Chinese and Japanese Cuisine

Published by admin on

Both
sweet desserts are reserved for special occasions.
Japan
aesthetic appearance is an important element of the cuisine.
China
a cleaver is used to preform all cutting tasks when preparing foods.
Japan
fish is more important to the diet than meat.
Both
Three meals are typical served each day.
China
soup is eaten with tiny spoons.
Japan
a traditional ceremony is preformed when tea is served.
Japan
diners show appreciation for the cook’s skill by smacking their lips or making sucking sounds.
China
five spice powder is an important seasoning.
Both
foods are eaten with chopsticks.
China
steaming is one of the cooking methods.
Japan
a small, soft towel called an oshibori is used instead of a napkin.
China
the wok is used as a versatile cooking utensil.
Japan
foods are cooked on a hibachi.
Both
tea is the natioanl drink.
Both
rice is a basic ingredient.
Japan
broiling is a common cooking method.
China
stir – frying is the most common method.
What similarities exist between the cuisines of China and Japan?
Sweet desserts are for special occasions, food looks nice, 3 meals, soup eaten with spoon, chopsticks, tea, rice.
What characteristics make Chinese cuisine distinct?
Stir fry, wok cleaver, 5 spice powder, steaming.
What characteristics make Japanese cuisine distinct?
Fish more important, broiling, hibachi, oshibori, smack lips, tea ceremony.
Categories: Chinese