International Cooking: A Culinary Journey, 2E

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

2. History Japan • strongest influence from Chinese between 400 and 800 AD • Portuguese introduced battering and deep-frying foods

3. Korea • 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

4. Topography Japan • four large islands and thousands of small ones • one of the most populous countries in the world - over 126 million people

5. Korea • peninsula • 1,400 miles of coastline • more than 3,000 islands • borders China and the Soviet Union

6. Cooking Methods Japan and Korea • steaming • boiling • grilling • stir-frying (sautéing) and deep-frying

7. Regions Four Islands of Japan • Hokkaido - most northern • Honshu - south of Hokkaido • Skikoku - south of Honshu • Kyushu - most southern

8. The cooking in both North and South Korea remain quite similar except • North Koreans prefer pork • South Koreans eat more beef

9. Cuisine Japan and Korea • basis of diet is seafood or tofu with rice and pickled vegetables • eat rice with every meal • prefer short-grain varieties of rice

10. Japan • 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

11. Korea Kimchi • spicy fermented mixture of cabbage, radish, or other vegetable • appears with rice at every meal, including breakfast