Japanese Food †General Analysis and Comparison to American Food Essay Example for Free

Nipponese Food General Analysis and Comparison to the Statesn Food EssayIt is generally true that various countries have distinct cultures. The culture of a inelegant is shaped by unlike factors unique to that country, directly affecting it during its historical say. An example of such(prenominal) factors is geography. The geographical nature and location of a country dictates what re comes it may have a country surrounded by water tends to depend on the aquatic life for nutrition, while a country endowed with broad fields of fertile land tends to feed its citizens through harvested crops. As one can infer, the provender source of a country is in a direct congressship with its culture. This concept in turn supports the development of unique variants of intellectual nourishment, also defined as its local or traditional food. The United States of America and japan, in this sense, argon ii vastly different cultures with diverse food variants. The American continent, although of course surrounded by bodies of water, has a vast land atomic number 18a which it is know for. This prompted the development of the country to be generally unpolished and crop-based.Hence, corn and potatoes are considered as its staple food. lacquer, on the other hand, is comfortably less in equipment casualty of total land area on that setfore, the development of its agriculture is quite limited and crop variants held to a minimum. The consentient population instead foc utilise its attention on the sea as a limitless source of food. Such basic differences in food also result in additional variance to the expand regarding it. Suggested food intake, nutritional claims, health claims are expected to be different to a certain conclusion between the two. Health issues are expected to vary as well.Hence, the American food culture and the Nipponese food culture are expected to be distinctly different with consideration to these aforementioned points of comparison. m ethodological analysis In order to begin the analysis of the characteristics of the food from the unfamiliar Nipponese culture, a direct take of japanese food is required. Hence, the first major portion of the methodology requires that a restaurant serving veritable Japanese cuisine is to be located deep down the locality. After choosing one, also keeping in sense that the p strain range is well within the reach of the researchers budget, a sample Japanese dish is to be ordered or bought.If possible, the method as to how the dish is prepared should be decently find and noted. The characteristics of the dish should also be considered and inspected. Specific details in terms of taste and visual aspect are to be listed down. If possible, the constituents of the dish or its basic ingredients are also to be identified. After assessing such details regarding a sample dish of Japanese cuisine, a much technical and research orientated approach towards analysis is to be started. T he second important segment of the methodology pertains to the technical and research point part of the study.Specific details regarding the whole Japanese food culture are to be located. gain ground research into the Japanese food culture and its historical development is to be accomplished. Further insights regarding the differences with the American food culture and standards bequeath be provided by searching for the occurrence of a localized food profit as well as rules or guidelines for food labeling, health claims, and nutrient content claims. Also, health concerns regarding food in the Japanese culture will also be taken into account.The common health problems, its sources and effects, will be established. Resulting data from the two main sections of the research method gathered through such methods will be properly collated and completely analyzed afterwards. Results Upon locating a restaurant that offers authentic Japanese cuisine, a choice was made to order a highly popular and common Japanese specialty, the sushi. In this brass, an untrammeled amount of sushi was made available, each variant served in differently colored plates riding on nobble of a conveyor belt want mechanism.thither were so many variants of sushi, making the process of naming more troublesome. Fortunately in this case, each plate was properly labeled. The first variant of sushi sampled is called the nigiri sushi. In physical form, the nigiri sushi mainly consists of hand-shaped rice with a single kind of topping per serving. This variant is however not only if a single kind as there were notable difference in toppings between servings. There were four main types of nigiri sushi served one type had squid as topping, the second had shrimp, the third had raw(a) fish, and the 4th was egg.Upon immediate sampling, the shrimp, and squid were notably real lightly cooked, if cooked at all. The thin slices of fish served as toppings were apparently uncooked. Also, no addit ional flavor was added to enhance the flavor of these two toppings. The egg however, was noticeably scrambled and sweetened. The rice below the topping, aside from being shaped, had no detectable additional flavoring. The second variant of sushi sampled was considerably more complex in both structure and appearance. Called as the maki sushi, this variant evidently had more ingredients.There were two main types of maki sushi sampled, futo maki and hoso maki. In both, a thin dried seaweed preparation, known in Japan as the nori, covers the outer(prenominal) area of the flat circular shaped sushi. Another common ingredient noticed for this variant is cucumber, cut in small portions and apparently used fresh with no additional cooking procedures. Carrots were also noted to be present in both types, having been prepared in the analogous manner as the cucumbers. The termination notable convertibleity between the two is the use of caviar.The nature and source of the caviar was not det ermined the only detail noted regarding it was that it was commonly used as additional toppings or dispersed within the sushi. In terms of differences, the main distinguishing factor between the futo maki and the hoso maki is the inclusion of fish. Of the two, only hoso maki had slices of fresh raw fish, known to be commonly tuna, interspersed within the roll. As an additional note, the sushi variants were dipped in a mixture of Japanese soy sauce and a spicy paste known as wasabi, with the resulting ratio dependent on ones gustatory modalitys.After discussing the structure and constituent parts of the sampled dish in detail, findings regarding the taste are placed in focus. It is noticeable that the overall taste of the sushi alone is quite simple and plain, and at the same time pleasant and cool. It draws its appeal from the combined flavor of its parts. Such taste is expected since the parts used are neither seasoned nor flavored in any matter. However, upon the addition of the wasabi and soy sauce concoction, the sushi is given a stronger flavor, mainly a combination of salty and spicy taste.Upon completion of the sampling phase of the study, research was make to determine the historical context of Japanese food. Japan is one of the several island based countries throughout the earthly concern which is mainly surrounded by the sea, and along it also contains several bodies of water hence, even from the early points of Japanese history, food is commonly gathered from aquatic sources (Minnesota State University MSU, n. d. ). Since fish and other aquatic creatures such as shrimp, crabs, squid, octopus, and urchins, are commonly associated with the Japanese diet, people tend to think that the Japanese consume these exclusively.This however, is not the case in reality. The Japanese also consume various land grown products including well known ones like eggplants and carrots, along with rice which is considered as their staple food (MSU, n. d. ). Another subj ect of research conducted in the study is concerned with something more current government issued guidelines and policies regarding the food industry as well as the charge of a food pyramid. Specific points analyzed include food labeling, health claims, nutrient content claims, and of course, the food pyramid.Details regarding food labeling, health claims, and nutrient content claims were not very much analyzed in this case, but rather, the focus was placed upon whether such policies exist. In terms of food labeling, it has been noted that a similar system exists in Japan in comparison to other countries such as America. In fact, there has been a movement by the Japanese government to further increase the scope of the law, making it considerably more stringent in comparison to those of other countries (Gale Group Incorporated GGI, 2008).As for laws regarding health claims, Japan has a well-defined and extensive policy system, pointing out specific categories for health and nutrient claims and requirements for the application of companies for such claims to be approved for their product (National Centre of Excellence in Functional Foods NCEFF, 2004). Japan currently has a well-adapted food pyramid. Commonly encountered food items in Japan are included as examples some of these are rice, miso, honey, soy sauce, milk, soy milk, tofu, fish, clams, plums, and kelp (Southeastern Michigan Dietetic Association SEMDA, 1998).The final aspect looked upon in the research was regarding the general health problems accompanying the local cuisine. Given the fact that Japanese food preparations often utilize raw to lightly cooked seafood, parasitic organisms is a usual threat (Ransom, n. d. ). Examples of these parasitic organisms are worms which latch on to various areas of a person, usually the gastrointestinal tract, in order to provide themselves vital nutrients. Another problem arising from their taste sensation towards seafood is the possible occurrence of heavy metal s in the flesh of sea-based organisms due to global environmental problems (Ransom, n.d. ). Discussion The results point out evident differences and similarities between the American and the Japanese food cultures. First, regarding food preparation and taste, from what was observed with the sushi, Japanese food preparation is simpler in constituent and is also rather simpler in terms of preparation. The focus of the Japanese cooking is to maintain the natural form and flavor of the ingredients while blending well in combination.This is very much unlike the American way of cooking since the focus is usually to use a main ingredient and season or flavor it in a way that after being cooked for a certain amount of time, the food has acquired an enhanced taste. In relation to this, the Japanese cuisine has a preference towards the uncooked and seafood, while American cuisine focuses on cooking techniques and the use of beef, pork, and chicken. These differences mainly arise from the wide -ranging historical development of each country.In terms of the more technical side of food and its culture, specifically food labeling, health claims, and nutrient claims, due to the trend of globalization, it is quite understandable that in general, both Japan and America have law pertaining to food labeling, health claims, and nutrient claims. Differences on these are mainly observed when inspecting the specifics. Aside from this, both countries have food pyramids. The difference on this point pertains to the food examples written in the pyramid the main structure and recommendations remain the same.Lastly, health issues and risks differ for both countries to a certain degree. The Japanese mainly worry about issues regarding contaminants and parasites due to seafood consumption, while the Americans worry about problems such as stub disease and obesity due to the way food is prepared. Conclusion The historical and geographic differences of America and Japan have led to a distinct difference in terms of their local cuisine. Japan focused on seafood as one of the main food sources unlike America. The staple food is also different for both countries, being rice for Japan which is rather uncommon in the United States.Hence, in relation to this, food-related heath concerns also differ for both countries. However, far from what is expected in terms of Japan and America being completely different, current trends in relation to globalization and exports have shown that in the subject of food in general, America and Japan have several points in common. These points mentioned laws and policies pertaining to food labeling as well as health and nutritional claims. Therefore, although different at various points, Japan and America evidently has certain points of shut up similarities in the general subject of food contrary to what is commonly thought of.