• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Japanese cuisine.

Extracts from this document...


"No place I've ever been, or even heard about, is as guaranteed to cause stimulation in the deepest pleasure centers of a cook's brain. No cuisine, broadly speaking, makes as much sense: the simplest, cleanest, freshest elements of degustatory pleasure, stripped down and refined to their most essential." (Bourdain, 136) That is how celebrity chef Anthony Bourdain describes Japanese cuisine. It is a cuisine that reflects both the culture and character of the Japanese people. It is based largely on tradition and structured very differently for formal and informal dinners. The Japanese eat very different than do western cultures and utilize very different staple ingredients. The Japanese generally eat three main meals per day. Breakfast is usually either a bowl of steaming rice to which a raw egg is added, or misoshiru, a thick soup made from bean paste. Lunch is generally consumed in a restaurant or snack bar. Dinner is frequently enjoyed at a restaurant or at home. The basic meal served in a home is known as "iccuju sansai or soup and three" (Booth, 34) This means a soup for a starter and three main dishes, plus white rice and pickled vegetables. ...read more.


One of the most widely known types of Japanese food is sushi. Sushi combines seasonal seafood and rice, the staple diet of the Japanese people. A wide variety of vegetables can be used. Sushi is eaten with the fingers, often as a snack. The three types of sushi are: "Nigiri-Zushi, vinegared rice with raw or cooked fish, seafood or eggs, garnished with wasabi; Norimaki-Zushi, vinegared cooked rice and tiny tidbits of fish, seafood, or meat and edible seaweed or laver rolled up like a jelly roll and cut into into bite sized pieces; Chirashi-Zushi, the most artful and complex sushi of all, made from nine ingredients prepared in nine special steps."(Saber, 274) The staples of Japan are clearly recognizable to anyone familiar with Japanese food. The staple grain of Japan is definitely rice although noodles are also very popular. The main protein in Japan is fish. "Each Japanese adult eats more than 154lbs of fish a year" (Ridgewell, 9) Tofu or soybean curd is so popular that it rivals fish as the staple protein. The Japanese use very little fat in their diet and when they do it is usually in the form of seed oil. ...read more.


The legal drinking age in Japan is 20, but alcoholic drinks are readily available in public vending machines, which carry a variety of drinks including cold beer and hot or cold sake. The most apparent connection between food and religion is vegetarianism. It is the result of the Buddhist prohibition on killing living things. Interestingly, vegetarianism in Japan does not preclude the eating of fish. Food in Japan plays a big part in holiday celebrations. New Year is the most important festival celebrated in Japan. Special foods called osechi-ryori, are eaten during this time. Zoni a soup made of pounded rice cakes, vegetables and fish or chicken and toso served with spiced sake is very popular. Sweet black beans and pink rice made with red azuki beans are New Year favorite. New Year foods are served in lacquered boxes called jubako. February 4 is Stesburn during which, "people throw roasted soybeans from their doorways and say oniwa soto or 'Go away devils' and fukuwa uchi or 'come in good fortune' and then eat one bean for every year of their lives."(Ridgewell, 28) March 3 is the girls festival. "Special colored rice cakes and amazake a sweet drink made from rice." (Ridgewell, 28) May 5, Childrens day features "rice dumplings filled with sweet bean paste and a rice dumpling wrapped in bamboo and tied with string. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Marked by a teacher

    The Impact Of Today's Chefs On Food Choice

    5 star(s)

    Jamie has brought a restaurant with his own money and is taking a big gamble on this project, but hopefully aims to teach not only the people taking part in this adventure, but by broadcasting it on TV hoping to inspire many others.

  2. Afternoon tea

    I'll also have time to make the afternoon tea to my best ability without being rushed, if I keep to order of work plan. 5. I can serve accompaniments with the scones, e.g. Clotted cream and jam. I can also serve herbs and different flavours with the vol-au-vents.

  1. Food Technology - Healthy School Meals

    It is no doubt a good idea as there has been a steady increase in obesity and risk of diabetes by eating the wrong types of food. Schools could do more to make food more fun/trendy, for example, for the younger ones, smiley faced potatoes, patterns on pies/pizzas etc.

  2. TV Cooks

    Modern day TV cooks who have grown up with these changes have taken advantage of this revolution. Nigella Lawson can be strongly contrasted to Fanny Cradock with her highly laid back and relaxed attitude to cooking and eating. She cooks from the relaxed environment of her home kitchen and her well stocked pantry shows off foods from around the world.

  1. I will look at six existing products which are already available and evaluate how ...

    * The packaging has no guarantees or claims, but does promote another product from the same range and this may appeal to the consumer. Also the price is shown on the packaging and by it says "Great Value", which shows the consumer that this meal will be of good quality and value which gives them confidence.

  2. Business plan for a new service.

    the know how of getting customers because they have been around longer than my takeaway has so there is no doubt that they'll hay a few tricks up their sleeves to maintain their share of the market. P.E.S.T. ANALYSIS POLITICAL: Foot and mouth disease would affect transport of livestock, which

  1. Influence of French Cuisine on Indian Hospitality Industry

    There is a body of knowledge about the food itself - the vegetables, the spices, the herbs, the curries but this information is meaningless unless applied with sensitivity. Over the length and breadth of India, in the different homes in India, of the rich and the poor, one comes across a wide range of flavours, styles and tastes.

  2. Globalisation and regulation of food risks. A theoretical overview.

    Nation-states still remain the central locus of political debate, but at the same time there is a process going on of redefinition and transformation of the relationship between nation-states and global political institutions, structures and actors. The fast increasing number of multilateral agreements consequently limiting the room of manoeuvre for nation-states is the most visible sign of this process.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work