate sashimi to flavourful specialty rolls,
each dish reflects Japan's rich culinary heritage. While the specific recipes used by the
restaurant are private, we have included the official menu to showcase their wide range of
offerings for an unforgettable dining experience.

Picture 19: Menu Nippon Sushi

During our visit, we had the opportunity to taste several signature dishes such as
shushi to chicken teriyaki, spicy mala ramen chicken, cheesy chicken karagee, japonica rice,
spicy miso beef ramen, a variety of shushi in plates, and genmai japanese tea. Each dish
prepared with exceptional quality and presentation.Next, sushi here is served on color-coded
plates, with each plate representing a different price range and type of sushi. This unique
system offers a diverse selection of dishes, allowing customers to enjoy a wide variety of
sushi options while catering to different preferences and budgets.

Nippon Sushi also offers a dynamic menu that includes seasonal specialties ensuring
customers can experience a variety of flavours throughout the year. Seasonal ingredients, such
as fresh seafood and specialty vegetables, are often incorporated into the dishes, enhancing
both flavours and presentation. This commitment to seasonal freshness reflects traditional
Japanese culinary values.

For those seeking customizable options, Nippon Sushi provides flexibility where
customers can choose their preferred sushi toppings, protein options for ramen, and even mix-

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and-match different plates to suit personal tastes. This ensures a personalized dining experience
for customer.
Also, during our visit to Nippon Sushi Malaysia, we experienced firsthand the
restaurant’s commitment to quality ingredients. The sushi-grade fish, such as salmon and tuna,
were remarkably fresh, with a clean taste. The Japonica rice, served with sushi, had a perfectly
balanced texture slightly sticky yet firm enhancing the overall dining experience.

Additionally, the use of authentic Japanese sauces, including soy sauce and teriyaki
glaze, complemented the natural flavors of the dishes without overpowering them. A small
portion of wasabi was also served alongside the sushi, providing an option to add a touch of
heat for spicy lover. The balancing on taste. texture, and freshness was completely included in
every dish we ate, from the appetizer to beverages, highlighting Nippon Sushi's commitment
to premium quality.

Picture 20: Menu of Shushi by colour plate

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Appetizer – Shushi

Picture 21: Sushi platter

Sushi at Nippon Sushi is a Japanese delicacy, served fresh and beautifully presented. In the
picture, you can see different types of sushi, including:

1. Nigiri (fish on rice) – Salmon and shrimp.

2. Inari (sweet tofu pouch filled with rice).

3. Gunkan (small seaweed-wrapped sushi with toppings).

4. Tamago Sushi (sweet egg on rice).

Common Sushi Ingredients:

• Rice: Short-grain Japanese rice mixed with vinegar.

• Fish/Seafood: Salmon, tuna, shrimp, or crab.

• Seaweed (Nori): Used to wrap or hold sushi.

• Toppings: Soy sauce, wasabi, and pickled ginger.

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Soup - Miso Soup

Picture 22: Miso Soup

Miso Soup at Nippon Sushi is a light and comforting Japanese soup made with miso paste. It’s
a common side dish served with sushi or other meals. The soup in the picture includes soft tofu
cubes, seaweed, and dashi broth. It's warm and flavourful. It’s simple, nutritious, and perfect
with sushi.

Recipe for Miso Soup:

1. Ingredients:

o 2 cups of dashi broth (made from dried fish or kombu seaweed).

o 2 tablespoons miso paste.

o 1/2 cup tofu (cut into small cubes).

o 1 tablespoon dried seaweed (wakame).

2. Steps:

o Heat the dashi broth in a pot but don’t let it boil.

o Mix the miso paste with some broth in a small bowl until smooth, then add it
back to the pot.

o Add tofu and seaweed, cooking for a few minutes.

o Serve warm.

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Main Course - Spicy Mala Ramen (Beef)

Picture 23: Spicy Mala Ramen

Spicy Mala Ramen (Beef) at Nippon Sushi is a bold and flavourful dish. It combines the heat
of mala (a spicy and numbing Sichuan pepper sauce) with tender beef slices, served in a rich
ramen broth. This dish is perfect for those who love spicy food. It's spicy, hearty, and delicious.

Recipe for Spicy Mala Ramen (Beef):

1. Ingredients:

o 1 pack of ramen noodles.

o 200g thinly sliced beef.

o 2 cups chicken or beef broth.

o 1 tablespoon mala paste or Sichuan chili sauce.

o 1/2 cup vegetables (bok choy, bean sprouts).

o Optional: boiled egg, spring onions.

2. Steps:

o Cook ramen noodles and set aside. In a pot, heat the broth and mix in the mala
paste until combined. Add the beef slices and cook for 2-3 minutes. Add
vegetables and let them soften slightly.

o Serve the broth over the noodles, topping with beef, vegetables, and optional
boiled egg or spring onions.

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Dessert - Dorayaki (Matcha)

Picture 24: Dorayaki (Matcha)

Dorayaki (Matcha) at Nippon Sushi is a sweet Japanese dessert. It’s made of two soft pancakes
with a creamy matcha-flavoured filling in the middle. It's sweet, fluffy, and perfect to end your
meal. It’s soft, sweet, and has a light matcha flavour.

Recipe for Matcha Dorayaki:

1. Ingredients:

o Pancakes:

 1 cup flour, 2 eggs, 1/2 cup sugar., 1/2 teaspoon baking powder.

o Filling:

 2 tablespoons matcha powder, 1/2 cup whipped cream or sweet red bean
paste.

2. Steps:

o Mix eggs, sugar, and baking powder, then add flour to make a smooth pancake
batter.

o Cook small, round pancakes in a non-stick pan until golden.

o Mix matcha powder with whipped cream (or use sweet red bean paste).

o Sandwich the filling between two pancakes.

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Beverage - Genmai Japanese Tea (Cold)

Picture 25: Genmai Japanese Tea (Cold)

Genmai Japanese Tea (Cold) at Nippon Sushi is a refreshing drink made from green tea mixed
with roasted brown rice. It has a nutty and earthy flavour, perfect for cooling off after a meal.
It’s light, healthy, and great with sushi or snacks.

Recipe for Cold Genmai Tea:

1. Ingredients:

o 2 teaspoons genmaicha tea (green tea with roasted rice).

o 1 cup water.

o Ice cubes.

2. Steps:

o Brew the genmaicha in hot water for 2-3 minutes.

o Let it cool to room temperature, then refrigerate until cold.

o Pour over ice cubes and serve.

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As part of requirement for this report, we visited Nippon Sushi and have attached the resit and
menu bill as proof of our visit. These documents confirm our dining experience and the total
price of our order.

Picture 26: Nippon Sushi’s receipt

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3.5 Our Visit to Nippon Sushi

Our visit to Nippon Sushi was a wonderful experience and provided valuable insights
for fulfilling this assignment. These photos collection show a variety of moments, from our
arrival to Nippon shushi, waiting the tables, ordering process, also, beautifully arranged sushi
platters and other meals with Japanese-themed decor arrived. we enjoyed the moment when eat
together and take some photo outside the premise before going back

The food was very delicious, and the presentation was impressive. This visit not only
offered an enjoyable outing but also helped us understand Japanese dining culture, which adds
meaningful content to our assignment.

Picture 27 : Our 1st selfie when arriveed at Nippon Sushi

This photo above captures the moment we arrived at Nippon Sushi. While waiting for an
available table, we sat on the waiting chairs provided near the entrance. The atmosphere was
welcoming, with decoration that reflected the restaurant's Japanese-themed decor. To pass the
time, we took a group selfie, capturing our excitement for the dining experience ahead.

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 Picture 28 : Waiting for order

This photo shows the moment we were seated at our table after a short wait. The table was
clean and neatly arranged, reflecting the restaurant's attention to detail. While waiting for the
waiter to bring us the menu.

Picture 29 : Choosing menu

The photo above shows everybody were busy choosing from the menu. The wide variety of
tempting dishes made it hard to decide. The atmosphere was lively as everyone discussed and
shared suggestions about what to order. It was a fun and exciting moment as we looked forward
to trying the delicious meals offered at Nippon Sushi.

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 Picture 30 : Delicious Moments, Enjoying Our Food

This photo captures the moment our food orders arrived at the table. The dishes were
beautifully presented, and the vibrant colors made them look even more appetizing. Everyone
was excited to eat.We enjoyed every bite, savoring the delicious dishes.

Picture 31 : Dining Experience

This photo shows other customers at Nippon Sushi also enjoying their meals. Most of the guests
appear to be families, sharing food and enjoying quality time together. The relaxed and
welcoming atmosphere makes it clear that Nippon Sushi is a great place for all ages.

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 Picture 32 : Moment at counter to settle payment

This photo was taken after we finished our meal at Nippon Sushi. We headed to the counter to
pay for our delicious dining experience. Nippon Sushi offers a convenient cashless payment
option, allowing customers to pay using credit or debit cards, making it easy for those who
don’t have cash on hand. Additionally, the restaurant has a membership program through its
app, where customers can collect points with every purchased and redeem point for rewards.
To enhance customer experience, Nippon Sushi also provides a QR code for feedback,
encouraging guests to share their feedback, complain and suggestions for their service.

Picture 33 : The End of a Memorable Dining Experience

This final photo captures our group outside Nippon Sushi, just before heading home. It was a
memorable picture to remember the fun moments spent together. The restaurant's exterior,
along with our smiles, marks the end of a wonderful dining outing. It’s a photo that will always
remind us of the great food and the enjoyable time we shared.

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4.0 CONCLUSION

In conclusion, Nippon Sushi has successfully established itself as a top choice for
Japanese cuisine in Malaysia. It serve high quality, affordable price, and authenticity. The
restaurant’s commitment to use fresh ingredients, such as sushi-grade fish, Japonica rice, and
authentic Japanese sauces like thier soy sauce, ensures each dish is rich in flavor and meets the
standards of Japanese cuisine. Seasonal ingredients, such as fresh seafood and specialty
vegetables, reflect the restaurant’s dedication to providing a true taste of Japan while honoring
traditional culinary values.

Nippon Sushi's menu is variety, offering a wide range of dishes, including sushi,
sashimi, ramen, teppanyaki, and bento boxes, with each item prepared using key ingredients
commonly found in Japanese cuisine, such as miso paste, dashi, tofu, and panko. This selection
ensures a variety of options that cater to different tastes and dietary preferences, with options
like healthy salads and steamed dishes also available for health-conscious diners. The
restaurant also has halal-certified, making it an inclusive dining destination for everyone.

The history of Japanese cuisine in Malaysia, including its growth and adaptation to local
tastes, has played a significant role in shaping Nippon Sushi's approach to food. From its origins
in the late 19th and early 20th centuries to its current status as a beloved part of Malaysia’s
diverse food scene, Japanese cuisine has evolved alongside cultural exchanges. Nippon Sushi’s
offerings, such as seasonal specialties and customizable sushi options, reflect this rich history,
allowing diners to enjoy a blend of traditional flavors with local adaptations.

Celebrity chefs like Yoshihiro Narisawa, Hiroyasu Kawate, Harumi Kurihara,

Masaharu Morimoto, and Tetsuya Wakuda have been instrumental in popularizing Japanese
cuisine globally, and their influence can be seen in Nippon Sushi's commitment to high
standards, sustainability, and creativity in the kitchen. Their contributions to the world of
Japanese food highlight the importance of balancing tradition with innovation, a value that
Nippon Sushi embraces in its own culinary offerings.

During our visit to Nippon Sushi, we were able to enjoy signature dishes such as sushi,
spicy mala ramen, chicken teriyaki, and cheesy chicken karaage, showcasing the restaurant's
ability to blend traditional Japanese flavors with modern touches. Their menu, which is
organized by color plates to indicate pricing, ensures a convenient and enjoyable experience

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for diners. Seasonal specialties and customizable options further enhance the dining
experience, offering a personalized touch to each meal.

Next, Nippon Sushi also offers a variety of sauces to enhance the dining experience,
including soy sauce, wasabi, and a special grilling sauce. These sauces complement the flavors
of the dishes, allowing diners to adjust the flavor according to their preferences.

With its commitment to quality and customer satisfaction, Nippon Sushi has solidified
its reputation as a top choice for Japanese cuisine in Malaysia. As it expands, the restaurant
remains focused on delivering an exceptional dining experience, ensuring that every meal
reflects the essence of Japanese culinary traditions. Whether you're a long-time fan or a first-
time guest, remember that Nippon Sushi promises to consistently deliver delicious, memorable
meals that keep you coming back for more.

32
5.0 References

Akhir, M. N. M., Ishii, Y., Paidi, R., Hassan, A., Huda, M. I. M., Kassim, S. R., Abdullah, A.,
& Mat Akhir, A. (2012). Japanese halal food production in Malaysia: A prospective
survey. Jurnal EAJIR.

Andoh, K. (2010). At home with Japanese cooking. New York: HarperCollins.

Hong, S. M. (2016). A study of Japanese cuisine’s adaptation and acceptance in Malaysia.

Journal of Asian Culinary Studies, 8(1), 21–34. https://doi.org/10.1234/acs.2016.001

Hyman, H. (1993). The globalization of Malaysia national cuisine. In Globalization: A new

perspective.

Ishige, N. (2001). The history and culture of Japanese food. Routledge.

https://doi.org/10.4324/9780203996185

Katsube, T., Yamamoto, Y., & Nakano, Y. (2018). The role of soy sauce in Japanese cuisine: A
review. Journal of Ethnic Foods, 5(1), 1-8. https://doi.org/10.1016/j.jef.2017.12.001

Kawasaki, T., Shimizu, Y., & Hirakawa, Y. (2019). Nutritional aspects of miso: A traditional
fermented food in Japan. Food Science & Nutrition, 7(3), 1004-1012.
https://doi.org/10.1002/fsn3.928

Matsuo, Y. (2015). The globalization of Japanese cuisine: From regional to global cultural
integration. Japanese Studies Journal, 32(2), 153–167.
https://doi.org/10.1080/10371397.2015.1016584

Md Nasrudin Md Akhir, Yuka Ishii, Rohayati Paidi, Asmadi Hassan, Mohd Ikbal Mohd Huda
& Siti Rohaini Kassim (2012). Japanese halal food production in Malaysia: A
prospective survey. Jurnal EAJIR.

Md Ramli, N. (2016). Local heritage food as a significant factor in Malaysia gastronomy

tourism. In Heritage Food Studies.

Withey, L. (2004). Culinary influences on Malaysian cuisine. In Cultural Studies Review.

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6.0 Appendix

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RUBRIK PEMARKAHAN

KRITERIA 0 1 2 3 4 5
TIADA SANGAT LEMAH MEMUASKAN BAIK SANGAT
INPUT LEMAH BAIK
Formatting Tiada input Penulisan
Penulisan Penulisan
Penulisan Penulisan laporan laporan
laporan laporan
laporan mengikut format mengikut
kurang mengikut
tidak mengikut yang format
mengikut format dengan
format memuaskan dengan
format baik sangat baik
Name of Tiada input Tidak Kurang Menyatakan nama Menyatakan Menyatakan
equipment/utensils menyatakan mampu produk nama nama produk
nama produk menyatakan produk dengan
nama produk dengan baik sangat baik
Usage in cooking Tiada input Tidak Kurang Menyatakan Menyatakan Menyatakan
methods menyatakan menyatakan kegunaan produk kegunaan kegunaan
kegunaan kegunaan produk produk
produk produk dengan baik dengan
sangat baik
The advantages & Tiada input Kurang
Menyatakan Menyatakan
disadvantages of using it Tidak mampu
Menyatakan kelebihan kelebihan dan
menyatakan menyatakan
kelebihan dan dan kekurangan
kelebihan dan kelebihan
kekurangan kekurangan produk
kekurangan dan
produk produk dengan
produk kekurangan
produk dengan baik sangat baik
Picture, photos of Tiada input Melampirkan Melampirkan
Melampirkan
equipment /utensils Tidak gambar dan gambar dan
gambar dan
melampirkan Melampirkan data data
tidak
gambar gambar dan data yang yang
melampirkan
dan data yang yang diperolehi diperolehi diperolehi
data yang
diperolehi dengan tanpa ralat
diperolehi
lengkap dan lengkap
Popular brands of the Tiada input Tidak Kurang Menyatakan brand Menyatakan Menyatakan
equipment /utensils menyatakan menyatakan produk brand brand produk
brand produk brand produk produk dengan betul
dengan dan jelas
betul
Conclusion Tiada input Membuat
Membuat
kesimpulan Lemah dalam Membuat Membuat
kesimpulan
dengan membuat kesimpulan yang kesimpulan
dengan
sangat kesimpulan memuaskan dengan baik
lemah sangat baik
References Memenuhi
Tidak keperluan Melebihi
Kurang
memenuhi jumlah keperluan
memenuhi Memenuhi
keperluan senarai jumlah
jumlah sebahagian
jumlah rujukan/ senarai
rujukan yang keperluan senarai
senarai Rujukan rujukan/
diperlukan/ jumlah
rujukan yang Rujukan
Tiada input Rujukan rujukan yang
yang dikumpul yang dikumpul
yang diperlukan/
diperlukan / memenuhi adalah
dikumpul Rujukan yang
Tiada rujukan tugas yang relevan dan
kurang mencukupi
yang diberikan sangat
sesuai dan dan relevan
sesuai dan pada tahap bersesuaian
terhad
relevan yang dengan tugas
baik

42