Japanese Food Practices
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Transcript of Japanese Food Practices
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By: Kayla Thomas, Jill Henderson, Ashley Brine
JAPANESE FOOD
PRACTICES
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The traditional Japanese diet was high in carbohydrates and very low in fat and cholesterol
Buddhism and ShintoDecline in meat
Natural taste with minimum artificial processes
TRADITIONAL JAPANESE DIETARY PRACTICES
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Westernized diet is increasing in Japan
Bread and butter are becoming staples
Consumption of meat, milk and eggs is increasing
Common dishes? Yakisoba, Inarizushi, Udon, Gyoza
Pickled fruits and vegetables are consumed nearly every meal
Eating out and take out food is increasing
Fewer Japanese style sweets and more salty snacks
Bland food
FOOD HABITS TODAY
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Gohan: cooked rice or “meal”Eaten with almost every meal
StickySu: rice mixed
with rice vinegarUsed in sushiSushi and wasabi
Soy bean products Important component of cuisineTofuSoy sauceMisoEdamame
Tempura Lactose
Intolerant?
STAPLE FOODS
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Smaller individual portions“Itadakimasu”Eat with chopsticksSoups are consumed directly from the bowlSlurping soups and noodles is permitted and may be seen as a sign of appreciation
Meals are eaten at low tables- Kotatsu Kneeling position with heels tucked under buttocks
Shoes are removed firstEach diner is obligated to fi ll his or her neighbor’s glass whenever it is half empty
Hosts choice what the guest will eat
FOOD ETIQUETTE
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Obon Festival-of the dead
Buddhist custom to honor the spirits of one's ancestors…family reunion
Cremation Food offerings such as vegetables and fruits
Lanterns and arrangements of flower
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Counseling
Limited eye contactNeck or tie
Silence Better to talk too little then too much
Ambiguous and indirect Little explanation
Proximity Reserved to touch and space
Saving FaceCriticism is personal
Speak slowly and clearly
Avoid negative questions
Ask one question at a time
Be aware of your audience
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Inarizushi1-1/4 C Sticky rice
¼ C Rice Vinegar 1 can fried bean
curdDry tofu pocket.
Mix vinegar with rice. Stuff and serve!
Where to buy ingredients?Riverdale, UT
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Kittler, P., & Sucher, K. (2008).Foodand culture. (5 ed., pp. 334-344). Belmont: Thomson Higher Education.
http://www.cup.org/books/kiple/japan.htm
http://asiarecipe.com/japeathistory.html
http://gojapan.about.com/cs/japanesehistory/
REFERENCES