Japanese Cuisine
Japanese cuisine is an intricate delicacy revolving around sharing food with family rather than just eating with the family. Most Japanese meals, if not all, are usually accompanied by a bowl of rice. The obviously implications around rice as an accompaniment to most meals are based on extending food supplies where scarcity can otherwise be a problem in some areas of Japan. Since rice is a starch, it both feeds and fuels the human body better than most other available foods. For breakfast it is usually mixed with egg, raw or cooked, and soy sauce. Rice is also a staple in sushi. “Legend has it that sushi was invented about a thousand years ago when an old woman who lived in the woods of Japan had just sat down to eat a big pot of rice. She heard some bandits coming —and fearing they would take her rice —she climbed a tree and hid it in the nest of a sea bird. By the time the bandits departed and she finally got back up the tree, the rice had partially fermented and it was completely littered with bits and pieces of fish left by the sea bird. She tasted it. It was great. And thus, sushi was born.”[1] A bowl of plain rice with which some other food group, namely protein, is garnished is called Donburi. Cooked rice, usually wrapped in nori (seaweed), is called Onigiri, or rice balls, and usually has a type of fish as its center. Kare Baisu (curry rice) is cooked rice with a Japanese curry sauce and can be served with additional toppings including fried rice, Chahan. Chazuke, or Ochazuke, consists of hot water, tea, or light fish stock poured over rice, and Kayu, or Okayu, is Japanese rice porridge. The Japanese also make meaty dishes such as Yakitori, skewered grilled chicken pieces seasoned with salt or sauce. Tonkatsu is another meat dish consisting of deep-fried pork cutlets usually accompanied by shredded cabbage or on top of cooked rice. Yakiniku, which literally means “grilled meat”, is a mostly pork or beef dish and its name refers to the grilling of the bite-size pieces of meat. Nikujaga, sweet stewed meat and potatoes, and Teppanyaki, meat, seafood, and vegetables, are prepared on a large iron griddle. Historically, the Japanese shunned meat, however, with the modernization of Japan in the 1860s, meat-based dishes became commonplace appearances. Apart from starches like rice, staples such as soba or udon noodles also make their stand as hardy Japanese delicacies. Foreign foods, such as ramen, fried dumplings, gyoza, and western dishes such as curry or hamburger steaks have become common on the tables of Japanese homes. A new tread in America is something called the “Okinawa diet” which is based on the foods of the Japanese island of Okinawa, and taking part in the diet promises to reduce weight and extend the lives of the participants. The bases of the diet consist of eating relatively high amounts of high-energy foods, and the principle focus of the diet consists of knowing the food energy density of each item.
[1]http://www2.moundsviewschools.org/moundsview/userfiles/coopetj/good_eats_sushi_overhead.pdf
http://en.wikipedia.org/wiki/Okinawa_diet
http://en.wikipedia.org/wiki/Japanese_cuisine











