JAPAN, CHINA, AND THAILAND Flashcards
(72 cards)
JAPAN
has evolved significantly over centuries, influenced by various cultural, political, and social changes. The introduction of Buddhism in the 6th century led to a shift towards vegetarianism, while the arrival of Western culinary practices in the 19th century introduced new ingredients and cooking methods
JAPANESE CUISINE
JAPAN
The introduction of Buddhism in the 6th century led to a shift towards
VEGETARIANISM
JAPAN
the arrival of _____________________ in the 19th century in Japan introduced new ingredients and cooking methods.
WESTERN CULINARY PRACTICES
JAPAN
Japan’s key historical moments include the development of ______ in the _______________
SUSHI
EDO PERIOD
JAPAN
Japanese cuisine is characterized by its emphasis on s________ ________, p_____________, and b________ __ _________
SEASONAL INGREDIENTS
PRESENTATION
BALANCE OF FLAVORS
JAPAN
Japanese cuisine, known as ________; locals refer to it as ‘Nature on a Plate.’
WASHOKU
JAPAN
is a central staple, commonly paired with miso soup, fish, and vegetables, rooted in the Yayoi period’s introduction of rice cultivation.
RICE
JAPAN
Over time, new ingredients and cooking techniques have enriched the cuisine. Modern Japanese cuisine blends ______________ and ________ while preserving heritage.
TRADITIONAL
FUSION STYLES
JAPAN
___________ an essential flavor profile, enhances the taste experience uniquely. The visual presentation is important, enhancing the beauty of ingredients and dining. Regional variations add depth, showcasing local flavors and specialties.
UMAMI
JAPAN
popular dishes of Japan
SUSHI
RAMEN
TEMPURA
SUKIYAKI
MISO SOUP
JAPAN
A dish consisting of vinegared rice paired with various toppings, commonly raw fish or vegetables, showcasing the artistry of Japanese cuisine.
Types: Nigiri, Maki, and Temaki
SUSHI
JAPAN
Noodle soup that has become a global favorite, with regional variations across Japan. Typically featuring broth made from pork, chicken, or miso, and topped with ingredients like sliced pork, green onions, and nori.
Types: Tonkotsu, Miso, and Shio
RAMEN
JAPAN
Lightly battered and deep-fried seafood and vegetables, known for its crispy texture and often served with a dipping sauce.
TEMPURA
JAPAN
A simmered dish of beef and vegetables cooked in a sweet soy sauce broth. A hearty hot pot dish made with thinly sliced beef, vegetables, and tofu, often enjoyed communally.
Types: Kanto and Kansai styles
SUKIYAKI
JAPAN
A stapLe soup made from fermented soybean paste, often served with tofu and seaweed, served as a side dish in many meals.
Types: Tonjiru and Sumashi-jiru
MISO SOUP
JAPAN
involves exposing food, typically meat, to high heat in a hot skillet or frying pan, allowing it to develop a golden-brown crust while locking in moisture and flavor
cooking technique
SEARING (YAKI)
JAPAN
This method is essential for creating comforting dishes like oden and sukiyaki, where the slow cooking process enhances the overall taste and texture
cooking technique
SIMMERING (NIMONO)
JAPAN
uses steam to cook food, preserving its flavors and nutrients, commonly applied to vegetables, fish, and meats
cooking technique
STEAMING (MUSU)
JAPAN
ingredients are coated in batter or breadcrumbs and deep-fried to achieve a crispy exterior, this cooking method not only adds texture but also intensifies flavors, making fried dishes a beloved part of Japanese culinary tradition
cooking technique
FRYING (AGEMONO)
JAPAN
is a crucial technique in Japanese cooking that involves the transformation of ingredients through microbial activity, enhancing flavors and preserving food
cooking technique
FERMENTATION
CHINA
The earliest Chinese cookbook dates back to 206 BC-220 AD
HAN DYNASTY COOKBOOK
CHINA
Chinese cuisine began shaping during the Shang Dynasty (16th-11th century BC)
SHANG DYNASTY ORIGINS
CHINA
Known for elaborate dishes in the imperial court
MING DYNASTY LUXURIES
CHINA
Food of the common people reflected simple, hearty flavors
RUSTIC SIMPLICITY
