IS220 Final Project

1. IS220 Final Project Katherine Rembor Ken Simon Robert Weiss Katherine Hill Melissa Cassin Ryan Johnson Robin Franks

2. The Traditional Japanese Diet Primary sources of food in Japan: Fish Shellfish Seaweed (or sea vegetables) Poultry (limited) Vegetables Beans (especially soybeans) Fruit Rice Tea

3. The Traditional Japanese Diet (contd.) Very little beef and poultry No dairy products, bread, or baked goods Much less fat and sugar Environment and unavailability of unhealthy foods plays a key role

4. Methods of Preparation Food is prepared as little as possible Too much cooking destroys the structure of the product and takes away taste and nutrients In-season, fresh food is preferred Trimming fat is important Portions of Japanese foods are about half the size of western portions

5. Ways of Cooking Food Steam vegetables Stir-fry Broil food spitted on a skewer or on a grill Boil vegetables and meats (but preserve natural juices) Fry food lightly Leave food raw

6. The Japanese Style of Serving Food Food is served immediately after it is prepared Color, shapes and patterns are emphasized � food is a thing of beauty and harmony Gravies, dressings and rich sauces are not used. If it is, it is served on the side.

7. Japanese Style of Eating Food Meals are eaten much more slowly and carefully than western eating, because: The portions are small Food was prepared in a natural state The food was prepared to be aesthetically pleasing, so the beauty must be enjoyed Food enjoyed with quiet conversation and contemplation is much more thoroughly appreciated

8. Health Benefits of the Japanese Diet The Japanese enjoy many benefits from a low-fat diet: Low Cholesterol Low cases of coronary artery disease Extremely low cases of colon and breast cancer Low incidence of diabetes, strokes, and other �Western� diseases Long life expectancy Few to no menopausal symptoms

9. Secrets to Longevity Eating fish instead of red meat: lower risk of heart attacks, strokes, and high cholesterol Soy products reduce heart disease and high blood pressure; are a great source of protein and fiber Wheat and buckwheat aid the digestive process Small portions lead to less excessive eating Oolong tea counter-balances many side-effects of unhealthy food on the body

10. Individual Foods � Rice One of Japan�s most important crops Has its roots in China and Korea Was once used as currency later metallic currency had embossed rice on the face of the coins Eaten with every meal Used to make wine, vinegar, paper, noodles, and flour Types of rice determined what social class you were Rice no longer determines social class Today�s rice is short grain rice Most rice today is white rice

11. Rice Dishes Rice Bowl Frequently served as a side dish for lunch and dinner Sometimes as a main dish for breakfast Eaten plain Mixed with raw egg, soya sauce or natto, or various other toppings Sushi Contains sushi rice (rice prepared with sushi vinegar) Domburi Cooked rice with other food on top Popular toppings are tempura, egg and chicken, tonkatsu, and beef

12. Onigiri Rice balls made of cooked rice Usually wrapped with a nori seaweed Slightly salted Contain additional food in the center umeboshi katsuobushi tuna salmon Popular at convenience stores Kare Raisu (curry rice) cooked rice with a curry sauce can be served with additional toppings such as tonkatsu curry is not a native sauce, but has been used for over a century Very popular dish, many inexpensive restaurants have it

13. Fried Rice Originally introduced from china Additional ingredients include peas, egg, negi, and small pieces of carrots and pork Suitable for leftover rice Chazuke Bowl of cooked rice with green tea and other ingredients such as salmon and tarako Also suitable for leftover rice Kayu Watery, soft cooked rice, resembles oatmeal Useful for leftover rice Often served to old people; easy to digest

14. Yoshoku (Western) Rice Dishes Omuraisu Omelet rice; cooked rice wrapped in a thin omelet Hayashi Raisu Japanese style hashed beef and onions served on rice with a sauce Rice cakes (mochi) Made from pounding mochi rice Traditionally eaten on the new year Often served in a soup or wrapped in seaweed Other uses for rice Rice wine Rice vinegar Rice flour

15. Tofu What is it? Soybean product Also known as daizu (great bean) Can be eaten dried, fresh, fermented, or in Tofu form What is its history? Brought to Japan by a Buddhist priest from China during the Nara period Popular among the samurai and nobility class

16. Tofu (cont) How is tofu prepared? By curdling fresh, hot soy milk with a coagulant Coagulant is typically nigari, a compound found in natural sea water, contains calcium sulfate By using acidic food such as lemon juice or vinegar The curds are then pressed into solid blocks

17. Tofu (cont) What are the types of Tofu? Firm Tofu Compressed solid Best suited for stir fry, grilling, or soups Soft Tofu Fluffy in texture Good in recipes with blended tofu, or in soups Silken Tofu Fragile, creamy custard like product Enjoyed pureed, or in blended dishes

18. Tofu (cont) What are the nutritional benefits of tofu? High quality protein Iron and B-Vitamins Good source of calcium No cholesterol, low saturated fat Low in sodium Soy protein instead of animal protein lowers cholesterol, LDL, cholesterol triglycerides Rich in photoestrogene isoflavones Good for senior citizens and small children � easy to chew

19. Tofu � Research Findings