| The traditional Japanese diet includes fish, rice,
vegetables, soya products and seaweed. Rice is served with every meal.
Fish and soybean products are the main sources of protein. Soybeans are
used in soya sauce, tofu (beancurd) and miso (a soya paste
used in soups). Sometimes soba (brown buckwheat) noodles are eaten
instead of rice.
The best-known styles of Japanese food are sashimi,
sushi, tempura and sukiyaki. Sashimi is sliced raw fish
eaten with wasabi (a green, hot horseradish paste) and soya sauce.
Sushi is raw fish and rice wrapped in seaweed, cut into small round
pieces and dipped in soya sauce and wasabi.
Tempura consists
of vegetables or seafood coated in a light batter and deep-fried until
crisp. Sukiyaki is tofu, beef or fish and vegetables cooked together
at the table. |
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| Although many Japanese families now eat a North-American-style
breakfast of cereal, toast, milk and juice, the traditional breakfast is
white rice, cooked fish, vegetables, miso soup and umeboshi
(salty pickled plums). Workers and students have o-hiru (lunch)
at noon. They may eat bento (a packed lunch) which usually includes
rice, vegetables and umeboshi, or go to a restaurant for sushi.
Yu shoku (dinner) is a time for parents
and children to eat together. The meal may be accompanied by green tea
or sake, a wine made from fermented rice and served warm in small
cups. Before a meal the Japanese say Itadokimasu (I receive), and
at the end they say Gochiso-sama-deshita (It was a magnificent feast). |
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Did you know? |
| The
ritual of the tea ceremony, cha no yu, is 600 years old. Both guests
and host follow special rules of etiquette. The aim of the ceremony is
to achieve a feeling of peacefulness. |
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| Food is flavoured with spices called yakumi
(yaku means medicine and mi means taste). Food presentation
is an art. Chefs pride themselves on making the food look beautiful on
the plate.
Since the Second World War, the Japanese
diet has changed to include eggs, dairy products, meat, bread, beef and
chicken. Because of the change in diet, children are growing taller. Today,
Japanese enjoy all kinds of food, including North American favourites such
as pizza and hamburgers. |
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Kuri Kinton (Golden Chestnuts) |
| Ingredients
12 fresh
or canned chestnuts
225 g sweet
potatoes, peeled, washed and cut into 1-cm slices
1 tbsp sugar
1/2 tsp salt
1 tbsp toasted
black sesame seeds (optional)
Preparation
Fresh chestnuts
must be soaked overnight and peeled. Place chestnuts in a saucepan with
enough water to cover. Simmer for about 20 minutes or until soft. Soak
sweet potatoes in water for 30 minutes, then cook for 15 to 20 minutes.
Drain, season with sugar and salt, and mash. Mix the chestnuts into the
sweet potatoes and add more sugar and salt if needed. Take portions of
the mixture and make them into balls the size of chestnuts. Sprinkle with
sesame seeds before serving. |
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Did you know? |
| The
globe fish, fugu, is a delicacy in Japan, although it is highly
poisonous. The chef must not puncture the glands of the fish during preparation,
because the glands contain poison. Every year, about 200 Japanese people
die from eating improperly prepared fugu. |
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