Food and Recipes of Japan
Young readers will learn that food preparation and presentation in Japan reflect key cultural principles, such as living in harmony with nature. They will also see how geography impacts what people eat. Since Japan is surrounded by an ocean, seafood is a big part of the Japanese menu.
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Foods by the Season 1
New Year Special Food
ask a grown-up avocado bamboo shoots banned BAND bean curd beautiful beef bite-sized pieces bonito fish bowl carrot celebration SEL-uh-BRAY-shun celery chef chicken broth chopsticks climate KLY-mit continent KON-tih-nent cooked rice crab cuisine kwih-ZEEN daikon DY-kohng dashi DAH-shee dashi or broth delicious eaten eggs etiquette EH-tih-kit flakes flavor frying pan gently grown-up to help harmony HAR-muh-nee Hokkaido important ingredients islands JAPAH Japan Japanese believe Japanese dishes Japanese food Japanese rice dish juboko kelp kilo knives large white radish lemon juice meal meat and vegetable medium heat mushrooms o-nabe oh-NAH-beh Okinawa onions osechi oh-SEH-chee plate popular portion recipes remove from heat Remove peas roll salmon sauce scallions seafood seaweed served Shogatsu SHOH-gut-soo shrimp Simmer skillet sliced thin soup soy sauce stalk stew stock STOK stove or oven sugar sukiyaki sweet potato tasty tbsp texture tradition truh-DIH-shun type of sushi usually cooked right