Culinary

Arts 2
Japanese
Cuisine

By: Sherry May R. Deliarte

JAPANESE

History Ingredients Cuisine

Japanese Food Unique Japanese Japanese are known for

Culture Ingredients that refined using very fresh
Its Roots and And adapted to their ingredients in their
Influences Taste cooking. They prefer
using fresh, seasonal
foods for their meals,
buying it the same day
it will be cooked.
 The History of Japanese food is very much a
large part of Japanese culture, and an integral
part of the Japanese people's everyday lives.
History

One of the first things you notice about a

Japanese meal is that traditionally all the
different elements are separated into small
dishes. It used to be considered bad form to
have all the food in one bowl or on one plate!
This is a dining style that originated in the
Kamakura period, and it was mainly adopted
from the classical Chinese style of serving food.
 1
Influences of Food
China
The first foreign influence on
Japan was China around 300 B.C. ,
when the Japanese learned to
cultivate rice. The use of
chopsticks and the consumption
of soy sauce and soybean curd
(tofu) also came from China
 2
Influences of Food
Dutch and Western Ships
• Beginning of 1200s The Dutch
introduced corn, potatoes, and
sweet potatoes. The Portuguese
introduced tempura (batter frying).

• Western foods, such as bread,

coffee, and ice cream, become
popular during the late twentieth
century.
 3
Influences of Food British
whiskey was first introduced
to Japan, although it was not
popularly brewed until the late
20th century. The British
introduced curry to Japan too,
but that didn't grow in
popularity until the 1960s.
 JAPANESE
INGREDIENTS
Japanese ingredients are unique for a
reason. Japan is an island with high
population and few natural resources. It’s
mountainous with less than 12% arable
land. As a result, Japanese cuisine makes
use of everything that is edible on the
island.
Japanese ingredients include numerous
foods that many countries traditionally
ignored such as seaweeds, wild mountain
vegetables such as ferns and every
imaginable type of fish. Japanese staples
such as rice and soy beans have been
adapted to hundred forms and uses.
Walk through a typical Japanese
supermarket and you’ll find wonderland
unique ingredients. many of these things
a hard to find outside Japan and have no
substitution
 01 Japanese rice has a unique taste and
Ingredients Japanese slightly stick texture that is critical
Rice dishes such as sushi.

AGENDA
There are two main type of Japanese Rice.
Urochimai is ordinary Japanese rice that
is slightly sticky. It’s use for sushi and
most Japanese dishes. Mochigome is a
more sticky rice that’s used mocha and
mochi like food such as dango. Japan is
patriotic about rice.
 02 Dashi is often referred to as the
Ingredients
Dashi defining ingredient of Japanese
cuisine. It is a delicate golden
AGENDA
stock made from a combination of
konbu (dried giant kelp) and
flaked, dried bonito fish
(katsuobushi). Also available in
ready made liquid and dried
instant form.
 03
Shoyu
Ingredeints Japanese soy sauces have a relatively fresh
taste and aroma and are generally sweeter
and less salty than Chinese-style sauces.
Most commonly available are the light
(usukuchi) and dark (koikuchi) varieties.
Light shoyu contains a higher salt content
and is paler in colour; often used with
vegetables or clear soups, while dark shoyu
is used as a marinade or in simmered
dishes. Try tamari, a slightly thicker and
wheat-free shoyu with sashimi.
 04
Mirin
Ingredeints
A pale amber-coloured
sweet rice wine that is
used for cooking, rather
than drinking, and adds
a hint of sweetness to
sauces. Also used as a
glaze for grilled dishes.
 05
Ingredients Rice
Vinegar
Rice vinegar is a clear,
mild vinegar with a
slightly sweet flavour. A
great alternative to
wine vinegar in salad
dressings.
 06 Made from the root of the konjac
plant, also known as devil's tongue,
Konnyaku konnyaku is regarded as a health
Ingredients

food, especially good for intestinal

function. After processing it
becomes dense, with a slightly
chewy texture and is always
parboiled before use. Most
commonly used as a vegetable, it is
a great absorber of surrounding
flavours and is an essential
ingredient in sukiyaki.
 07
Ingredeints Nori A dried, paper-thin seaweed
product that is primarily used
to wrap sushi, to garnish and
to flavour noodle soups.
Generally, the darker the
colour and greater the aroma,
the higher the quality.
 08
Ingredeints
Wakame
Wakame, an integral
component of miso
soup, is a variety of
seaweed that comes
fresh or dried and
ready to reconstitute
in water.
 09 A fermented paste made predominantly from
soybeans and grains that comes in several
Ingredients Miso different strengths. An extremely versatile
ingredient, it can be used to make miso soup, to
flavour pickles or grilled dishes, or be thinned
and made into a dressing. As a general rule, the
darker the colour, the stronger the flavour. There
are three main types: Shinsu miso is the most
commonly available and widely used, it
originates from the central Honshu region of
Japan. Aka (or red) miso is often used in eastern
Japan for soup. White (shiro) miso, also known as
saikyo miso, is the palest and sweetest miso and
is used in Kyoto for miso soup. All are also
excellent in dressings.
 10
Wasabi A pungent Japanese root with
Ingredeints
a similar taste to horseradish,
available fresh, as a paste, or
in powdered form. Wasabi is
also a popular condiment in
Japan. It has a hot taste that
shoots through the nose. It is
usually grated and served as a
paste. .
 11 The second most widely produced
Ingredeints
Kombu seaweed in Japan behind wakame.
or Usually sold in dried form, it is easily
Konbu reconstituted by soaking in water.
Never wash or rinse konbu. Its
speckled surface holds the flavour -
wipe clean with a lightly dampened
towel. Some Japanese cooks
advocate lightly scoring konbu so
that glutamic acid (a sort of natural
flavor intensifier present in the kelp)
is easily released during simmering.
 12
Ingredients Steam-processed Katsoubushi
bonito fillets, dried to
woodlike hardness,
which are shaved into
flakes and used as
one of the two
essential ingredients
of basic soup stock,
dashi.
 13 The main type of noodles in
Ingredeints
Noddles Japanese cooking are: Soba
(made from buckwheat flour and
served either chilled with a
dipping sauce, or in hot broth as
a noodle soup); Ramen (Chinese
style wheat noodles typically
served in a meat or fish
flavoured broth); and Udon (thick
wheat noodles usually served hot
in noodle soups)
 13 Udon is a dense and chewy noodle
Ingredeints
Udon made from wheat flour. It’s one of the
most popular foods in Japan due to
its delicious taste, inexpensive price
point, and versatility — udon can be
eaten hot or cold and customized
with any number of toppings. There
are three famous regional varieties
of udon noodle: sanuki udon from
Kagawa prefecture in southwest
Japan, kishimen from Nagoya in
central Japan, and inaniwa udon
from Akita in northern Japan.
 13 Soba is another type of noodle
Ingredeints
Soba dish that has been eaten in
Japan for centuries. Made from
buckwheat flour, soba has a long
thin shape and firm texture and
is very healthy. Like udon
noodles, soba can be served in a
hot broth or chilled with a
dipping sauce, making it a
delicious and healthy option any
time of year.
 13 Ramen is a Japanese adaptation of Chinese
wheat noodles. One theory says that ramen
Ingredeints
Ramen was first introduced to Japan during the 1660s
by the Chinese neo-Confucian scholar Zhu
Shunsui who served as an advisor to
Tokugawa Mitsukuni after he became a
refugee in Japan to escape Manchu rule and
Mitsukuni became the first Japanese person
to eat ramen, although most historians reject
this theory as a myth created by the Japanese
to embellish the origins of ramen. According to
the record of the Yokohama Ramen Museum,
ramen originated in China and made its way
over to Japan in 1859. versions were wheat
noodles in broth topped with Chinese-style
roast pork.
 14 A strongly flavoured
Shiitake
mushroom used in both
Ingredients
Mushrooms
fresh and dried forms.
Also known as Chinese,
black or oriental
mushroom in its dried
form.
 The 4 Principal Cooking
Methods of Japanese Cuisine
Agemono
These are fried foods. Famous dishes include
tempura, kagiage (a batter-dipped-fried patty of
vegetables and shrimp), and tonkatsu (a breaded,
deep fried pork cutlet
Mushimono
Steamed foods: the celebrated dish is
Chawan Mushi, an egg custard containing chicken
and vegetables.
 The 4 Principal Cooking
Methods of Japanese Cuisine
Nimono
These foods are boiled. The best known
subcategory is Nabemono, one-pot tabletop
table
cookery in which the ingredients are
simmered in a lightly seasoned broth, then
usually dipped into a flavorful sauce.
Nabemono’s best known dishes are:
 The 4 Principal Cooking
Methods of Japanese Cuisine
• Sukiyaki Shabu Shabu
Beef, vegetables, and bean curd
• Mizutaki
table
Somewhat like shabu shabu but with chicken
instead of beef
• Yosenabe
Fish, shellfish, and vegetables
• Yudofo
Uncomplicated bean curd preparation
 The 4 Principal Cooking
Methods of Japanese Cuisine
Yakimono
Foods that are boiled. Some of the best-
known dishes are Yakitori (marinated skewer-
broiled
table
chicken), Teriyaki (broiled meat or fish first
marinated in a sweetened sake and soy –sauce
mixture), Shioyaki (fish salted for an hour or two,
then skewer-broiled and Teppan Yaki (food cooked
on a small tabletop grill).
 SUSHI
CUISINE
Ingredients
Small bamboo mat (makisu) for preparing sushi
Dry seaweed sheets (nori)
Bowl of water to which 1 Tablespoon vinegar has
been added
Wasabi (dried horseradish powder)
Strips of avocado, cucumber, carrot, or other
vegetable
Cooked shrimp or crab meat (or frozen imitation
crabmeat, thawed)
 SUSHI
CUISINE Procedure

1. Place a sheet of nori (dry seaweed), shiny side

down, on the makisu (bamboo mat).
2. Wet your right hand (or left hand, if you are left-
handed) in the bowl of vinegar water, and use it
to scoop up a ball of rice.
3. Spread the rice out in an even layer on one side of
the nori .
4. Sprinkle a line of wasabi (horseradish powder)
down the center of the rice.
5. Arrange the strips of vegetables and seafood over
the line of wasabi .
 SUSHI
Procedure
CUISINE

6. Using the mat to support the nori , lift one end of the mat
to gently roll the nori over the rice and other ingredients.
7. Use gentle pressure to compact the rice and other
ingredients so that they hold together.
8. Continue rolling until a long cylinder is formed, completely
encased in nori .
9. Carefully slice through the nori and other ingredients to
make the bites of sushi .
10. Serve immediately so the nori will still be crispy.
11. Wasabi powder, a key ingredient in sushi, is produced
from the wasabi root. AP Photos/Don Ryan
Wasabi powder, a key ingredient in sushi, is produced from
the wasabi root.
CUISINE Onigiri (Rice Ball)

Ingredients

2 cups cooked rice

Salt
Pickled plums, cut into small, bite-sized pieces
Cooked salmon, cut into small, bite-sized pieces
Dry seaweed sheets (nori), cut into strips
 Onigiri (Rice Ball)
Procedure
CUISINE
1. Cook rice according to directions on package. Allow to cool
slightly.
2. Have a bowl of lukewarm water handy.
3. Dip clean hands into water, and then sprinkle salt on wet
hands.
4. Place a small mound of rice (about 2 Tablespoons) in the palm
of your hand.
5. Press a piece of pickled plum or cooked salmon into the mound
of rice.
6. Toss the mound back and forth between wet, salted hands to
form a triangular mound, with the filling item in the center.
7. Wrap mound in a dry seaweed strip.
CUISINE Miso Soup
Ingredients

2 scallions
¼ pound tofu
1¼ cups dashi (Japanese fish stock) or 1
chicken bouillon cube, dissolved
in 1 cup boiling water
2 Tablespoons red miso
CUISINE Miso Soup
Procedure

1. Wash the scallions and cut the green parts into 1½-inch
lengths.
2. Cut the tofu into small cubes and place the scallions and
tofu in soup bowls.
3. Boil the dashi (broth) in a saucepan.
4. Put a little of the boiling liquid in a bowl and mix with the
miso .
5. Pour back into the saucepan, then ladle into the soup bowls.
6. Serve immediately.
CUISINE Beef Sukiyaki
Ingredients

½ cup soy sauce

¼ cup sugar
½ cup dashi or beef broth
2 Tablespoons vegetable oil
1 pound beef tenderloin, sliced into thin strips
10 scallions, cut into 2-inch pieces (both and green and white parts)
4 stalks celery, sliced on an angle, in ½-inch pieces
12 mushroom caps, sliced
8 ounces tofu or bean curd, cut into bite-sized cubes
1 can bamboo shoots (8½-ounce), drained
4 cups rice, cooked
CUISINE Beef Sukiyaki
Procedure

1. Mix soy sauce, sugar, and dashi or broth in a bowl and set
aside.
2. Arrange beef and vegetables on a large platter.
3. Heat an electric skillet 300°F; or heat a frying pan over
medium-high heat. Add oil and heat.
4. Add the meat and brown for 2 minutes.
5. Add the vegetables and the tofu, including the bamboo shoots,
placing each on its own part of the skillet.
6. Add the sauce and cook mixture for 6 to 7 minutes, turning
gently to prevent burning and keeping all ingredients separate
from each other. Serve at once over rice.
CUISINE Chicken Teriyaki

Ingredients

½ cup soy sauce (preferably Japanese-style)

3 Tablespoons sugar
1 teaspoon fresh gingerroot, grated
3 Tablespoons sesame seeds
1½ to 2 pounds skinless, boneless chicken breast, cut
into small serving pieces
CUISINE Chicken Teriyaki
Procedure

1. Preheat oven to 375°F.

2. Combine soy sauce, sugar, gingerroot, and
sesame seeds in a large bowl.
3. Place chicken in a baking dish and pour
sauce over it.
4. Bake for 45 minutes. Turn chicken about
every 15 minutes, coating with sauce in the
process.
THANKS