5.2.2

Japanese Cuisine

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Japanese Cuisine

A cuisine is a type of cooking characterised by unique ingredients, preparation and serving techniques, usually associated with a specific region or country.

Main components

Main components

  • Japanese cuisine is predominantly made up of steamed rice (gohan) and other dishes to consume alongside rice (okazu).
Culinary traditions

Culinary traditions

  • Three meals daily (morning, midday and early eve).
  • Common pieces of cooking equipment include:
    • Hocho (Japanese knife).
    • Bamboo steamers (for things like dumplings).
    • Woks.
    • Bamboo mat/Makisu (for rolling sushi).
    • Rice cookers.
    • Bamboo sieve/Zaru.
  • Common culinary techniques include:
    • Frying.
    • Steaming.
    • Boiling.
Japanese desserts

Japanese desserts

  • Common desserts include:
    • Mochi (sticky rice ball).
    • Daifuku (mochi with a sweet filling).
    • Taiyaki (fish-shaped pancakes containing red bean paste).
Eating styles

Eating styles

  • People don't tend to use cutlery or their hands to eat Japanese cuisine. Traditionally, people use chopsticks.
  • Slurping soups is often a positive sign of enjoyment.
  • Instead of sitting on chairs at high tables, people tend to sit on floor mats at low tables.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Japanese Cuisine

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    How many daily meals do the Japanese traditionally have?Multiple choice
  2. 2
    Which of the following are common pieces of Japanese cooking equipment?True / false
  3. 3
    In which country is it traditional to eat with chopsticks?Multiple choice
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British Cuisine

Japanese Ingredients & Dishes