Jap
Jomana_2007
Presentation1.pptxJapanese Food
Jomanah
Japanese Food staples
Rice: The Japanese prefer a short grain rice that contains more starch that is stickier after cooking.
Soybeans: used to make tofu, soy sauce (shoyu), and fermented bean paste (miso).
Red Adzuki beans: most often made into a sweetened red bean paste frequently used in Japanese desserts. Japanese red bean cake
Traditional Japanese meals are sometimes classified by the number of okazu which accompany the rice and soup. The simplest Japanese meal, for example, consists of “ one soup, one side” or “one dish meal”. This means soup, rice and pickles, and one accompanying dish.
