For japanese class, we have final project that everyone must do it. Our final project is a presentation that should be about japan. So, my group make a decision to present about japanese food...😍😍😍
I am so excited because I love food and that makes me more eager to present it in front of the class..
Here are my presentation..
Texture
Traditional Japanese cuisine
consists of many different dishes of different textures.
1. 1.Crunchy
texture
i)
Sunomono
(cucumber salad) and konomono (preserved
dish) are usually made with seaweed and raw vegetables like cucumbers.
2)
Soft
texture
Food
that are made by simmering vegetables such as nimono(simmered dish). A soft and
jiggly textured food, like mochi.
2)
Sticky
Textures
that would be unpopular in the other countries such as sticky or slimy foods,
are celebrated in Japan. This is why foods like natto (fermented
soybeans) and some kinds of slimy seaweed are quite popular. They also popular
with their sticky rice.
Terms
of Japanese food texture
1. Piripiri
Food that is especially flavourful
like wasabi.
2. Furufuru
Soft and jiggly textured food, like
mocha.
3. Wakuwaku
A jelly-like food
. Furufuru
4. Punyupunyu
The texture of a gummy
5. Shikoshiko
Chewy, with elastic firmness
6. Kanten
Gelatinous