Comparison of Indian and Japanese cuisines

Topics: Indian cuisine, Sushi, Curry Pages: 19 (5977 words) Published: December 12, 2013


Index
Page no
Content
5-12
Comparison and contrast of characteristics of both the cuisines 13-16
Discussion of influences on both the cuisines
17-18
Discussion the definition of multi-cultural work nature of food and drink 19-20
Food trends 2011 vs 2012

Overview

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 added to the mixture for better taste and preservation. The vinegar amplified the rice's sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. The contemporary version, internationally known as "sushi", was created by Hanaya Yohei (1799–1858). (Asian artmall, 2006) Today sushi has become a delicacy in Japan and is considered one of the most prestigious food items to be served. The increasing popularity of sushi has resulted in various variations all round the world. With Indian style food in the backdrop, how sushi can be served to the Viman Nagar’s masses so that it appeals them forms the crust of the assignment.

1.1 Compare and contrast the characteristics of Indian and Japanese cuisines Both the Indian and Japanese cuisines have come a long way in terms of their evolution from the conventional era to the contemporary period. How both these cuisines differentiate is being discussed based on the following parameters: Conventional menu structures

Japanese cuisine:
A typical Japanese meal basically has four components: rice, a soup, the main dish, and pickles. Rice is the staple component and lies at the core of Japanese food culture. Soup is usually sipped slowly throughout a meal. (Ghildiyal, 2010) Indian Cuisine:

Whereas Indian meal compromises of roti (bread), a vegetable/meat preparation (dry preparation or gravy), a rice preparation which is generally plain rice accompanied with a dal-based curry-like preparation. (Ghildiyal, 2010) Course structures

Japanese cuisine:
 The standard traditional Japanese meal, “Ichiju-sansai” meaning "one soup, three sides" consists of soup, rice, pickles and three dishes or accompaniments is meant to be eaten all together and served all at once. Therefore the diners wait till all the dishes are assembled at the table and then eat from their individual bowls of rice, adding soup, pickles and condiments to taste and alternating...


References: Websites:
(Asian artmall, 2006) Origins of sushi
Available at < http://www.asianartmall.com/originsofsushi.htm>
(Accessed on 27/9/2012)
(Ghildiyal, 2010) Unedited version of Japanese cuisine
Available at < http://rushina-mushaw-ghildiyal.blogspot.in/2006/09/unedited-verion-of-article-on-japanese.html >
(Accessed on 27/9/2012)
(webmd, 2006) Diets of the world- The Japanese diet
Available http://www.webmd.com/diet/features/diets-of-world-japanese-diet >
Accessed on 27/9/2012)
(Kumakura, 2009) Characteristics of eating culture in Japan
Available at < http://www8.cao.go.jp/syokuiku/data/eng_pamph/pdf/pamph5.pdf >
(Accessed on 25/9/2012)
(Muller, 2002) Indian Food
Available at < http://www.culturalindia.net/indian-food/index.html>
(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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