Japan Teacher Notes
Japanese Cooking Terms
brown – To cook food quickly in fat over high heat so that the surface turns an even brown.
dice – To chop food into small square-shaped pieces.
Japanese Cooking Utensils
charcoal grill– A cooker in which charcoal provides the source of heat and food is placed on a grill above the coals.
steamer– A cooking utensil designed for cooking food with steam. Japanese steamers have grates or racks for holding the food and tight fitting lids.
Japanese Special Ingredients
ginger root – A knobby, light brown root used to flavor food. To use fresh ginger root, slice or grate off the amount called for and freeze the rest. Fresh ginger has a very zippy taste, so use it sparingly.
soy sauce– A sauce made from soybeans and other ingredients that is used to flavor Oriental cooking.
tofu– A processed curd made from soybeans.
Japanese Typical Dinner Menu
Egg drop soup
Cucumber with crab
Shrimp and vegetables broiled on skewers
Plain rice
Tea
Fresh fruit
brown – To cook food quickly in fat over high heat so that the surface turns an even brown.
dice – To chop food into small square-shaped pieces.
Japanese Cooking Utensils
charcoal grill– A cooker in which charcoal provides the source of heat and food is placed on a grill above the coals.
steamer– A cooking utensil designed for cooking food with steam. Japanese steamers have grates or racks for holding the food and tight fitting lids.
Japanese Special Ingredients
ginger root – A knobby, light brown root used to flavor food. To use fresh ginger root, slice or grate off the amount called for and freeze the rest. Fresh ginger has a very zippy taste, so use it sparingly.
soy sauce– A sauce made from soybeans and other ingredients that is used to flavor Oriental cooking.
tofu– A processed curd made from soybeans.
Japanese Typical Dinner Menu
Egg drop soup
Cucumber with crab
Shrimp and vegetables broiled on skewers
Plain rice
Tea
Fresh fruit