JAPANESE & CHINESE CUISINE

PREPARED BY :

AFRINA SUFFYA BINTI JAEH 231608

NOOR HIDAYAH BINTI MOHAMED YUSOFF232017

INTRODUCTION

Japan and China is part of Asian. There is similarity and

differences between this two countries. For the following

topic, we will discuss more about Japan and China in every

aspect.

TOPOGRAPHY•Japan is part of the continent of Asia. It lies to the north-east of that continent

•Japan is made up of over 3000 small islands and four main islands called Honshu, Hokkaido, Kyushu and Shikoku

•Japan is not a very big country, it is only half the size of New South Wales but it has a population over six times bigger than Australia

•Each island has main cities. The biggest city, and capital, is Tokyo which is on the island of Honshu

•Japan is mostly mountain ranges, with lowland areas at the base of these ranges along the coastlines

Location

26o-45oN and 128o-145oE.

Japan is an archipelago. An archipelago is a group of islands, which are often volcanic.

Japan is 377 708 square kilometres in size.

Japan is a country of mostly Japanese people. 99% of the population is Japanese. The other 1% is mostly made up of people from Korea, China, Brazil and the Philippines.

 

PROMINENT FOOD INGREDIENTS & FLAVOURING

1. RICE & BEANS

2. NOODLES

3. VEGETABLES

4. MUSHROOMS

5. TOFU & TOFU PRODUCTS

6. SEAWEED & SEAWEED PRODUCTS

7. FISH & SHELLFISH

8. FISH ROES, PRODUCTS & PASTES

9. MEAT & POULTRY

10. THE STORECUPBOARDS

11. FRUITS & NUTS

12. HERBS & SPICES

13. SAUCES &SEASONINGS

14. DRINKS & CONFECTIONERY

NIMONO (BOILED FOOD)

MUSHIMONO (Steamed Food)

AGEMONO (Fried Food)

YAKIMONO (BROILED FOOD)

COOKING METHOD

SASHIMI (ROE FOOD)

AGEMONOFamous dishes include Tempura,

Kagiage (a batter-dipped, deep-fried patty of vegetables and shrimp), and Tonkatsu (a breaded, deep-fried pork

cutlet).

MASHIMANOThe celebrated dish is Chawan Mushi, an 

egg custard containing chicken and vegetables.

NIMONOThe best-known subcategory is Nabemonu, one tabletop cookery in which 

ingredints are simmered in a lightly broth, then usually dipped into a flavourful sauce. Nabemonu’s best known dishes are:

SUKIYAKI SHABU SHABU (Beef, vegetables, and Bean curd)MIZUTAKI (Somewhat like Shabu Shabu, but with chicken instead of beef)YOSENABE (Fish, shellfish, and vegetables)YUDOFU (Uncompleted bean curd preparation)

YAKIMONOFoods that are broiled. Some of the best dishes are Yakitori 

(marinated skewer-broiled chicken). Teriyaki (broiled meat or fish first marinated in sweetened sake and soy-sauce mixture). Shioyaki (Fish salted for an hour or two, then skewed broiled), Teppan Yaki ( Food 

cooked on small tabletop grill)

SASHIMIThere is over 100 various type of sashimi in Japan. Types of shashimi 

that well-known by Japanese are:Ikura Gukan(Salmon roe), Sake Nigiri (Salmon), Kappa Maki (Cucumber), Maguro Nagiri (Lean cut of Tuna), Uni (a gonad of Sea urchin), Ebi Nigiri (cooked shrimp) and others.

REGIONJapan has 47 prefectures. On the basis of geographical and historical background, the prefectures can be divided into 8 regions :

1. Hokkaido

2. Tohoku

3. Chubu

4. Kinki

5. Chugoku

6. Shikoku

7. Kyushu-Okinawa

8. Kanto

GENERAL CHARACTERISTICS OF THE CUISINE

• Believe that creating food are according to the season. They use the ingredients that are ripe and prime in the current season in which they are cooking.

• For instance, they highlight bamboo shoots in the spring and chestnuts in the fall because those are the items that are most apparent in those specific seasons.

• They also like the season they are cooking in to reflect in the plating of their dishes. The use of inedible tree branches or leaves are also used to present diners with a symbol of the season.

• Presentation in this regard is also important to the Japanese as Japanese chefs believe that a person should love what they see

before they actually consume

• Due to the location of the country of Japan and the fact that it is surrounded by water, the protein that is used in a majority of dishes is fish.

• The Japanese diet lacks in meat and subsequently oil and dairy.

• The use of fish, the use of soy sauce, miso and umeboshi are common in Japanese dishes.

• Traditional Japanese dishes will have specific flavoring made up of a combination of Japanese spices and are typically shown in foods that have been grilled or braised.

• Seasonality and plating and the heavy use of fish in Japanese cooking importance to the fact that Sushi is such a key player in Japanese cuisine can be easily comprehended.

• A sushi chef traditionally trains for ten years a sushi chef before serving Japanese food in the restaurant.

• Some of the Japanese food that is viewed in our society is a westernized form from the traditional Japanese dishes. However, many chefs and restaurants still use ingredients, follow traditional steps and guidelines in preparing food and create beautiful and delicious dishes that can be enjoyed by many.

History of CHINA Dominant philosophies of the Chinese culture are :

Confucianism

Taoism

concerned itself with the art of cooking and placed great emphasis

responsible for the development of the hygienic aspects

gathering without food is considered incomplete and improper.

concerned with the life-giving attributes of various foods

loved and respected the art of cooking were people's wish for longevity

tradition of cutting foods into bite size pieces during preparation is unique to the Chinese culture

TOPOGRAPHY Located in the east of the Asian continent a land area of about 9.6 million sq km, bordered by 14 counties, like Korea Mongolia Russia Kazakhstan,

Kyrgyzstan and Tajikistan About 5,400 islands dot China's territorial waters largest of these, is Taiwan, followed by Hainan a vast land of high plateau, large plains, hilly area (foothill) and

big or small basins surrounded by high mountains. The third tier(third step of the staircase) is a vast area of foothills

and plains

PROMINENT FOOD INGREDIENTS & FLAVOURING

COOKING METHOD

Stir-frying

Steaming

Shallow @ pan-fry

Braising

REGION

General characteristics of the cuisine Diversified Colors greatly arouse people's appetite to aesthetic appearance pleased and harmonious color is one of the main principles

when cooking dishes Aromatic Flavor Chinese prickly ash seeds, cinnamon and other spices are

added to help dispel the ingredients' particular smells Excellent Taste sweet, sour, bitter, hot and salty. Seasoning in proper amount and in different sequences,

contribute to the taste of the dish

CONCLUSION

As we go through from Japan to China, we can conclude that Japanese

and Chinese differences are all about how they served their seafood

cuisine. Japanese cuisine prefer to have their fish raw, rather than

Chinese cuisine that need to have their cuisine to be cooked first.

THANK YOU