Japanese Food

Question: Discuss about the Article for Japanese Food. Answer: Introduction: The article Japanese Food written with a combined effort by Ketty, Peter, Tim and Winnie, is related to the Japanese food culture and deals with the eating etiquette, food quality, cooking methods and taste as well. In the article, complete discussion has been made on the dishes of Japanese cuisine and comparison has been made with Chinese cuisines. Lot of discussions has been made on a variety of Japanese food. However, no such effort has been made to support the argument with any kind of primary sources. All the arguments have been made on the basis of proper research and continuous observation of the Japanese culture. Explanation and evaluation: Japanese etiquette: Japanese stands as the most educated and civilized person when it comes to eating etiquette. It has been found that being at a coastal region Japan is famous for sea foods. The sea food is consumed by rice. If the same thing is considered, it is evident that Chinese prefer noodles over rice (Kaneko, Oshida and Matsushima 2013). Japanese stands at the fore front when it comes to table manner. Japanese are very strict when it comes to table manners. Food is served in bowl and empting the bowl is considered to be good manners in the Japanese culture. They use the chopstick to eat their food. One of the Japanese etiquette include that the chopstick is never hold with five fingers as it is considered impolite in their culture (Ashkenazi and Jacob 2013). It also falls under their etiquette, not to leave the table immediately after the meal gets over. All these manners make Japanese to stand forth when it comes to food culture. Taste of food: If the taste of food is considered, it has been pointed out that Japanese food are non spicy and are light that are easy to digest. On the other hand, Chinese food are often greased and they dishes are mostly made of beef, chicken and pork while fish is common among the Chinese cuisine. Both Japanese and Chinese have varieties of items in their food menu. Starting from soups, they prefer having rice and noodles in their meal. Mainly they enjoy the rice and the noodles with certain sauce (Fieldhouse 2013). Use of vinegar, soya sauce and wasabi are common in Japanese food. However, it has to be mentioned in this respect that soya sauce is never poured in rice as it declines the taste of the particular dish. Most common dish of Japan is Sushi and other related dishes that are made with fish as a prime ingredient of their food (Anderson 2014). In this respect, it can be said that apart from the other cuisines of other countries, the cuisine of Japanese is different due to the use of sauc e and spices in their food. Cooking method: Japanese prefer boiled and less oily food whereas Chinese cuisines are often deep fried with lots of oil. Japanese use various types of spices and other liquids to simmer their food. Grilled foods are their favourite food and cuisines (Kunitomo et al. 2016). It has been observed that the Japanese spent a lot of time for preparing their food. They use charcoals and other things to cook their food, that is quite time consuming. This clearly shows the love and affinity of food that Japanese have. In this respect, it has to be mentioned that in case of the Chinese food, the dishes are prepared very fast and they are specialized in fast foods. They believe in filling the hunger rather can maintaining hygiene or quality of food (Cheung and Wu 2012). Conclusion: With the detailed discussion, it can be easily said that there is no doubt that the Japanese culture is much advanced in terms of its food and eating habits. The discussion ends with the note that there is no doubt that the culture or the cuisine of Japan is far advanced compared to the other cultures. There is no such relation with the Japanese and the Chinese culture but, in case if the Chinese wants to achieve any goals related to food and cuisine of the Japanese culture, they need to understand their culture thoroughly by good observation. For, such purpose, conducting primary research is indeed important. Reference list: Anderson, E.N., 2014.Everyone eats: Understanding food and culture. NYU Press. Ashkenazi, M. and Jacob, J., 2013.The essence of Japanese cuisine: an essay on food and culture. Routledge. Cheung, S. and Wu, D.Y. eds., 2012.Globalization of Chinese Food. Routledge. Fieldhouse, P., 2013.Food and nutrition: customs and culture. Springer. Kaneko, K., Oshida, K. and Matsushima, H. 2013. Traditional Food Culture (Local Cuisines, Japanese Sake) That Has Been Nurtured by the Rich Nature of the Prefecture, Japan. FNS, 04(09), pp.964-971. Kunitomo, M., Ekuni, D., Mizutani, S., Tomofuji, T., Irie, K., Azuma, T., Yamane, M., Kataoka, K., Taniguchi-Tabata, A., Mizuno, H. and Miyai, H., 2016. Association between Knowledge about Comprehensive Food Education and Increase in Dental Caries in Japanese University Students: A Prospective Cohort Study.Nutrients,8(3), p.114.