JAPAN, CHINA, AND THAILAND Flashcards
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
CHINA
Includes eight major cuisines like Sichuan and Cantonese
REGIONAL DIVERSITY
CHINA
Noodles symbolize longevity; fish stands for prosperity
SYMBOLIC INGREDIENTS
CHINA
Reflects harmony in flavors, colors, and textures
CULTURAL VALUES
CHINA
Philosophical roots over 5,000 years old influence dish harmony
YIN-YANG BALANCE
CHINA
sichuan and Cantonese are among key regional cuisines
EIGHT CULINARY TRADITIONS
CHINA
Chinese cuisine is the traditional cooking style of China, known for its variety, balance of flavors, and emphasis on fresh ingredients. It includes numerous regional cuisines, each with unique flavors and methods, such as:
STIR-FRYING
STEAMING
BRAISING
CHINA
Crispy skin, served with pancakes and hoisin sauce
PEKING DUCK
CHINA
Communal dining with ingredients cooked in flavorful broth
HOT POT
CHINA
Steamed dumplings with pork and soup
XIAO LONG BAO
CHINA
Crispy pork in a tangy sauce
SWEET AND SOUR PORK
CHINA
Stir-fried noodles with veggies and proteins
CHOW MEIN
CHINA
Quick cooking, preserving color and nutrients
STIR-FRYING (CHAO)
CHINA
Crispy texture, used for spring rolls and pork
DEEP-FRYING (ZHA)
CHINA
Healthy, nutrient-preserving method for fish and dumplings
STEAMING (ZHENG)
CHINA
Slow cooking in soy sauce and spices
RED-COOKING (HONG SHAO)
CHINA
Quick method for blanching vegetables and noodles
BOILING (ZHU)
CHINA
Creates crispy skin and smoky flavor (e.g., Peking Duck)
ROASTING (KAO)
CHINA
Slow simmering for tenderizing meat with rich flavors
BRAISING (HUI)
THAILAND
The Mon and Khmer peoples established kingdoms, absorbing South Asian influences that shaped Thailand’s culture and national identity
EARLY DAYS
THAILAND
A Tai chieftain declared independence from the Khmer and established a kingdom in the Mae Nam River valley
SUKHOTHAI (1238)
THAILAND
A powerful kingdom that defeated Angkor in 1431. It was destroyed by Burmese invaders in 1767 but later reunified under the Chakri Dynasty in 1782
AYUTTHAYA (14th-15th Century)
THAILAND
Thailand remained independent through diplomacy by monarchs like Rama IV and Rama V, adopting European-style reforms
19TH CENTURY
THAILAND
Political modernization led to drastic changes, with a Western-educated elite emerging
20TH CENTURY
THAILAND
Progress toward democracy has been unstable, with frequent coups and martial law
MODERN ERA
THAILAND
Ancient Influences:
Rooted in the Sukhothai kingdom, Thai cuisine evolved by trading ingredients and techniques with neighbors like:
MALAYSIA
CHINA
INDIA
THAILAND
Introduced later, transforming Thai flavors. Rice from China became a staple
CHILI PEPPERS
THAILAND
Core Ingredients like: _______, ___________, and __________ focus on balancing traditional tastes and recipes
FISH
LEMONGRASS
GINGER
THAILAND
Official Name of Thailand
KINGDOM OF THAILAND
THAILAND
total population
62 MILLION (1999)
THAILAND
ethnic groups
Thai (89%), others (11%)
THAILAND
religion
Predominantly Buddhist (95%)
THAILAND
governement
Constitutional monarchy
THAILAND
Harmonizes sweet, sour, salty, spicy, and bitter flavors
BALANCE
THAILAND
Prioritizes seasonal, local ingredients
FRESHNESS
THAILAND
staple spices
LEMONGRASS
GALANGAL
KAFFIR LIME LEAVES
THAILAND
Iconic noodle dish with tamarind, fish sauce, and peanuts
PAD THAI
THAILAND
Spicy, sour soup featuring shrimp and lemongrass
TOM YUM
THAILAND
Coconut milk-based chicken soup with lime and galangal
TOM KHA GAI
THAILAND
Mango sticky rice dessert with coconut milk and pandan
KHAO NIEW MAMUANG
THAILAND
Spicy green papaya salad with sweet and tangy dressing
SOM TUM
THAILAND
Used in dishes like Pad Thai
Pad (Stir-Frying)
THAILAND
Ideal for soups and stews
Toon (Stewing)
THAILAND
Common for healthy dishes and desserts
Neung (Steaming)
THAILAND
Popular for crispy street food
Tod (Deep-Frying)
THAILAND
Often used for meat dishes like Mu Ping
Yang (Grilling)
THAILAND
Key for salads like Som Tum
Yum (Tossing)
THAILAND
Natural, herby flavors with less spice
Northern Cuisine
THAILAND
Known for blending bold flavors and using unconventional ingredients like mung beans in desserts
National Dishes
