J APAN

JAPAN

Hilari, Aleene, Caitlin

Culture

• Family & Community interest ahead of personal

• Religion: Buddhism, Shintoism, Christian

• Eldest son cares for elderly parents

• Polite, show respect, self effacement, humility, hesitation

Shogatsu Shogatsu (New Years) Compare to U.S. Christmas O Sonae Mochi – 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

COUNSELING STRATEGIES

Indirect conversational style and frequent pausesRemain 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.


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


Non-touching culture; sit and stand farther apartLight hand shake may be acceptableGreet with a bow

Slightest gesture may have meaningBroad hand or body gestures may be misconstrued

Don’t talk about embarrassing

topics such as flatulenceIn depth unhurried interview;

don’t order them to do anything

THERAPEUTIC USE OF FOODS

Belief in beneficial or harmful effects of specific foods and food combinationsEel 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

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 staplesConsumption of meat, milk and eggs is

increasing

NUTRITION IMPLICATIONS STATUS

Higher risk of developing colon cancer and heart disease

Increased diabetes riskHigh prevalence of lactose intoleranceIncreased atherosclerosis progression

Due to diet of higher cholesterol and fat, lower dietary fiber

FOOD & ETIQUETTE

Don’t pass your food chopstick to chopstickDisrespectful Symbolic of death

ceremonyDon’t “poke” or stand

chopsticks in riceSlurping noodles is

commonSoup and rice bowl

brought directly to face

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

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

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

Hamachi- Yellow Tale Fish

RICE FIELDS

JAPANESE RICE BALL

Eat with fingersSeaweedWhite rice

Sticky rice

Tea Ceremony

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

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.

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

Nabe- “Pot”

TsuyuKimchi NabePork or beef Mushroom, cabbage, and tofu

Boil vegetables in the waterSeparate bowl of raw egg that

they dip the Nabe into the raw egg

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

AVAILABLE STORES

Takara Sushi55 West 1000 NorthLogan, Utah435.752.1677

Happy Sushi20 W 400 NLogan, UT 84321

Japan Sage Market 1515 S Main StSalt Lake City, UT801-484-4122

Korean BBQ & Market111 S Main StreetLogan, UT 84321

QUESTIONS?

J APAN

Documents

Transcript of J APAN