Jeanne Jacob

Food Cultures of Japan

Recipes, Customs, and Issues

• Gebundenes Buch

Produktbeschreibung

This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals. When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue? This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.

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Produktdetails

• Verlag: ABC-Clio, LLC
• Seitenzahl: 272
• Erscheinungstermin: 31. Dezember 2021
• Englisch
• Abmessung: 240mm x 161mm x 19mm
• Gewicht: 575g
• ISBN-13: 9781440866838
• ISBN-10: 144086683X
• Artikelnr.: 67513994

Autorenporträt

Jeanne Jacob is an agronomist and researcher on agroecology. She is coauthor of ABC-CLIO's The World Cookbook: The Greatest Recipes from around the Globe, Revised Edition.

Inhaltsangabe

Series Forewordvii Prefaceix Introductionxi Chronologyxvii Chapter OneFood
History1 Chapter TwoInfluential Ingredients25 Chapter ThreeAppetizers and
Side Dishes57 Chapter FourMain Dishes75 Chapter FiveDesserts95 Chapter Six
Beverages111 Chapter SevenHolidays and Special Occasions129 Chapter Eight
Street Food and Snacks147 Chapter NineDining Out165 Chapter TenFood Issues
and Dietary Concerns183 Glossary201 Bibliography215 Index223 Series
Foreword Imagine a typical American breakfast: bacon, eggs, toast, and home
fries from the local diner. Or maybe a protein-packed smoothie, sipped on
the go to class or work. In some countries in Europe, breakfast might just
be a small cookie and a strong coffee, if anything at all. A South African
breakfast might consist of a bowl of corn porridge with milk. In Japan,
breakfast might look more like dinner, complete with rice, vegetables, and
fish. What we eat varies from country to country, and even region to
region. The Global Kitchen series explores the cuisines of different
cultures around the world, from the history of food and food staples to
main dishes and contemporary issues. Teeming with recipes to try at home,
these volumes will delight readers by discovering other cultures through
the lens of a treasured topic: food. Each volume focuses on the culinary
heritage of one country or one small group of countries, covering history
and contemporary culture. Volumes begin with a chronology of major
food-related milestones and events in the area, from prehistory to present.
Chapters explore the key foods and meals in the country, covering the
following topics:Food History; Influential Ingredients; Appetizers and Side
Dishes; Main Dishes; Desserts; Beverages; Holidays and Special Occasions;
Street Foods and Snacks; Dining Out; and Food Issues and Dietary Concerns.
Chapters are textual, and each chapter is accompanied by numerous recipes,
adding a hands-on component to the series. Sidebars, a glossary of
important terms, and a selected bibliography round out each volume,
providing readers with additional information and resources for their
personal and scholarly research needs. Whether readers are looking for
recipes to use for classes or at home, or to explore the histories and
traditions of world cuisines, the Global Kitchen series will allow readers
to fully immerse themselves in other cultures, giving a taste of typical
daily life and tradition. Preface What is food like in Japan today? It is
certainly not all raw fish, despite sushi and sashimi topping the list of
Japanese diners' favorites. Nor is it always tempura or steaks on a teppan
, the offerings of pioneering Japanese restaurants outside Japan. Meals
vary widely and-perhaps unsurprisingly in our global age-happily mix local
and international dishes, especially in major urban areas. A weekday family
breakfast of toast with butter and jam, and eggs with sausages, is not
unusual. Lunch for an office worker in a major city such as Tokyo or Osaka
could be Vietnamese pho, or Chinese-style fried rice, or Central
Asian-flavored noodles. Supper for a young family is likely to be the
children's choice of hamburger, eaten with rice, at a family restaurant. In
contrast, young working adults prefer to drink and eat at an izakaya, where
specialty seafoods, such as grilled giant shrimp and crab coral (kani miso
), are paired with regional craft sake, as crisp and dry as white wine. A
cold day may be perfect for a nostalgic sweet red bean "soup" with tiny
dumplings, and for the evening, a hot-pot (nabe) of meat and vegetables,
cooked on a tabletop stove. Foods familiar to Americans and some not so
familiar, such as Baumkuchen and choux à la crème (shu kurimu), are widely
available. Neighborhood convenience stores (kombini) have these and cooked
foods too-a hodge-podge stew called oden simmering away, grilled skewered
chicken (yakitori), and meat-filled buns (nikuman) piping hot. Mukokuseki
("without a nationality") is how many Japanese describe this eclectic,
gastronomic landscape common to urban areas. Since the 1960s, once Japan's
economy had recovered from the war, the ideal meal of white rice, miso
soup, and pickled vegetables plus two or more side dishes of fresh (not
salted or preserved) fish and seafood or meat and cooked vegetables had
become attainable for the majority. Less than half a century later,
however, many are too busy to prepare such a meal other than on weekends.
Fifty years ago, every component of a traditional meal would have been
prepared from scratch. Each household had its unique way of fermenting miso
and vegetable pickles, imbuing them with what is fondly known as ofukuro no
aji ("the taste of mom's cooking"). Today's lifestyles make the daily
re-creation of such meals unfeasible for working people. The variety of
cooked dishes readily bought at reasonable prices from supermarkets,
department store food sections, and convenience stores makes it too easy
not to cook from scratch. Japanese meals today tend to focus less on rice
and fish, and more on chicken, pork, beef, and dairy products. With the
sheer diversity of ingredients imported from all over the world,
nontraditional vegetables, herbs, and other condiments (and ways of cooking
and eating them) have become commonplace, not only in specialist kitchens
and gourmet restaurants, but in the average home kitchen, too.