Japanese Cuisine, Korean Cuisine, Chinese Cuisine

Climate

A humid continental climate and a humid subtropical climate is affected by the East Asian monsoon. Winters can be extremely cold with the minimum temperature dropping below −20oC (−4oF) Seoul: ◦the average January temperature: −7 to 1oC (19 to 34oF) ◦the average August temperature: 22 to 30oC (72 to 86oF), has four distinct seasons.

Utensils

Chopsticks, cleaver Bamboo materials (steamer) Wok, Spatula, Hot pot, clay potrice cooker

Japanese Cuisine

Combine staple foods (rice or noodle) with soup or okazu - dishes made from fish, vegetable, tofu, In modern era, red meat (beef, etc) was introduced Regional specialties Traditional recipes, Local ingredients. Emphasis: seasonality of food; quality of the ingredients; presentation.

Korean Gogi Bokum

Deep-fat frying is a common method of food preparation: ◦cooking of food in oil at ~190oC (375oF) ◦imparts desired sensory characteristics of fried food flavor, golden brown color, and crisp texture During frying, oils thermally and oxidatively decompose,Volatile and non-volatile products are formed that alter functional, sensory, and nutritional qualities of oils.

Physical changes

Deep-fat frying is a process of cooking and drying in hot oil with simultaneous heat and mass transfer. As heat is transferred from the oil to the food, water is evaporated from the food and oil is absorbed by the food.

Chemical Changes

During frying, various deteriorative chemical processes take place ◦Hydrolysis ◦Oxidation ◦Polymerization.

Essential amino acid composition of selected soybean ingredients

Eight essential amino acids are found in soybeans which are necessary for human nutrition and are not produced naturally in the body; Good resource of all essential amino acids except methionine and tryptophan, good complement to cereal proteins

Jiangsu Cuisine

Fish is a very common ingredient in cooking Other characteristics include the strict selection of ingredients according to the seasons, with emphasis on the matching color and shape of each dish and using soup to improve flavor, Styles: Nanjing, Suzhou, Wuxi, Nantong.

Consequences of lipid oxidation in fish

Fresh flavors Off-flavors (warmed over/rancid) Cholesterol oxidation products with potentially detrimental health implications Protein denaturation and functionality changes, Usually lipid oxidation causes a decrease in consumer acceptance.

Unagi

Freshwater eel It is preferably sliced, grilled, and served on a bed of rice as "unagidon" with rice in a round bowl, or "unagi no kabayaki," which is just the grilled eel on a plate. Another dish is called "unaju," which is a layer of rice in a lacquered box topped with eel.

1. Grains

Grains have been one of the most important staples of the Korean diet. During the pre-modern era, grains such as barley and millet were the main staples and were supplemented by wheat, sorghum, and buckwheat.

2. Legumes

Legumes have been significant crops in Korean history and cuisine Soybeans were cultivated as a food crop circa 1000-900 BC ◦Tofu ◦soybean sprouts are sautéed as a vegetable and whole soybeans are seasoned and served as a side dish ◦soy milk, which is used as the base for the noodle dish ◦a byproduct of soy milk production is biji, which is used to thicken stews and porridges.

Seafood spoilage

Lipid Oxidation is the process of lipid oxidizing (oxidative deterioration), Oxidation can alter the flavor and nutritional quality of foods and produce toxic compounds, make the foods less acceptable or unacceptable to consumers. Double bonds of unsaturated fatty acids react with oxygen◦heat, light, or metal accelerates oxidation, Reaction products ◦free radicals ◦various low MW compounds including aldehydes, ketones, acids and alcohols produced ◦odorous compounds rancidity.

Demographics

Population: 128 million (10th) 98.5% ethnic Japanese ◦linguistically, ethnically and culturally homogeneous The most dominant native ethnic group is the Yamato people the second longest overall life expectancy, Is rapidly aging due to low birth rates. ◦by 2050, >40% over 65.

Korean barbecue

Refers to the popular method in Korean cuisine of grilling meat, typically beef, pork, or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes to order.

Staple foods

Rice Wheat Noodles Millet Sorghum Barley Tofu, Soybean Vegetables Meat Poultry

Washoku

Rice miso soup Side dishes: fish, pickled vegetables, vegetables cooked in broth.

Rice

Rice has been the staple food for the Japanese historically, the word for cooked rice, gohan and meshi, also stands for a "meal", In most of Japan, rice used to be consumed for almost every meal.

6. Vegetables v2

Several types of wild greens are a popular dish, and other wild vegetables such as bracken fern shoots or Korean bellflower root are also harvested and eaten in season, Medicinal herbs, such as ginseng, reishi, wolfberry, Codonopsis pilosula, and Angelica sinensis, are often used as ingredients in cooking, as in samgyetang.

Ebi

Shrimp has a ton of amazing ebi dishes - from raw on sushi, grilled on a teppan, to crispy and juicy as tempura.

1. Sichuan Cuisine

Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style originating from Sichuan Province. It has bold flavors, particularly the pungency and spiciness resulting from the use of garlic and chili peppers, as well as the unique flavor of Sichuan pepper, UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognize the sophistication of its cooking.

Noodles

Soba: thin, grayish-brown noodles containing buckwheat flour Udon: thick wheat noodles Ramen: a modern import and now very popular.

Dishes: 1. Soups and stews

Soups are a common part of any Korean meal. soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan Soups known as guk are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as tang, often served as the main dish of the meal. Jjigae are a thicker, heavier seasoned soups or stews.

Soybean products

Tofu is made of soybeans, popular food product that supplies protein soy milk soy paste soy oil, fermented soy sauce.

Agriculture

Two-thirds of the country is mountains and hills. Arable land: 22% The most important crop: rice (90% of total grain production. Relies on imports.

Tea

a beverage made from the leaves of tea plants (Camellia sinensis) and boiled water Tea leaves are processed using traditional methods, is consumed throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.

Mochi

is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time

2. Kimchi v2

make enough kimchi to last for the entire winter season, as fermented foods can keep for several years. These were stored in traditional Korean mud pots known as Jangdokdae or Kimchi freezers,vitamin A, thiamine B1, riboflavin B2, calcium, and iron & bacteria lactobacilli. South Koreans eat an average of 40 pounds of Kimchi each year.

Alcoholic beverages - Soju

over 100 different alcoholic beverages soju is the best known liquor, a clear, colorless distilled beverage of Korean origin. the alcohol content varies from about 16.8% to 53% alcohol by volume (ABV).made from rice, wheat, or barley.

2. Kimchi

refers to often fermented vegetable dishes usually made with napa cabbage, Korean radish, or sometimes cucumber. commonly fermented in a brine of ginger, garlic, scallions, and chili pepper. There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes.

Tempura

seafood or vegetables that have been battered and deep fried, The dish was influenced by fritter-cooking techniques introduced by Portuguese residing in Nagasaki in the 16th century, and the name "tempura" relates to that origin.

Desserts and snacks

seasonal fruits serve as the most common form of dessert consumed after dinner Melon seeds, sunflower seeds, etc.

3. Condiments and seasoning

Condiments are divided into fermented and non-fermented variants. Fermented condiments: ◦ganjang, doenjang, gochujang and vinegars. Nonfermented condiments or spices: ◦red pepper, black pepper, mustard, garlic, onion, ginger, leek, and scallion (spring onion).

Wheat

In wheat-farming areas in Northern China, people largely rely on flour-based food, such as: noodles, bread (bing), dumplings (Jiaozi), and steamed buns (mantou).

Japan

Island nation in the Pacific Ocean Dense cities (Tokyo, Osaka) Rich and unique history and culture 6,852 islands 108 active volcanoes.

Seafood

Japan is surrounded by bountiful oceans in every direction Japanese cuisine has amazing seafood creations, many Japanese seafood specialties. Sashimi: very fresh raw meat or fish sliced into thin pieces.

Yakiniku

Japanese barbecue meaning "grilled meat", refers to grilled meat cuisine. Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer Kanagaki Robun. cooking bite-size meat and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation.

Maguro

Maguro is a seafood delicacy that is tasty Bluefin Tuna Its meat is classified in different kinds: akami (lean meat from the sides), toro (fatty belly), chu-toro (fatty side), o-toro (fattiest underside). One of Japan's most popular sushi toppings and sashimi, maguro can fetch a very high prize on fish markets.

Mung beans

Mung bean sprouts are often served as a side dish. Ground mung beans are used to make a porridge, which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, mung bean pancake, is made with ground mung beans and fresh mung bean sprouts, Starch extracted from ground mung beans is used to make transparent cellophane noodles.

3. Noodles

Noodles or noodle dishes in Korean cuisine are collectively referred to as guksu in native Korean or myeon in hanja. wheat noodles did not become a daily food until 1945. Wheat noodles (milguksu) were specialty foods for birthdays, weddings or auspicious occasions.

Dumplings

One of the major foods eaten during the Chinese New Year and year-round in the northern provinces Rice dumplings (Zongzi): is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves or reed leaves are cooked by steaming or boiling, also known as rice dumplings or sticky rice dumplings.

Agriculture, fishing

Only 20% of land is suitable for cultivation Shortage of farmland Rice paddies, Wheat, barley, sweet potato, vegetables, beans, peas, Meat: Kobe beef; pork is popular. Fisheries, aquaculture.

Demographics 2

Population density: 505 per square kilometer, more than 10 times the global average 81.6% of the population is urban The Seoul National Capital Area has 24.5 million inhabitants (about half of South Korea's entire population) making it the world's second-largest metropolitan area. One of the most ethnically homogeneous societies (96%) in the world.

Geography

South Korea occupies the southern portion of the Korean Peninsula, which extends some 1,100 km (680 mi) from the Asian mainland. Yellow sea to the west, and the Sea of Japan to the east.

Economy

The 4th largest in Asia and the 11th largest in the world A mixed economy dominated by family-owned conglomerates spectacular rise from one of the poorest countries in the world to a developed high-income country in just one generation This economic miracle brought South Korea to the ranks of elite countries in the OECD and the G-20, The 5th largest exporter and 7th largest importer in the world.

History

The Korean Peninsula was inhabited by early humans from the Lower Paleolithic period (2.6 Ma -300 Ka) The history of Korea begins with the founding of Joseon in 2333 BC by DangunThree Kingdoms of Korea (37 BC - 562 AD): ◦the states of Buyeo, Okjeo, Dongye, Samhan occupied the whole Korean peninsula and southern Manchuria.

Korean Cuisine

The customary cooking traditions and practices of the culinary arts of Korea as evolved through centuries of social and political change Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria. Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Soy Protein Concentrate

are made from defatted soybeans by removing most water-soluble non-protein ingredients most of carbohydrates remain, retain most of the fiber of the original soybean widely use as functional or nutritional ingredients mainly in baked foods, breakfast cereals and some meat products have some soybean flavors, contain >65% proteins.

Soy Protein Isolate

are the most pure and refined soy proteins available are made from defatted soybeans, with most other ingredients removed leaving almost all proteins contain >90% proteins, soybean taste is removed.

History

30,000 BC: first known habitation 14,000 BC: agriculture Asuka period (592-710) Nara period (710-784) Heian period (794-1185) Feudal era, Modern era.

Demographics

51.2 millionCapital: Seoul, 10 million equivalent to 0.67% of the total world population Ranks Number 27, The median age in South Korea is 41.3 years.

Galbi

A type of grilled dish in Korean cuisine "rib", and the dish is usually made with beef short ribs. Galbi is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar.

Agriculture & Climate

Agriculture is a vital industry in China, employing over 300 million farmers. Ranks first in worldwide farm output, primarily producing rice, wheat, potatoes, tomato, sorghum, peanuts, tea, millet, barley, cotton, oilseed and soybeans.

Chinese Cuisine

An important part of Chinese culture originating from the diverse regions of China Chinese cuisine has influenced many other cuisines in Asia, The preference for seasoning and cooking techniques depend on differences in historical background and ethnic groups.

5. Meat

Beef: ◦is the most prized of all, with the cattle holding an important cultural role in the Korean home Pork Chicken Fish

4. Cantonese Cuisine

Guangdong cuisine, refers to the cuisine of China's Guangdong Province, particularly the provincial capital, Guangzhou (Canton) Its prominence in the world is due to the large number of Cantonese emigrants Chefs trained in Cantonese cuisine are highly sought after, many Chinese restaurants in the West served largely Cantonese dishes.

Ika & Tako

Ika is squid or cuttlefish, while tako refers to octopus Ika: the mantle generally is the part that is eaten, and the somewhat transparent meat has a mild flavor and firm texture As sushi and sashimi, ika is generally enjoyed raw, steamed octopus is used for all kinds of sushi, sashimi.

Beer

Korean beers are lighter, sweeter and have less head than their Western counterparts. iI dominated by the two major breweries: Hite and OB.

Language

Korean is the official language a language isolate. it incorporates a number of words that are Chinese in origin Korean use an indigenous writing system called Hangul, created in 1446 by King Sejong. Almost all South Korean students today learn English throughout their education, with some optionally choosing Japanese or Mandarin as well.

Osechi & Tonkatsu

Osechi: new year special dishes in three-tiered box Tonkatsu: a breaded, deep-fried pork cutlet. The two main types are fillet and loin. It is often served with shredded cabbage.

7. Ginseng

Panax ginseng, Asian ginseng A species of plant whose root is the original source of ginseng. It is a perennial plant that grows in the mountains of Eastern Asia. The plant is a slow-growing perennial and the roots are usually harvested when the plants are five or six years old.

Changes in oils during heating and frying

Physical changes: ◦Increased viscosity, color, and foaming◦Decreased smoke pointChemical changes: ◦Increased free fatty acids, carbonyl compounds, high MW products, ◦Decreased unsaturation, flavor quality, nutritive value (essential fatty acids).

Japanese beverages

Sake: a brewed rice beverage that, typically, contains 15~17% alcohol and is made by multiple fermentation of rice. Beers: Asahi; Kirin; Sapporo breweries.

Hotate

Scallops Japan likes to enjoy its hotate raw on sushi and as sashimi A popular dish in table grill restaurants, The shellfish has a soft, sweet taste and is a safe choice.

Monk fruit

The fruit derives its intense sweetness from naturally occurring sweet constituents in the fruit called mogrosides, BioVittoria is the world's largest producer and processor of monk fruit and has created a vertically integrated value chain which includes seedling cultivation, harvesting, processing and product formulation.

Soybean Composition

The soybean is an excellent source of good quality protein and compares well with other protein foods Soybean oil is rich in polyunsaturated fatty acids and contains no cholesterol, Soybeans are also a good source of calcium, iron, zinc, phosphate, magnesium, B vitamins and folate with abundance and bioavailability.

Chinese Cuisine 2

The three traditional aspects used to describe Chinese food: ◦color, smell, and taste. Other aspects: ◦the meaning ◦appearance, ◦nutrition ◦cuttings ◦ingredients ◦cooking, ◦seasoning.

Culture

The traditional culture of Korea refers to the shared cultural and historical heritage of Korea and southern Manchuria. As one of the oldest continuous cultures in the world, Koreans have passed down their traditional narratives in a variety of ways. Since the mid-20th century, Korea has been split between the North and South Korean states, resulting today in a number of cultural differences. Before Joseon Dynasty, the practice of Korean shamanism was deeply rooted in the Korean culture.

Economy

The world's second largest economy by nominal GDP the world's largest economy by purchasing power parity One of the world's fastest-growing major economy, with growth rates averaging >6% in recent years, public sector accounts for a bigger share of the national economy than the burgeoning private sector, The socialist market economy.

Economy

Third largest economy in the world in nominal GDP Fourth largest in term of purchasing power parity A large industrial capacity Motor vehicles, electronics, machine tools, steel, metals, ships, chemicals, textiles, processed foods 15% of global fish catch, 66 million workers, unemployment rate 4%.

Sweets - Tteok

Traditional rice cakes, tteok and Korean confectionery hangwa are eaten as treats during holidays and festivals. Tteok refers to all kinds of rice cakes made from either pounded rice, pounded glutinous rice Is served either filled or covered with sweetened mung bean paste, red bean paste, mashed red beans, raisins, a sweetened filling made with sesame seeds, sweet pumpkin, beans, jujubes, pine nuts or honey, Tteok is usually served as dessert or as a snack.

Mooncake 2

Typical mooncakes are round pastries, measuring about 10 cm in diameter and 3-4 cm thick A rich thick filling usually made from red bean or lotus seed paste is surrounded by a thin (2-3 mm) crust and may contain yolks from salted duck eggs, Mooncakes are usually eaten in small wedges accompanied by tea. Today, it is customary for businessmen and families to present them to their clients or relatives as presents, helping to fuel a demand for high-end mooncakes.

Uni

Uni actually refers to the edible gonads of sea urchin and is considered a delicacy in Japan Generally, uni is enjoyed raw as sashimi or as a sushi topping and tastes best with a bit of soy sauce and wasabi. The taste is rather briny and its creaminess.

6. Vegetables

Uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes. Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms and lotus root.

Climate

Varies greatly from north to south Six principal climatic zones The Pacific coast features a humid subtropical climate Average winter temperature: ◦5oC (41oF) in winter, ◦25oC (77oF) in summer

Japanese Sweets

Wagashi Red bean paste Mochi Green tea ice cream Kakigori: a shaved ice dessert flavored with syrup or condensed milk.

Six Tea Types

White Tea Green Tea Oolong Tea Black Tea Scented Tea Compressed Tea

Shishamo

Willow Leaf Fish is a small saltwater fish that resembles a willow leaf, which is the direct translation of the little fish's name. usually grilled or fried with the roe still in the fish, making for a surprise when biting into them.

Geography and Demographics

World's most populous country ◦1.4 billion9,600,000 km222 provinces, 5 autonomous regions4 direct-controlled cities, Hong Kong, Macau. Geography: diverse.

History of China

Xia dynasty (c. 2070-1600 BC) The earliest known written records date from as early as 1250 BC, the Shang dynasty (c. 1600-1046 BC)The Yellow River valley, Which is commonly held to be the cradle of Chinese civilization,With thousands of years of continuous history, China is one of the world's oldest civilizations, and is regarded as one of the cradles of civilization.

2. Zhejiang Cuisine

Zhejiang Cuisine, short as Zhe Cuisine, is an influential regional cuisine originated from Zhejiang Province, is famous for its exquisite appearance, fresh and tender taste and rich cultural connotation.

Rice

a major staple food for people from rice farming areas in southern China Steamed rice, usually white rice, is the most commonly eaten form in southern China Rice is also used to produce: wine, liquor, and vinegars, glutinous rice ("sticky rice") is a variety of rice used in specialty dishes.

Miso soup

a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.

3. Jiangsu Cuisine

also known as Su cuisine. is derived from the native cooking styles of Jiangsu Province. texture is characterized as soft, but not to the point of mushy or falling apart. The meat tastes quite soft but would not separate from the bone when picked up.

Mooncake

celebrate the Mid-Autumn Festival, one of the four most important Chinese festivals for lunar appreciation and moon watching, when moon cakes are regarded as an indispensable delicacy, are offered between friends or on family gatherings while celebrating the festival.

Noodles

dry or fresh in a variety of sizes, shapes and textures are often served in soups or fried as toppings some varieties, such as Shou Mian (literally noodles of longevity) can be served hot or cold with different toppings, with broth, and occasionally dry, are commonly made with rice flour or wheat flour, but other flours such as soybean are also used in minor groups.

Soy milk

is a beverage made from soy beans a stable emulsion of oil, water and protein, is simply an aqueous extract of whole soybeans. The liquid is produced by soaking dry soybeans, and grinding them with water, Soy milk contains about the same proportion of protein as cow's milk~ around 3.5%; also 2% fat, 2.9% carbohydrate and 0.5% ash.

4. Gochujang

is a fermented bean paste that has red pepper powder, soybean powder and rice flour added to it to create a spicy paste. It typically can be added to most dishes. Gochujang can be used as a seasoning and sometimes as a dipping sauce.

Mapo Tofu

is a popular dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on fermented bean and chili paste, along with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.

Dim sum

is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates Dim sum traditionally are served as fully cooked, ready-to-serve dishes. In Cantonese teahouses, carts with dim sum will be served around the restaurant for diners to order from without leaving their seats,

Natto

is a traditional Japanese food made from fermented soybeans fermented. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture.

Kaiseki

is a traditional multi-course Japanese dinner; the highly refined style of dining has evolved from the elaborate Zen Buddhist tea ceremony of the 16th century, is viewed as the ultimate expression of Japanese cuisine.

Pork Bun

is a type of filled bun or bread-like (i.e. made with yeast) dumpling in various cuisines, many variations in fillings (meat or vegetarian) and preparations (usually steamed).

6. Anju

side dishes accompanying alcoholic beverages it matches well with Korean traditional alcohol such as Soju or Makgeolli Most Korean foods can be considered as 'anju', as the food consumed alongside the alcohol depends on the diner's taste and preferences.

Vegetables

some unique vegetables used in Chinese cuisine ◦Bamboo shoots ◦Bitter melon, ◦Bean sprouts.

4. Banchan (side dish)

soups and stews are not considered banchan. Gui are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, and other seasonings.

Sushi

specially prepared vinegared rice, usually with some sugar and salt, combined with a variety of ingredients, such as seafood, and vegetables.

Fugu

the enigmatic, dangerous fugu is poisonous, as a pufferfish's poison shuts down the nervous system visit Japan in winter - then it's fugu season Handled as a delicacy, pufferfish actually has a very mild taste and is generally served raw, at a certified restaurant.

Economy 2

the world's largest manufacturing economy and exporter of goods fastest-growing consumer market and second-largest importer of goods The provinces in the coastal regions of China tend to be more industrialized while regions in the hinterland are less developed.

Sashimi & Wasabi

very fresh raw meat or fish sliced into thin pieces Japanese horseradish, pungent condiment for sushi and other foods.