INTERNATIONAL CUISINE

 About 400 BC, Korean crossed the Sea of

Japan that separate Korea and Japan.
 Koreans brought rice to Japan
 Agricultural Society developed around
300BC
 Influences by Chinese (400-800AD)
(tea, soy sauce, noodles,
wheat, soybeans & Chopstick)
 High Standard of Living
 Marco Polo discovered in the
mid 1500’s
 Portuguese introduced sugar,
corn & the battering & deep
frying cooking technique.
 Adapted the cooking
technique to develop
Tempura.
 Japanese diet contained
Little or no meat.
 Tofu & seafood protein
basis of diet.
 Consumption of meat &
poultry began in 15th
century.
 Four large Islands.
 One of the most
densely populated
countries.
 Japanese people live in
large cities along the
coast
 Capital City: Tokyo
 Japan lies in the
Northern Pacific
Ocean.
 Sea of Japan is to
West that separates
it from Korea.
 Diverse Climates.
 Rice arrived form China
around 2700 BC
 Established the first
Korean State in 2333 BC.
 Religion: Buddhism &
Confucianism
 Chinese brought cattle,
pigs, poultry, cabbage &
chopstick.
 Portuguese introduced
hot chili peppers in the
1500s.
 Korea divided into two
countries after World War
II.
 North communist Society
& South was established
as a democracy.
 Lying in eastern Asia
 The Sea of japan (East
Sea in Korea)
 20% of land suitable for
agriculture
 Monsoons, seasonal
winds, blow in summer
& winter.
 Cut ingredients into small
uniform pieces to minimize
cooking time, less fuel.
 Japanese & Koreans cooking
methods: Steaming, boiling,
grilling, stir-frying & deep
frying.
 Steaming is important in
Japanese cookery.
 Deep frying: Tempura
most widely know
Japanese Dishes.
 Pickling seafood's &
Preserving Vegetables.
 Nabemono, one pot
cookery, particularly in
winter.
 Nabemono “quick stew”
adding noodles or rice,
vegetables to the flavorful
broth to absorb.

 Koreans cut, chop and

slice the foods finely.
 Preservation by pickling
occurs regularly in both
countries.
 Recipes include dried fish,
seafood's or others.
 Kimchi a pickled cabbage
or other vegetable
mixture, with every meal.
 Only 15% of the land in
Japan is suitable for
farming.

 Home of the famous

Kobe beef. Most prized
& expensive beef in the
world.
 Kobe cattle enjoy
pampered lives filled
with beer and
massage to create
well marbled tender
beef.
 North & South Korea prepare the same
dishes
 Differences: North eat pork. South prefer
Beef, but basically seafood's & tofu form the
foundation protein consumed in both
countries.
 Koreans prepare Spicer dishes and in North
consume more noodles.
 Fishing industry flourish in both countries.
 North Korea major crops
include rice, vegetables,
fruits, corn and potatoes

 West & South Korea

contain the majority of its
farms. Major crops are
rice, barleys, wheat, fruits
and vegetables.
 Seafood or tofu basis of
diet accompanied by rice
and picked vegetables.
 Both cuisines traditionally
eat rice with every meal
(short-grains varieties)
 Noodles replace rice at a
Japanese meal place in
bowl.
 Both rice and noodles are
accompanied by pickled
vegetables.

 Recipes for lots of dishes

features many varieties of
seaweed, both fresh and
dried.
 A significant source of
minerals, seaweed is used
as a flavoring, as a
frequently soup
ingredients & combined
with all sorts of
vegetables & seafood in
salad.
 Dashi, Japanese stock
made from dried bonito
(fish) & dried kelp
(seaweed), including
soups, braised dishes and
sauces.
 Japanese cooks typically prepare
dishes that are low in fat, less oil.
Difference from other Asian cuisine:
 Dishes are cut into small portions.
 All the foods for a meal are served once.

 Received their own portions on individual

plate and in bowl instead of serving
themselves, family style, from large bowls in
the middle of the table.
 Japanese chefs strive to create an aesthetically
pleasing plate and dining experience.
 All aspects of appearance: color of both food
& plate/bowl, the arrangement of food, the
flowers on the table & placement of the table.
 Minimalist (work of art)
 Emphasize on the texture, taste,
smell and appearance of the
individual ingredients.
 Sushi and sashimi, raw
fish preparations and
the many soup
consisting of a miso
(fermented soybean
paste) flavored broth
containing one or just a
few ingredients.
 Buddhist philosophy
emphasized variety of colors &
the flavor palates presented on
each plate & in the entire meal.
Five flavors:
 sweet, sour, salty, bitter &
umami.
Five Colors:
 Black, white, green, yellow &
red
 Seafood
 Tofu
 Soup
 Fresh & pickled vegetables
 Steamed rice
The diet includes smaller
amount of protein with lots
of vegetables & ample
amounts of rice.
 Prefer plain, boiled short or
medium grain rice. (yield
sticky).
 Meshi or Gohan, Japanese
word for rice.
 Sushi is a combination of rice,
often seaweed and a little
protein or vegetable.
Bandai
wide wooden bowl
used for cooling rice
in Japan.
 Sushi refer to raw fish, the
word means “vinegar ric
e”. Rolled sushi consist of
an outer wrapper of Nori
(seaweed) and a thicker
layer of vinegar rice & the
featured ingredients in the
center.
 Sushi fillings include raw fish,
cooked fish, fresh
vegetables, pickled
vegetables or a combination
of these.
 Accompaniments: Wasabi,
soy sauce & pickled ginger.
 Sashimi is a raw fish top in a
small mound or oval of
vinegar rice.
 Udon noodle, made from
wheat flour.

 Soba noodles, made from

buck wheat flour.
(East Japan)
Two types of Japanese
Soup:
Miso (fermented soybean
paste) &
Shoyu (soy sauce)

Tofu
protein rich.
 Shabu-shabu features very
thinly sliced beef cooked at
the dining table. Cooked in a
Hot pot with beef and
vegetables in dashi (stock)
usually flavored with soy
sauce.
 Ponzu sauce (citrus-flavored
soy mixture)
 Sukiyaki thinly sliced beef is
grilled or sautéed in a skillet,
then liquid & vegetables.
Diners dip sukiyaki in raw
egg before eating.

 Yakitori grilled small pieces

of chicken, often served
with beef.
Primary flavoring
ingredients:
Shoyu
Miso
Seaweeds
Rice wines:
Sake & Mirin
 Wasabi a sinus opening,
spicy hot horseradish
condiment, used for
sushi & sashimi.
 A traditional Japanese meal
consist of rice, soup & side
dishes.
 Side dishes represent different
cooking techniques: grilled,
steamed or fried.
 Meals end with steamed rice
and pickled vegetables.
 Desert is served only at tea
ceremonies.
 Five flavor elements: sweet, sour,
salty, bitter & hot or pungent.
 Common flavorings include
ginger, garlic, soy sauce, vinegar,
sesame oil, sesame seeds, hot
peppers, black peppers & green
onions.
 Prefer spicy food & more pungent
flavorings.
KIMCHI
comes from the word chimchae
“preserved with salt”. Made since
the 600s, kimchi preserves
vegetables for use during the harsh
winter & well known staple food of
Korea.
It is also prepared from cabbage,
radishes, cucumbers & other
vegetables.
 Panch’an condiments ,
pickles, and salads served
with Korean meals.

 Dhwen-jang Korean bean

paste.
 Tea the beverage of choice in
Japan & Korea.

 Japan prefer green tea & Korea

tea made from barley or rice.
Two rice wine:
 Sake served in winter
 Mirin sweeter wine used only
for cooking.
 Beverages: Rice wine & Beer

 Soju a distilled grain liquor,

most popular alcoholic
beverages in Korea.