Teaching About Japanese Food

Teaching About Japanese Food

These materials are designed as four modules - geography, foods, the kitchen, and culture - to be used either independently or together as a unit on Japanese food and culture. Pressures on a society from climate, geography, basic nutritional requirements, and the unaccountable element of taste influence the development of a particular cuisine. This unit includes background information on these influences sufficient to account for the idiosyncratic development of Japanese cuisine.

FOUR MODULES

    I.Geography
    II.Foods
    III.The Kitchen
    IV. Culture

Although Japanese food has become fashionable these days, it is important to keep in mind that different choices of dishes are made from the menu of a Japanese restaurant in the United States and a Japanese restaurant in Japan. In addition, restaurant food in every country is different from home cooking not only in quality, but also in type. For example, in the U.S., we frequently eat pizza in restaurants, but we seldom make it at home. The food discussed in these materials is the type of food that is made at home.

OBJECTIVES:
Students will

    1. identify the major climate zones of Japan
    2. identify the type of agriculture common in Japan
    3. make connections between agriculture, availability of fuel and cooking styles
    4. identify of common ingredients of Japanese food.
    5. identify nutritional information on Japanese foods
    6. describe methods of preparation.
    7. identify commonly used utensils and eating implements for Japanese food.
    8. describe aesthetic aspects of Japanese food preparation
    9. analyze food choices and cooking methods for clues on culture
    10. make connections between geographical and historical information on Japan and Japanese cuisine.

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