The Japanese Cuisine: The Raw Taste Of Food, Freshness And Hygiene

Japanese Cuisine Name Institutional Affiliation Course Title Instructor Date Japanese Cuisine I visited a Japanese restaurant and had a short discussion with the proprietor about the Japanese cuisine as an integral part of the Japanese cultural trait. This paper documents my interaction with the proprietor. Cultural traits like cuisine, etiquette and gender roles are learned from the culture in question. As such, cultural differences among individuals are caused by different cultural influences the individuals have been exposed to. Characteristics of the Japanese Cuisine The Japanese cuisine is characterized by the enjoyment of the raw taste of food without strongly flavored sauces. In addition, the arrangement of dishes is crucial in the Japanese cuisine. As such, the Japanese colorful dishes are normally arranged according to beautiful traditional patterns in order to stimulate appetite. It is also important to point out that in Japanese cuisine, plates and bowls are carefully presented to make a visually attractive combination with their contents to express seasonal feelings. Moreover, freshness and hygiene are crucial in the Japanese cuisine and special cutting methods are used to ensure that the good test of the cuisine is maintained. Cooking time for roasting and broiling are also kept short in the cuisine in order to maintain freshness and taste. Finally, the cuisine is usually eaten by alternating between eating rice, soup and side dishes. It is important to note that a typical Japanese meal has four basic components: rice, soup, main dish and pickles. Rice is the staple component and lies at the core of Japanese cuisine. Cu...