1. International Cooking: A Culinary Journey, 2E Chapter 12 Japan and Korea

2. International Cooking: A Culinary Journey:, 2E Patricia Heyman 2 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. strongest influence from Chinese between 400 and 800 AD Portuguese introduced battering and deep-frying foods History Japan

3. International Cooking: A Culinary Journey:, 2E Patricia Heyman 3 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. strongest influence from Chinese Portuguese introduced hot chili peppers in the 1500’s Chinese and Japanese invaded Korea many times 1945 - divided into South Korea and Communist ruled North Korea Korea

4. International Cooking: A Culinary Journey:, 2E Patricia Heyman 4 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. four large islands and thousands of small ones one of the most populous countries in the world - over 126 million people Topography Japan

5. International Cooking: A Culinary Journey:, 2E Patricia Heyman 5 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. peninsula 1,400 miles of coastline more than 3,000 islands borders China and the Soviet Union Korea

6. International Cooking: A Culinary Journey:, 2E Patricia Heyman 6 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. steaming boiling grilling stir-frying (sautéing) and deep- frying Cooking Methods Japan and Korea

7. International Cooking: A Culinary Journey:, 2E Patricia Heyman 7 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. Hokkaido - most northern Honshu - south of Hokkaido Skikoku - south of Honshu Kyushu - most southern Regions Four Islands of Japan

8. International Cooking: A Culinary Journey:, 2E Patricia Heyman 8 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. North Koreans prefer pork South Koreans eat more beef The cooking in both North and South Korea remain quite similar except

9. International Cooking: A Culinary Journey:, 2E Patricia Heyman 9 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. basis of diet is seafood or tofu with rice and pickled vegetables eat rice with every meal prefer short-grain varieties of rice Cuisine Japan and Korea

10. International Cooking: A Culinary Journey:, 2E Patricia Heyman 10 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. aesthetics of each dish or plate is crucial diners receive individual portions not served family style rarely use sauces emphasize natural flavors of food roots of cuisine in Buddhist religion many vegetarian dishes Japan

11. International Cooking: A Culinary Journey:, 2E Patricia Heyman 11 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. spicy fermented mixture of cabbage, radish, or other vegetable appears with rice at every meal, including breakfast Korea Kimchi