5.2.2

Japanese Cuisine

Test yourself

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.

Illustrative background for Main componentsIllustrative background for Main components ?? "content

Main components

  • Japanese cuisine is predominantly made up of steamed rice (gohan) and other dishes to consume alongside rice (okazu).
Illustrative background for Culinary traditionsIllustrative background for Culinary traditions ?? "content

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.
Illustrative background for Japanese dessertsIllustrative background for Japanese desserts ?? "content

Japanese desserts

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

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

1Food Preparation Skills

2Food, Nutrition & Health

3Food Science

4Food Safety

5Food Choice

6Food Provenance

Go student ad image

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

Book a free trial lesson