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INTRODUCTION We think of Japan as a single island, but it actually is four large islands and thousands of smaller ones. The volcanic and mountainous terrain boasts lush forests and heavy rainfall, much of it from monsoons, and the scarce farm land is used predominantly for rice. As one would expect, fish plays a major dietary role, both fresh and preserved. In the third century BC, Korea's already developed rice growing techniques were passed to the Japanese by the Yayoi, a migrating tribe that settled in Japan. Rice came to be used for more than eating, including paper, fuel, wine, building materials and animal feed. During the development of Japan, the Chinese contributed soy sauce, tea, chopsticks and imperial rule. Other influences arrived in Japan via Korea, including Buddhism, which, despite the pre-existing Shinto and Confucian religions, became the official religion in the sixth century. For the next 1200 years, meat was officially forbidden to the Japanese people. Then in the sixteenth century the Portuguese, followed by the Dutch, came looking to corner the trade market

with Japan. The westerners introduced fried foods, which is why the breaded, fried tempura seem so very un-Japanese; while the Japanese enjoyed this type of cooking, it was not something that evolved naturally. Tobacco, sugar and corn were also brought by the traders. Around 1600, during the period of isolationism, Japan's culture became even more deeply rooted. The main religions of Buddhism and Shinto emphasize the seasons and this came to be reflected in the foods served. In fact, it is because of Buddhism that meals feature five flavors and colors, respectively being: sweet, spicy, salty, bitter and sour; and yellow, black, white, green, and red. US Commodore Perry forced the Japanese to renew trade with the West in 1854, and soon a new Japanese ruling order took power. Interestingly, the new Emperor Meiji staged a New Year's feast in 1872 designed to embrace the Western world; it was completely European in detail and for the first time in over a thousand years, the people publicly ate meat.

Environment, Climate & the Diet: From the snow-capped mountains of northern Hokkaido to the sandy shores of Okinawa, there lies some distinctive differences in diet and cooking styles between the regions of Japan. On top of all the high mountains and oceans which divided up the country, the difference of abundant product within each region helped to develop the contrast as well.

Despite the differences, though, there lies a common ground. As you may already know, Japan is an island country. Where ever you might be, you'll find that there are plenty of fishes and other marine products. With the climate perfect for growing good crops of rice, the Japanese diet consists of rice as the staple food, with fish and veggies forming the nucleus of the side dishes. The main seasoning here is "shoyu" (show-you)or also known as soy sauce (heard of Kikkoman's?) and "miso"(mee-so), both of them made from fermented soybeans and with rice and salt. The meals are carried out 3 times a day, with the basic style including rice, a bowl of soup (sui-mono) and two or three side dishes, and the sipping of green tea at the end of the meal. All in all, when it comes to describing the Japanese diet in a few words, "natural" & "harmony" best fits the

description. Whatever dish you make, never kill the natural flavor of the ingredients. The ingredients must be in harmony together to make one dish; the dish in harmony with other dishes to make a meal. Food must be in harmony with nature and the surroundings, including the person who is dining...It is said.

The typical Japanese meal consists of a bowl of rice (gohan), a bowl of miso soup (miso shiru), pickled vegetables (tsukemono) and fish or meat. While rice is the staple food, several kinds of noodles (udon, soba and ramen) are cheap and very popular for light meals. As an island nation, the Japanese take great pride in their seafood. A wide variety of fish, squid, octopus, eel, and shellfish appear in all kinds of dishes from sushi to tempura.

Rice: Sticky, short-grained rice is the staple food in Japan. Uncooked rice is called kome. The cultivation of rice in paddy fields traditionally required great cooperation between villagers and this is said to have been central to the evolution of Japanese culture. Their are several thousand varieties grown in Japan, with

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Koshihikari and Akita Komachi being among the most popular. Rice is also used to make mochi (rice cakes),

senbei (rice crackers) and sake (rice wine). Rice can also be cooked with red beans (sekihan), seafood and vegetables (Takikomi gohan) or as a kind of watery porridge seasoned with salt (kayu) which is very popular as a cold remedy. Onigiri are rice balls with seafood or vegetables in the middle, usually wrapped in a piece of dried seaweed (nori). They are traditionally part of a packed lunch or picnic. Individually wrapped onigiri, usually a trianular shape, make a good snack and are available at convenience stores.

Noodles - Udon and soba: Udon noodles are made from wheat flour. They are boiled and served in a broth, usually hot but occasionally cold in summer, and topped with ingredients such as a raw egg to make tsukimi udon, and deep-fried tofu aburaage to make kitsune udon. Soba is buckwheat noodles, which are thinner and a darker color than udon. Soba is usually served cold (zaru soba) with a dipping sauce, sliced green onions and wasabi. When served in a hot broth, it is known as kake soba. Served with the same toppings as udon, you get tsukimi soba, kitsune soba and tempura soba.

Noodles Ramen: While udon and soba are also believed to have come from China, only ramen retains its image as Chinese food. Ramen is thin egg noodles which are almost always served in a hot broth flavored with shoyu or miso. This is topped with a variety of ingredients such as slices of roast pork (chashu), bean sprouts (moyashi), sweetcorn and butter. Ramen is popular throughout Japan and different regions are known for their variations on the theme. Examples are Corn-butter Ramen in Sapporo and Tonkotsu Ramen in Kyushu. Instant ramen (the most famous brand is Pot Noodles), to which you just add hot water, has become very popular in recent years.

Soy products: The humble soybean (daizu) is used to make a wide variety of foods and flavourings. Soybeans and rice are used to make miso, a paste used for flavouring soup and marinating fish. Together with soy sauce (shoyu), miso is a foundation of Japanese cuisine. Tofu is soybean curd and a popular source of protein, especially for vegetarians. These days, even tofu donuts and tofu icecream are available. Natto, fermented soybeans, is one of the healthiest but also the most notorious item on the menu. With a pungent smell and sticky, stringy texture, natto is easy to hate straight away. Japanese people themselves tend to either love it or hate it. It is usually served with chopped onions and a raw egg and mixed into a bowl of rice.

Dashi is a stock made from kelp and dried bonito flakes. There are three basic types of dashi: Ichiban dashi has a fragrant aroma and delicate flavor and is used mainly in clear soups; Niban dashi is a less refined type often used as a simmering liquid. Both are often used with vegetable dishes rather than meat or fish to achieve a complete balance of flavors. The third type of dashi is Konbu dashi, made only from kelp. It is used with meat and fish dishes, in addition to dishes requiring gentler, unobtrusive seasoning.

The centerpiece of the traditional kitchen, the kamado, has been replaced by the gas stove which often has an

integrated broiler. Typical homes will also have a refrigerator, a microwave oven, a rice cooker, and a toaster oven. Less common are dishwashers and ovens.

Many of these appliances have been adapted for the Japanese kitchen. For example, until recently it was not common for appliances to be built into the cabinets, so dishwashers and ovens have been available as countertop models. However, newer homes often have a "system kitchen" in which appliances such as the stove, broiler, and dishwasher are integrated into the cabinets. While baking is popular, most people do not have a dedicated oven. Instead, hybrid microwave ovens have been developed that have special modes for baking and toasting as well as modes for heating rice, sake, and bento (lunch box).

KITCHEN EQUIPMENTS

Deba bocho: Kitchen carver Santoku: General purpose knife influenced by European styles Nakiri bocho and usuba bocho: Japanese vegetable knives Oroshi hocho and hancho hocho: Extremely long knives to fillet tuna Tako hiki, yanagi ba, and fugu hiki: Sashimi slicers Unagisaki hocho: Japanese eel knife

http://www.japan-guide.com/e/e2043.htmlhttp://www.japan-guide.com/e/e2037.htmlhttp://en.wikipedia.org/wiki/Deba_bochohttp://en.wikipedia.org/wiki/Santokuhttp://en.wikipedia.org/wiki/Nakiri_bochohttp://en.wikipedia.org/wiki/Usuba_bochohttp://en.wikipedia.org/wiki/Oroshi_hochohttp://en.wikipedia.org/wiki/Hancho_hochohttp://en.wikipedia.org/wiki/Tunahttp://en.wikipedia.org/wiki/Tako_hikihttp://en.wikipedia.org/wiki/Yanagi_bahttp://en.wikipedia.org/wiki/Fugu_hikihttp://en.wikipedia.org/wiki/Sashimihttp://en.wikipedia.org/wiki/Unagisaki_hochohttp://en.wikipedia.org/wiki/Knife

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Udon kiri and soba kiri: Knife to make udon and soba Abura kiri: Drainer tray for oil Agemono nabe: Deep frying pot Donabe: Ceramic pot for use on an open flame Hangiri: Rice barrel Makiyakinabe: Rectangular pan for omelets Mushiki and seiro: Steamers Otoshi buta: Drop lid Rice cooker: Electric appliance for cooking rice Suribachi and surikogi: Grinding mortar and pestle

Sushi Utensils

Handai