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Introduction
• Japanese cuisine is all about the food -ingredients, preparation and way of eating in Japan.
• The traditional food cuisine is often based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients.
• As for side dishes ,fish ,pickled vegetables, and vegetables cooked in broth are often used in it.
• Fish is an important ingredient in Japanese cuisine, whether it is raw or fried.
• Seafood and vegetables are also major ingredients ,they are usually deep-fried in a light batter as tempura.
Popular Cooking Methods In Japan
• Japanese food is usually cooked on a stove top.• There are five methods of Japanese
cooking :boiling, grilling, deep-frying, steaming, and serving raw.
• "Serving raw" is actually a cooking method despite the food not being cooked, preparation (in terms of peeling, slicing, etc.) is still required.
• Colour is also a factor of cooking. There are five colours: green, yellow, red, white and black. Each colour represents a different food meaning.
• The setting of proper place is important; such as filling the plate to two-thirds its capacity, reason being this is to not obscure the patterns of the plate.
Bibliography
• http://www.yale.edu/macmillan/pier/resources/lessons/cooking_table.htm
• https://en.wikipedia.org/wiki/Japanese_cuisine
• http://www.japan-guide.com/e/e2035.html