japanese-cuisine introduction

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Japanese Cuisine

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Page 1: japanese-cuisine introduction

Japanese Cuisine

Page 2: japanese-cuisine introduction

• History

• Dining Etiquette

• Famous Dishes

Page 3: japanese-cuisine introduction

• Introduction of Rice.• Soy beans and Wheat were

introduced from China.• Religion has also played a major part

in Japan’s culinary development.• Milk and other dairy products.• Spice utilization.

Page 4: japanese-cuisine introduction

• Preservation of Fish.• Introduction of foods by Portuguese

and the Dutch.• The new Emperor Meiji’s New Year’s

feast in 1872.

Page 5: japanese-cuisine introduction

• It is customary to say itadakimasu, いただきます (literally "I [humbly] receive") before starting to eat a meal, and gochisōsama deshita, ごちそうさまでした (literally "It was a feast") to the host after the meal and the restaurant staff when leaving.

Page 6: japanese-cuisine introduction

• Hot Towel• Bowls• Soy Sauce• Chopsticks• Communal Dish• Sharing• Eat what is given• Drinking

Page 7: japanese-cuisine introduction

Rice/Gohan

Page 8: japanese-cuisine introduction

Sashimi and Sushi

Page 9: japanese-cuisine introduction

Donburimono

Page 10: japanese-cuisine introduction

Tempura

Page 11: japanese-cuisine introduction

Sukiyaki

Page 12: japanese-cuisine introduction

Okonomiyaki

Page 13: japanese-cuisine introduction

Yakitori

Page 14: japanese-cuisine introduction

Yakiniku

Page 15: japanese-cuisine introduction

Ramen

Page 16: japanese-cuisine introduction

Mochi

Page 17: japanese-cuisine introduction

Onigiri

Page 18: japanese-cuisine introduction

Bento

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