China & Japan Culture & Cuisine

Japanese Staple Foods Rice Japanese rice is a short grain variety. Soybeans Miso – Soybean Paste Tofu – Custard Shoyu – Japenese Soy Sauce

Japanese Staple Foods Cont. Fish Sashimi – Raw fillets eaten alone or w/ sauce Sushi – Balls of rice, egg, veggies, & raw fish Seaweed Used fresh and dried In the USA – dried

Chinese Staple Foods Bamboo Shoots Vegetable Bean Sprouts Sprouts of the Mung Bean Bok Choy Chinese Cabbage Water Chestnuts White Vegetable

Chinese Staple Foods Cont. Sauces Hoisin Sauce Like BBQ Sauce Oyster Sauce Used for Dipping & Cooking Soy Sauce Made from Soybeans, Gets Darker with Exposure to Light

Common Cooking Methods Small pieces of food Methods Boiling, Steaming, Frying, Stir-Frying Prepare dishes at the table Great emphasis on: Color Shape Arrangement of food

Japanese Eating Customs Tea served with every meal Traditional Tea Ceremony Established Rules Designed to bring pleasure to guests 40 minutes – 4 hours

Daily Meal Customs Families sit together at a low table. Use soft towels instead of napkins. Bowls with hot food are served covered. Use chopsticks. Drink soup instead of use a spoon. Smacking sounds while eating show appreciation for the cook’s skill.

Meals Breakfast & Lunch Similar to the USA – not huge. Dinner – Served later than the USA. Elaborate meal, all courses served at once. Rice is always served. Rarely eat dessert, end with fresh fruit.