Japanese Cuisine

Presented by
GROUP 2
Carpio, Alfredo Ramos
Ignacio, Patrick G.
Relente, Elea Hannah S.
Tolentino, Ana Marie G.
 JAPAN HISTORY
T h e fi rst pe r s o n t o disc o ve r Ja pan wa s Ni gini wh o w as s ent b y a Sun God
A m aste r asu . The fi rst E m po r i n J a pa n was Jim miu in 660 B. C. He w as the gr an dson
of the founder.

J a pan 's mai n ex po r t a r e ca r s, c o m pute rs an d othe r e l ect r onic devices . They a re

c o m m o n f o r c u i s ine, a e s t h etic t r a d i tio n, b o n s a i t r e e s a n d i t s r u l e i n t h e s e c on d w a r .

T h e re ha ve b een a l o t of in Ja pan ese Hist o r y an d t hey a r e J ō m on Per i od, Yayoi

Pe ri od, K ofu n Pe ri od, Asuk a Pe ri od, Na ra Pe ri od, H eian Pe riod, Ka maku ra Pe ri od,
M u r o machi Pe r i od , A z uchi -M o m o ya m a Pe ri o d , Ed o Pe r i od, The M eiji Re st orati on ,
Mei ji, and T ai sh ō Pe r i o ds , Pr ewa r S h ōwa Pe r i o d and Wor l d Wa r II , Postwa r Sh ōwa
Pe r i o d , H e i s ei Pe r i o d a n d t h e ir c u r r e n t pe r i o d t h e R e i wa Pe r i od .
JAPANESE CUISINE
Japanese cuisine has been influenced by the food customs of other nations, but has adopted
and refined them to create its own unique cooking style and eating habits.

The first foreign influence on Japan was China around 300 B.C. The use of chopsticks and the
consumption of soy sauce and soybean curd (tofu) also came from China.

The Buddhist religion, was another important influence on the Japanese diet. In the A.D. 700s,
the rise of Buddhism led to a ban on eating meat.

In the 1800s, cooking styles became simpler. A wide variety of vegetarian (meatless) foods
were served in small portions, using one of five standard cooking techniques. All foods were
divided into five color groups green, red, yellow, white, and black-purple) and six tastes (bitter,
sour, sweet, hot, salty, and delicate).
Rice and noodles are the two primary staples of the Japanese diet. Rice, either boiled or steamed, is served at every
meal. Noodles come in many varieties.

The Japanese are also famous for their skill in arranging food so that it looks beautiful. The people of Japan live long
lives and have a low rate of heart disease because of healthy eating habits.
KAMAKURA PERIOD
The Kam akur a pe r iod c am e i n ab ou t 1185 – 1333. The c uisin e of the sam u r ai
c am e dist in c tly fr om their peasan t r oots
Add. aTsubheading
he m eal s pr epar e d e m pha size d
sim plic it y while bein g substan tia l . The c u isin e avoid ed r e fin em en t,
cer em on y an d luxur y, an d shed all fur ther Chin ese in fluen ce .

The Buddhist veg etar i an phil osoph y str en gt h en ed dur in g the Kam akur a
per i od as i t beg an t o spr e a d t o t he pea san ts . Th ose w h o wer e i n volve d i n
the tr ade of sla ughter in g an im als f or f ood or le ath er c a m e un de r
discr im in ation .
Staple Foods
Okayu
S ake
Wagas h i
S e nbei
Moch i
Donburi
S us h i Gohan or Me s hi – ric e in
the japan e s e c ul ture
OKAYU
Ok ay u i s Ja pan es e r i ce p orri d ge . It i s o f ten ea te n
wh en people a re n o t f eel i ng well . It h as a ve ry mil d
tas te an d i t’s ea sy to di gest, m a kin g i t a p er f ec t
fo o d wh en yo u don’t ha ve mu ch o f an ap p et it e .
Ok ay u i s also ea ten for br ea k fas t so me ti m es . Fo r
ex a mp le, some h otel r est au rant s th e re se rve Ok ay u
i n a breakfast buffet .
SAKE
Sake also referred to as Japanese rice wine, is an alcoholic beverage
made by fermenting rice that has been polished to remove the bran.
Despite the name, unlike wine, in which alcohol is produced
by fermenting sugar that is naturally present in fruit (typically grapes),
sake is produced by a brewing process more akin to that of beer,
Sake (Japanese: 酒, [sake]), also spelled
where starch is converted into sugars, which ferment into alcohol.
saké (/ˈsɑːkeɪ/ SAH-kay US also /ˈsɑːki/
SAH-kee),[1][2] also referred to as
Japanese rice wine,[3] is an alcoholic
beverage made by fermenting rice that has
been polished to remove te bran. Despite
the name, unlike wine, in which alcohol is
produced by fermenting sugar that is
naturally present in fruit (typically grapes),
sake is produced by a brewing process
more akin to that of beer, where starch is
converted into sugars, which ferment into
alcohol.
WAGASHI
Wagash i a r e t ra di tio n al J apa n e s e co nf e c ti o n s th a t
ar e of t en s er v ed wi th tea, e sp e c ial l y th e t yp e s
mad e o f moch i, a nko (azu ki b ea n p ast e ) , a n d
fru its . Wagash i a r e t y pica lly mad e f r om p la n t -b as e d
ingredi ents .
DONBURI
Do n bu r i is a J ap an e s e " r i c e bo wl di s h "
co n si sti ng of f ish , mea t, v eg e ta bl e s or oth e r
i ngr e d i e n ts s im me r e d tog eth e r a n d s er v e d
ov e r ri c e . Do n bu r i me al s ar e s e rv e d i n
ov e rs iz e d ri c e b ow ls al so c all e d do n bu r i .
Wh e n n e e d t o di st i ngu ish , th e bo wl i s
c all e d do n b u ri - b a c h i an d th e dish is
c all ed do n bu r i -mo no . Do nbu r i ar e so meti m es
called sweete n e d or savory stews on rice .
MOCHI
Mo ch i i s Japa n es e ri c e c ak e m a d e of m och igom e,
a sh o r t -gr ai n japo ni ca glu ti nou s ri c e , a n d
som e tim e s oth er i ng r e di e n t s l ik e w at e r, su g ar ,
a n d co r nst a r ch . Th e ri ce is p ou n d e d i nto p ast e
a n d mold ed i nt o th e d es ir ed sh a p e . I n J ap a n it is
t r a dit io n all y ma d e in a c e r em o ny
c all e d mo ch itsu ki . Wh ile also e at e n y e a r -
rou n d, mo ch i is a t r a d itio n al f ood f or
t h e Jap a nes e New Y ear a n d is co m mo nly s ol d
and eaten du ring th at time.
 CHIRASHIZUSHI INARIZUSHI
A bowl of su sh i ri ce to pp ed wi t h Pou ch of f ri e d tof u f ill e d w ith
sash imi an d g ar n ish es . I t a lso su sh i rice
refers t o Barazu sh i
Makizushi
I s also a roll e d su s h i, roll e d i n or
wrapped nori filled with su sh i rice .

KINDS

• Fu tomak i - th ick or large f at rolls

• Hosomak i - th in rolls
• Temak i – h and rolls
• Uramaki – inside -ou t roll
 Nigirizushi
Hand formed sushi

Narezushi
Fermented sushi

Oshizushi
Pressed sushi
NOODLES
Men-ru i (Noodles dish es)
• Takes place instead of rice
 NOODLES
UDON
Is a type of thick wheat flour noodle used
frequently in Japanese cuisine.

SOBA
SIs the Japanese name for buckwheat. It usually refers to
thin noodles made from buckwheat flour, or a combination
of buckwheat and wheat flours.
TERMS
Yakimono - grilled and pan fried
dishes
Stewed/simmered - nimono
Stir fried - itamemono
Steamed - mushimono
Deep fried - agemono
Sashimi - suimono
Soups - shirumono
Pickled - tsukemono
Salted - aemono
Dressed - sunomono
 WAGASHI
Japanese st yle sw eet s

DAGASHI
Old fashioned japanese st yle

YOGASHI
W e s t e rn s t yle

KASHI PAN
Sw eet breads
KYARABEN
Kyaraben or charaben is a style of elaborately
arranged bento (Japanese boxed lunch) which features
food decorated to look like people, characters from
popular media, animals, and plants.

BENTO BOX
Is a single-portion take-out or home-packed meal common
in Japanese cuisine. A traditional bento holds rice or
noodles, fish or meat, with pickled and cooked
vegetables, in a box.
STREETFOODS
St r eet f ood v en do rs a r e k no w n as ' yat ai' i n J a p an . Ya tai ca n b e f ou n d i n d ep e n d e n t l y
of ev en ts, it's som ewh at r a r e . I n ma n y ca s e s, th e s e f oo d ar e n ' t s old b y r egu la r
restau ra nts .
 Okonomiyaki
Is a Japanese savory pancake containing a
variety of ingredients. The name is derived
from the word okonomi, meaning "how you like"
or "what you like", and yaki meaning "cooked"
(usually fried). Okonomiyaki is mainly
associated with the Kansai or Hiroshima areas
of Japan, but is widely available throughout
the country. Toppings and batters tend to vary
according to region.
COMMON INGREDIENTS
Crab – kani
Kanibo- crabsticks
Unagi – eel
Nasu – eggplant
Tako- octopus
Daikon – radish
Shake – salmon
Uni – sea urchin
Goma – sesame seeds
Ika – squid
Maguro – tuna
Shichimi – hot sauce
TERIYAKI
Is a cooking technique used in Japanese cuisine in which
foods are broiled or grilled with a glaze of soy sauce, mirin,
and sugar.
The word Teriyaki derives from the noun “teri”,
which refers to a shine or luster given by the
sugar content in the tare (reduced soy sauce,
sake,& sugar) and “yaki”, which refers to the
cooking method of grilling or broiling. Meat is
dipped in or brushed with sauce several times
before and during cooking.
POPULAR JAPANESE HOT DISHES
• Sukiyaki – known as the “friendship dish”
• Yosenabe – means mixture of anything cooked in a hotpot.
• Katsudon – pork cutlets and rice with dashi and soy sauce.Western
influence.
• Tempura - batter-dipped, deep fried pieces of fish, shrimps or
vegetables.
• Shabu-shabu - food cooked at the table also known as steamboat or
Mongolian hotpot.
 Yoshoku
Refers to a style of Western-influenced cooking
which originated during the Meiji Restoration.
These are primarily Japanized forms of
European dishes, often featuring Western
names, and usually written in katakana. It is an
example of fusion cuisine.
REFERENCES
• Who discovered Japan by Sara Eben January 2015: https://prezi.com/y0qcadvzqydp/who-discovered-japan/
• Schauwecker's Guide to Japan. [Online] Available http://www.japan-guide.com/r/e1.html (accessed August 17,
2001).
• Tokyo Food Page. [Online] Available http://www.bento.com/tf-recp.html (accessed August 17, 2001).
• Heibonsha (1969) [1968]. 世界百科事典(Sekai hyakka jiten). (world encyclopedia, in Japanese)
• Ishige, Naomichi (2001). The History and Culture of Japanese Food. New York: Columbia University
Press. ISBN 0710306571.
• Kiple, Kenneth F.; Ornelas, Kriemhild (2000). The Cambridge World History of Food. 2. Cambridge, UK:
ColuCambridge University Press. ISBN 0521402166. Archived from the original on 2012-05-04.
• History of Tempura by Sushi Yoshi Authentic Japanese Cuisine: https://sushiyoshiboulder.com/tempura.php
• The history of Japanese Cuisine by GETESSAY Editor: http://getessayeditor.com/blog/the-history-of-japanese-
cuisine
REFERENCES