Japanese Food †General Analysis and Comparison to American Food Essay

It is broadly speaking true that diverse countries have distinct cultures. The culture of a republic is mold by various psycheors unique to that rural bea, directly affecting it during its diachronic development. An example of such factors is geography. The geographic nature and location of a do principal(prenominal) dictates what resources it may have a ara surrounded by pissing lists to depend on the aquatic life for nutriment, while a agricultural endowed with vast fields of fertile land tends to feed its citizens by dint of harvested rates.As iodine can infer, the victuals source of a country is in a direct carnal knowledgeship with its culture. This concept in rung supports the development of unique varietys of food for design, to a fault defined as its local or traditional food. The get together States of the States and lacquer, in this sense, are devil vastly different cultures with diverse food variants. The American continent, although of cour se surrounded by bodies of water, has a vast land area which it is cognize for. This prompted the development of the country to be generally agricultural and crop-based.Hence, corn and potatoes are considered as its fasten food. Japan, on the other hand, is considerably less in cost of center land area therefore, the development of its agriculture is quite limited and crop variants held to a minimum. The whole population instead focused its attention on the sea as a limitless source of food. Such sanctioned deflexions in food withal result in additive naval division to the details regarding it. Suggested food intake, nutritional claims, health claims are expected to be different to a certain(a) extent between the two. Health issues are expected to vary as advantageously.Hence, the American food culture and the Nipponese food culture are expected to be distinctly different with consideration to these aforementioned points of proportion. Methodology In order to begin the abridgment of the characteristics of the food from the unfamiliar Japanese culture, a direct sampling of Japanese food is required. Hence, the first major portion of the methodology requires that a eating place serving original Japanese cuisine is to be located within the locality. After choosing one, also keeping in mind that the price arena is well within the reach of the researchers budget, a prototype Japanese looker is to be ordered or bought.If possible, the method as to how the dish is prompt should be properly observed and famed. The characteristics of the dish should also be considered and inspected. Specific details in terms of try out and appearance 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 more practiced and research oriented approach shot towards analysis is to be started. The second master(prenominal) seg ment of the methodology pertains to the expert and research oriented part of the study.Specific details regarding the whole Japanese food culture are to be determined. Further 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 will be rund by searching for the concomitant of a localized food pyramid as well as rules or guidelines for food labeling, health claims, and food 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 principal(prenominal) sections of the research method gathered through such methods will be properly collated and on the whole analyzed afterwards. Results Upon locating a restaurant that offers authentic Japanese cuisine, a choice was do to order a exceedingly popular a nd common Japanese specialty, the sushi. In this case, an unlimited amount of sushi was made available, each variant served in differently colored plates riding on top of a conveyor belt like mechanism.There were so many variants of sushi, do the process of identification more troublesome. Fortunately in this case, each plate was properly labeled. The first variant of sushi sampled is called the nigiri sushi. In somatogenic form, the nigiri sushi mainly consists of hand-shaped rice with a single kind of topping per serving. This variant is however not simply a single kind as there were notable difference in toppings between servings. There were quaternion main types of nigiri sushi served one type had squid as topping, the second had shrimp, the ternary had raw fish, and the fourth was egg.Upon immediate sampling, the shrimp, and squid were notably very piano cooked, if cooked at all. The thin slices of fish served as toppings were obviously uncooked. Also, no spare flavor was added to enhance the flavor of these two toppings. The egg however, was noticeably move and sweetened. The rice below the topping, aside from beingness shaped, had no detectable growthal 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, cognise in Japan as the nori, covers the outer area of the flat circular shaped sushi. another(prenominal) common ingredient noticed for this variant is cucumber, sliced in small portions and apparently used fresh with no additional planning procedures. Carrots were also noted to be present in both types, having been prepared in the same manner as the cucumbers. The last notable similitude between the two is the use of caviar.The nature and source of the caviar was not determined the only detail note d 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 sauce and a aristocratic paste known as wasabi, with the resulting ratio dependent on ones preferences.After discussing the structure and constituent separate 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 good-natured and cool. It draws its appeal from the combined flavor of its parts. Such taste is expected since the parts used are neither sequenceed nor flavored in any matter. However, upon the addition of the wasabi and s oy 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 do to determine the historical context of Japanese food. Japan is one of the several(prenominal) island based countries throughout the world which is mainly surrounded by the sea, and on 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 face of research conducted in the study is concerned with something more flow government issued guidelines and policies regarding the food industry as well as the armorial bearing 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, hardly 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 motility 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 gathering Incorporated GGI, 2008).As for laws regarding health claims, Japan has a well-defined and elongated policy system, pointing out specific categories for health and nutri ent claims and requirements for the application of companies for such claims to be approved for their product (National Centre of Excellence in utilitarian 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 usual health problems accompanying the local cuisine. Given the fact that Japanese food preparations often utilize raw to lightly cooked seafood, bloodsucking 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 preference towards seafood is the possible occurrence of moody metal s in the flesh of sea-based organisms out-of-pocket 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 prep 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 prep 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 t he vary 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, delinquent 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 hassle about issues regarding contaminants and parasites due to seafood consumption, while the Americans worry about problems such as heart 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 stringent similarities in the general subject of food contrary to what is commonly thought of.