International Cooking: A Culinary Journey, 2E Chapter 12 Japan and Korea

International Cooking: A Culinary Journey, 2E

Chapter 12Japan and Korea

International Cooking: A Culinary Journey:, 2EPatricia Heyman

2© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

strongest influence from Chinese between 400 and 800 AD

Portuguese introduced battering and deep-frying foods

History

Japan




strongest influence from Chinese

Portuguese introduced hot chili peppers in the 1500’s

Chinese and Japanese invaded Korea many times

1945 - divided into South Korea and Communist ruled North Korea

Korea




four large islands and thousands of small ones

one of the most populous countries in the world - over 126 million people

TopographyJapan




peninsula 1,400 miles of coastline more than 3,000 islands borders China and the Soviet Union

Korea




steaming boiling grilling stir-frying (sautéing) and deep-frying

Cooking Methods

Japan and Korea




Hokkaido - most northern Honshu - south of Hokkaido Skikoku - south of Honshu Kyushu - most southern

Regions

Four Islands of Japan




North Koreans prefer pork South Koreans eat more beef

The cooking in both North and South

Korea remain quite similar except




basis of diet is seafood or tofu with rice and pickled vegetables

eat rice with every meal prefer short-grain varieties of rice

Cuisine

Japan and Korea




aesthetics of each dish or plate is crucial

diners receive individual portions not served family style

rarely use sauces emphasize natural flavors of food

roots of cuisine in Buddhist religion many vegetarian dishes

Japan




spicy fermented mixture of cabbage, radish, or other vegetable

appears with rice at every meal, including breakfast

Korea

Kimchi

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International Cooking: A Culinary Journey, 2E Chapter 12 Japan and Korea