Major Food & Ingredients
Ingredients and Common Food
Breakfast : Miso Soup
In Japan, miso soup and white rice form the main breakfast dishes of Japanese people. This soup has been a favorite of the public and courtiers for centuries. Miso soup is usually served in a bowl with a lid and drunk straight from the bowl. This covered bowl is to keep the heat and aroma of the miso soup.
Ingredients:
- 500 ml of water 1
- cut (about 5cm) kombu / dried black seaweed
- 450 grams of dried bonito flakes/ katsuobushi (optional)
- 4 seeds of silk tofu or dense, drain
- 1 to 2 medium sized onion stalks
- 2 handfuls of red or white miso pasta
Method:
- Boil water and kombu in a 1 liter saucepan over medium heat. Lift the kombu when the water starts to boil.
- If using bonito can be added after the kombu is lifted and let the water boil. Boil for about 1 minute, then lift the pan and leave for 5 minutes.
- Strain the bonito from the dashi and add water or broth if deemed necessary as this recipe requires 500 ml of dashi.
- Cut the tofu into very small cubes, about 1 cm, and slice the onions thinly.
- Heat the broth over low heat. Pour the dashi or broth back into the pan and cook slowly over medium-large heat. In a small heat -resistant container place the miso and take 125 ml of dashi Mix until the miso dissolves completely until there are no lumps.
- Pour the dissolved miso solution into the boiling dashi.
- Reduce the heat to medium and add the tofu to the dashi mixed with miso. Boil to warm tofu for 1-2 minutes. Do not boil the broth after the tofu is added. Serve the miso soup in a bowl with a sprinkle of onions.
Lunch: Bento
Bento is a classic “lunch” in the Japanese style. Japanese housewives think that it is their job to know or learn to cook the food for their household. Often, bento - containers with rice and fish - children take with them to school. But adults are gathered or obtained in food store spaces for snacks at work.
Ingredients: Grilled Chicken Bento Nugget
- 200 grams of chicken breast | cut small
- 85 grams of breadcrumbs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 32 grams of wheat flour
- 1 egg
- 1 tablespoon water
- 2/3 cup sushi rice - cooked
- Tonkatsu sauce or tomato sauce.
Method:
- Preheat the oven to 200 degrees C.
- Heat a skillet and fry the breadcrumbs mixed with olive oil over medium heat until golden yellow.
- Beat eggs and water. Season the chicken with salt and black pepper. Then coat the chicken with the flour followed by the eggs has been beaten.
- Finally coat the chicken in the breadcrumbs that have been fried.
- Arrange the coated chicken on a baking tray. Bake the chicken for 20-25 minutes.
- In a bento container, arrange rice and chicken nuggets according to your creativity.
Snack: Onigiri
One of the most popular Japanese dishes is considered to be onigiri. This is a rice stuffed ball. They are made usually in the shape of a triangle or an oval top wrapped with Nori seaweed. Rice bun or ball is the name of Federation onigiri.
Ingredients:
- 400 grams of white rice
- 100 grams of white glutinous rice
- 600 ml of water
- salt to taste
- roasted nori to taste, cut into 4 x 10 cm
- roasted sesame seeds to taste (optional)
- perilla leaves to taste (optional)
- 50 grams of canned tuna
- 3-5 tablespoons of mayonnaise
- 1 clove of garlic, finely chop
- 100 grams of chicken meat
- 1/2 onion, sliced
- 3 tablespoons instant teriyaki sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon of cooking oil
Method:
- Drain the canned tuna meat from the soaking water, then tear it up.
- Mix tuna suwir with mayonnaise and mashed garlic, then set aside.
- Cut the chicken, then heat the cooking oil. Saute the meat with onion, sweet soy sauce, and teriyaki sauce immediately until cooked. After that, set it aside first.
- Soak glutinous rice for 15 minutes, then wash with white rice.
- Cook rice with water in a rice cooker until cooked.
- Wet your hands with boiled water. If you like, smear your hands with a little salt to give flavor to the surface of onigiri. After that, take enough rice. Press until dense, then fill with a tablespoon of tuna mayonnaise or chicken teriyaki. After that compact and form a triangle.
- Wrap onigiri with nori or perilla. Sprinkle with roasted sesame seeds.
Dinner: Soba & udon
Udon and Soba are typical Japanese noodles. Both of these noodles have become part of the Japanese diet and lifestyle. Both Udon and Soba noodles are very tasty and served hot and cold. Well, everyone is aware that these two noodles have concrete differences between them.
Ingredients:
- 31/2 cups of water
- 3 inches konbu or can also with wakame
- 1/4 cup shoyu (Japanese soy sauce)
- 1 teaspoon of sugar
- 1 teaspoon of dashi powder
- a little bit of salt
- mee udon / mee soba
- For Topping, tempura shrimp, chikuwa, nori, negi, sesame, bonito flake
Method:
- Boil the konbu with water until bubbling and until the kombu expands (if the gune is dry). (If not, use wakame and leave wakame inside)
- Remove konbu, add dashi powder.
- Stir well. Add shoyu and sugar. Bring to a boil and turn off the heat.
- Boil dried udon according to package instructions. Fry the shrimp tempura, chikuwa and thinly sliced negi.
- How to prepare, put udon in a container. Pour two tablespoons of udon soup. Arrange the shrimp and chikuwa tempura. Finally sprinkle with negi and also seaweed. Ready to serve.
Supper: Chicken Teriyaki
Teriyaki chicken, which comes from the influence of Japanese cuisine, is very tasty and easy to prepare. Teriyaki means a combination of two words, namely 'Teri' means a glaze from the process of sugar caramel in marinade sauce, 'Yaki' means a way of cooking by grilling or frying. This dish is usually served with white rice only and is not recommended to be eaten with a combination of other dishes. The original Teriyaki recipe consists of a combination of soy sauce and vinegar (white vinegar) and can also be mixed once with lemon juice or lime juice.
Ingredients:
- 2 pieces of chicken breast
- 1/4 cup liquid soy sauce
- 2 tablespoons table vinegar
- 1 tablespoon finely grated ginger
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar or white sugar
- a little cooking oil
- sesame seeds
- scallions
- Red chillies
Method:
- Clean the chicken breast, slice lengthwise approximately 1/2cm thick.
- In a bowl, mix the chicken breasts with the melted soy sauce, vinegar, grated ginger, sesame oil and sugar. Marinate for 15 minutes.
- Heat a little oil in a pan. Lift the chicken breasts and arrange in the pan. Set aside the marinade sauce as it will be cooked later.
- Let the chicken cook on the bottom with a little grill mark, then remove. Remove after chicken is cooked.
- In the same pan, bring the marinade sauce to a boil and slightly thickened. Add a little water if the gravy is too dry. Pour the sauce over the chicken.
- Sprinkle with treated sesame seeds, scallions and chillies. Serve with hot white rice.
Meal Composition and Cycle Jepun
Breakfast : Miso Soup
Miso contains many trace minerals, including zinc, manganese, and copper, all of which can contribute to strengthening the body’s immune system. The high amount of nutrients present in miso helps increase energy and also protects bones and blood vessels. Miso soup has high levels of zinc which is very valuable for immune function and wound healing.
Many organic compounds are found in miso, it can help reduce the risk of breast cancer. Miso is often recommended for vegetarians, as it is naturally high in protein, vitamin K, and vitamin B12. Miso is great for the digestive tract, as it is rich in fiber and probiotics. Miso is a dream food for people on a diet because it only contains around 56 calories per one ounce serving and only two grams of fat. A cup of miso soup is quite satisfying and feels full, as it has a high water content that curbs appetite and overeating.
Adding Miso soup to your daily diet as a replacement for one of the high fat and calorie foods can significantly reduce the number of calories you take in. The combination of wakame and miso seaweed is said to be an effective fighter against nicotine -related disorders. Many believe that eating miso soup several times a week will help you avoid illness during the winter and the flu. chicken soup becomes an important food for those who are not healthy. Antioxidants in the soup strengthen the immune system and, because miso relieves acid in the system, it helps fight viral infections.
Lunch: Bento
In Japan, most mothers prepare bento for their children. If there is a specific event, the bento will also be lavishly made with the addition of side dishes and quantities in addition to the daily menu. Lately, there are mothers who make intricate bento like certain character shapes to please the children. There are now many different types of bento boxes. Designs that emphasize more suitability for women, can hold fruit, can maintain the desired temperature and so on can be selected based on use.
Dinner: Soba & udon
Udon and buckwheat noodles are most widespread in Asian countries. It is considered one of the healthiest diet foods. It is indicated for use by those who have problems with the heart, blood vessels and experience a spike in blood pressure. Women add it to their diet to maintain youthfulness and beauty. For men, udon and buckwheat products help recover faster after active physical activity. Useful properties of this noodle are the acceleration of metabolic processes, prevention of cardiovascular disease, normalization of sleep, replenishment of iron stores in the body, antioxidant action, helps to lose weight, positive effect on skin condition, normalization of intestinal peristalsis, activation of the body’s defenses, improved vision, and recovery of energy reserves.
Udon and Sobu is very useful for hypertensive patients. It contains substances that stabilize blood pressure and strengthen blood vessels. With regular use, this product can remove heavy metal salts and toxins from the body. In addition, it has the effect of stimulating the function of the gastrointestinal tract.
ROLE OF THE FOOD AND ETIQUETTE
In order to comprehend the foundations of food culture, it is necessary to understand the historical and geographical context of food. Food has always been vital to humanity’s survival. The typical lifespan of people during prehistoric times was thought to be between 20 and 40 years old. Extreme heat, food sickness, and general hunger were the primary reasons that shortened people’s lives. Humans employed fishing and hunting as their earliest means of survival. However, it wasn’t until fire was found that people lifespans really improved. Food gained nutritional value and became simpler to ingest as heat helped to release protein and carbs as well as break down cellulose.
Domestication of animals developed later in the Neolithic period, allowing for the acquisition of other food sources in addition to regular sustenance. During this time, the human species had the opportunity to experiment with cooking and it has been suggested that cooking was one of the most essential components in the evolution of the basic human into a fully formed human. Because of their close proximity, Japanese cuisine has been heavily impacted by Chinese and Korean cuisines. Japan also has a large number of tiny islands, the nearest of which is just approximately 100 kilometers away from Korea. As a result, people migrated to Japan in prehistoric times, bringing with them equipment and food that contributed to the development of Japanese cuisines. For instance, chopsticks and bowls are Chinese inventions. Rice which is commonly used in traditional Japanese cuisine is said to have originated in northeast Asia and did not fully expand out until the Yayoi period. Although the exact origin of rice is uncertain, the earliest document record of rice farming may be traced back to China. As a result, rice is quite likely to have arrived in Japan via China.
When fish was carried from one city to another. It was kept within fermented rice which was then discarded. This approach was originally known as narezushi in China where the term zushi indicated fermented fish. When Japanese traders received raw fish encased in fermented rice, people in the fifteenth and sixteenth centuries realized that throwing the rice away would be a waste, so instead of throwing it away, they began eating it with the fish which is how sushi was born. China is also thought to have impacted tofu and Japanese delicacies. Tea was also introduced during the Nara era. In other words, migration from China and Korea throughout prehistoric times aided the development of a more sophisticated cuisine in Japan.
Religion is another issue to consider. Both Buddhism and Shinto are retained and practiced in Japan and both faiths share the values of naturalism, cleanliness and extravagant food offerings. Japan has developed several meals focusing on freshness and balance as a result of this concept. Furthermore, Japanese culture is known for borrowing food from other nations and adapting it to their own unique manner. For instance, tempura is a Portuguese dish that was first introduced in the late 16th century. Tonkatsu is a Japanese pork cutlet that has Indonesian origins as well. In Japan, it was customary to eat two meals a day and nibble on fruits in between. However, numerous delicacies such as crushed grains or soybeans, salted and fried in oil precursors of wagashi which is Japanese sweets were introduced during the Nara period which signaled the entry of Buddhism into Japanese society via China. It is thought that a Chinese Buddhist priest called Ganjin introduced sugar to Japan at the same time. However, it was only available to the upper crust or for medical reasons. In plenty of other word, the impact of other countries such as China, Korea and certain European countries influenced Japanese cuisine over time. Religion also contributed to the development of naturalism, purity and fancy cuisine.
DINING ETIQUETTE
According to Michael Kinski, the primary purpose of etiquette is to assist in the creation of the modest and stable atmosphere in order to improve interpersonal interactions. Guests are greeted by the staff as they enter most Japanese restaurants and they are given a little moist towel known as oshibori with their meals. This moist towel’s main purpose is to allow customers to wipe their hands before and throughout the meal. This is the counterpart of a napkin only it is not expected to be placed on the lap as it is in Western civilization. Wiping your face, neck or blowing your nose into the towel is considered impolite.
Another key consideration is how to handle chopsticks properly. It is uncertain when the Japanese first began to use chopsticks. Although it is thought that China impacted Japan in the 7th century, chopsticks did not become widespread in Japan until the 8th century, chopsticks are used by 30% of world’s population mostly in Japan, China and Korea. However, spoons and knives are also used to consume various sorts of foods such as soup in Korea and China. While most foods in Japan may be eaten with chopsticks. Soup is supposed to be brought to the lips and consumed. Knives or other blades were thought to be exclusively used to chop meat or food into separate parts. The meal was served individually to each diner using a special fork. Having weapons on the table was considered impolite because knives were considered a type of blade or weapon, the Japanese used to eat with their fingers and chopsticks were inspired by their fingers so they avoided touching the food with their fingers and began to use chopsticks. Chopsticks are not just for dining in Japan. Saibashi are long chopsticks that may be used to cook, pick up vegetables more easily and combine ingredients. Some chopsticks have varying textures to match the texture of the dish, making them simpler to pick up and eat while others are used for ceremonies. Chopsticks play a vital part in Japanese cuisine since most meals are prepared and presented in such a way that they can be eaten with chopsticks. Food in Japan is provided in portions that are just large enough to be lifted up with chopsticks so knowing how to handle them properly is essential. Chopsticks must be taken up first with the right hand and then held correctly.
It is considered impolite to wave chopsticks about, gesture with them, pull plates towards you with them or pass food between chopsticks. There are four names that have been given to the improper use of chopsticks. The wave of the chopstick around the dish, attempting to decide out what to eat next is known as mayo-bashi. Sashi-bashi is the act of spearing or inserting food with chopsticks whereas Yose-bashi is the action of pulling meals to you with chopsticks. Chopsticks can be personalized as a bonus for elegant dinners and personal chopsticks are widespread. When chopsticks are placed on a dish and then transferred to a second dish without acquiring any food from the original dish, it is known as utsuri-bashi. There are also acknowledged standards for correctly handling dishes, which play an important part in Japanese etiquette. When eating rice or soup, it is vital to elevate the dish to your lips but not to your mouth unless you are sipping soup. Instead of leaning over the table, use the chopsticks to bring the meal closer to you. Everyone is required to finish the bowl of rice down to the last grain. When you have finished eating, put the chopsticks back in the same area as they were before the meal.
People are obliged to follow this manners when eating traditional Japanese cuisine. In Japan, several behaviors that are widespread in Japanese restaurants outside of Japan such as eating sushi with wasabi and soy sauce mixed in are deemed incorrect. Placing wasabi on the sashimi which is raw fish and then dipping it in the soy sauce is the proper method to do it. Empty clam shells are frequently placed in various dishes which is considered unfriendly in Japan. Diners should keep the shell in the dish in which it was served. Another typical blunder is using the bowl as a chopsticks should be placed on a chopstick rest known as hashioki, or if this is not available, the chopstick wrapper. Another blunder occurs after using alcoholic beverages. While holding the bottle with both hands, the individual pouring the drink pours it into the cups of the other members. If you are the one receiving the drink, you must first hold the cup and then offer to pour for the person who just served you. Sticking your chopsticks in the rice while eating is also considered impolite since this is how a bowl of rice is presented to a deceased person’s ghost. Before beginning to eat, everyone would say ‘itadakimasu’ which has a profound sense of thanks and respect for the nature and people who created the food and announces that the individual is going to begin eating. When the dinner is over, it is customary to say ‘gouchisousama deshita’ which expresses gratitude to the person who prepared the food.
THERAPEUTIC USES OF FOOD
Rice helps to good health in many nations by providing nutritional calories, proteins and fat. In Japan and other rice-producing countries, many distinct rice species have been evolved. Some types are believed to help prevent illnesses or be used as a nutritional supplement. Brown rice’s health benefits are well established and mounting information concerning the physiological and pharmacological activities of rice bran strongly supports its use in dietary treatment. These might be classified as ‘medical rice’ as a new term. To prevent hazardous compounds from fertilizers and pesticides, organic farming is required. In many nations, encouraging healthy lifespan through dietary modifications has become necessary in response to skyrocketing medical expenditures. The correct food labelling of medicinal rice might benefit people who wish to regulate and enhance their healthy state as functional food labelling began in Japan in 2015.
Japanese traditional meals consisted of unpolished brown rice and barley as basic foods, miso soup and side dishes made with vegetables, soy bean products and numerous root kinds until the late nineteenth century. Polished rice became popular during the Meiji era which lasted from 1868 to 1905 and beri-beri spread to epidemic proportions until vitamin B1 was discovered in rice bran. Polished rice, meat, eggs, and dairy products were the predominant ingredients in main and side meals after World War II. As a result, the rising incidence of the metabolic syndrome and other lifestyle-related chronic illnesses is mostly due to changed food patterns.
However, in Japan there is a traditional style of eating. Sagen Ishizaka, Kenzo Futaki and Yukikazu Sakurazawa created the macrobiotic school of food treatment. The importance of entire grains and foods in a microbiotic diet has been underlined. Those that are locally produced and organically grown as well as foods that are little processed are also encouraged. Macrobiotic meals are almost all plant-based consisting of seasonal vegetables, legumes and sea vegetables as well as brown rice as a mainstay. A wide range of rice species have recently been harvested and they are predicted to have a variety of components in addition to the usual nutrients.
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