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on 15 September 2015

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Transcript of Japan

Introduction to country
Impact - Geographical location
Religious sites
Historical sites
Commonly used ingredients, utensils and cooking techniques.
1. Rice
2. Soy sauce
3. Rice wine
4. Mirin
5. Fish stock
6. Japan mayonnaise
7. Rice Vinegar
8. Ponzu
9. Potato starch
Cooking Techniques
Typical daily menu
3 Meals a day

6:30 - 7
Consists of
set meals
- 11am - 2pm
The biggest meal of the day
Consists of 1 soup and 3 bowls of rice
Celebrations, Festivals and traditional food
Japanese new year
Jan 1st
Most important holiday
business close jan 1st - jan 3rd
music show "Kohaku uta gassen"
on new years day, japanese people normally watch the sun rise
Cherry blossom day
Began in the 8th century
the annual japanese custom of enjoying the blooming foliage after the winter
Yoshino-yama the best spot in viewing the trees
used to welcome the new years harvest
Miso soup
Sushi Rolling
Population of 127,103,388
98% Japanese
0.5% Korean
0.4% Chinese
0.6% other
• Bicycle
• Foot
• Car
• Bus
• Tram
• Train
• Domestic Ferries


Continent / surrounding countries
• Neighbours
North Korea
South Korea

• Part of the Asian Continent
• Located on the Pacific ocean
Sensoji, Tokyo
Great Buddha of Kamakura
Yasaka Shrine, Kyoto
Ryoanji, Kyoto
Imperial Palace
Atomic Bomb Dome
Shuri Castle
Goryokaku Fort
Located in the centre of Tokyo
Sits on the site of the Edo Castle
Public are not allowed to enter the Emperor's residence
Gardens open to public
Outer Garden (Kokyo Gaien)
East Garden (Higashi Gyoen)
Became largest castle in Japan
Skeletal domed building
Located in Hiroshima City
Commemorates dropping of the atomic bomb
Built in 1915 as the Hiroshima Prefectural Industrial Promotion Hall
Dates back to the 12th century or earlier
For 450 years Shuri castle was the palace of the King of Ryukyu
Chinese influence was used in the construction techniques
During a war some of the buildings and stone walls were completely demolished.
Later the buildings were restored to their original state
Site was made into a historical park
Special historical site in Hakodate City
Japan's first and largest Western-style fort
Built in 1866 to house government offices for the administration
Five V-shaped projections from a central core
In 1913 the site was opened as Goryokaku Park
Is now famous for its flowering cherry trees.
Outdoor bronze statue of Amida Buddha
Located in the grounds of Kotokuin, a Buddhist temple
13.35 meters high and 93 tons
Created in 1252
Was housed in a temple
Huge tsunami washed away the temple
Ancient Buddhist temple
Located in Asakusa
Tokyo's oldest temple foundation
Dating back to 628 AD
Tokyo's largest and most popular Shinto festival held there
Built in honour of Kannon, the goddess of mercy
Shinto shrine
Situated in the Gion District of Kyoto
Built in 656 AD
Famous for its Gion Matsuri (Japanese Festival)
Dedicated to the god of prosperity and good health, Susa-no-o
'Peaceful Dragon' Temple
Zen temple
Founded in 1450 by Hosokawa Katsumoto
World Heritage Site in northwest Kyoto
Known for its Zen garden
Austere arrangement of 15 rocks resting on a bed of white gravel, surrounded by low walls

Surrounded by many oceans and seas
Seafood is plentiful
Chinese influence on Japan around 300 B.C.
Cultivation of rice
Use of chopsticks
Soy sauce
Soybean curd (tofu)
Climate is good for farming
Three to four-week rainy season
Rice is planted
Ocean currents
Brings plentiful nourishment to the coastal waters
Improves the fishing
Most land cannot be cultivated because of mountains
About half of Japan's arable land is devoted to growing rice
Only about 15 percent
Most of Japan's population resides near the coastal lands
The rich volcanic soil from the volcanoes in Japan is extremely fertile and good for farming
Coming of Age Day
The second Monday of January
For all woman who have come of age (20)
Families buy a kimono for their daughter
Very important Holiday
Usually made of silk
Large sleeves
Reach from shoulders to heels
Tied with a wide belt called an obi
Worn only on special occasions e.g Weddings
For summer
Lightweight informal kimono
Worn by children and young adults at festivals
Everyday life-modern, western style clothing
T-shirts and jeans

The Hina Matsuri
The Doll Festival
March 3rd every year
Originally celebrated in China
the making transfers the bad luck of the person
Girls Day in Japan
¾ cup (180 ml) sweet rice/glutinous rice
¾ cup (180 ml) water
A drop of red food coloring
1 Tbsp. granulated sugar
3 Tbsp. (100 g) anko/red bean paste – tsubuan or koshian
6 pickled sakura leaves
1. Rinse the sweet rice and soak it for at least 1 hour to overnight.
2. Soak the sakura leaves in water for 15 minutes to remove salt. Then dry the leaves with paper towel.
3. Wet your hands and roll anko into 6 small balls between hands
4. Drain well and put the sweet rice in a large bowl
5. Add water and red food coloring and mix well

6. Cover with plastic wrap and microwave for 6 minutes. Mix once in between.
7. Uncover the plastic wrap and mix. Then cover with kitchen towel for 5 minutes.
8. Add sugar in the sweet rice and mix all together.
9. Pound the sweet rice with pestle until sweet rice is very sticky
10. On the prep surface, place a sheet of plastic wrap and spray a bit of water. Place ⅙ of sweet rice and spread into a rectangular shape.
11. Place an anko ball in the center and roll the sweet rice over it to cover anko
12. Tighten the plastic wrap and twist to make a nice oval shape.\
13. Lastly wrap with a sakura leaf. Leave it at room temperature for an hour or so till the mochi absorbs the flavors from the sakura leaf
1 cup (came with rice cooker) rice, uncooked = 150g = 5.3oz
1 lb rice koji (more or less)
Pinch of salt

1. You need a 5-cup or 10-cup size rice cooker for this recipe. Wash one cup (the cup came with your rice cooker) rice, and add water to cook porridge. When the rice porridge is ready, open the lid, and add about 15 oz cold water, and mix it well. Add rice koji, and mix well.
2. Water should come above rice and rice koji. If not, add some more water. Without closing the lid turn the "Keep Warm" button on. By heating the rice cooker open, the temperature of the cooking vessel can be kept below 60°C (140°F), but warm enough to koji to work. Cover the rice cooker with a towel. Stir the mixture every 1.5 to 2 hours for total of 5 hours. From around 2 hours, the mixture started to release fragrant sweet smell.
3. When amazake is ready, keep it in a refrigerator or freezer. When you drink, add some water according to your taste. You can drink it warm or cold.
Steamed rice
dried bonito flakes (Katsuobushi) mixed with soy sauce
Roasted seaweed
1. Put some rice in a rice bowl.
2. Wet hands with water and add salt. Place rice in one hand, press and form into a triangle shape.
3.Make a well in the middle of the rice ball and put in Katsuobushi mixture. Close the well.
4. Reshape and wrap with a sheet of roasted seaweed.
dashi stock
dried seaweed
red miso paste
silken tofu
green onions
1. Place the dashi in a large saucepan over medium heat. Bring to the boil. reduce heat to low. Add the seaweed and cook for 1 minute or until seaweed softens. Add the tofu and cook for a further 1 minute or until heated through.
2. Place the miso paste in a small bowl. Add a little of the dashi, stirring until miso dissolves. Add the miso mixture to the saucepan and gently stir to combine. Bring to a simmer. remove from heat
3. Ladle miso evenly among serving bowls. Sprinkle with green onions and serve immediately.
1 1/2 oz. dried kombu
3/4 lb. salmon
8 strips (10 inch long/strip) dried kanpyo
4 cups water
1/2 cup soysauce
4 Tbsp sugar
2 Tbsp sake
4 Tbsp mirin
Soak kombu in 4 cups of water for 10 minutes. Save this water. Rub a pinch of salt on kanpyo and wash them. Soak kanpyo in water for 15 minutes. Cut salmon into about 5 inch long strips. Put a salmon strip on top of a sheet of kombu and roll it. Tie the konbu roll by strips of kanpyo. Place kombu rolls in medium pot. Pour the water used for soaking the kombu over the kombu rolls. Bring it to a boil. Turn down the heat to low, and add sugar, sake, mirin, and soysauce. Simmer for about one hour. Turn off the heat. Let kelp rolls cool in the pot. Remove them from the pot and cut in halves.
Sweet potatoes
kuri-no-kanroni (simmered sweet chestnuts in syrup)
kuchinashi-no-mi (Cape jasmine seeds), cracked in half, and wrapped in a gauze cloth
Soak satsumaimo slices in water for about 15 minutes and drain. Put satsumaimo in a deep pot and pour enough water to cover them. If available, wrap crushed kuchinashi-no-mi in a sheet of gauze and put it in the pot. Bring it to a boil on high heat. Turn down the heat to medium and simmer until satsumaimo is softened. Drain and remove kuchinashi-no-mi. Put a strainer over a medium pan and mash boiled satsumaimo through the strainer with a spatula. Add sugar in mashed satsumaimo and stir well on low heat. Add about 1/4 cup of syrup and stir well. Further, add mirin and simmer until smooth. Add kuri chestnuts and cook until heated through.
Miso Soup
dashi stock
dried seaweed
red miso paste
silken tofu
green onions
1. Place the dashi in a large saucepan over medium heat. Bring to the boil. reduce heat to low. Add the seaweed and cook for 1 minute or until seaweed softens. Add the tofu and cook for a further 1 minute or until heated through.
2. Place the miso paste in a small bowl. Add a little of the dashi, stirring until miso dissolves. Add the miso mixture to the saucepan and gently stir to combine. Bring to a simmer. remove from heat
3. Ladle miso evenly among serving bowls. Sprinkle with green onions and serve immediately.
3 Sweet
3 Savoury

Sesame seeds
Vanilla extract
Soak 1 cup of lima beans in cold water overnight
Pop the beans out of the skins with your fingers.
Place the beans in a heavy bottomed pot with 1 ¼ cup of water and bring to a boil over medium high heat for 10 minutes.
Lower the heat and simmer for about 35-50 minutes until the beans are soft and fluffy.
Mash the beans with a wooden spoon until they have the consistency and look of mashed potatoes.
*tip: If you need to make a large quantity, using a food processor will be faster
Add ½ cup sugar, ¼ ts salt, and 1 ts vanilla extract and keep stirring for about 1-2 minutes with a wooden spoon to thicken the filling. Keep stirring so the filling doesn’t burn or stick to the bottom of the pot.
Turn the heat off and cool down.
In a bowl, mix Tofu and Mochiko well with hand. The dough should be not too loose nor too firm
Scoop out heaping teaspoons and roll into balls.
Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
Serve Dango with Anko if you like.

Sweet rice flour
Granulated sugar
Potato starch
Combine shiratamako and sugar in a medium bowl and whisk all together
Add water and mix well until combined.
Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1200w) for 1 minute. Take it out and stir with wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.
Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top
To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin
Cut out 7-8 circles

Koshihikari Rice
Cold water
Rice Vinegar
Caster sugar
Nori Sheets
Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you.Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado.Use a sharp knife to slice sushi widthways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger, if desired.

Fresh yellow noodles
Vegetable oil
Chuno sauce
Oyster sauce
White pepper

Boil the noodles for 1 minute less than what the package directions say. When the noodles are done, drain and rinse very well with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
Prep the vegetables and make the sauce by whisking together the chuno sauce, oyster sauce, and white pepper.
Heat a pan over medium-high heat until hot and then add 2 tablespoons of oil along with the carrots, onions and any tougher bits of cabbage.
Stir-fry until the carrots are tender and then add the cabbage and scallions. Continue stir-frying until the cabbage is cooked
Add the noodles and sauce and use two utensils to lift and drop the noodles as if you’re tossing a salad to coat them evenly with sauce.
Sprinkle the katsuobushi onto the noodles, and continue tossing until the noodles are a uniform color and you can smell the sauce starting to caramelize.
Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.

Kare Raisu
Chicken thighs
Black pepper
Curry powder
Chuno Sauce
Tomato paste
Clean any large bits of fat or tendon from the chicken and cut into large chunks. Sprinkle with 1 teaspoon of salt and 1/4 teaspoon of pepper and mix to distribute evenly.
Heat the vegetable oil in a heavy bottomed pot over medium-high heat until hot and shimmering and then add the chicken in a single layer. Let the chicken brown undisturbed (about 5 minutes). Flip the chicken and let it brown on the other side. Browning Chicken for Curry
Turn down the heat to medium-low and transfer the chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible.
Add the grated garlic and ginger and fry in the oil until it's not sizzling as much and it reaches a rich caramel brown color
Add the onions, and stir to coat with oil. Cover with a lid and let the onions steam until translucent and limp
Remove the lid, turn up the heat to medium and continue frying the onion, stirring constantly until it's reduced to about 1/8 of its original volume and it forms a shiny caramel brown paste (about 20-30 minutes). If the onion starts to stick to the pan before it's fully caramelized, try scrubbing off the stuck bits with a spatula. If that doesn't work you can add just a bit of water to the areas where things are sticking and then use the spatula to scrape.
add the stock, carrots, grated apple, chunou sauce, tomato paste, coco powder, salt and the bay leaf. Bring to a boil over high heat and then reduce the heat.
Finish the curry by stirring in the roux and green peas and bringing to a boil to thicken the sauce.

A traditional Japanese breakfast may include:

Grilled fish
Miso Soup
Japanese prickles
Thank you for
Listening :)

6:00 - 7:00
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