Japenese Cuisine

Presentation by

Pratiksha Gupta

日本料理

History
Terminology
The word washoku ( 和食) is now
the common word for traditional
Japanese cooking. The term kappō
割烹,) or "cutting and boiling" is
(
synonymous with "cooking" since
the Meiji and Taishō eras.
History サーモン ご飯
Origin
The Jōmon period corresponds to
the Japanese protohistory. During
this period, food in Japan has
gradually evolved from the
traditional diet of nomadic hunters
where they ate fish and white rice
(gohan).
 Buddhism
しょうじんりょうり Although fish and meat are an integral part of
the Japanese diet today, the cuisine was
actually once vegetarian.

When Buddhism was introduced to Japan in the

Kofun period (300-538 CE) it became
forbidden to consume animals.

The diet that originated in monasteries keeps

food light in its original flavor and avoids
pungent ingredients like garlic, leeks, and onions.
Its called the Shojin Ryori.
 Origin from Nara Period

すし
The Nara era brought many changes. The mastery of

Sushi
fermentation increased, preserving fish became a
sensation; sushi originated as a means of preserving fish by
fermenting it in boiled rice.

Nare-zushi
In this most primitive type of sushi, the fish was salted and
coated in fermented rice. Nare-zushi was a gutted fish and
could be stored for months, with fermented rice preserving
the fish from rotting.

Worldwide Fame
Sushi became popular worldwide after World War II when
Japan once again became open for international trade,
tourism, and business. Many restaurants began
experimenting with new taste combinations and sushi rolls.
 Types of Sushi

MAKIZUSHI NIGIRI TEMAKI

巻き寿司 握り てまき
Rice and filling wrapped in

A topping, usually fish, Sushi that has

been hand-
seaweed served on top of sushi rice rolled into a cone shape
拉麺
Ramen
Ramen’s popularity in Japan skyrocketed
after the Second Sino-Japanese war, when
Japanese troops returned home from
China with a new appreciation for Chinese
cuisine.

Every year, around 95 billion packets of

ramen instant noodles are consumed.
Sake 酒
Sake is an alcoholic beverage of
Japanese origin made by fermenting
rice, water, yeast and koji.

Also known as nihonshu (Japanese

liquor), it originated in the Nara
period (710-794 CE) and can be
drunk either hot or cold.
 餅
Japan's most visual
mochi tradition, kagami
鏡餅かがみもち, is
mochi
a New Year's decoration Mochi
made using two big
mochi cakes. In a Mochi has a long cultural
snowman like set-up, a history in Japan, dating back
giant mochi cake forms to the Kofun Period.
the base, with a smaller
mochi cake in the middle It is a type of rice cake made
and a daidai citrus fruit of mochigome.
on top.
ARIGATO GOSAIMASU
ありがとうございました