ASSIGNMENT

Advanced Diploma in Hospitality Management

Module: HM 2008 wine service & knowledge

By

George Geo

Student Id: FT : 110108

Teacher name: Christina Lim

Due date- 20/4/2012

Contents
1. Introduction of Japanese Cuisine

2. Japanese Wine 3. Japanese food and wine pairing

4. Conclusion

5. Reference

Introduction

Japanese Cuisine

Japanese cuisine has a tradition of centuries and has undergone many changes which are influenced by the social and political atmosphere in the japan. The modern term Japanese cuisine means traditional-style Japanese food, similar to that already existing before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese people who have made these methods their own (in this sense it is often contrasted with yshoku cuisine Western

food). Japanese cuisine is known for its emphasis on seasonality of food]quality of ingredients and presentation.

Main Japanese dishes

Rice Bowl A bowl of plain cooked rice is served with most Japanese meals . Sushi Sushi can be defined as a dish which contains sushi rice, cooked rice that is prepared with sushi vinegar. Domburi A bowl of cooked rice with some other food put on top of the rice. Onigiri Onigiri are rice balls made of cooked rice and usually wrapped in nori seaweed. Chazuke Chazuke is a bowl of cooked rice with green tea and other ingredients Kayu Kayu is rice gruel, watery, soft cooked rice that resembles oatmeal. Sashimi Sashimi is raw seafood. Yakizakana Yakizakana means grilled fish. Ramen Ramen are Chinese style noodles prepared in a soup with various toppings.

 Somen Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than Udon and Soba. Sukiyaki A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). Yudofu Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten. Miso Soup A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.

Japanese Wine Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes.[1] The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients.

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Regular wine making began in Japan with the adoption of Western culture during the Meiji restoration in the second half of the 19th century. The main regions for wine production are Hokkaid and Yamanashi Prefecture. Major wines and wine producing regions of Japan Hokkaid: Tokachi Furano : Furano wine Yamagata Prefecture: Tend Wine Niigata Prefecture: Iwanohara Wine. Yamanashi Prefecture: Katsunuma Wine . Nagano Prefecture: ShinshuWine), Higashimi. Tochigi PrefectureNasu Wine Kyoto Prefecture: Tanba Winera and Habikino.

Japanese food and wine pairing

The food and wine pairing is very important. It is the is the process of pairing food with wine to enhance the dining experience. The main thing behind this that retain elements present in the food react with certain elements in wine providing very harmful effects which may be very harmful for human health. wine experts believe that the most basic element of food and wine pairing is understanding the balance between the weight of the food and the weight of the wine. Beyond weight, flavors and textures can either be contrasted or complemented. In food and wine pairings, the most basic element considered is "weight"-the balance between the weight of the food and the weight or "body" of the wine

Mixed sashimi platter Chirashi-zushi Maguo Tai Suzuki Aji Unagi Ebi Uni Hotate Tsukune Reba

sparkling wine sparkling wine rose wine fruity white wine fruity white wine sherry semi.sweet white mineral white wine light white wine fruity white wine light red wine full bodied white wine

Conclusion Japanese cuisine is one of the worlds oldest and most traditional cuisines in the world.It reformed a lot by the influences of political and social environment in the

Japan.Japanese cuisine offers a great variety of dishes and regional specialties. Japanese wines are also very particular and traditional.they are prepared by traditional methods in traditional wineries.

Reference www..japan-g.uide.com/e/e2035.html www.bento.com/tf-.recp.html www.japanesefoodre.port.com