Japanese Cultures

Done by: Joana

Culinary Traditions

• Japanese cuisine is based on combining the staple food which is steamed white rice or  with one or several main dishes and side dishes. This may be accompanied by a clear or miso soup and pickles.

• The phrase one soup, three sides refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and yusoku cuisine. The term is also used to describe the first course served in standard kaiseki cuisine nowadays.[1]

Tonkatsu

• Tonkatsu, is a Japanese food which consists of a breaded, deep-fried pork cutlet. There are two main types, fillet and loin. It is often served with shredded cabbage. Tonkatsu originated in Japan in the 19th

century

Tempura

• Tempura is a Japanese dish of seafood or vegetables

that have been battered and deep fried.

Sukiyaki

• Sukiyaki  is a Japanese dish of the soup or stew type, prepared and served in the Japanese hot pot style.

• It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients.

Popular cooking methods

• Aemono is popular in Japan. I is added with soy sauce, vinegar, sweet sake, sugar and dashi and sometimes hot mustard and aromatic sprigs of the tree such as sansho are added.

• Aemono should be prepared immediately before being served. Garnishes of aromatic vegetables should also be added.

• They are served in small quantities at the end of a meal, between courses or as appetizers when drinking sake.

Chiso Zanmai