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Japan - Page Text Content

BC: The End

FC: Japan

1: Japan is in a temperate zone just like the united states, which means it experience all four seasons. Its an island with a chain of volcanoes and since its surrounded by water, their main food source is fish.

2: Agricultural products

4: main language-Japanese religion- Buddism and Shinto | d

5: Historical | 142,000 sq. miles Humans lived there for over 30,000yrs Village contained up to 50 people

6: Native Costumes

7: white and red day Christmas culture day doll's festivals | Holidays

8: Ingredients: 14 oz. dried soba (buckwheat noodles) 2 cups - 2 1/2 cups mentsuyu (dipping sauce) Wasabi paste and finely chopped green onion for toppings Preparation:

9: Boil water in a large pot. Add dried soba noodles in the boiling water, gently stirring noodles with chopsticks. Turn down the heat to medium. Boil soba noodles, following the package instructions. It usually takes a couple minutes to boil soba. If it's necessary, add a little bit of cold water in the pot to prevent overflowing. Drain soba and cool the noodles in cold water. Gently wash noodles with hands and drain well. Divide soba among four serving plates or zaru (draining bamboo baskets). Divide mentsuyu (noodle dipping soup) among four small cups. Serve finely chopped green onion and wasabi paste on small plates. | Soba

10: Mochi | 1 box mochi 1 1/2 tsp. baking powder 2 1/2 c. sugar 1 can coconut milk 1 1/2 c. water 1 tsp. coconut extract Mix mochi, baking powder and sugar in one bowl, mix coconut milk, water and coconut extract in another bowl. Grease 9 x 13 inch pan. Mix two bowls together. Cover with foil and bake at 350 degrees for 1 hour. Then cool for 4 hours. Cover with towel then roll in potato starch.

11: 1.Heat one teaspoon of olive oil and 2 teaspoons of sesame oil in a large pot over medium heat. Cook chicken just until browned. Transfer to a plate. 2.In the same pot add remaining olive oil, garlic, shitake mushrooms and ginger. Cook 5 minutes or until mushrooms are soft. Pour in chicken broth, soy sauce and sriracha. Return chicken to pan. Reduce heat to low and let simmer for 25 minutes. 3.Prepare udon noodles according to package directions. 4.Divide noodles between bowls and ladle soup over the top. Sprinkle with green onions. 5.Serve. Enjoy | 2 teaspoons olive oil, divded 2 teaspoons sesame oil 2 boneless skinless chicken breasts, diced 3 cloves garlic, minced 1 cup sliced shitake mushrooms 1 teaspoon minced fresh ginger 4 cups chicken broth 1 1/2 teaspoons soy sauce 1 – 2 teaspoons sriracha 1 (10 ounce) package dried udon noodles. 3 green onions, chopped | Udon Soup

12: 1/2 pound salmon fillet 4 cups uncooked, short-grain rice 5 3/4 cups water 2 sheets dried nori seaweed, or pretoasted nori sheets 2 large pickled plums, pits removed and coarsely chopped 1/4 cup dried bonito flakes 1 1/2 teaspoons dark soy sauce 2 tablespoons black sesame seeds, toasted Directions Sprinkle the salmon fillet with salt and let stand for 2 hours. | Onigiri

13: Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use. Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pretoasted nori. Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces. Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats

14: 4 ounces raw fish of choice (such as salmon or tuna) 1 tablespoon wasabi paste, to taste 1 cup cooked sushi rice cup soy sauce, for serving | Sushi

15: Directions: 1. Lay the fish on a plate and spread the wasabi paste along the middle of the fillet. Slice the fish into bite-sized pieces., about -inch to -inch thick. 2. Moisten hands with cold water and place a small ball, about 2 tablespoons, of sushi rice in your palm. 3. Firmly press one or two pieces of fish, depending on the size, onto the rice. Use your hands to shape it into an oblong log. 4. Serve with soy sauce for dipping.

16: Herbs and Spices | 1. Shiso or perilla- an herb used for wrapping onigiri 2. Green onions- herbs used in soups 3. Wasabi- a spice part of the cabbage family. used in cuisines like sushi 4. Myouga- a spice bud used as a raw ingredient in tempura 5. Beni-shouga- a red salt- pickled ginger used in okonomiyaki, itame-gohan, and yakisoba.

18: Exotic Foods

19: pickled kelp fried fish cake squid kabab pickled plum squid chips

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  • Title: Japan
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  • Updated: over 5 years ago

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