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Japanese Cuisine Presentation

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by

Jason Martin

on 3 October 2013

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Transcript of Japanese Cuisine Presentation

Japanese Cuisine
Common Japanese Foods
Ramen
Common food in Japan and very popular.
Many different ways to make it and requires some skill to make from scratch.
People wait for hours to get in line and eat ramen.
Curry
Originated in India.
It arrived first into Britain where then found its way to japan during the Meiji period.
Preferred by the Japanese Navy for their nutrition that most soldiers needed.
Basic ingredients are rice, carrots, meat or pork, and onions.
The introduction of curry rux or sauce made it easier for most families to make.
The main types of ramen are shio, tonkotsu, shoyu, and miso. There are also many other variations based on these 4.
Some times its accompanied by a side-dish gyoza.
Soba
Made from buckwheat flour.
Usually eaten hot or cold.
Eaten on many occasions: parties, lunch, new years.
Cold soba's are accompanied by a dipping sauce based on soya (tsuyu), and a small piece of wasabi.
The meal that can kill you.
(河豚 which literally means river pig in Japanese or translated as Puffer fish in English.
-Fugu contains lethal amounts of the poison tetrodotoxin in its organs.
-Most popular is torafugu (tiger puffer fish)
-The Tokugawa shogunate (1603–1868) prohibited the consumption of fugu in Edo and its area of influence. As their power waned, so did the ban, however, during the Meiji Era (1867–1912), fugu was again banned in many areas.
-Medical Advancements = Safety
-Increased regulations
Fugu
Mochi
Japanese Sweet Rice Cake
-Japanese rice cake made of
glutinous, waxy, sweet rice (not
gluten), otherwise called Mochi.
-Mochitsuki tradition
-Year Round/Traditionally
Japanese New Year
-polysaccharides, lipids, protein and water.

-Polished glutinous rice is soaked overnight and cooked.
-The cooked rice is pounded with wooden mallets (kine) in a traditional mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine.
-The sticky mass is then formed into various shapes (usually a sphere or cube).
Dango
Mochi's Brother
-Also made from Mochiko
- Rice used for Mochi is also called Mochiko
-Usually served with green tea with 3-4 on a skewer, however,
there are several varieties of dango such as anko or nikudango.
Some times accompanied by fukujinzuke or rakkyo.
References
http://www.japan-guide.com/e/e620.html
http://justhungry.com/100-japanese-foods-try
http://japaneseramen.net/
http://www.hakubaku.com/content/view/52/74/
http://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/#.UV2TvayJuPo
Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press. p. 324. ISBN 0-19-280681-5.
Tsang, Yi Yuen; Tsang, Anna S. P. (January 30, 2008). "Tetrodotoxin Poisoning". Food Safety Focus. Centre for Food Safety. Retrieved April 4, 2009.
Itoh, Makiko, "Rice takes prized, symbolic yearend form", Japan Times, 30 December 2011, p. 14.
Bean, M.M; Esser, C.A. and Nishita, K.D. (1984). "Some Physiochemical and Food Application Characteristics of California Waxy Rice Varieties". Cereal Chemists 61 (6): 475–479.
"Wagashi: Chadango and Minazuki". June 29, 2008. Retrieved 2009-03-28.
"One Man's Fugu Is Another's Poison". The New York Times. 1981-11-29. Retrieved 2010-05-03.
http://www.japanfortheuninvited.com/articles/funazushi.html
Okonomiyaki
Ingredients (Kansai)
Batter
Toppings*
Soft Wheat Flour
Dashi Soup
Baking Powder
Grated Yamaimo
Cabbage/Welsh Onion
Boiled Octopus
Deep Water Shrimps
Sakura ebi
Tenkasu (Tempura Batter)
Beni Syoga
Eggs
Sliced Pork
Okonomiyaki Sauce
Long Green Onions
Dried Bonito Flakes
Aonori (Green Laver)
Worcestershire sauce
Chopped scallion
Funa zushi
Sea Urchin
:O
Ingredients:
Carassius auratus grandoculis
Salt
Rice
http://www.tokyofoundation.org/en/topics/japanese-traditional-foods/vol.-13-funa-zushi
http://loneleeplanet.com/2011/08/natto/
http://www.nattoking.com/
http://www.slowfoodfoundation.com/pagine/eng/arca/dettaglio.lasso?-id=740&-nz
Origin of sushi
Natto
Ingredients:
Soybeans
Natto-kin (Bacillus subtilis natto)
Ingredients:
Zazamushi (assorted river larvae)
Soy sauce
Sugar
Types of Larvae:
Stenopsyche griseipennis MacLachlan
Hydropsyche sp.
Parastenopsyche sauteri Ulmer
Protohermes grandis Thunberg
More from the Trichoptera and Megaloptera families...
Zazamushi
(Marcelo): dont know what order to put these in with the rest of them so we'll figure it out during school
exotic->
NOT exotic. normal food->
I'm so l
It's so lonely out here...
It's cold...
Guys..? Where are you all at?
I can't feel my legs.. ;-;
just don't touch ma stoof
Full transcript