Japanese food and culture

Japanese Food and Culture The Island of Japan The Meal (gohan) • Two Kinds of Food: – ‘Staple’ and ‘Other dishes’ – Staple (gohan) is rice – Other dishes (okazu) are fish, meat, vegetables Traditional Concept of Meal • Neutral flavor of rice considered complement to meal • Fill up on gohan, okazu stimulate appetite • Traditional meal has no Western counterpart • Sake = rice, so the two are not consumed simultaneously • Most basic meal: rice, soup, side dish Courses of a typical Japanese meal today Side dishes with rice and with sake • The Table • Zen – Traditional, personal table – Box with tray, individual sets of bowls, chopsticks, spoons – 20-30 cm per side 15-20 cm high – Cleaned 3x a month – Location from kitchen indicated status – Men > Women, Elderly > Junior The Table • Chabudai – Low dining table – Adapted from Western dining tables – 30 cm high – More convenient than zen ●Fewer plates set ●Cleaner – Indicative of culture change The Table • Table and Chairs – Today Western dining table and chairs are adopted – Began with farmers (to avoid mud on tatami floor) – Gradually spread in popularity – As Japanese economy grew and democracy expanded, expensive Western furniture was in vogue Zen and Chabudai Etiquette-As You Like It • • • Traditionally: alternate rice and side dish Acceptable to hold bowl of rice/soup to eat Sake served warm However: Japanese table manners developed on the premise of eating from tiny individualized tables (zen), while using Japanese tableware for Japanese cuisine consisting mainly of rice Today Japanese, Western, or Chinese-style utensils may be used, foreign foods are part of the cuisine, etc Traditional etiquette has not made the transition SOUP • Soup – Present at all meals (“one soup, one side dish, and rice” for the minimum complete meal) – Two kinds: • Sumashi-jiru—clear stock/salt broth • Miso-shiru—miso dissolved into thick solution Includes vegetables, meat, etc to be eaten with chopsticks Broth is typically drunk from bowl, which is held in the left hand (chopsticks right) Umami aka “Deliciousness” • Dashi—soup stock made chiefly from kelp but also dried bonito, dried sardines, and shitake mushrooms • Acts as a multiplier and enhances flavor of other foods • Called the 5th taste (not present in Western cuisine) • Prof Ikeda Kiknae of Tokyo University isolated umami and produced crystal form known as monosodium glutamate (MSG) in 1908 Sashimi—Cuisine not cooked • Japanese philosophy: “Food should be enjoyed as close as possible to natural state” • Sashimi—raw fish • Raw -> Grill -> Simmer, depending on freshness of fish • Prefer sea fish over freshwater because of the odor Sushi—Fast Food • • • • • • • 19th century popular snack food Men majority of sushi chefs Dip fish side in sauce Pickled ginger between pieces to “extinguish taste” Nigari-zushi—rice with raw fish on top Maki-zushi—seaweed rolls Inari-zushi—bean curd pouch w/ rice Sushi How to roll maki-zushi Japanese Cuisine • Suyaki—beef • Fugu—puffer fish, delicacy • Tofu and Natto soybeans • Tempura • Noodles • Pickles and Preserved Seafood – Daikon Dessert? • Mochi—rice cakes • Sugar historically rare • Green tea taken after meals to “quench thirst and change the mood” • Sweets taken with tea between meals • Dessert stems from Western influence Sake v Green Tea • Sake wine and tea are opposites • Sweet-tooth type or drinking type • Ceramic cups, bowls, pots used for green tea • Cups with handles used for coffee • Milk and soda are served in glasses Culture Change • • • • Isolated for 2.5 centuries This period is known as the Edo period Allowed Japanese culture/cuisine to distinctly develop 1958 Japan forced to trade with US, Britain, France, Netherlands, and Russia • Raw silk and tea • Contact with Western culture  adoption of meat into cuisine Western Influence • Meat—started with army, sick soldiers developed liking for beef, and spread the Western custom throughout country (Sukiyaki) – Pigs, chicken, horse meat cheap alternative • Milk—influence of Dutch – Began for nursing mother, the young, the weak – “stinking of butter” Western Influence -As foreign foods are adopted, intake of rice decreases -Though adopt foreign foods, still keep traditional principles -Food modified for chopsticks -Soy sauce replaces special sauces -“reorder and reorganize” foreign Japanese form elements to fit Western Influence • Bread—equated with rice so bread and rice not eaten together (like sake) • Pizza Squid Ink Pizza [...]... glasses Culture Change • • • • Isolated for 2.5 centuries This period is known as the Edo period Allowed Japanese culture/ cuisine to distinctly develop 1958 Japan forced to trade with US, Britain, France, Netherlands, and Russia • Raw silk and tea • Contact with Western culture  adoption of meat into cuisine Western Influence • Meat—started with army, sick soldiers developed liking for beef, and spread... • • • Traditionally: alternate rice and side dish Acceptable to hold bowl of rice/soup to eat Sake served warm However: Japanese table manners developed on the premise of eating from tiny individualized tables (zen), while using Japanese tableware for Japanese cuisine consisting mainly of rice Today Japanese, Western, or Chinese-style utensils may be used, foreign foods are part of the cuisine, etc... weak – “stinking of butter” Western Influence -As foreign foods are adopted, intake of rice decreases -Though adopt foreign foods, still keep traditional principles -Food modified for chopsticks -Soy sauce replaces special sauces -“reorder and reorganize” foreign Japanese form elements to fit Western Influence • Bread—equated with rice so bread and rice not eaten together (like sake) • Pizza Squid Ink... Preserved Seafood – Daikon Dessert? • Mochi—rice cakes • Sugar historically rare • Green tea taken after meals to “quench thirst and change the mood” • Sweets taken with tea between meals • Dessert stems from Western influence Sake v Green Tea • Sake wine and tea are opposites • Sweet-tooth type or drinking type • Ceramic cups, bowls, pots used for green tea • Cups with handles used for coffee • Milk and soda... bonito, dried sardines, and shitake mushrooms • Acts as a multiplier and enhances flavor of other foods • Called the 5th taste (not present in Western cuisine) • Prof Ikeda Kiknae of Tokyo University isolated umami and produced crystal form known as monosodium glutamate (MSG) in 1908 Sashimi—Cuisine not cooked • Japanese philosophy: Food should be enjoyed as close as possible to natural state” • Sashimi—raw... Sushi—Fast Food • • • • • • • 19th century popular snack food Men majority of sushi chefs Dip fish side in sauce Pickled ginger between pieces to “extinguish taste” Nigari-zushi—rice with raw fish on top Maki-zushi—seaweed rolls Inari-zushi—bean curd pouch w/ rice Sushi How to roll maki-zushi Japanese Cuisine • Suyaki—beef • Fugu—puffer fish, delicacy • Tofu and Natto soybeans • Tempura • Noodles • Pickles and. .. dish, and rice” for the minimum complete meal) – Two kinds: • Sumashi-jiru—clear stock/salt broth • Miso-shiru—miso dissolved into thick solution Includes vegetables, meat, etc to be eaten with chopsticks Broth is typically drunk from bowl, which is held in the left hand (chopsticks right) Umami aka “Deliciousness” • Dashi—soup stock made chiefly from kelp but also dried bonito, dried sardines, and shitake...Chopsticks and Manners • Japanese differ from Chinese • Made of lacquered wood • Women and children have smaller chopsticks Chopstick etiquette • Breaches of etiquette: • Clutched, Piercing, Scooping, Cramming, Licked, Crying, Racking, Chewed, Dragging,