Japanese cuisine

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/japanese-cuisine

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the scientific name of key ingredient (kombu)?Laminariales (order of brown algae)
2. What is the UNESCO designation year?2013 for Washoku
3. What is Washoku?Washoku is Japanese cuisine, a way of cooking that shows respect for nature and the seasons.
4. Why do Japanese chefs use the principle of 'shun'?They choose foods that are at their best in each season, so the dishes taste freshest and most flavorful.

Shun: The peak season for a particular ingredient, emphasizing freshness and optimal flavor.
Moritsuke: The art of Japanese food presentation, focusing on aesthetics, seasonality, and arrangement.
Yoshoku: Japanese cuisine that evolved from Western culinary traditions, adapted to Japanese tastes and ingredients.