Japanese Food Practices

By: Kayla Thomas, Jill Henderson, Ashley Brine

JAPANESE FOOD

PRACTICES

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

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

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

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

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

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

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

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