5.2.2
Japanese Cuisine
Japanese Cuisine
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.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Unlock your full potential with GoStudent tutoring
Affordable 1:1 tutoring from the comfort of your home
Tutors are matched to your specific learning needs
30+ school subjects covered