MONOGRAPHY OF JAPANESE CUISINE

COURSE: INTERNATIONAL COOKING II

TEACHER: CLAUDIA HINOJOSA DE TRIPET

AUTHORS:

BILLY ORTIZ DE ORUE SOLIS

PATRICIA FIGUEROA GUTIÉRREZ
Tamara Rodríguez Mamani
ANGEL COAQUIRA PINTO
ROSMERY GUTIÉRREZ MACHACA

SEMESTER
VI

YEAR
2018-I

____________________________________________________________
WRITTEN WORK EVALUATION:

Content : ___ Comentarios: ___________________

Complete Work : ___ ______________________________
Presentation : ___ ______________________________
Spelling and Writing: ___ ______________________________
Others : ___ ______________________________
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Final Note : ___ ______________________________

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INDEX

1. INTRODUCTION 2

2. DEVELOPMENT OF THE TOPIC 2

[Link] DESCRIPTION 2

2.2. JAPANESE GASTRONOMY 5

2.3. TYPICAL INGREDIENTS 14

2.4. TYPICAL UTENSILS 21

2.5. HISTORY OF TYPICAL DISHES 23

2.6. TECHNICAL SHEETS OF TYPICAL DISHES 41

2.7. REPRESENTATIVE CHEFS 74

3. BIBLIOGRAPHY 78

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1. INTRODUCTION
In recent years, Japanese cuisine has become popular around the world thanks to
its delicacy, vitality, and elegant simplicity. Its natural flavors and the use of
fresh and low-fat products have made it one of the healthiest diets and
balanced in the world, only comparable, according to experts, with the native food from
Mediterranean. Such is the speed at which it has experienced its expansion at the level
international that is becoming less and less common to find it confined in
fine dining restaurants.
Nowadays, sushi, sashimi, and tempura are no longer the only references in the recipe book.
Japan is part of a vast array of flavors and textures, capable of offering a
unique experience, and day by day more accessible and diverse.

Japanese food has shown a great ability to adapt to products.

foreign techniques, a clear example of which is Nikkei cuisine, made in
Latin America, especially in Peru: a wonderful display of creativity and
cultural mixing.
This monograph aims to bring you one of the most sophisticated cuisines and
elegant ones in the world, sharing valuable information about this fascinating
gastronomy.

2. DEVELOPMENT OF THE TOPIC

2.1. DESCRIPCIÓN DEL PAÍS

2.1.1. General characteristics
Nombre oficial: Japón (Nippon
/ Japan).
Superficie: 377.915 km2
Limits: Archipelago formed
for 6,852 islands. The main ones
Hokkaido,
Honshu, Shikoku, Kyushu and
Okinawa. Sin borders
land borders with other countries,

Japan is located between the

Pacific Ocean and the Sea of

2
 Japan, east of China, Russia, and the Korean Peninsula.
Población: 126.706 mill de habitantes.
Capital: Tokio (9,2 mill.). Región metropolitana Tokio: 37 mill.
Otras ciudades:Yokohama (3,7 mill.), Osaka (2,7 mill.), Nagoya (2,2 mill.),
Sapporo
(1,9 mill.), Kobe (1,5 millones), Kioto (1,5 millones), Fukuoka (1,5 millones).
Official language: Japanese.
Main religions: Shintoism and Buddhism.
Moneda:Yen (tipo de cambio 1 de octubre de 2018: 1€=131,33Yen)
Form of state: Parliamentary monarchy
Administrative Division: 47 prefectures.
2.1.2. Geography
The Japanese archipelago is located in a young area of frequent movements.
tectonic, at the confluence of two oceanic tectonic plates (the Pacific and Philippine)
and two continental ones (Eurasian and North American), which has generated a relief
a landscape full of undulations, with mountainous and hilly areas that occupy
approximately three quarters of its surface. The mountains are generally
young and steep, surrounded by ravines and deep narrow valleys. Their chains
The main mountain ranges are located in the north (Ishikari mountain range in Hokkaido) and the center.

this is from Honshu (Japanese Alps).

The highest peak, in the

the central west of Honshu is
Mount Fuji, 3,776 m
in height. Currently
there are more than 100 volcanoes

assets. The complexity of

the topography of Japan
provides the earth with a
great beauty and stage of
dramatic contrasts: lakes formed by melting snow in the middle of the mountains;
rocky gorges and turbulent rivers; funny peaks and amusing waterfalls. All of these
Topographical accidents constitute a source of inspiration and delight for both

3
Japanese like for foreign visitors.

2.1.3. Climate
The weather is generally mild
although it constantly varies from
from one region to another, due to

large part to the currents of

northwest continental air
that dominate in the period
estival.
Hey four stations
clearly differentiated in the
most of Japan. Summer, which is warm and humid, begins in the middle of the month.
from July and is preceded by a rainy season that usually lasts a month, except in
Hokkaido, the northernmost of the most important islands and where there is no
this rainy season. Winters are usually mild on the Pacific coast, with
many sunny days, while the coast of the Sea of Japan tends to be overcast
clouds.
Spring and autumn are the best seasons of the year, with mild days and sunshine.
brilliant across the country, although September brings typhoons capable of striking the
interior with its rains
torrential y strong
winds. The rains are
abundant, varying between
the 1000 and the 2500
annual millimeters.

Tokyo, the capital of Japan,

enjoy of winters
relatively moderate with a low humidity index and occasional snowfall, which
contrast with the high temperatures and humidity of the summer months. The
combination formed by abundant rains and mild weather in most of the
archipelago originates lush forests and rich vegetation that covers all the

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plains. The complex Japanese topography represents a contrast to its relatively
benign climate.

2.2. JAPANESE GASTRONOMY

2.2.1. HISTORY OF JAPANESE GASTRONOMY

Japanese culinary culture

based on rice it developed into
starting from the introduction from Asia
from irrigated rice cultivation ago
more than 2,000 years. The tradition of
serve the rice with vegetables from the

time and fish, or others

sea products, evolved
until reaching a highly form
sophisticated in the Edo period
(1603–1867), and remains the brilliant essence of typically Japanese cuisine.
However, in the century and a half since the country reopened to
In the West, Japan has developed an incredibly rich and varied cuisine.
Enjoying the traditional and embracing the new that encompasses not only the
not only original Japanese cuisine but also many foreign dishes, some adapted to
Japanese taste and other assimilated ones more or less unchanged. The delicate Japanese cuisine
that expresses the beauty of nature and the seasonal change, taking advantage of the
characteristics of the diverse and fresh food products have enriched the culture
Japanese food when closely related to events
annual. In 2013, (the Japanese cuisine 'washoku', the traditional food culture of
Japan, as an example, in particular, the celebration of the new year is recorded in the
UNESCO intangible cultural heritage as an important social custom
that must be inherited.

[Link] Origins

In the centuries that followed the

introduction of Buddhism in Japan

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In the sixth century, laws and imperial edicts gradually eliminated consumption.
of animal and poultry meats. The vegetarian culinary style known as shojin ryori
it was popularized later by the Zen sect, and by the 15th century they made their
appearance of many of the foods and cooking ingredients used today by the
Japanese, for example soy sauce (shoyu), miso, tofu, and other products based on
of soy. Around the same time, a type of very formal banquet cooking was developed.
and elaborate, which originated in the cuisine of the courtly aristocracy. With the name
Honzen cuisine is one of the three basic styles of Japanese cooking, along with
chakaiseki ryori (the cuisine served during the tea ceremony) and kaiseki ryori. Putting
the emphasis on the artistic presentation of fresh seasonal ingredients, food
what is served in the tea ceremony unites the formalities of honzen ryori with the spirit of
Zen frugality. Kaiseki ryori reached its current form in the early 19th century and
it continues to be served in high-end Japanese restaurants known as
ryotei, and in traditional Japanese inns. At the same time, they maintain the
fresh seasonal ingredients and their original presentation in vintage style, the
Kaiseki meals have fewer etiquette rules and a more relaxed atmosphere. During
la comida se bebe sake, y, como generalmente el japonés no come arroz mientras bebe
The rice is served at the end. First, appetizers and sashimi (slices of fish) are served.
raw), suimono (light soup), yakimono (grilled foods), mushimono (steamed foods)
steam), nimono (boiled dishes) and aemono (dressed dishes like salad),
followed by miso soup, tsukemono (pickles), rice, Japanese sweets, and fruit.
Tea concludes the meal. Although most Japanese people have few
opportunities to enjoy a full kaiseki dinner, the types of dishes and their
order is the basis of current Japanese food as a whole. The sushi that most
people today know - rice
with crowned vinegar or combined with
raw fish or shellfish, developed
in Edo (the current city of Tokyo) to
principles of the 19th century. The sushi of

at that time it was sold in stalls

as an appetizer, and these stalls are
the precursors of the current ones
sushi restaurants.

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[Link]. Assimilated Imports

The first direct and significant opening

from Japan to the West occurred with the arrival
of European missionaries in the second half
of the 16th century. At that moment, the

combination of the Spanish frying techniques and

Portuguese with the Chinese method of cooking the
vegetables in oil led to the development of tempura, the popular Japanese dish in which the
seafood and different types of vegetables are battered and fried in abundant oil. With the
the reopening of Japan to the West in the mid-19th century, many were introduced
new cooking and eating habits, the most important is the consumption of meat.
Although today it is considered a Japanese dish, sukiyaki - beef, vegetables,
tofu and other ingredients cooked at the table in a broth of soy sauce, mirin (sake
sweet) and sugar - it was initially served in 'Western-style' restaurants. Another
A popular national dish developed during this period is tonkatsu, pork cutlets.
empanadas. Created in the early 20th century and made with curry powder
imported from India through England, Japanese curry rice (kareraisu) has
turned into a popular dish, contains vegetables and meat or seafood in a light sauce
of curry that is poured over the rice.

[Link]. The current food

The selection of ingredients

available in the
supermarkets y others
food stores in
all of Japan, except in the most
rural districts sections, it is
so varied that any day
a home-cooked dinner can be
made up of an incredible
variety of dishes from different countries of origin. Nonetheless, the food of origin
national remains the norm, and a 'Japanese meal' at home will consist of

7
generally white rice, miso soup, and tsukemono pickles. The multiple
Dishes that can accompany these three vary considerably by region, the
time of year and family preferences, but among the possibilities are included the
cooked vegetables, tofu, roasted fish, sashimi, and cooked beef, pork or chicken
different forms. The most common alternatives to the traditional Japanese menu are the
meat and stir-fried vegetable dishes in Chinese style, and grilled beef and pork
Korean style. The boldest cooks can test their skill with
American, French, Italian dishes and from other cuisines. Among the
preferred alternatives especially by children are spaghetti, the
hamburgers and the aforementioned curry rice. While many
families continue to eat home-cooked meals every night, the main change that has
has produced in eating habits in recent decades has been the replacement of
homemade dishes over food prepared outside the home. Sushi, noodle dishes
chinos or Japanese and meals served in lunch boxes in the Japanese style (bento) are
available for some time through home delivery (demae) in towns and
cities, and now you can also order pizzas and many other dishes. In addition, the
supermarkets have many prepared dishes, such as sushi, tempura, and chicken
fried, to take away and consume at home, and convenience stores can
to be found anywhere in Japan, except in the most remote areas, which makes
that a wide variety of precooked dishes is available for almost everyone
in the style of bento food.

[Link]. Contribution to world cuisine

The most famous Japanese contribution to world cuisine, sushi, is consumed

generally in sushi restaurants, where customers sit at the bar and
they place their orders, one by one, to the sushi chef. There are also very popular chains of
sushi restaurants with conveyor belts, where small ones can be picked up
platters with two pieces of sushi transported by a conveyor belt that passes by the counter
in front of the customers, or ask for a special order if nothing is found that pleases in the
love. Unlike Japanese restaurants abroad, which often have a
menu with different types of Japanese food, restaurants in Japan usually
they are specialized in a single type of food, such as sushi, tempura, shabushabu
fine slices of beef cooked at the table by immersing them in a broth
hot), sukiyaki, unagi (grilled eel), soba and udon noodles, etc. The main

8
an exception to the specialization rule is family restaurant chains, which
They usually serve a variety of Japanese, Western, and Chinese dishes.

Two types of restaurants that can be found in abundance all over Japan, but that do not
considered to originate from Japan, are ramen and yakiniku restaurants.
ramen restaurants serve generous portions of Chinese-style ramen noodles in
large bowls with broth (seasoned with soy sauce, miso, salt, etc.) and slices of
roast pork and various vegetables (bean sprouts, spring onion, etc.), and many people order
also gyoza (Chinese dumpling) to accompany your ramen. In the restaurants of
yakiniku, which is based on Korean-style barbecue, customers cook in their
small pieces of beef, other meats, and vegetables, on grills of
coal or gas. The main cities also have a considerable number of
restaurants of other foreign cuisines, offering French, Italian, Indian food,
Chinese, Korean, and from other places, and in Tokyo there is an almost unlimited variety of
foods from around the world.

On the opposite pole in terms of prices, from the elegant kaiseki ryotei restaurants and
de cocina francesa están los puestos de comida, que son todavía una imagen familiar en
some urban districts and at festivals and other outdoor celebrations where
It gathers a lot of people. Some of the most popular of these stalls are those that serve
yakisoba (fried soba noodles), yakitori (skewers with pieces of grilled chicken)
okonomiyaki (pancakes with vegetables and a variety of other ingredients), sausages and
baked potatoes with butter.

[Link]. Culinary cultural exchanges

As has been mentioned before, Japan has been an active importer of foreign cuisine.
for more than a hundred years, but for most of this time there has been little
movement in the other direction. However, during the last two decades, the
increase in the importance given to a healthy diet, to maintain good health
in general, it has contributed to an unprecedented expansion of Japanese food in the
foreign, with an unprecedented increase in the number of Japanese restaurants in the
major cities around the world. Most Japanese restaurants in the
Foreigners serve sushi, and many also offer a variety of other specialties.
like tempura. The number of restaurants specialized in dishes with prices
economic foods like ramen and soba noodles are also on the rise. From

9
agreement with a statistic from July 2015 by the Ministry of Agriculture,
Forestry and Fishing, there are around 89,000 Japanese restaurants that are operating.
abroad, about 25,100 in North America, about 45,300 in Asia and about 10,550 in
Europe. Foreign people have developed the image that Japanese food is
"healthy", "well-balanced" and "tasty". The total number of Japanese restaurants in
The United States is said to have grown by 150% in the last 2 years, and the number
in Great Britain by 300% in the last 5 years. According to statistics from the MAFF,
Less than 10% of the owners of all Japanese restaurants are of origin
Japanese. Many of the restaurants established in shopping malls throughout
The United States serves sushi, but its other specialties generally come closer.
to the type of stir-fried dishes in Chinese style than to genuine Japanese food.

Due to its low oil and fat content, Japanese food is becoming popular in
the world thanks to the trend towards health care. Food restaurants
Japanese cuisine is no longer limited to simply traditional sushi or elegant meals.
complete. Foreign chefs adopt, for example, Japanese seasonings such as
like soy sauce, fermented soybean paste or Japanese lemon for meals of that
country in order to give them a touch of Japanese flavor.

To offer young French and Japanese cooks the opportunity to learn

los unos de los otros, y ayudar a los chefs franceses a que aprendan y se perfeccionen en
the specialties of Japanese cuisine, as prepared in Japan, since 2005
The Japanese Gastronomy Academy is celebrating the Courses in Kyoto and Osaka.
Japanese Culinary Arts. While studying in the kitchens of fine dining restaurants
Kyoto category, visiting French chefs also have the opportunity to
relate to many culinary aspects of traditional Japanese culture. Many
tourists claim that Japanese food is their main reason for visiting Japan.
In reality, more than 70% of the tourists who visit Japan do so to 'eat.
"Japanese food." Especially, they enjoy savoring sushi and fish, which they consider.
that are 'delicious' and of 'excellent quality.' According to an official survey,
approximately 90% of foreign tourists who eat Japanese food
they feel "satisfied"

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[Link]. Food styles

Family Food: It consists

of soup and three dishes, apart from the

rice, canned goods, and tea.

These three dishes are: fish
raw, slightly cooked, and another roasted.

For dessert: fruit. A 'dish'

"Quick" would be the ramen, which
it is a noodle soup served with a delicious broth of vegetables, meats and
bamboo. The tempura or fried vegetables and battered fish is a healthy dish and
delicate.

Takeaway Food
(Bento): It's a kind of box
with compartments where they
put different types of
food, up to ten. Must
meet the requirement of
to contain something roasted, fried,

cooked, raw, pickled and the

Rice. Aesthetics are very important, it should have a variety of colors and be well presented.

distributed. It is very used to take to work or school. It was born in the century
XIII when long journeys from one city to another required transporting rice
cooked and dried. It is sold in the
streets, restaurants, trains, stations
and supermarkets. Another dish is the
okonomiyaki or Japanese pizza, well
this is made by cooking a dough
about a griddle, with vegetables, meat
and eggs, to be distributed later
among the diners.

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 Formal food: It's very

strict, different ones are used

types of dishes, round or
squares, decorated with
flowers depending on the
station. The appearance and the
attractive visual son
fundamentals. A banquet,
that is generally provided in
weddings or special ceremonies must have an appetizer, a clear soup,
raw fish, grilled on the barbecue, steamed dish, another cooked slowly
fried in abundant oil, another pickled and salad.

[Link]. Nikkei cuisine

Japanese immigration to the

Peru

The first Japanese

from the New World:According to
Seventeenth century data, it was during the colonial period that the first
Japanese citizens arrived in our territory.
The massive Japanese migration of the 19th and 20th centuries: Although some

Japanese settlers had arrived in our territory during the Viceroyalty,

The true Japanese immigration would only begin towards the end of the century.
Late 19th and early 20th centuries. The most important migration phase from Japan.

covered the period included

between the years 1899 and 1924.
The first citizens
Japanese who arrived in Peru
mostly came from the
Okinawa Island, located to the south
from Japan. He brought them to
to work in the large sugar plantations of our coasts.

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The political and economic stability that Peru enjoyed towards the end of
The 19th century was undoubtedly attractive to the Japanese. They likely...
These conditions made Peru the first South American country.
in receiving inhabitants from Japan.

In the 1990s, the great chef

world-class Nobu Matsuhisa
popularized a style of cooking based on
the fusion of their culinary knowledge
Japanese with those Peruvian flavors
that he had discovered during a
long stay in Peru. Your first
she had a successful experience with this style in Los Angeles, and then replicated it
with greater success in New York, London, Milan, Tokyo, Miami, and others
large cities. The world suddenly discovered a cuisine that was not
Japanese, but rather the cuisine of Nobu, and with it, the tiradito, the anticucho, and the

Nobu-style ceviche. However, and without taking away merits, but rather,
on the contrary, thanking the good friend Nobu for having shared these
such Peruvian concepts, this cuisine has been preparing in our country since
several decades earlier, by Peruvian-Japanese men and women who
they combined the knowledge and ingredients of their parents with the flavors and
ingredients of your Peruvian childhood. It was the cuisine to which, many years
later, the Peruvian poet Rodolfo Hinostroza would call "nikkei". The
results that proved him right, and today Nobu has sold the world a
kitchen style, the Nobu style, which although it has already taken its own and
enviable paths, it is clearly the child of that cuisine invented by
our compatriots, children of those Japanese who came to settle and
to make a life in Peru.
Our Nikkei cuisine has a huge opportunity in this
moment when the world already knows the world already knows its style and it
Applaud. It is time for our Nikkei chefs to leave Peru taking
know everything and conquer the most important markets. They have everything to
achieve it: technique, passion, wonderful products, a culinary repertoire
unique and, above all, the coherence and security that it gives them the fact that

13
 to know themselves as heirs of this important culinary tradition.
2.2.2. Characteristics of Japanese cuisine
The gastronomy
Japanese himself
characterizes
fundamentally,
for the use of
fresh products and,
in consequence
due to the presence of
natural flavors - made that is called kisetsukan in Japanese -. Even its
cooking methods aim to enhance the natural qualities of the
ingredients they use. For example, the products are cooked for a very
little time for all its properties to be preserved. Likewise, the
Japanese cooks pay a lot of attention to the harmony of colors and to the
different elements that make up their dishes. The decoration has the purpose of
the goal is to enhance the flavors, as it aims for the diner to delight in observing
the ingredients before trying them.

Another characteristic of Japanese cuisine is that the foods are not

they are classified not according to the order they occupy in a snack, but according to the methods

that are followed to prepare them. Among the dishes subject to cooking, the
prepared on grills are called deyakimono; meanwhile,
We boil the preparations on the stoves, and we cook the food.
battered in dough and then fried –like the popular tempura, for example–. By
On the other hand, the term gohan is used to refer to a rice-based dish.
mushimon refers to boiled foods, and sashimi refers to fish
served raw and sliced into thin pieces.

2.3. JAPANESE INGREDIENTS

Japanese cuisine is undoubtedly one of the richest in the world, it is nuanced

due to a series of factors that intervened since its formation. On one hand, they turned out
important economic activities of the Japanese inhabitants. Japan is a

14
very mountainous and humid archipelago, where the fields are usually quite fertile.
Traditionally, its inhabitants
they dedicated themselves to fishing and agriculture, for

what are the products obtained from these

activities were a central part of their
eating habits.

However, the extensive presence of

vegetables and seafood in the diet
Japanese is not only related to these.
factors. Certain provisions of their governments also intervened. Between 1603 and
In 1868, the consumption of meat was prohibited. Following a rotation system of
crops very common in Japanese agriculture, whole grains such as millet - a cereal
similar to rice - sorghum - a grain from India - and alforjón - a type
Asian wheat was cultivated alongside barley and legumes. The Japanese inhabitants
they used to consume such products along with miso -the Japanese soybean paste-, vegetables
-land and marine-, and some fish. However, after 1868, time
historical period known as the 'Meiji Restoration', when Japan opened its doors to
foreign countries, Japanese eating habits changed: meat, eggs,
milk, bread, white rice and sugar replaced millet, which has practically disappeared
about their diets.

De similar modo, el budismo, una de las religiones oficiales en Japón, jugó un papel
important in the culinary customs of the country's inhabitants. In their eagerness to
instilling simple eating habits and respect for animal life, promoted
the exploitation of the wide variety of plant species that were cultivated in
Japan, and consequently the consumption of vegetarian dishes spread among its
followers.
The Japanese are lovers of floral art, so they apply this concept of beauty.
on their plates to make them more artistic and appetizing without being complicated. Another
A characteristic of Japanese food is the use of fresh ingredients that preserve the
natural flavor in the different preparations.

15
 Hondashi stock:

It is a fish powder (bonito) used as

seasoning in Japanese cuisine. The fish,
sliced into fillets, it is cooked, it is dried, it

dehydrates and is smoked. This preparation is

call katsuobushi. When the fillets are put
hard as wood, they are planed and the shavings
used as a condiment, mainly for soups or broths.

Wasabi

It is a condiment known as green mustard that is made with the root of the
Wasabi japonica, similar to horseradish root. When powdered, it is hydrated.
adding water until forming a paste. It is also eaten grated. With a strong flavor and
spicy, it is used in sushis and sashimis;
mix with shoyu to reach its full potential
dimension. Fresh wasabi is an item
quite expensive. The best grows at the top of the
mountains, in shallow streams and
protected from the sunlight. Due to its cost,
is replaced by a green powder made of
dry wasabi, grated radish with coloring
green and mustard powder, which form a
paste similar to wasabi, more commercial, but of lower quality.

Miyako

Known as sushi rice or Japanese rice,

it is always of short grain, and they impregnate it with a layer

made of corn syrup and starch. It is perfect for sushi,

since it becomes sticky when cooked. The cooked rice
What is used in sushi is called shari or sushi meshi.

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 Gari

It is a accompaniment for sushi. It literally means

very thin slices of ginger marinated in vinegar
sweetened”. It is served as a side dish for a wide variety of
Japanese dishes.

Shitake

In Japanese cuisine, it grants the palate an exquisite flavor.

a juicy and fine texture, its nutritional values are very
healthy, provides few calories and a high content
of proteins, between 14 and 18%,

Peanut oil

It is extracted from the plant of the same name (Arachis hypogaea). It is

used as a substitute for olive oil and is used for cooking, dressing
and it looks very good in dishes cooked in a wok. It is highly
valued for its resistance to high temperatures, which makes it ideal
for frying.

Tofu

Tofu or soy cheese is prepared as follows

way: to the drained soy milk, which is obtained
boiling ground soybeans in water, to which is added
the nigari, which is a coagulant, to form a
curd that is cut into blocks or can be prepared in
molds. It is a very nutritious and flavorful food.

Mirin

It is prepared by steaming glutinous rice, to which is added

shochu (alcoholic beverage) and is left to ferment for two
approximately months. After that time a appears a
sweetness. This liqueur contains 14% alcohol and is used only for

17
to cook, but more for its sweet flavor than for its alcoholic content. It is not correct
define mirin as a type of sake for cooking.

Industrial Sillao

It is prepared as follows: wheat grains are poached and

steamed soybeans are placed separately; then they
they mix and add spores in cedar barrels. The dark, more
thick and salty, it is used for cooking, marinating and dressing. The egg white

(alone or mixed with vinegar) to dip the different types

dim sum.

Panda

In Japan, they are already sold cooked in all the

supermarkets throughout the year and the
fresh only in spring. There are many
recipes that use bamboo shoots, among the
the most well-known are: Takenoko with rice,
sushi with bamboo shoots, cooked with seaweed; and it

uses the young bamboo skin in soups.

Soy sauce

It is obtained from the mixture of soybeans.

fermented, wheat and salt, appeared in the 7th century, through
the Chinese Buddhist monks. Their taste and color vary in
function to the duration of fermentation and the amount of
used wheat.

Everything has soy, the ramen, the seasoning of sushi.

the gyoza, without to forget many sauces -
ponzu, teriyaki or yakitori which mostly consist of shoyu and accompany the
noodles, fish or meat.

18
 Perilla

The shiso leaf is used as a decorative leaf for a dish.

of sashimi, or used as a spice in thin strips in salads,
noodles or pasta. The flavor of the leaf goes well with
fish or chicken.

They can also be stewed or sautéed and are even delicious.

fried in a tempura batter. It can be stored for
1 to 2 weeks in the refrigerator and if they are pickled in salt they can be stored even longer
time.

Nori

Nori is a dehydrated preparation made from

red algae. It is one of the main ingredients of the
sushi rolls (maki sushi). In this case, it not only gives you
these rolls have an exquisite flavor, but also they
provides the structural stiffness for the rolls to one
Once cut into smaller pieces, they stay
integers that can be picked up with chopsticks without disintegrating.

Bonito flakes

Katsuobushi is dried bonito flakes that are used

not only for making dashi broth, but also as
condiment for many dishes like okonomiyaki or
the takoyaki, for example. The flakes of dried bonito are
prepared with smoked bonito fillets, which are dried and
they cure in a mold in a process that lasts months
until they harden and scratch.

Panko

Japanese bread crumbs or panko is a bread

grated something thicker and crunchier than the
western breadcrumbs. This panko is used

19
for breaded items like tonkatsu pork chops or breaded shrimp ebi-
Furai. There are several types of panko depending on the thickness of the bread: from the finest of 3mm or

5mm up to the thickest bread of 10mm, 12mm or even 15mm.

seven spice chili pepper

There are seven spices (red chili, Japanese pepper

sansho, toasted orange peel, sesame seeds
yellow and black, ginger, hemp seeds and seaweed
nori. Shichimi togarashi is usually used as
dressing in soups, noodle dishes or rice bowls
(donburi).

Sesame seeds

Both the whites, which are the most common,

like the black ones, they are often used for decoration

some dishes, both sweet and savory and

they are also used to prepare sesame paste.
They are usually roasted to bring out all their flavor.
flavor and aroma.

Wakame seaweed

It is one of the most popular and common seaweeds of the

Japanese gastronomy. It is often used in soups (such as
in miso soup) and in salads. It is sold
dehydrated, so it needs to be rehydrated in water
to use it.

Ginger

Fresh ginger root or shoga is used for

to add flavor to many dishes and sauces, in addition to being

popular for its digestive properties. The root of

ginger is usually sliced into thin sheets, it
cut and served with sushi, sashimi, and other dishes

20
of seafood. There are two types: the pink pickled gari (which is the one that accompanies the
sushi, for example) and the red pickled ginger strips (beni-shoga) that are used for
the okonomiyaki, for example.

2.4. TYPICAL UTENSILS

DEBA BOCHO: Blade knife

very thick that is used for butchering.
Generally fish but also
birds and meat. It is one of the most expensive because

its forging requires a special technique.

DOMBURI: In Japanese it means dish

deep. It is a bowl with or without a lid that
lend its name to a wide variety of
dishes that are served in it and that are characterized by

for carrying a base of rice.

HASHI: Sticks Japanese a

difference of the Chinese who are
cylindrical. The authentic hashis are
conical, wide at the part where it
held and almost finished at the tip by
the one who touches the food.

HASHIOKI: Support for leaving

sticks on the table. There are countless of
models according to the material from which

they are made of glass, wood, or ceramic,

jade, iron, etc.

21
MAKISU: Bamboo mat used
to roll the sushi and shape it into a cylinder
to other foods.

SASHIMI BOCHO: Special knife

to cut fish and serve it raw (sashimi).

SURIBASHI: Japanese mortar of less shape

concave than the western and that has some
grooves that facilitate the task of grinding or crushing.

SURIGOKI: Tool for grinding or crushing in a

suribashi.

TAMAGOYAKI NABE: Sartén

Rectangular made generally
of iron or aluminum that is
used to make the tortillas
Japanese women.

VEGETABLE HOCHO:
Special knife for cutting
vegetables.

22
 DOBIN: Ceramic teapot with handle of
bamboo

2.5. HISTORY OF TYPICAL DISHES

2.5.1. SUSHI

It is a dish of originJapanesebased
inriceand fish that is accompanied in
general con:sesame,depending on the
flavors can be raw or smoked,
marinated withvinegar of
ricesugarsaltand other ingredients,
[Link]
Plato is one of the most recognized of theJapanese gastronomy and one of the most
internationally popular.

Although sushi is usually associated with fish and seafood, it can also
to carryvegetablesoeggor even any other companion. In addition, the products
Traditional side dishes that accompany rice don't always have to be raw.
(mainly grilled).

Preparations are also [Link],[Link] is, the

The name sushi refers to the preparation of rice and that the accompaniment, while it is
relevant in flavor, does not make the dish itself. Although there is a variety of
internationally recognized and customary sushi accompaniments, ideally it is
that each region adopts typical accompaniments from the area with fish or fruits of the
region that are identified with local taste and gastronomy.

The earliest reference to sushi in Japan appeared in the 718in theYōrō Codea
legal document of theNara [Link] was used for tax payment during the
next 800 years, until the19th centurysushi changed slowly and so did the
Japanese gastronomy. The Japanese began to eat three meals a day, rice.

23
it became boiled instead of steamed, and most importantly, the was inventedvinegar
of rice. Mientras el sushi continuaba haciéndose fermentado junto con el arroz, el
fermentation time was gradually reduced and the rice began to be eaten with it
fish.

In the final years of the Edo period, he invented the Kanto variety of nigirizushi.
it was about a type of sushi that was not fermented and could be eaten with the hands (or
[Link] new variety marked the beginning of sushi
howfast foodwithin Japan. The arrival of thecoolingmoderna at the beginning
of20th centuryallowed sushi made from fresh fish to last longer. At the end of the
In the 20th century, sushi began to gain importance and popularity worldwide.

[Link].Variants

Maki

A variety of traditional sushi that stands out

due to its circular shape, covered with nori seaweed,

sushi rice and three ingredients as a kind of

filling (fish or other seafood, and avocado and
cucumber as two good options).

Hosomaki

Similar to maki but with one difference. This

variety of sushi is present inside
only a filler that usually tends to
to be fish or other seafood.

Uramaki

The difference in uramaki is found in the use

of the algae, since it does not cover the entire area

exterior of the sushi, but only an interior part. In

the outer part is visible the oriental rice
which has been decided to be incorporated.

24
 Thick sushi rolls

For its preparation, they are usually used

larger dimension mats for your
manipulation, since the sushi is bigger.

Hand roll

In this variety of sushi, the element

the protagonist is the nori seaweed since besides
found inside, covers a large part of the
surface also granting a uniform shape
that breaks with the circular nature of the

varieties already discussed.

Nigiri

It stands out for being a sushi where the

the main topping is located

accommodated on a bed of rice and
wrapped in a seaweed leaf.

Gunkan

The gunkan variety stands out for its shape.

circular, wrapped in seaweed but with a
great variety of toppings inside,
such as roe, oysters, sea urchins
of the sea, etc.

25
[Link]. Local specialties

Each part of Japan has its

own recipes sushi
uses ingredients and methods
preparation venues.
Vinegar is usually used,
but in some places
they prefer ferment the
ingredients. In all cases
the seafood is enhanced
to enhance its appearance and its
flavor. These pages present
the tradition historical
delsushique has been evolving over time to adapt to the natural environment
and to the local culture.

Crab sushi (box sushi) from Hokkaido. It

press rice covered with a layer of meat
boiled crab in a container shaped like
box. Hokkaido is famous for crab, so
what one can imagine how tasty this is
plato.
Hatahata sushi Nare-zushi (fermented sushi)
from the Akita prefecture. It is a flying marinade

savory Japanese and vegetables in a rice mix

and malt which is used to provoke fermentation. The
Japanese flying fish (hatahata) is a specialty of

Akita.
Sasamaki Kenuki Sushi:shaped sushi to
hand) from the Tokyo prefecture. It gets prawn
boiled, tortilla and other ingredients on rice
previously seasoned with a lot of vinegar and salt, and

26
each piece is wrapped with a bamboo leaf to prevent the development of
bacteria. It is said that this type of sushi inspired all other types of nigiri-
Edo-style sushi.
Inari sushi Maki-zushi (rolled sushi) from the
Tokyo Prefecture. Fried tofu skin is boiled.
in a salty and sweet broth and is cut to make a
hole that is filled with rice. The sweet flavor of
tofu and the rice seasoned with vinegar are combined

Very good. Very appetizing for all ages.

Masu-zushi: Box sushi
Toyama Prefecture. The bottom of a covers.
round wooden container with leaves of
bamboo, which prevents the development of bacteria. It
put a layer of rice over the leaves and it
crush it, and then place trout fillets on top.
Kabura-zushiNare-zushi (fermented sushi)
from the Ishikawa prefecture. Pieces of
Japanese seriola between radish slices and it
fermentation with rice and malt koji, which promote the

fermentation and provide a strong flavor to

lactic acid.

Funa-zushiNare-zushi (fermented sushi) from the

Shiga prefecture. Common carp is fermented in
rice and salt for a long time and then it is cut
in thin fillets. This is the variety with the most
historia de todo el sushi japonés. Desprende un
strong aroma, since the ingredients have
fermented.

Insect sushi Chirashi-zushi (scattered ingredients)

about rice) from the Kyoto prefecture. It is mixed
rice with pieces of roasted common Japanese conger eel and

27
cooked vegetables in a broth seasoned with sugar and soy sauce. They are placed.
on top thin strips of tortilla. Everything is steamed and served hot.

Bo-zushi (long sushi) of the

Mackerel sushi
Kyoto prefecture. A mackerel fillet is placed.
pickled on a rice roll
of sushi and kombu seaweed is placed on top.
wrap everything in a bamboo sheath, and it comes off
the seaweed and the pod before eating. It is served in the

Gion Festival, one of the three most important

from Japan.
Persimmon leaf Nigiri-zushi
sushi (molded sushi)
by hand) of the Nara prefecture. They are placed
mackerel or salmon fillets on rice balls
the sushi is wrapped with persimmon leaves and
they press with a weight overnight. It is said
that persimmon leaves prevent action

bacterial. They are removed before eating.

Futomaki sushi Maki-zushi (rolled sushi) of
the Osaka prefecture. Rice is spread over
a sheet of nori seaweed. Strips are placed on top of it.
of cooked long pumpkin, a long piece of
tortilla and other ingredients and with the seaweed is made
a roll. It is customary to eat a roll without cutting it.
in pieces on February 3rd, the first day of spring in the ancient calendar, to
may it bring good luck.

Hako-zushi (box sushi) from the

Osaka-style sushi
Osaka prefecture. Rice and ingredients are added.
cooked by layering in a mold, and then it
press. Everything is removed from the mold, it is cut into

snacks and he/she gets ready so that he/she has a

attractive presentation.

28
 Bara-zushi Chirashi-zushi (ingredientes
scattered over sushi rice) from the prefecture of
Okayama. Rice is mixed with pieces of cooked vegetables.
in a sweet broth, and is covered with a generous amount of
seafood from the Seto Inland Sea. It is a luxurious food
sometimes called matsuri-zushi ('festival sushi').
God's no-form sushi

Sugata-zushi (clean and whole fish with rice)

of sushi) from the Tokushima prefecture. It is cut the
lower part of a Pacific vine, the
tripe and the spine, it is marinated with vinegar of
citrus yuzu, and it is placed whole on sushi rice. A
very tasty dish for the autumn festivals of Tokushima.
Sake sushi
Nare-zushi (fermented sushi) from the prefecture of
Kagoshima
Traditionally, sweet sake was mixed with
Kagoshima with rice and it was left to ferment before
use rice to make sushi. Currently the
the fermentation process has been eliminated, and it is preferred

enjoy the fragrance of sake.

2.5.2. DONBURI

It is a typical dish [Link] consists of a bowl that containsfishmeat

vegetables, or other ingredients cooked together and
served onriceThe tasty sauce in which it
these side ingredients are cooked
permeabilizes the rice and creates a harmony of
wonderful tastes. The sauce for stewing depends
of the season, ingredient, region, and flavor. A
typical salsa can consist ofbrothseasoned

29
withsoy [Link] proportions vary, but there are normally three to four.
times more dashi than shoyu and mirin.

Originally, this traditional dish did not contain a meat accompaniment, due to
that Buddhist philosophy prohibited ending any life. This made Japan
maintained a primarily vegetarian diet for many centuries. But starting from
of the 15th century, when derivative products began to be introduced into the diet such as
the eggs, and especially from the 17th century onwards, with the introduction of gastronomy
foreign by missionaries and traders, made the farm meats
will begin to be included in Japanese cuisine.

There are many dishes that make up the donburi family, and some of them have
variations depending on the region or additional ingredients. But we would like to
name the most well-known.

It consists of preparing a donburi with meat.

Beef Rice Bowl
beef, which is cut into small thin slices and sautéed
along with onion in the sauce.

Katsudon The main dish of katsudon consists of

a pork steak. It is usually served with a scrambled egg.
of egg and chives. The curious thing about this dish is that in
In Japanese, there is a homophone of katsu, which
means "victory" or "to win", so this dish
is usually consumed in the days leading up to an exam or a
important match, like a kind of good luck ritual
good luck.
Oyakodon The kanjis deoyakodonrepresentan
literally a bowl of parents and child And it is that in this dish
we come across the combination of chicken meat and
scrambled egg, from which you may guess the reason for its
name. We can also find its variant in
fish made from sashimi salmon and its roe
called oyakodon

30
 Unadon: Estedonburipuede can be more expensive than its
brothers, and this is because the main ingredient is
grilled eel, slowly cooked with
brushstrokes of soy sauce. We can find one
variant of it that is served in a black square box,
in the style of a bento, called unajū.
Tendon: This dish consists of the combination of
The tempura with the donburi. This dish can consist
in only battered vegetables, or also include
prawn.

2.5.3. SASHIMI

It is a Japanese dish that mainly consists ofseafoodofishraw, cut

finely, although not as much as acarpaccio.

A sauce is served alongside them (likesoy saucewithwasabior salsaponzuy

adressingsimple as a radishdaikongrated. It is usual for the ingredients to
They are served raw, although some are cooked a little, like the octopus that is boiled.
slightly. Less frequent, although not unknown, are the sashimis
vegetarians like the one fromyuba(coagulated extract of soy milk), or of red meats
raw beef or horse.

The name sashimi comes from the fish tail that was placed alongside the slices.
that could be recognized what type it was.

It is usually served with small slices ofgingerin preserves, that are consumed between a
type of sashimi and another, that is, when the flavor is going to change. The slices can be
to take them alone or soaked in sauce.

One could say, simplifying, that sashimi is similar tosushibut without rice, although
the repertoire of sushi ingredients is much broader, including vegetables, such as
like cucumber, or tortilla, etc.

Sashimi is the name that refers to the quality of fish such as tuna, swordfish,
shark, among others, and it consists of ultra-freezing the fish below -60°C for
preserve all its properties.

31
[Link]. Types of sashimi cuts

The first type of cut and the most

a common one that is done is the hira-
zukuri. It consists of placing the knife
perpendicular to the table and cut pieces
half a centimeter thick
approximately. It is usually applied in the
tuna or in salmon. It has a variant.
what is called hiki-zukuri is the same only that the pieces are cut to almost 2 centimeters.
Another type of cut is the sogi-zukurique, which consists of cutting the fish by placing the
knife at a 45º angle. This results in thin slices of fish very similar to a
carpaccio.
Elusu-zukuri is another type of cut that is quite common. It is the same as elsogi-zukuri, except that

the sheets are even thinner. They are almost transparent. It is considered the thinnest cut.
demanding and the one that requires the most technique. It is very common to see it with sea bass, grouper, and

golden. They are usually plated in a fan shape or forming a flower of

chrysanthemum.
Finally, there is Kaku giri, which consists of cutting the fish meat into cubes.
big and the ito-zukuricutting thin strips. The latter is very commonly used with the
squid, for example.

[Link]. Varieties
Fat tuna
Tuna is one of the most common types of fish.
popular for sashimi and sushi. Depending on the
the part of the tuna that is used, the name of the sashimi changes.

The fatty parts are called 'toro' (the fattiest part is

"Otoro"), and they are characterized by being more veined.

Akami (red tuna meat)

Another type of tuna sashimi is "akami", which
it literally means 'red body'. It is low in fat and

32
it has a more intense flavor.

Sake o Shake (salmon)

In Japan, salmon is called sake or shake, and it is another type
of common and popular sashimi. The fatty part of the sashimi
salmon is also called 'toro-salmon'.

Buri (yellotail)
It has a firmer texture. The young buri is called
hamachi and the best season for buri is the
winter.

Bonito
Katsuo sashimi is commonly consumed afterwards
to roast it lightly. The inside is still raw, but
the outside is grilled. Katsuo is, in fact, a type of tuna
small, so the flavor is similar to that. You can
eat it with a citrus ponzu sauce.

Pacific saury
Sanma is a very common autumn fish in the kitchen.
Japanese. People eat it raw and grilled. Its skin
silver gray and shiny gives the aggregates an appearance
interesting visual. The word sanma in Japanese is
composed of the characters of, fall, sword and fish.

sardine
Iwashi is also a type of fish that is more delicious in the.
autumn. It has a smooth texture and you can even eat the
fine bones.

33
 Mackerel
Saba sashimi is rarely eaten as it is. Very much
tripe is marinated in a vinegar sauce before
to consume. So, not all sashimi is purely
raw.

Pufferfish
Fugu is a very interesting and unique ingredient for the
sashimi because this fish has parts that contain a
strong neurotoxin that can be fatal. Chefs
They need a special license to serve fugu in Japan.
It is often served in thin translucent slices and goes well.
with a ponzu sauce.

Octopus
Octopus has a very different texture from sashimi.
fish. It is chewy and almost 'rubbery'. To the Japanese
they like to have a variety of textures when they eat
sashimi

Squid
Ika has a texture similar to that of octopus, but it is more
slippery and smooth. People love tako and ika in Japanese,
mainly because of the texture they provide.

Scallop: There are various types of sashimi of

Seafood and hotate is one of the most popular types. It is said
that has an exquisite sweetness.

34
 Aka shell (clam shell)
Akagai literally means 'red seafood' and also
called 'red clam' in English due to its color. It has a texture
quite hard.

Basashi (horse meat)

Raw horse sashimi (basashi) is often seen in
izakaya (Japanese style taverns), as it combines well
with drinks like sake and beer.

Chicken Tataki (chicken sashimi)

This may surprise many people since the meat
raw chicken is considered a high-risk food
for food poisoning, but the Japanese have
I ate fresh chicken sashimi as a delicacy.
for a long time. Chicken sashimi can boil
slightly simmer on the edges before serving it.

2.5.4. OKONOMIYAKI

It is a [Link] consists of
a dough with several ingredients
grilled cooked. The word
okonomiyaki is made up of the
honorífico o konomi= gusto y yaki =
grilled, meaning
grilled to your liking
customer reference, or it can also be
(food) egg and julienned cabbage, along with other ingredients depending on the type
referring to the cook.

Characteristics

The cooked dough consists of a base of flourgive megrated, water andeggSome

common ingredients are theonion, meat, squid, shrimp, vegetables, kimchi

35
mochi and cheese. Once the okonomiyaki is ready, it is topped with mayonnaise, aonori and
katsuobushi. These ingredients are provided separately to use according to taste.
consumer.

According to the restaurant, the preparation of okonomiyaki is carried out by the chef.
in front of the customer on a griddle, or by the diners themselves, to whom it is
they provide the ingredients. In the latter case, several bowls are served, one with the
prepared cabbage that forms the base of okonomiyaki, and the rest with the ingredients
chosen. To cook the okonomiyaki, you need to pour the ingredients onto the griddle,
cook it on both sides using twospatulasa large one (to be able to turn it over)
and another small one (for handling it easily), and once ready cover it with the sauce and the
rest of the aforementioned ingredients.

Okonomiyaki is often compared to theomeletteoSpanish omelette

thepizzaand thepancakesdue to the variety of ingredients it can contain, and even
It becomes known as Japanese pizza. It is food for the working class.

InJapanokonomiyaki is generally associated with the regionKansai,where it is believed

What was his place of origin, and [Link] is considered one of the anyway.
typical dishes ofOsaka,next totakoyakiand it is in this same city where we can
find the greatest variety of restaurants specialized in okonomiyaki.

According to the region, there are different variations. A common practice inHiroshima es

the modanyaki that includes noodlesfried noodlesprepared separately between the

ingredients. There is a similar dish, originating fromTokyo, llbeloved monjayaki.

Udon is the typical dish of Kagawa Prefecture, Japan.

2.5.5. UDON NOODLES:
Its popularity has led to this region being known as Udon-keno "perfecture of Udon".
Although the origin of udon is uncertain, one theory places it in the 8th century, when the
monk Kukai imported them from China to the province of Sanuki, in Kagawa. Today,
Kagawa is the largest producer of udon in the country, and the restaurants of this type of noodle are
They repeat in every corner. There are buses and taxis specifically dedicated to making routes through

the best places to buy and consume udon. Part of its fame is due to the coverage
media attention that Kagawa's udon received in the late 1980s.

36
2.5.6. PORK TONKATSU: Tonkatsu is a very popular dish inJapan,
invented at the end of the 19th century. It is about a pork chopof one centimeter of
widthpastryyfriedchopped; it is usually added to the meat salt and pepper and
pass byfloursubsequently beaten eggs and finished by passing through panko (flakes
of Japanese pan) before frying it .
2.5.7. TEMPURA: There are those who claim that it was the Portuguese Jesuits who
they brought the custom to Japan, but they were expelled in 1587 having barely
Christianized a single Japanese, while the same emperor who expelled them,
Hideyoshi Toyotomi, six years later, admired the intelligence and mercy of the saint.
Friar Pedro Bautista, who in turn, in a letter addressed to the Spanish ambassador in the Philippines,
he said: "They are moderate people in eating and drinking...", in other words, they got along.

for some time, so it is deductible that it was they who invented the
Tempura.
2.5.8. EDGES: It is said that Kanten was first made back in the year
1685 (Edo period), by the owner of a Japanese-style hotel "Minoya" in Fushimi
(Kyoto). Así como sucedió con las papas fritas y el dulce de leche, el descubrimiento de
the way it was made was accidental, by leaving it exposed to the outdoors and in cold weather,
"Tokoroten" (precursor del Kanten) que se había secado tras reiterar espontáneamente la
freezing and thawing.

For the 130 years that followed, Kanten was an exclusive product of Fushumi until
that Hanbê Tomita perfected the production process (around
1830) spreading the production throughout Kansai, thus transforming into a product
regional excellence.

2.5.9. SHABU SHABU: It is a traditional dish of Japanese cuisine, always served...

relates to another dish called Sukiyaki, although the latter is considered less
tasty, somewhat sweeter, the difference lies in the ingredients. A quick definition.
to describe what kind of dish it is, I would compare it to a fondue, a preparation of
Swiss cuisine, which is much more popular internationally.

Although traditional fondue is a sauce of melted and hot cheese in which you
Currently, many different types of fondue are made.
Place for soaking in cheese is soaked in broth or in oil, whether fish or meat.
vegetables. In this aspect is where Shabu Shabu resembles a fondue.

37
2.5.10. TEPPAN YAKI: It is a type of dish ofJapanese foodthat uses an iron
de steelto cook food. The word teppanyaki is derived from teppan, which
means 'grill' (plate) and yaki, which means 'cooking or roasting'.
the most common ingredients in teppanyaki are meat
ofyes,breaded meat cutletlobsterchickenand various vegetables are cooked usingsauce of
soy. InJapanmany restaurants offerKōbe city beefso much
ofoxhow fromvealvery appreciated in the world of thegourmets). Uusually
is usually accompanied by dishes such as thezucchinigarlic chipsricefried, etc.
In addition, some restaurants offer somesaucesto soak the food; for the
In general, soy sauce is offered in Japan.

The Japanese chain ofrestaurantsMisono

introduced this dish with a concept
influenced by 'Western' cuisine
the teppan in Japan [Link], if
they realized that the dish was more
more popular among foreigners than among
own Japanese, who enjoyed so much
see the skills show of the
chefs who prepared the food, such as
the kitchen itself, more familiar than traditional Japanese dishes.
the moment when this type of restaurant became a must-visit spot for
thetouriststhe network introduced changes to enhance the show from the
chefs, for example, stack onion rings in the shape ofMount Fujiand capturing them
fire, making a flaming volcano of onions.

2.5.6. TRADITIONAL JAPANESE MENU

[Link]. ICHIJU SAN-SAI

Ichiju sansai means, literally, 'one soup, three dishes'. And that is exactly what
we are served at the table; a main dish, which is nothing more than a bowl with
soup, and three additional dishes to complement it. Its philosophy is based on offering
many dishes with different products and preparations in small quantities: simple,

38
varied, nutritious, and satisfying. The curious thing about ichiju sansai is that, contrary to what
we are used to in the West —where the dishes are served
successively as we finish with them—these four or five dishes are
they are all served at the same time on the same tray.

It is the most common type of menu in Japanese restaurants and homes, as

provides a completely balanced diet due to the variety of flavors it offers,

Preparation

The traditional Japanese menu takes into account the ,

nature and the season of the year
thepreparation method , thecolor combination balanceandbetween
the the
different flavors from the dishes. Therefore, each dish on the menu should be prepared
withfresh and seasonal ingredients (for example, bamboo shoots in spring)
or chestnuts in autumn), following one of the traditional methods (boiled, to the
grilled, fried, steamed or raw), it should be properly combined palette of
colors (green, yellow, red, white, and black, which also includes purples)
play with the six flavors bitter
dark ones of the eggplant, for example) and it should
sour, sweet, spicy, salty, and mild.

Thanks to the wide variety of cooking methods available

Japanese and the fact of taking very much into account nature and the season of the year, the menu
Traditional Japanese cuisine will always be diverse in both flavor and ingredients.
aspect.

Japanese trays are part of the decor and are a sign of good taste.
Japanese cooks in the presentation of dishes. They are made of wood and come in various shapes,

39
like fans, bridges, boats among many others. They are used for cold dishes.
especially sushi.

Tables began to be used in Japan approximately in the second half of

I continue XIX. Before this, food was served on the floor, on simple trays (oshiki) or
trays with Zen legs that were placed in front of each person. This custom has not
completely disappeared. On the Japanese family table, the dishes are served first.
individuals except for those that are eaten hot like rice and soups.

40
2.6. TECHNICAL SHEETS OF TYPICAL DISHES

TECHNICAL DATA INTERNATIONAL CUISINE

RECETA: SASHIMI
Apellidos: Gutiérrez Machaca Category: Kitchen Raciones: 4 porciones
Nombre: Rosmery Japanese
Departure: Kitchen Applications: Input
Fecha: 06/11/2018
QUANTITY INGREDIENTS QUANTITY INGREDIENTS
0.200 Kg Tuna fillet 0.100 Kg Nabo in julienne
0.200 Kg Salmon fillet 0.125 L Sillao
0.200 Kg Sole fillet 0.010 Kg Wasabi paste
0.100 Kg Julienned carrot

METHOD OF PREPARATION
0. Refrigerate the fish fillets until they are firm enough to
cut them into thin slices half a centimeter thick, make the cuts with a single
movement.
Decoratively arrange the fish fillets on a platter.
2. Serve the carrot and the turnip as a garnish and serve with soy sauce in a small dish.

OBSERVATIONS AND VARIATIONS

Eat each snack with a tip of wasabi and dipped in soy sauce.

2.

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RECIPE: APPLE TONKATSU SAUCE

Apellidos: Gutiérrez Machaca Category: Kitchen Raciones: 4 porciones
Nombre: Rosmery Japanese
Departure: Kitchen Aplicaciones: Acompañamiento
Fecha: 06/11/2018

AMOUNT INGREDIENTS AMOUNT OF INGREDIENTS

0.100 Kg Apple cut into quarters 0.045 Kg Tomato paste
0.500 L Water 0.090 L Worcestershire sauce

0.050 Kg Celery in pieces 0.060 L Sillao

0.050 Kg Carrot 0.030 Kg Sugar
0.100 Kg Pork in pieces 0.010 Kg Honey
0.030 Kg yellow chili

METHOD OF PREPARATION
0. Boil the water in a pot, add the apple, celery, carrot, and leek.
1. Let it cook until it reduces by half, strain the broth and return it to the pot.
2. Bring the broth to a boil, wait for it to reduce, and add yellow chili, the paste of
tomato, Worcestershire sauce, soy sauce, and sugar. Let it cook until a sauce forms.
3. Finish by adding the honey to give consistency and flavor to the sauce.

OBSERVATIONS AND VARIATIONS

Serve with tonkatsu

2.

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RECIPE: SWEET EEL SAUCE

Apellidos: Gutiérrez Machaca Category: Kitchen Raciones: 6 porciones
Nombre: Rosmery Japanese
Departure: Kitchen Applications: Accompaniment
Fecha: 06/11/2018

AMOUNT INGREDIENTS QUANTITY INGREDIENTS

1 Kg Anguilla 0.125 L Rice wine (mirin)
3L Water 0.250 Kg Sugar
0.250 L Sillao

METHOD OF PREPARATION
0. Place the well-washed eel in a pot with water; let it boil until reduced.
cooking liquid up to halfway.
1. Strain the preparation, remove the eel, and add the soy sauce, mirin, and sugar.
2. Cook until obtaining a semi-thick sauce.

OBSERVATIONS AND VARIATIONS

Serve in small bowls to accompany seafood sushi or fried stuffed bites.

2.

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RECETA: SALSA DE AJOS Y LIMÓN

Apellidos: Gutiérrez Machaca Category: Kitchen Raciones: 2 porciones
Nombre: Rosmery Japanese
Departure: Kitchen Applications: Accompaniment
Fecha: 06/11/2018

QUANTITY INGREDIENTS AMOUNT INGREDIENTS

0.015 Kg Sugar 0.020 Kg Limo chili
0.060 L Lemon juice 0.030 Kg Garlic
0.030 L Fish sauce

METHOD OF PREPARATION
0. Put all the ingredients in a bowl and mix well until the sugar dissolves.
dissolve.
1.

OBSERVATIONS AND VARIATIONS

Serve in small bowls to accompany fried chicken, fish, and tempuras.

2.

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RECETA: SALSA DE SILLAO Y KION

Apellidos: Gutiérrez Machaca Category: Kitchen Raciones: 4 porciones
Nombre: Rosmery Japanese
Game: Kitchen Applications: Accompaniment
Fecha: 06/11/2018

AMOUNT INGREDIENTS QUANTITY INGREDIENTS

0.030 Kg What peeled and grated 0.005 Kg Hondashi
0.020 Kg Sugar 0.020 L Rice liquor (sake)
0.250 L Sillao 0.005 Kg green onion

METHOD OF PREPARATION
0. Mix all the ingredients in a bowl.
Spread the chopped green onion.

Observations and Variations

Serve with all kinds of sushi and sashimi.

2.

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RECETA: SALSA DULCE DE AJÍ

Apellidos: Gutiérrez Machaca Category: Cooking Servings: 4 portions
Nombre: Rosmery Japanese
Departure: Kitchen Applications: Accompaniment
Fecha: 06/11/2018

QUANTITY OF INGREDIENTS AMOUNT OF INGREDIENTS

0.030 Kg Limo chili 0.005 Kg Salt
0.250 Kg Sugar 0.030 Kg Garlic
0.125 L White vinegar 0.010 L Fish sauce
0.030 L Rice wine (mirin)

METHOD OF PREPARATION
0. Place the peppers, white vinegar, sugar, salt, and garlic in a pot and cook until
what thickens.
1. Retirar la olla del fuego, agregar la salsa de pescado y el mirín, mezclar bien, colar y
serve.

OBSERVATIONS AND VARIATIONS

Serve in cups.

This sauce pairs very well with steamed and baked fish.

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RECETA: KION ENCURTIDO (GARI)

Apellidos: Gutiérrez Machaca Category: Kitchen Raciones: 8 porciones
Nombre: Rosmery Japanese
Kitchen Applications: Accompaniment
Fecha: 06/11/2018

QUANTITY OF INGREDIENTS QUANTITY OF INGREDIENTS

1 Kg What in sheets 0.005 Kg Salt
1.500 L Rice wine 0.003 Kg Hondashi
0.250 Kg Sugar

METHOD OF PREPARATION
0. Boil the slices of ginger in water for three minutes. Remove from heat and strain.
Cover with 2 cups of mirin and let sit at room temperature for three hours.
at least.
2. Once pickled, strain.
3. Mix in a bowl 1 liter of mirin, the sugar, the salt, and seasoning; place the ginger in a
glass container with a tight lid, cover with the vinegar mixture and seal
the jar.

OBSERVATIONS AND VARIATIONS

Reserve a coat for two weeks.

2.

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RECIPE: SUSHI RICE

Apellidos: Gutiérrez Machaca Category: Kitchen Raciones: 6 porciones
Nombre: Rosmery Japanese
Departure: Kitchen Applications: Garnish
Fecha: 06/11/2018
AMOUNT INGREDIENTS AMOUNT INGREDIENTS
1 Kg Miyako rice 0.250 L Rice wine
1.125 L Water 0.030 Kg Salt
0.250 Kg Sugar
METHOD OF PREPARATION
0. Wash the rice four times until the water runs clear, and let it rest spread out.
in a container to dry for an hour.
1. Cook the rice with the water in a pot with a tight-fitting lid as follows
method: bring the rice to a boil over medium heat; when it boils, cover, increase the heat
at maximum and cook for two minutes; then cook for another five minutes over low heat
medium, finally lower the heat to minimum and let cook for 15 more minutes.
2. Heat in a pot the sugar, mirin, and salt; dissolve over low heat, but it should not
to boil
3. In a hangiri or wooden bowl, mix the rice with the liquid (the two preparations
They must be hot). Do it very carefully separating the rice.
4. Let cool for the preparation of the sushi.
OBSERVATIONS AND VARIATIONS
1. Never refrigerate the rice, as it will become too hard to work with.

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RECETA: CALDO CON HUEVOS

Apellidos: Coaquira Pinto Category: Kitchen Raciones: 4 porciones
Nombre: Ángel Alex Japanese
Departure: Kitchen Applications: Input
Fecha: 06/12/2018

QUANTITY INGREDIENTS QUANTITY INGREDIENTS

1L Fish broth 0.120 Kg beaten eggs
0.010 L Sillao 0.015 Kg Green onion
0.015 Kg What is broken
0.010 L Rice wine (mirin)
0.015 Kg Cornstarch
0.030 L Water

METHOD OF PREPARATION
0. Pour the fish stock into a pot and bring it to a boil.
1. Add the soy sauce, ginger, mirin, mix well, and adjust seasoning.
In a bowl, dissolve cornstarch in water and add to the pot after mixing well.
3. Incorporate the beaten egg. Stir for a moment and remove from heat.
4. Serve and add the green onion

OBSERVATIONS AND VARIATIONS

1.

2.

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RECETA: CALDO JAPONÉS CON TOFU

Apellidos: Coaquira Pinto Category Kitchen Raciones: 4 porciones
Nombre: Angel Alex Japanese
Departure: Kitchen Aplicaciones: Entrada
Fecha: 06/12/2018

QUANTITY OF INGREDIENTS QUANTITY INGREDIENTS

2L Little word broth 0.125 Kg China collar
0.050 Kg white miso 0.005 L Sesame oil
0.005 Kg Dashi powder
0.020 L Mirin
0.010 Kg White sugar
0.250 Kg Tofu cut into cubes

METHOD OF PREPARATION
0. Heat the broth in a pot and then add the miso, hondashi, mirin, sugar, and salt.
Bring to a boil and let cook for 10 min
2. Remove the pot from the heat and add the tofu cut into 2 cm cubes and the julienned cabbage.
3. Serve in small bowls by adding green onion and then drops of sesame oil.
4.

OBSERVATIONS AND VARIATIONS

1.

2.

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RECIPE: RICE CONE

Apellidos: Coaquira Pinto Categoría: Cocina Raciones: 4 porciones
Nombre: Ángel Alex Japanese
Start: Kitchen Applications: Input
Fecha: 06/12/2018

AMOUNT INGREDIENTS QUANTITY INGREDIENTS

0.080 Kg Prawns 0.150 Kg avocado
0.120 Kg Beaten eggs 0.015 Kg Sesame seeds
0.125 Kg Panko
0.250 L Vegetable oil
0.010 Kg nori seaweed
0.250 Kg cooked rice (shari)

METHOD OF PREPARATION
0. Clean and stretch the prawns. Then dip them in beaten egg and then in panko.
Fry the prawns in hot oil and set them aside.
2. Cut a sheet of nori in half and diagonally place a ball of shari rice.
3. Place a stick of avocado and the shrimp on the rice
4. Sprinkle sesame seeds and roll into a cone shape

OBSERVATIONS AND VARIATIONS

1.

2.

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RECIPE: CHICKEN AND EGG DONBURI

Apellidos: Coaquira Pinto Category: Cooking Raciones: 6 porciones
Nombre: Angel Alex Japanese
Departure: Kitchen Applications: Input
Fecha: 06/12/2018

AMOUNT INGREDIENTS AMOUNT INGREDIENTS

0.750 Kg Cooked short-grain rice 0.020 L Mirin
0.300 Kg Chicken breast fillet 0.005 L Broth
0.010 L Vegetable oil 0.300 Kg Eggs
0.250 Kg Red onions 0.050 Kg Chinese onion
0.150 L Chicken broth 0.010 Kg Toasted seaweed
0.015 L sillao
METHOD OF PREPARATION
0. Heat a wok and pour in the oil. Fry the chicken until golden. Remove and set aside.
In the same wok, sweat the julienned onions and cook them for 3 minutes.
2. Add the chicken broth, soy sauce, mirin, dashi and bring to a boil.
3. Add the chicken and the lightly beaten eggs, mix gently. Let it cook for
Lower the heat until the egg sets. Remove from heat and place the rice in a donburi.
4. Serve the preparation on top and finish with the chopped green onions and nori seaweed.
OBSERVATIONS AND VARIATIONS
1.

2.

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RECETA: FIDEOS DE SOBA FRIOS

Apellidos: Coaquira Pinto Category: Kitchen Raciones: 4 porciones
Nombre: Angel Alex Japanese
Departure: Kitchen Applications: Main course
Fecha: 06/12/2018

QUANTITY OF INGREDIENTS CANTIDAD INGREDIENTES

0.250 Kg Cooked soba noodles Salsa
0.010 Kg What 0.375 L Water
0.150 Kg carrot 0.020 L Broth
0.020 Kg Chinese onion 0.125 L Sillao
0.005 Kg Toasted nori seaweed 0.020 L Mirin
0.100 Kg Pickled quail 0.001 Pepper

METHOD OF PREPARATION
0. Blanch the ginger, scallions, and julienned carrots. Remove and set aside.
cold.
1. For the sauce: Mix the water, dashi, soy sauce, mirin and bring to a boil, then season with salt and pepper.

2. In a bowl, mix the noodles, ginger, carrots, green onion with the sauce.
3. Serve in small bowls and place the seaweed on top. Serve accompanied by pickled ginger.
4.

OBSERVATIONS AND VARIATIONS

1.

2.

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RECETA: PESCADO SALADO A LA PARRILLA

Apellidos: Coaquira Pinto Category: Kitchen Raciones: 4 porciones
Nombre: Ángel Alex Japanese
Game: Kitchen Applications: Main Course
Fecha: 06/12/2018

QUANTITY INGREDIENTS QUANTITY INGREDIENTS

1 Kg Whole chita 0.150 Kg Carrot
0.030 Kg Lemon 0.100 Kg Japanese radish
0.010 Kg What 0.015 Kg What
0.010 L Mirin
0.015 L Sillao
0.030 Kg salt

METHOD OF PREPARATION
0. Slice the lemon and place it inside the gutted fish. Reserve in the cold.
In a bowl, add the chopped kion in brunoise, mirin, and soy sauce. Mix well and spread the
fish with this sauce.
2. Sprinkle salt all over the fish. Cover and let rest for 1 hour.
3. Grill the fish over medium heat. Brown well on both sides.
4. When the meat is tender and the skin is crispy, remove and serve with the vegetables in
Juliana.
OBSERVATIONS AND VARIATIONS
1.

2.

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RECETA: POLLO CON SAKE COCIDO AL VAPOR

Apellidos: Coaquira Pinto Category: Kitchen Servings: 4 portions
Nombre: Ángel Alex Japanese
Departure: Kitchen Applications: Input
Fecha: 06/12/2018

QUANTITY INGREDIENTS AMOUNT INGREDIENTS

0.400 Kg Chicken breast with skin Salsa
0.015 L Sake 0.020 L Sillao
0.015L Lemon juice 0.010 L Mirin
0.010 Kg what 0.005 L Sesame oil
0.020 Kg Chinese onion
0.080 Kg Red pepper

METHOD OF PREPARATION
0. Make an opening in the chicken breast and add salt. Then pour the sake, juice of
lemon and ginger chopped in brunoise
Cover and let rest for half an hour in the cold
2. Boil 0.250 L of water in a wok and place a rack. Then add the chicken with skin.
upwards and let steam for 20 minutes.
3. For the sauce, mix the soy sauce, mirin, sesame oil, and chopped green onion in
brunoise
4. Cut the chicken into pieces and place them in a dish. Add the sauce and decorate with
Chinese onion and peppers. Serve with cooked rice without salt.

OBSERVATIONS AND VARIATIONS

1.

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RECIPE: SUSHI MAKI

Apellidos: Figueroa Gutiérrez Category: Japanese Cuisine Raciones:

Nombre: Patricia 1 serving
Departure: Kitchen Applications: background
Fecha: 2018.12.12
QUANTITY INGREDIENTS QUANTITY INGREDIENTS
0.200 kg. Sushi rice 0.010 kg. Wasabi
1.000 units. Nori seaweed 0.030 l. Soy sauce
0.050 kg. Salmon Komezu Dressing
0.050 kg. Bluefin tuna belly 0.010 kg. Salt
0.030 kg. Cucumber 0.020 l. Mirin
0.030 kg. Avocado 0.010 kg. Sugar
0.050 kg. Sea urchin roe 0.020 l. Rice vinegar
METHOD OF PREPARATION

1. Wash the rice well to remove all the starch. Let it drain.
2. Put the rice on the stove in a pot with water, and when it starts to boil, lower the heat.
over low heat. Let it cook for 12 minutes covered.
3. After some time, place on a plate and season with sugar, mirin, the
rice vinegar and salt
4. Cut the other ingredients into sticks.
5. On the mat, we place a sheet of nori with the shiny side facing up.
down
6. Cover with a layer of rice leaving one centimeter without rice. In the center place
the filling in a way that goes from one side to the other. Roll.
7. Cut into 8-6 pieces. We repeat the process until all the makis are finished.
Place the sea urchin roe on top.
Serve with soy sauce and wasabi pasta.

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RECETA: OKONOMIYAKI

Apellidos: Figueroa Gutiérrez Category: Japanese Cuisine Rations:

Nombre: Patricia 1 portion
Departure: Kitchen Applications: background
Fecha: 2018.12.12

QUANTITY INGREDIENTS QUANTITY INGREDIENTS

0.030 kg. Cabbage leaves 0.020 kg. Crab
0.020 kg. Fresh soy sprouts 0.020 kg. Tonkatsu sauce
0.020 kg. Carrot 0.020 kg. Mayonnaise
0.020 kg. Pumpkin 0.010 kg. Salt
0.020 kg. Onion 0.010 kg. Pepper
0.060 kg. Egg 0.020 kg. Slices of dried bonito
0.030 kg. Flour 0.005 kg. Chopped green onion
0.020 kg. Smoked bacon 0.015 l. Olive oil
METHOD OF PREPARATION

1. Chop all the vegetables into very fine julienne and set aside in a bowl. Add the
soy sprouts and chopped crab sticks.
2. Place a frying pan on the heat and when it's slightly hot, add the bacon.
chopped smoked to release the fat. When it is browned, we remove it and
we reserve with the other ingredients in the same bowl.
3. Add the egg, flour, a pinch of salt, pepper, water, and to the same bowl.
mix everything until it becomes homogeneous.
4. In the same pan add a little olive oil and make use of the fat that has
release the bacon. Turn the heat up high, add the entire mixture and cook until
let it set, we flip it over and brown it on the other side.
5. Place the okonomiyaki on the table and spread Japanese mayonnaise, tonkatsu sauce, and
dust with dried bonito.
6. Garnish with green onion and serve.

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RECETA: TEPPANYAKI DE PESCADO

Apellidos: Figueroa Gutiérrez Category: Japanese Cuisine {"Raciones":"Portions:"}

Nombre: Patricia 1 serving
Departure: Kitchen Applications: background
Fecha: 2018.12.12

QUANTITY INGREDIENTS QUANTITY INGREDIENTS

0.080 kg. Salmon loin 0.030 kg. Carrot
0.080 kg. Gilt-head bream fillet o.o20 l. Olive oil
0.050 kg. Tuna steak 0.030 kg. Yellow pepper
0.030 kg. Prawns 0.010 kg. Salt
0.030 kg. Pumpkin 0.030 l. Lemon juice
0.040 kg. Arrows 0.040 l. Sake
0.030 kg. Onion 0.035 l. Soy sauce
METHOD OF PREPARATION

1. Dry the fish well, remove the fillets, and take off the skin.
2. In a hot pan, put the chopped vegetables and sauté. Cut the salmon into
pieces, the sea bream and the tuna. Peel the prawns.
3. Season with salt and pepper, and let the vegetables cook. Remove the vegetables from the skillet and
to book.
4. Place all the pieces of fish and the prawns on the hot pan.
Season with salt and pepper. Add the sake to the pan and flambé.
5. Add soy sauce and lemon juice. The fish should remain raw.
6. Place the vegetables and fish on a plate and drizzle with the sauce.

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RECIPE: CHICKEN AND EGG DONBURI

Apellidos: Figueroa Gutiérrez Category: Japanese Cuisine Rations:

Nombre: Patricia 1 serving
Departure: Kitchen Applications: Background
Fecha: 2018.12.12

QUANTITY INGREDIENTS QUANTITY INGREDIENTS

0.060 kg. Egg 0.010 kg. Mirin
0.060 kg. Chicken fillet 0.010 kg. Salt
deboned
0.070 kg. Japanese rice
0.040 kg. Chinese onion
0.050 kg. Dashi broth
0.050 l. Sake
0.010 kg. Soy sauce
METHOD OF PREPARATION

1. Place the rice in a bowl, rinse with cold water over a strainer. Repeat the
Wash at least 4-5 times. Let the rice rest in the strainer for 30-40 minutes.
2. Pour the rice into a thick-bottomed pot, cover with 300 cc. of water and bring to a boil.
boil over high heat, with the lid on. When it starts to boil, without
uncover, lower the heat and let simmer for 5 to 7 minutes. Rest.
3. Lightly beat the eggs. In a low saucepan, heat the dashi together with the
sake, mirin, and soy sauce. When it starts to boil, add the chicken, cut
in small pieces, and let it cook for 5 minutes.
4. Then add the eggs and let cook for one minute. Stir.
5. Serve the rice in individual bowls, covering with the egg mixture and
chicken, decorating with finely chopped green onions.

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RECETA:Estofado con fideos Udon

Apellidos: Ortiz de Orue Solis Category: Japanese Raciones: 4
Nombre: Billy Arthur people
Departure: Kitchen
Fecha: 07/12/19 Applications: Main dishes

QUANTITY INGREDIENTS CANTIDAD INGREDIENTES

0.500 kg al dente udon noodles 1,500 liters Chicken broth
0.080kg Carrot in 0.075 kg Soy sauce
baker
0.125 kg Boiled Vainitas, cut into 0.075 kg Rice vinegar (mirin)
2 cm
0.125 kg With such a large bite 0.350 kg Prawns
0.250 kg Soaked shiitake mushrooms and 0.500 kg Chicken breast in slices
cut in half
0.010 ml Lemon juice
0.040 kg Chinese onion
0.010 kg Grated and peeled onion
1U Lemon slicer
METHOD OF PREPARATION
0. Blanch the vegetables.
1. Cook the noodles until they are al dente.
2. Marinate the chicken and the shrimp in salt and lemon for 10 minutes
3. In the chicken broth, cook the chicken for 5-8 minutes, then add the prawns.
4. Serve the noodles and chicken with the chopped vegetables in a bowl and add the broth.
5. Add the ginger, green onion, and sliced lemon to the bowl.
OBSERVATIONS AND VARIATIONS
1. Be careful with the prawns.

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RECETA:Tonkatzu de Cerdo
Apellidos:Ortiz de Orue Solis Category: Japanese Raciones: 4
Nombre: Billy Arthur portions
Departure: Kitchen
Fecha: 07/12/18 Applications:

QUANTITY INGREDIENTS AMOUNT INGREDIENTS

0.500kg Pork loin cut into 0.480 kg Cut cabbage in strips
slices
0.125 kg Flour 0.250 ml Tonkatsu sauce
0.080 kg Egg yolks 0.250kg Grated Japanese radish
0.250 kg Panko 0.150 kg Pickled kion
0.100kg Chopped green onion in Salt and pepper
2cm
1 Unit Nori seaweed 0.500ml Oil
METHOD OF PREPARATION
0. Season the pork chops.
Pass the slices through a British style.
2. In a skillet, heat oil and fry the slices.
3. Poner las tajadas en el plato y poner la alga nori
4. Add the Chinese cabbage, onion, grated turnip, and pickled ginger.
5. Then add the tonkatsu sauce.
OBSERVATIONS AND VARIATIONS
1.

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RECETA: Tempura de langostinos y verduras

Apellidos: Ortiz de Orue Category: Japanese Raciones:4

Nombre: Billy Arthur
Departure: Kitchen Applications: Main courses
Fecha: 07/12/18

AMOUNT OF INGREDIENTS AMOUNT INGREDIENTS

0.350 kg Cleaned prawns 0.180 kg Zucchini sticks
0.480 kg Flour 0.100 ml Soy Sauce
0.300 ml Ice water 1.000 ml Oil
0.0.45 kg Egg yolks
0.100 kg Sliced red pepper
sticks
0.080 kg White onion cut into
arcs

METHOD OF PREPARATION
0. In a container, add the flour and combine it with the cold water.
1. We add the egg yolks and mix until the mixture is homogeneous, set aside.
cold.
2. Heat the oil.
3. Take out the mixture and combine it with the vegetables and the prawns.
Fry the prawns and vegetables.
5. On a plate, place the fried prawns and the vegetables and drizzle with a little soy sauce.
(soy sauce).

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RECETA: Dulce de pasta azuki y algas kanten

Apellidos:Ortiz de Orue Solis Categoría: Japones Raciones: 4
Nombre: Billy Arthur
Game: Kitchen Applications: Dessert
Fecha: 07/12/2018

CANTIDAD INGREDIENTES AMOUNT OF INGREDIENTS

1 Unit Agar agar (kanten) seaweed
0.060 kg Sugar
0.480 kg Sweet azuki bean paste
0.500 ml Water

METHOD OF PREPARATION
0. Soak the kanten seaweed for 30 minutes.
Chop the seaweed into small pieces.
2. After soaking, place the seaweed in a pot with water and let it cook until it
evaporate the algae.
3. Then add the azuki paste and the sugar.
4. Remove from the kitchen and move until it cools.
5. Transfer them to a square mold and refrigerate.

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RECIPE: Fruit salad with kanten

Apellidos:Ortiz de Orue Solis Category:Japanese Raciones:4

Nombre: Billy Arthur
Game: Kitchen Applications:dessert
Fecha: 07/12/18

QUANTITY INGREDIENTS QUANTITY INGREDIENTS

½ Uni Agar agar (kanten) 0.250 ml Syrup
0.030 kg Sugar 0.300 kg Strawberry
0.450 kg Sliced apples in 0.125 ml Cream
sheets with skin
0.380 kg Peeled mandarins
0.400 kg Pears in slices with skin
0.390 kg Seedless grapes
METHOD OF PREPARATION
0. Soak the agar-agar for half an hour, then put 2 cups of water in a pot.
Mix with the sugar and strain.
Then add the fruits and let it gelatinize.
3. When it's ready, cut into 2 cm cubes.
4. Decorate with strawberries and cream.
OBSERVATIONS AND VARIATIONS
1.
2.
3.

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RECETA:Estofado de carne y verduras

Apellidos: Ortiz de Orue Solis Category: Raciones: 4

Nombre:Billy Arthur
Departure: Kitchen Applications: main dish
Fecha:07/12/18
AMOUNT INGREDIENTS AMOUNT INGREDIENTS
0.500 kg Beef loin cut into 0.320 kg Eggs
small slices
0.280 kg Sliced onion Sauce
in strips
0.090 kg Carrot cut into strips 0.065ml Sillao (soy sauce)
0.100 kg 4 cm Chinese onion 0.065 ml Dashi broth
0.500 kg Sliced mushrooms in 0.010 ml Rice wine (mirin)
two
0.125 kg Cut bamboo shoots 0.125 ml Rice liquor (sake)
in 2 cm
0.125 kg Tofu cut into 2 cm cubes 0.030 kg Sugar
cm
0.150 kg cooked shirataki noodles
METHOD OF PREPARATION
0. In a bowl, put the soy sauce, rice wine, sugar, dashi, and rice liquor and mix.
to book
1. Heat oil and add the vegetables and the meat, let cook.
To serve, divide the eggs.
Observations and Variations
1.

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RECETA: Ollita de carne y verduras

Apellidos: Ortiz de Orue Solis Category:Japanese Raciones:4
Nombre:Billy Arthur
Kitchen Applications: main dish
Fecha: 07/12/18

AMOUNT INGREDIENTS CANTIDAD INGREDIENTES

0.700 kg Beef loin cut into 1,500 ml Chicken broth
thin slices
0.100 kg Chinese onion 0.125 ml Sesame sauce
cut into 4 cm
0.180 kg Carrot sliced 0.500 kg Cooked white rice
0.125 kg Cut cabbage in pieces Salt and pepper
0.375 kg Sliced mushrooms in
laminates
0.125 kg Tofu cut into cubes of 2
cm
METHOD OF PREPARATION
0. Put the vegetables in a bowl, cover them with plastic wrap, and refrigerate.
1. In a pot, place the broth in the middle of the table.
2. Take out the vegetables and distribute.
3. Put the vegetables in the pot and let them cook.
4. Accompany with the sauce.
OBSERVATIONS AND VARIATIONS
1.

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COCINTHE INTERNATIONAL

RECETRICE BALL
Ape tied sRodríguez Mamani Category: Rations:
Nombre:Tamara Japanese 6 servings
Departure: Kitchen Applications: Input
Fecha:07/12/2018

CANTIDAD INGREDIENTS CANTIDAD INGREDIENTS

0.240Kg Tuna fillet 0.008Kg Lemon
0.250L Water 0.500Kg Arroz cocido shari
0.030L Rice vinegar 0.005Kg Wasabi

METHOD OF PREPARATION
SENTENCE
0. Slice the tuna and the lemon into rounds.
1. Place the water with vinegar and a slice of lemon in a bowl. Wet both hands in.
continuously water, to prevent the rice from sticking.
2. Take a small portion of rice with your hand, the size of the cavity of the
palm, using your fingers to shape it into an oval.
3. With your index finger, put a little wasabi on the dough and place it on top of the ball.
rice the fish; shape by pressing with the help of the fingers.
Serve in a wooden platter and serve with soy sauce and a portion of pickled ginger.

OBSERVATIONS AND V
Variations
1.
2.
3.

67
 TECHNICAL SHEET
COCINThe International

RECETCucumber Roll
Ape llidosRodríguez Mamani Category: Rations:
Nombre:Tamara Japanese 8 servings
Departure: Kitchen Aplicaciones: Entrada
Fecha:07/12/2018

CANTIDAD INGREDIENTS CANTIDAD INGREDIENTS

0.003g Nori seaweed sheet
0.125 gr cooked shari rice
0.005 gr Wasabi
0.080g Japanese cucumber
0.015g Sesame
METHOD OF PREPARATION
On top of a bamboo mat, place a sheet of nori algae and spread over it.
a layer of cooked rice 1cm thick. cover the nori to the lateral edges,
but leave 1 cm at the top and bottom.
Add a little wasabi, then the cucumber, and after that sprinkle the sesame and roll up.
2. Start rolling with the help of the mat, beginning at the end.
Close. Finish rolling and press to make it well assembled.
3. Squeeze the ends of the roll if the filling sticks out. Run the knife blade under water.
with vinegar and a slice of lemon and cut in half. Join both halves and cut 3
slices, which will yield six slices.
4. Serve with soy sauce.

OBSERVATIONS AND V
VARIATIONS
1.
2.
3.

68
 INTERNATIONAL CUISINE
TECHNICAL SHEET

RECETRICE BALLS WITH SHELLS

Ape pennysRodríguez Mamani Category: Raciones:
No mb re Tamara Japanese 6 servings
Departure: Kitchen Applications: Entry
Fdate: 07/12/2018
CANTIDAD INGREDIENTS CANTIDAD INGREDIENTS
0.100g Scallop shells
0.250gr cooked shari rice
0.005g Wasabi
0.003g Nori seaweed leaf
METHOD OF PREPARATION
0. Cut the shells lengthwise without going all the way to the end, spread them out and set aside, likewise.
cut the seaweed sheet into strips 1cm wide by 6cm long.
Wet your hands in water with vinegar and shape them oval with your hand, then add
a little wasabi on the rice.
2. Place one of the shells on top of the rice ball and shape it by pressing.
3. Place on a table and tie it in the center with one of the strips of nori seaweed.
4. Serve with wasabi, soy sauce, and pickled ginger.

OBSERVATIONS AND V
VARIATIONS
1.
2.
3.

69
 TECHNICAL DATA
COCINTHE INTERNATIONAL

RECETRICE AND SALMON ROLLS

Ape Name:s Rodríguez Mamani Category: Rations:
No mb re Tamara Japanese 6 portions
Departure: Kitchen Applications: Background
Fdate:07/12/2018

CANITDAD INGREDIENTS CANTIDAD INGREDIENTS

0.250g cooked shari rice
0.003gr Nori seaweed sheet
0.060g Avocado
0.100g Smoked salmon
0.120g Prawns
0.125g Sesame
0.125gr Sweet eel sauce

METHOD OF ELAB SENTENCE

0. Place a bamboo mat on the work surface, then a damp cloth on top.
and spread shari rice with wet hands on the bottom of the mat.
1. Place half a sheet of nori seaweed with the rough side over the rice, place on top of the seaweed.
nori, in the center, the avocado slices and place the smoked salmon on top of
the avocado.
2. Arrange the prawns side by side, one after the other, and roll them up with the help of the
mat, press, remove the mat and the cloth, spread the sesame seeds and cut into eight.

OBSERVATIONS AND V
Variations
1.
2.
3.

70
 INTERNATIONAL CUISINE
TECHNICAL DATA

RECETA:RICE SUSHI WITH TORTILLA

Ape closed
sRodríguez Mamani Category: Rations:
No mb re Tamara Japanese 6 servings
Game: Kitchen Applications: Background
Fecha:07/12/2018

CANTIDAD INGREDIENTS CANTIDAD INGREDIENTS

0.750gr Cooked miyako rice 0.125g Dried shiitake mushrooms
soaked
0.030g Powdered sugar 0.125g
Mushrooms
0.060L Rice wine 0.125g
Holantao
0.004g Salt 0.010L
Peanut oil
0.030L Hot water 0.060g
Egg
0.250g Shiitake mushroom broth 0.125g
Fried Tofu
0.015L Sillao
0.125gr Dried shrimp
0.120gr Prawns
METHOD OF PREPARATION
SENTENCE
0. Cut the tofu into 2 cm cubes, slice the shiitake mushrooms and the
mushrooms cut into quarters.
Beat the eggs and make an omelette, set aside and cut into thin strips.
2. In a bowl, mix the powdered sugar, mirin, salt, and hot water; add the rice to
a container and mix with the previous preparation. Let it rest
3. Heat the broth in a pot. Add the rest of the vinegar and the soy sauce. When it boils,
add the tofu, the dried shrimp, and cook for three minutes.
4. Pour the preparation into a wok and set aside the tofu; add the shrimp to the wok and
cook for 1 minute.
5. Add the shiitakes, the mushrooms, and the holantao to the same wok, and cook for 2
minutes shaking the wok frequently; then add the peanut oil, stir well
the wok and remove from heat.
6. Put the rice in a dish, add the tofu and almost all the mushrooms, the holantao and
the prawns; mix everything while reserving a little for decoration.
7. Place the tortilla strips over the rice and garnish with the reserved ingredients.

OBSERVATIONS AND V
VARIATIONS
1.
2.
3.

71
 INTERNATIONAL CUISINE
TECHNICAL DATA

RECETVEGETABLE SALAD WITH TOFU

Ape bet sRodríguez Mamani Category: Rations:
No mb re Tamara Japanese 6 servings
Game: Kitchen Applications: Input
Fecha:07/12/2018

CANITDAD INGREDIENTS CANTIDAD INGREDIENTS

0.250gr Green asparagus 0.030L Rice vinegar
0.250gr Cauliflower florets 0.045L Chicken broth
0.060g Japanese zucchini 0.015L Rice wine
0.040g Radishes 0.125g Tofu
0.040g Red paprika 0.004g Salt
0.040gr Sesame 0.004g Pepper
0.015g Sugar
0.002g Hondashi
0.015L sillao
METHOD OF ELABSENTENCE
0. Clean the asparagus and cook them, likewise with the cauliflower.
1. Cut the zucchini into thin strips, radishes into slices, bell pepper into thin strips, cut
the tofu in 2 cm cubes.
2. Place the asparagus, cauliflower, zucchini, radishes, the pepper, and
to book.
3. Put the sesame seeds, sugar, salt, and hondashi in a bowl; add the soy sauce,
vinegar, the broth, the seasoning and pepper, mix well and add to the vegetables
4. Arrange the tofu around the salad.

OBSERVATIONS AND V
ARIATIONS
1.
2.
3.

72
 INTERNATIONAL CUISINE
TECHNICAL SHEET

RECETA: VANITAS WITH SESAME SEED SAUCE

Ape closed
sRodríguez Mamani Category: Rations:
No mb re Tamara Japanese 6 servings
Game: Kitchen Applications: Input
F07/12/2018

CANTIDAD INGREDIENTS CANTIDAD INGREDIENTS

0.500g Vanilla Pods
0.030gr Sesame
0.015g peeled ginger
0.015L Sillao
0.015L Rice wine
0.015g Sugar
METHOD OF PREPARATION
SENTENCE
0. Cook the green beans until al dente, remove the ends, and grate the ginger.
1. Put sesame seeds in a hot skillet and toast over medium heat for 5
roast until golden; then grind them in a mortar until a paste is formed.
In a bowl, mix this paste well with the ginger, soy sauce, mirin, and sugar.
3. Arrange the green beans on a platter, drizzle with sauce, and sprinkle sesame seeds.
toasts

OBSERVATIONS AND V
VARIATIONS
1.
2.
3.

73
2.6. REPRESENTATIVE CHEFS

2.6.1. Tetsuya Wakuda: whose restaurant, Waku Ghin, is located in the position
número veinte de los mejores del mundo. Dicho restaurante se encuentra en el Hotel
Marina Bay Sands in Singapore. The chef, born in Japan, spent many years in
Australia, where he learned mainly techniques of French cuisine; which,
Later, they would become part of their own Japanese-French fusion cooking style.
Here, Tetsuya showcases creations that highlight the flavor of the different
elements that make up the dish, since in its philosophy, the product must be
good quality and treated with the utmost care, in order to enhance its nuances and aromas.

Over the years, he built a great reputation in his own restaurant, called
Tetsuya, in Sydney, thanks to which he won his first and only Michelin star.
He is currently one of the most emblematic and influential chefs in the Pacific.

2.6.2. Tetsuya Wakuda.

The second chef to highlight is Seiji Yamamoto, whose restaurant, Nihonryori
RyuGin is ranked number seven among the best in the world. It started in
the culinary world with the sole purpose of impressing his mother, but that goal
he ended up building the foundations of his future kitchen. He studied at a culinary school
and then, the chef spent eleven years in the kitchen of Hirohisa Koyama, where
he studied the art of kaiseki. This specialization led to him being appointed head of
cuisine of the Tokushima restaurant.
In 2003, he opened his own restaurant, Nihonryori RyuGin, in Tokyo. In it
combined typical kaiseki cuisine with molecular cuisine, being considered by

74
Hello one of the chefs
more innovative of
world. Dicha
experimentation did
that your restaurant
you earn three stars
Michelin, in addition to

many other awards and

awards among which
highlights that the magazine

French cheflo
named in 2016 as the fifth best chef in the world, being the highest position.
from the list which included a chef not belonging to Europe.

2.6.3. Yoshihiro
Narisawa:
Narisawa left his
home country for
travel and learn in
France, Switzerland and

Italy, journey that

it would last nine years

y of which
he learned both techniques and Western preparations. After that time, he returned to
Japan with the intention of opening its first restaurant, which showcases its influence of
the high European cuisine and its delicacy for products. For this reason, the way they cook
combines classic French techniques with the best Japanese ingredients and a
great capacity for imagination and creativity. This fusion has made Narisawa be
one of the leading chefs in world gastronomy and one of the most influential in
Japan. The restaurant achieved its first Michelin star in 2009 according to the Guide
Tokyo Michelin 2009, although he would later be awarded his second star.

75
These three mentioned chefs are essential to understanding the
Japanese gastronomy, as they are very influential in society, but they are not the only ones.
Although the most famous chefs are usually men, that doesn't mean there aren't
women who are not important to the gastronomic world. In this way, there would be two
chefs to highlight, one for her great skills as a cook, which has made her
famous in the world, and another for its role in the evolution of home cooking or
domestic due to its television programs and cookbooks.

2.6.4. Niki Nakayama:

coming from a
Japanese family but
born en the
Koreatown neighborhood

Los Angeles, States

United. It began its
studies in a school
cuisine in Pasadena and
later worked in a
restaurant call
Mori Sushi, in which
she was committed to exploring Japanese techniques, but later traveled to
Japan in search of work and knowledge. There, he discovered what the country could offer.
offered him and learned both traditional and modern techniques, especially by working
in an inn run by his cousins, which specialized in kaiseki.

Upon returning to California, the influence that this country had on her was so great that she decided to open

the Azami Sushi Café with the help of his family. Later he would open the restaurant that would.
would lead to fame, the n/naka in Los Angeles, where he works alongside his sous-chef and
wife, Carole Lida.
The style of their restaurant and cuisine is based on kaiseki, forming a Japanese menu of
various dishes made with seasonal ingredients and combining multiple styles
in its preparation. All of these are served following a flow and a progression,
highlighting the flavors and aromas.

76
Despite its well-deserved fame, Nakayama has faced many obstacles on its path.
due to the predominantly male world of Japanese cuisine, so I had
that constantly shows her skills as a cook. According to an anecdote,
when she was working at Azami, a Japanese man left the sushi restaurant upon seeing
that she was the cook. Due to these sexist attitudes, Nakayama decided to work in
closed kitchens, where customers could not see it and, therefore, it cannot be taken out.
gender in considering when judging their cooking.

2.6.5. Harumi Kurihara: a

of the writers
more Japanese gastronomies
recognized in Japan,
specialized in food
homemade. Born in 1947 in
Shimoda, city of the
Shizuoka Prefecture, and
grew up watching her mother
cooking, which caused him to become interested in that activity since childhood. In 1973 he
she married Reiji Kurihara, who was a television announcer, and it was thanks to him that she became
famous in Japan. This was because, as Kurihara worked on the small screen,
he had influential contacts and friends; thus, one day he went to dinner at his house a
a member of the television industry and asked him to collaborate on a cooking show
después de probar su comida. En 1983, Harumi empezó a trabajar como asistente en un
cooking program, but that was the first of many others.

In addition to his television appearances, he has published more than one hundred twenty books of

recipes, in which more than four thousand original recipes appear; these books have
with more than twenty-six million copies sold worldwide. Of all of them
highlights Harumi's Japanese Cooking, the first published in English in 2004, as
won the award for Best Cookbook of the Year and Best Worldwide Asian Cookbook
at the 10th Gourmand World Cookbook Awards.
Example of a store-restaurant by Harumi Kurihara.

77
It is clear that any tourist who wishes to taste Japanese cuisine would like to
to try the delights of Nihonryori Ryugin or n/naka, but it may be a bit out of reach.
of the budget, so it may be preferable to prepare your own dishes thanks to the
Harumi Kurihara's recipe book. Although one must know that going to these restaurants is not the...
the only way to enjoy Japanese cuisine (French-Japanese in this case)
Narisawa); because it can also be enjoyed during Japanese festivals. These
festivals or events are primarily based on the weather, as will be seen in the
next article, where those already known will be exposed, of course, by everyone
the Japanologists.

3. BIBLIOGRAPHY
1. El Comercio Publishing Company S.A. (2005). Kitchens of the world. Far East.
Lima: OrbisVentures S.A.C.
[Link]énez, C. S. (31 de 05 de 2017). La gastronomía del País del Sol Naciente III:
featured chefs. Obtained from The Gastronomy of the Land of the Rising Sun III:
Featured chefs: [Link] of the country
rising-sun-iii-featured-chefs/
3. Jaramillo, G. A. (2006). The Nikkei kitchen. Lima: OrbisVentures S.A.C.
[Link]ón Nacional de Turismo de Japón. (01 de 2018). Japón. Guía turística
official. Obtained of Japan. Guide tourist official
[Link]
[Link], O. S. (2005). Cocina japonesa para hacer en casa. Barcelona: Icaria.
[Link], S. (s.f.). Cocina japonesa. Recetas para cada día. Grijalbo.
[Link], D. (2009). La cocina japonesa y nikkei. Barcelona: Lexus Editores
S.A.
8. Hosking Richard, "Dictionary of Japanese Cuisine - Ingredients and Culture"
Editorial Zendrera Zariquiey, Spain, 2001.
9. Nakasu Tamiko and Komiya Alicia, "The Art of Japanese Cuisine", Villegas
Editors, Colombia 1996
[Link], Culture Gastronomic Japanese. [Link]
[Link]/factsheet/es/pdf/es36_food.pdf
11. Healthy Earth, 'Flavors of Modern Japanese Cuisine'

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