Yamashita - The Origins of Japanese Food (Tue)

[Anonymous]

It was very interesting reading and hearing that the term for chef literally means "knife wielder" and that sometimes prepared food in front of guests sounds like the precursor to restaurants like Beni Hanna. I never knew that sashimi means "raw flesh" which doesn't sound too appetizing. This information about Japanese food would be a great lesson for students.

[Anonymous]

While listening to Pf. Yamashita's lecture, I was wondering how exactly NE Asian cuisines have influenced each other in the 20th century. Korea's modern cuisine had definitely been influenced by Japan during colonial period yet it still maintains its own style.

[Anonymous]

I just found there are Ramen Burger in "H mart" this weekend. How interesting.

[Anonymous]

I thought the ramen was invented by Japanese, and surprised that it was invented by a Taiwanese. When Mr.Yamashita showed us picture of the first “chikin ramen”, it brings so many memories from elementary school days. It was new to us, and not that cheap for just a noodle, but my next seat boy had them twice a week, I was so jealous of him.
Thanks to Mr. Yamashita gave us so much interesting information about Ramen. It is not only a noodle soup anymore , it is a popular food worldwide. It is fun to know there are top 10 popular been selected every year, I wish I can try them all.

[Anonymous]

Since Taiwan was colonial by Japan for almost 70 years, the Taiwanese food culture was mixed Chinese with Japanese. I use miso and soy sauce almost everyday, but it is the first time I have the chance to learn the origins of Japanese food. Thanks to Mr. Yamashita. I have Japanese food in the tray, but I never understand the warrior plates. I feel so excited to know the “four cuisines”. I know I have a lot to talk about next time when my friends talk about Japanese history TV series.
For my teaching , if I add these Japanese food research into my “Info Process” lesson plan, my students will like it and never missing the discussion.

[Anonymous]

I eat Japanese food every chance I get. I love it, but never knew anything about its origins other than it's from Japan. Samuel's lecture was so concise and enjoyable, I understand why he was voted as distinguished teacher by his students...furthermore I can see how the information and resources he offered can be used as an anchor to drill into the content of Japanese literature. Food is a universal reinforcement, and is something that everyone can get interested about, especially kids.

[Anonymous]

After hearing the lecture and reading the articles, a lesson idea came to mind. Before this session, I learned about Japanese poetry and how to set it up with syllables to create long and short poems. Following that idea and lesson, I can teach about honzen meals and how similar they are when setting up the structure. Instead of syllables we can change them to dishes served. As an art teacher, I would then ask them to go to a Japanese restaurant and eat with their family. Before or during their dinner, I would ask them to take photos of their food. They can then execute a drawing or painting of their food where we will then critique in class. That is when they can discuss what they learned about their dinner experience and review Japanese cuisine setup. I’m sure my students would enjoy doing this lesson.

[Anonymous]

There have been studies done to figure out the benefits of green tea, and this website summarizes a lot of the research done on this topic:

http://umm.edu/health/medical/altmed/herb/green-tea

I might be able to use this as a way to discuss studies and how to conduct them with the students in my chemistry class. It would be interesting for them to do some research on their own and to test their own hypothesis about the effects.

[Anonymous]

I enjoyed looking at the pictures that Professor Yamashita showed during today’s lecture because it was one thing to read about the food but another to see the presentation along with an explanation of how Japanese cuisine evolved. I knew that there was a lot of influence from other East Asian countries, but to see exactly how and when these influences occurred was eye-opening.
edited by victoriachan on 7/26/2016

[Anonymous]

Today's lecture was very interesting from beginning to end. I really enjoyed Professor Yamashita's lecture about the beginning of Japanese food and the etymologies he described when naming dishes such as the namasu (raw meat), the niboshi, iriko ( dried anchovies, and the kabocha (pumpkin/squash), Okara (soybean lees); all these foreign names that sounded more interesting than appetizing until you have a visual. Interesting facts about appealing dishes that were created to not only feed but to honor the warriors according to their military ranks. Throughout history as Professor Yamashita described, warrior cuisine was more like a symbolic representation that denoted hierarchy, power, and class. For these meals, trays were highly symbolic. Dining was more like a private ritual where meals were ritualized and eaten in a specific order. Meals were prepared by "knifemen" and were served only to high ranking warriors. Too many facts and to interesting to digest in one sitting. This could be a very good way to present a lesson to my students where they can learn about the Japanese/Chinese Gastronomy from a historical context.
For another lesson I could research about nutrition and symbolic presentation of food on the table; about the ethics and the proper way to eat individual foods like soups, rice, noodles, and meats. The incredible variety of dishes, herbs, roots, and leaves that are mixed in the Japanese food makes me wonder about the nutritional value and the correlation between the Japanese healthy, slim frame that most people show and their longevity, along with their mental health. So many elements to analyze and study in small groups.
edited by yreynoso on 7/27/2016
edited by yreynoso on 7/27/2016

[Anonymous]

An interesting fact I learned today was who invented the noodles packages we see today in the supermarket. Also that it is polite to slurp your soup when eating noodles. Interesting to hear that because that is completely the opposite to what I was taught. However, now that I know this, I have no problem with having fun with my noodles next time I eat them.

So a question I had when learning about noodles was, what are the Japanese manners when eating at a restaurant? So I looked it up, for any of you who are interested in reading please click on the website below. Article goes over tables and seating, eating, drinking and how to eat various kinds of dishes including noodles.

Japanese Table Manners, http://www.japan-guide.com/e/e2005.html

[Anonymous]

Speaking of noodles did you guys notice that many people in class began to mention a memory associated with eating noodles? The professor even mentioned having fond memories during his college years because that was all he could afford. I can’t help but think about our students and the connection they would make since they seem to be so fascinated with eating them at school. Next time teachers need to have students write, why not ask them to write about the best or worst noodles soups they have ever eaten. You might get a student to open up about something they enjoy.

[Anonymous]

The article touches base with the origins of Ramen and how the "invention" of the noodles revolutionized how the Japanese introduced the ramen as an essential component of Japanese gastronomy post WWII. The true magic occurred when these "simple" noodles combined with herbs, vegetables and pieces of meat of choice could make an affordable and nutritious meal for any individual. Ramen became a socio-economical phenomena when Chinese immigration occurred and post-war conditions did not provide the Japanese with many food choices. Japanese were provided with wheat to make bread that would take care of starvation. People in this area of the world didn't like bread but noodles. That is when Ando Momofuku intervened and mentioned that "people will come to the world when they have enough to eat." He decided that it was time to create a ramen dish that could be tasty, affordable, fast, and satisfying. After trial and error, this is how this product became increasingly popular to the point that provided the Japanese a sense of national identity throughout the globe.
I did not know how important Ramen was until now when I read the article and I learned that Ramen shops have reached the level of "soft power" since is so popular that ramen shops have been opened all over the world at the same time that provides a quick and practical relief to hungry people in an increasingly rushing society where nutrition is often sacrificed for fast food. Ramen is now and international product that has transformed the Japanese economy thanks to those who like and consume ramen around the world, whether as an instant noodles version, or accessing roman shops where a more elaborated and appealing meal is served.

[Anonymous]

The basic tenet of Japanese cuisine today is the continuation of the Heian period which was influenced by the Nara period. Eric Hath in Honzen Dining, explains that the early period Japanese meals were highly structured with a hierarchical structure for those who dined. How many trays of meal depends on the diner’s status. The “way” to go about eating the Japanese meals became highly stylized, similar to flower arranging, tea ceremony, etc. In Modern Japanese Cuisine, the author discusses at length the beginning of Western influence on the Japanese diet. Professor Yamashita spoke of Portuguese (tempura) and Dutch influences. What do modern Japanese people think about their food as cultural heritage? I am curious to know the common person's thoughts on the popularity of Japanese food around the world.
The history of ramen was an interesting portion of professor Yamashita's presentation, and I think that I can use excerpted portions of The Untold Story of Ramen in a mini-unit regarding food. I will need to find other texts about ramen, video, poetry, etc. I do think that food, and the history of food can be adapted into a unit at the high school level.

[Anonymous]

I have been lucky enough to have traveled throughout Japan and experienced the food culture there. Japan has a very rich food culture with various types of foods depending on the region. The northern most island, Hokkaido, has great seafood along the coast but also has horse meat dishes inland; they also are known for their dairy. In Tokyo you can find an international array of foods. Osaka has a phrase, "kuidaore" that literally translates to eat until you drop. Osaka's is known for their variety of restaurants that showcase everything from traditional Japanese foods to Japanese fastfoods like "takoyaki." Kyoto has a rich tradition and it shows in its food. Kaiseki ryouri, which is elaborately prepared using only in-season ingredients, is a unique experience that will make you appreciate the preparation that goes into the multiple-course meal. When I teach about diversity in my AVID classes, for example, I want to teach it through different ways. One way I am able to do this is is through food. Most students think of Asian foods as being Chinese food. I want to teach them that each culture is different and, although they may have simiiar pasts, is unique.

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