Comparison of Indian and Japanese cuisines

Topics: Indian cuisine, Sushi, Curry, Japanese cuisine / Pages: 24 (5977 words) / Published: Dec 12th, 2013
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Comparison and contrast of characteristics of both the cuisines
Discussion of influences on both the cuisines
Discussion the definition of multi-cultural work nature of food and drink
Food trends 2011 vs 2012


Wasabi is a sushi bar serving only sushi in Phoenix Mall in Viman Nagar, Pune. It serves authentic, traditional sushi. Wasabi is just 6 months old. Initially, there was great response for sushi but now sales are dipping down. One of the main reason is acceptability of sushi in its authentic form since many of the guest comment cards insist they would like to have sushi with Indian tough to it.
Owners of this restaurant are thinking of rebranding the restaurant that would offer sushi with Indian taste to it. This concept aims at providing Indian and Japanese Fusion Cuisine keeping in line with latest food trends in the market.
I am currently working as Chef-De-partie in Wasabi and report to the Executive Chef who is Japanese. The Executive Chef has given me the responsibility to research the commercial feasibility of the fusion sushi and I am to assist him with the same.
Background of ‘sushi’:
The original type of sushi, known today as ‘nare-zushi’ was first developed in Southeast Asia before introduction to Japan. Sushi literally means "sour-tasting". The oldest form of sushi in Japan, ‘narezushi’ still very closely resembles this process, wherein fish is fermented via being wrapped in soured fermenting rice which results in a sour taste. In Japan, ‘narezushi’ evolved into ‘oshizushi’ and ultimately ‘Edomae nigirizushi’, which is what the world today, knows as "sushi". (Asian artmall, 2006)
Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. As sushi evolved, vinegar was started to be

References: Websites: (Asian artmall, 2006) Origins of sushi Available at <> (Accessed on 27/9/2012) (Ghildiyal, 2010) Unedited version of Japanese cuisine Available at < > (Accessed on 27/9/2012) (webmd, 2006) Diets of the world- The Japanese diet Available > Accessed on 27/9/2012) (Kumakura, 2009) Characteristics of eating culture in Japan Available at < > (Accessed on 25/9/2012) (Muller, 2002) Indian Food Available at <> (Accessed on 28/9/2012) (Hooper, 2011) Emotional issues of professionals Available at (Accessed on 28/9/2012) (Whiteman etal, 2011) Food and dining trends in restaurants in 2011 Available at (Accessed on 28/9/2012) Books: Mcwilliams, M.(2012), Food around the world- a cultural perspective, 4th Reprint, Dorling Kindersley: India Parvinder S. Bali, (2010), Food Production Operations, 3rd Edition, Oxford University Press: India Bibliography (Accessed on 28/9/2012) Websites: (Accessed on 28/9/2012) Magazines: Chan, J, (2010), cooking the Japanese way, Fhrai Magazine, 8(4), 24-26 Cook, T, (2009), Trends in 2012, Hospitality Biz, 9(6), 14-16

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