J APAN

1. JAPAN Hilari, Aleene, Caitlin

2. JAPAN

3. Culture • Family & Community interest ahead of personal • Religion: Buddhism, Shintoism, Christian • Eldest son cares for elderly parents • Polite, show respect, self effacement, humility, hesitation

4. Shogatsu Shogatsu (New Years) • Compare to U.S. Christmas • O SonaeMochi – 3 layers symbolize: • Foundation of older generation • Younger generations • Tangerine generations to come • Three days • Family oriented, gifts for children • Look at the sunrise, hike to the top of the mountain or on the beach • 10-20 meticulously prepared dishes served in special set of nesting boxes. Each dish symbolizes a specific value-ie. happiness, wealth, etc

5. COUNSELING STRATEGIES • Indirect conversational style and frequent pauses • Remain silent during pause • Reluctant to say no, or to disagree • Japanese Americans value family first, preserving harmony with society, and respecting and caring for elders.

6. COUNSELING STRATEGIES • Illness regarded as unbalanced life as well as an impediment to fulfilling personal obligations. • Addressing Japanese elders by their first name is insulting. • Waving of hand in front of face with palm outward indicates “I’m not sure”, or “I don’t know” • Direct eye contact is disrespectful

7. COUNSELING STRATEGIES • Non-touching culture; sit and stand farther apart • Light hand shake may be acceptable • Greet with a bow • Slightest gesture may have meaning • Broad hand or body gestures may be misconstrued • Don’t talk about embarrassing • topics such as flatulence • In depth unhurried interview; don’t order them to do anything

8. THERAPEUTIC USE OF FOODS • Belief in beneficial or harmful effects of specific foods and food combinations • Eel and pickled plums, watermelon and crab, cherries and milk, are thought to cause illness. • Pickled plums and hot tea are common for breakfast- believed to prevent constipation • Pickled plums and rice porridge, called okayu, digested and well tolerated during recovery of sickness

9. Adaptation of Food Habits in the US • Traditional foods still prepared for special occasions • Have an American diet; still use more rice and soy sauce • Bread and butter are becoming staples • Consumption of meat, milk and eggs is increasing

10. NUTRITION IMPLICATIONS STATUS • Higher risk of developing colon cancer and heart disease • Increased diabetes risk • High prevalence of lactose intolerance • Increased atherosclerosis progression • Due to diet of higher cholesterol and fat, lower dietary fiber

11. FOOD & ETIQUETTE • Don’t pass your food chopstick to chopstick • Disrespectful • Symbolic of death ceremony • Don’t “poke” or stand chopsticks in rice • Slurping noodles is common • Soup and rice bowl brought directly to face

12. Common Foods • Rice, Gohan • Short grain, stickier • Soybeans • Tea • Raw fish, Sashimi • Rice vinegar Su • Soy sauce, Shoyu • Paper thin sheet of algae, Nori • Fermented bean paste, Miso • Pickled vegetables • Fresh fruit • Shellfish • Stock ingredient, Kombu

13. Typical Day • Breakfast: salty sour plum (umeboshi), rice with nori, soup and pickled vegetables, egg • Lunch: simple. Rice, leftovers from dinner. Hot tea or dashi. Noodles with meats, vegetables. • Dinner: Several vegetable and meat dishes. Rice. Soup. Fresh fruit. • Snack (oyatsu): rice crackers, sweets, fruit

14. Typical Meal Sides • Seafood, fish, fruits and vegetables- pickled in a mixture of miso, soy sauce, vinegar and the residue from sake (beer) production are known as tsukemono- accompany nearly every meal • Pink pickled ginger, wasabi and soy sauce

15. Hamachi- Yellow Tale Fish

16. RICE FIELDS

17. JAPANESE RICE BALL • Eat with fingers • Seaweed • White rice • Sticky rice

18. Tea Ceremony

19. Tea Ceremony Cont. • Reflects the search for harmony with nature and with ones self • The tea is a blend of ground, dry tea or a tea powder • Mix to be a frothy green drink • The meal features six small courses balancing: • Sweet • Sour • Pungent • Bitter • Salty

20. SUSHI

21. Types of Sushi • Nigirisushi- rice topped with raw seafood and sometimes wrapped with a strip of seaweed • Makisushi- a roll of sushi rice including cucumber and choice of seafood and other fillings such as mushrooms; wrapped in seaweed.

22. PRESENATION • Reflects balance among the foods and environment • Each item to be seen, tasted, and relished • Preserve natural taste of food, not spices • Japanese’ reverence for harmony with the body, community and nature

23. Nabe- “Pot” • Tsuyu • Kimchi Nabe • Pork or beef • Mushroom, cabbage, and tofu • Boil vegetables in the water • Separate bowl of raw egg that they dip the Nabe into the raw egg

24. YAKISOBA 焼きそば • “Fried Noodles” • Often sold at festivals in Japan • Originates in China. • The dish was derived by the Chinese from the traditional chow mein • But has been more heavily integrated into Japanese cuisine like ramen

25. AVAILABLE STORES Takara Sushi 55 West 1000 North
Logan, Utah
435.752.1677 Happy Sushi 20 W 400 N Logan, UT 84321 Japan Sage Market 1515 S Main St Salt Lake City, UT 801-484-4122 Korean BBQ & Market 111 S Main Street Logan, UT 84321

26. QUESTIONS?