A nice presentation by a student about Japanese cuisine.

1. BEAUTY, FRESH-
NESS & HEALTH

2. INDEX:
Introduction
Preparation
Main ingredients
Typical dishes

3. INTRODUCTION:
Japanese cuisine has three main
features: beauty, freshness and
health, in fact Japanese people
think that “We eat first with our
eyes and then with our mouth”.
It's a cuisine which is based on
the geometry of foods, their co-
lours and the poorness of fat.
Japanese cuisine has three main
features: beauty, freshness and
health, in fact Japanese people
think that “We eat first with our
eyes and then with our mouth”.
It's a cuisine which is based on
the geometry of foods, their co-
lours and the poorness of fat.

4. HOW IT IS MADE:
Professional chefs consider the knife, an object
almost sacred because it's used to hash and to cut
foods, so as to eat the meal with chopsticks named
HASHI.
Cutting food is an art that must be carried out with
grace and practicality.
This art is used to make a pristine dish, in fact, the
dishes are often served raw with some sauce.
Transfixing food with HASHI is a disappointing
gesture.

5. MAIN INGREDIENTS:
Rice
Fresh fish, sometimes alive before cooking
Sauce, ingredient resulting from the Zen
Buddhist culture.
Vegetables
Meat almost nonexistent because in Japan it is
impossible to raise animals because of the
territory, that is mountainous and subject to
catastrophic weather. So, the few fields are used
for the cultivation of rice and tea.

6. TYPICAL DISHES:
SUSHI: Rice with
different names
depending on the
cooking.
For example,
SUMESHI: it is
sushi with rice
vinegar.

7. SASHIMI: Thin
slices of raw fish
or shellfish.

8. SAKE: the
most popular
typical drink

9. TYPICAL SAUCES:
SHOYU: Soy sauce that
could be clear or dark.
SUKIYAKI: Sauce that is
use to flavour a dish with
the same name and it's the
favourite dish of the
Japanese.