JAPAN

1. JAPAN

2. Geography: 1. Japan is a nation of islands in the Pacific Ocean. 2. There are fourmain islands and many smaller ones. 3. Physical features include mountains and volcanoes.

3. Because there is so little land, farms are small • and cities are crowded. 5. Soil is considered a precious possession.

4. Ways of Life: 1. The Japanese people are extremely polite and observe strict rules of etiquette (good manners). • What are 3 values of the Japanese? • Respect for family. • Love of nature. • Belief of hard work.

5. The typical Japanese home has straw mats • to cover the floors and sliding paper screens • for doors and windows.

6. Industries: • Industries of Japan are farming, fishing, and • manufacturing. • Products of Japan are rice, wheat, soybean, tea, • and raw silk. • Why is livestock scarce in Japan? Land is too • scarce for grazing animals.

7. Food: • Typical Japanese meal: A. Cook at the table B. Guests kneel on floor C. Eat from low tables D. Use pointed chopsticks

8. Basic Foods: rice,soybeans,fish, seaweed, • and vegetables. • Meat is expensive. The Japanese main source of • protein is soybean.

9. 4. Methods of Cooking: A. steaming B. broiling C. frying D. boiling • Two cooking methods that are usually NOT used: • A. baking B. roasting

10. Food Terms: Chanoyu 1. A tea ceremony which is very solemn to teach the beauty of simple things. hibache 2. Small grill. nabe 3. Cooking at the table

11. tofu 4. Soybean curd. shoyu 5. Soy sauce. laver 6. Seaweed.

12. sushi 7. Raw fish wrapped around vinegared rice. sashimi 8. Raw fish. tempura 9. Deep fried vegetables and fish. Sukiyaki 10. A stew-like dish.