NUTR 3010 Exam 2 - Japan/Korean

staples and regional variations

- adopted from china: rice, soybeans, and tea (rice or gohan - cooked rice; the main staple eaten with almost every meal) - prefer the short-grain rice that contains more starch and is stickier after cooking - su: rice mixed with rice vinegar is used in sushi; sushi rice formed with fish and seafood to make small bites served with soy sauce - soybean products: tofu, soy sauce, fermented bean paste (miso)

special occasion and celebrations

- new year's: largest celebration; share many holiday traditions with chinese (mochi - rice cake made from hot steaming rice; ozoni - a soup cooked with mocha, vegetables, fish cakes, and chicken or eggs otoso - a special rice wine)

staples

- rice is the foundation of the Korean diet - noodles - vegetables are served at every meal - fruits are eaten mostly fresh - fish and shellfish - fire pot (sinsullo): korean speciality that includes liver or beef, cooked egg strips, sliced vegetables, and nut cooked in a seasoned broth heated over charcoal - seasonings: garlic, ginger root, black pepper, chile peppers, scallions, and toasted sesame, ginseng, soy sauce, fish sauce, and hot mustard - soup or a thin barley water (used as a beverage) - herbal teas (ginseng tea flavor cinnamon, spice tea) - rice tea (common drink): made by pouring warm water over toasted ground rice or by simmering water in the pot in which rice was cooked - wine and beer: wine is made from rice and other grains

cooking styles

- sulmono: clear soups, such as dashi or misoshinu - yakimono: broiled or grilled food (often marinated), such as teriyaki or yakitari - nimono: foods simmered in seasoned water or broth such as fish in flavored broth, served hot or at room temperature - mushimono: steamed foods, such as chawanmushi - agemono: deep-fried foods such as tofu or kotsu, served with a dipping sauce - sunomono: mixed salads topped with vinegar dressing such as crab and cucumber with rice vinegar and soy sauce - chameshi: rice cooked with other ingredients such as chicken, fish, vegetables - men rui: noodles dishes served hot or cold - nabernano: foods that are cooked at the table and one-pot dishes

meal composition and cycle

- three small meals with frequent snacking throughout the day which are typical in Korea - rice is considered the main dish of each meal - drinking is a social ritual which is practiced mostly by men - chopsticks and soup spoons are the only eating utensils used in Korea

staples cont'd

- green tea: served with most meals - fish and shellfish, beef, pork, and poultry - fresh fruits and vegetables - seaweed and algae: used for seasonings, as a wrapping, or in salads and soups - japanese foods are usually cut into small pieces if the item is not naturally easy to eat with chopsticks - cooking styles varies from region to region in Japan

counseling

- illness may be regarded as both a symptom of an unbalanced life as well as an impediment to fulfilling personal obligations - formality and politeness are essential conversational elements in japan - japanese are a non touching culture (stand or sit farther apart than do most Americans)

meal composition and cycle

- japanese eat three meals a day plus a snack called oyatsu - simple meals such as breakfast and lunch are often ichiju-issei meaning "soup with one side"; dinner is usually ichiju sansei meaning "soup with three sides" - all the dishes are presented at the same time in individual portions - eating out is common

traditional food habits

- korean cuisine is neither chinese nor japanese, although influenced by both - foods are often seasoned before and after cooking - five colors: white, red, black, green, and yellow (important considerations in the preparation and presentation of dishes)

therapeutic uses of food

- many koreans follow the um and yang food classification system - um: cold foods include mung beans, winter melon, cucumber, and most vegetables and fruits - yang: hot foods include meats include beef, mutton, goat, dog, chile peppers, garlic, and ginger - home remedies include ginseng, ginger tea, yoojacha (hot citrus beverage), bean sprout soup, and lemon with honey in hot water - good appetite is a sign of good health

contemporary food habits

- many traditional korean food habits continue after immigration to the US - eat rice at one meal daily; eat kimchi daily - milk and dairy products not consumed in korea are often well accepted in the US - koreans have blended their traditional flavoring and cooking techniques to american foods (korean taco, kimchi quesadillas)

nutritional status

- traditional japanese diet is high in carbohydrates and very low in fat and cholesterol - the leading cause of death for japanese americans is cancer and heart disease - disproportionately high rates of diabetes may be attributed to (genetic predisposition for diabetes combined with increased fat consumption)

korean sample menu

dinner in korea - soybean sprout soup - bulgogi (korean barbecue beef) - seasoned tobu (bean curd), chrysanthemum leaf salad - seasoned eggplant - steamed rice, kimchi - apple pear - barley water or ginseng tea

japanese sample menu

japanese family dinner - misoshiru (miso soup) - sashimi - tempura or yellowtail teriyaki - pickled cucumber - steamed rice, pickled ginger, wasabi, and soy sauce - sake (rice wine) or green tea