World+Food+Day

TCH 347 Social Studies Methods **Introduction to My Food**


 * Student Name: Kelly Phiel**


 * Introduction to My Food/Dish**
 * //__Food Name__:// **Sushi, **** 寿司 **


 * //__Ingredients__: (may vary)//

-The edo style consists primarily of seasoned rice mixed with other ingredients, and the Kansai style is made with a small bit of seafood on a pad of rice. Most people in the United States are more familiar with the Edo style. In Western cultures the word sushi is often misunderstood to mean only rice topped with raw fish, or to refer to other raw seafood dishes like sashimi. But in Japan there is an abundant variety as each seasonal change brings new ingredients into the mix. Certain times of the year young fish will be plentiful and used in sushi dishes, in later seasons the adult fish brings a different taste to the fare. Sushi is typically prepared by a sushi chef, or itamae (板前). In Japan the sushi chefs are licensed and considered skilled masters. A good sushi chef will personally choose the fish to purchase from the local market in order to provide the freshest and best quality seafood for his customers. The sushi chef displays his skill in both the quality of ingredients he selects, and in the mastery of preparation of delicate items, like tamago infused with the gentle flavor of sweet sake.
 * Sushi,** ** 寿司 ** is a food of Japanese origin made from vinegared rice and various toppings, which are most commonly seafood but can also include meat, vegetables, and egg. Sushi toppings may be raw, cooked, or marinated.

//Field: 1 Roll = 8 pieces of sushi. //
 * //__Ingredients in a California Roll: (example) __//**
 * //3/4 cup // [|//sushi rice//] //. //
 * //1 // [|//nori sheets//]
 * //80gr Imitation crab meat (stiks). (Surimi) //
 * //Avocado //
 * //Black and/or white sesame seeds //
 * //Tobiko// //(**Flying fish roe)** //


 * //__Seasoning__//

[|Soy sauce] , [|Kewpie Mayonnaise (Japanese Mayo)] , [|Ponzu sauce] , <span style="font-family: Cambria,serif; font-size: 10.5pt;">[|Unagi sauce (Kabayaki] <span style="font-family: Cambria,serif; font-size: 10.5pt;">)


 * //__Way of Cooking__//

//<span style="font-family: Cambria,serif;">How to make a California roll //
//<span style="font-family: Cambria,serif;">Make sure all ingredients are equal in size and position, and roll. Afterwards, you might want to sprinkle some sesame seeds on top for decoration, either dark or light sesame goes well. // //<span style="font-family: Cambria,serif;">Best served with soy sauce. //
 * 1) //<span style="font-family: Cambria,serif;">Wrap your bamboo mat with plastic wrap. This is necessary on order to prevent rice from sticking to the mat. //
 * 2) //<span style="font-family: Cambria,serif;">Take a nori sheet, and break it in half. Place one half on the mat, with the shiny side facing down. //
 * 3) //<span style="font-family: Cambria,serif;">Grab a handful of prepared sushi rice, and spread it gently over the nori - about 1cm high. //
 * 4) //<span style="font-family: Cambria,serif;">Sprinkle a spoonful of Tobiko and/or sesame seeds evenly over the rice. //
 * 5) //<span style="font-family: Cambria,serif;">Flip the nori so that the rice is now facing down. //
 * 6) //<span style="font-family: Cambria,serif;">Line up the crab meat sticks along the nori. //
 * 7) //<span style="font-family: Cambria,serif;">Next to it, line up 1-2 thick slices avocado. //
 * 8) //<span style="font-family: Cambria,serif;">Tip - if you're not serving the dish immediately, you might want to squirt a few drops of lemon on the avocado, to prevent it from turning brown. //
 * 9) [|//Roll//] //<span style="font-family: Cambria,serif;">. //
 * 10) //<span style="font-family: Cambria,serif;">Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again. //


 * //__Country of Origin__ (also indicate continent)//

//Japan (Asia)//


 * //__Legend/Story__//

The original concept of sushi is the use of seasoned rice to preserve protein rich foods, i.e. fresh fish and fresh meat. The need for preservation arose mainly because some fish and meats were not always available or easily obtainable through the dry and rainy seasons of Japan. This preservation method could not have existed without the development of rice cultivation.Natural fermentation takes place when fish or meat is kept over time with starchy rice. The lactic acid produced during the fermentation helps prevent flesh from rotting. Due to the rice becoming soggy over a period of time, the rice is always discarded. Often when preserving fish or meat for longer period of time the soggy rice is replaced with fresh rice but ultimately discarded when fish or meat is used. Over time modernization meant long storage periods of fresh rice and fish were no longer needed. This is the beginning of sushi we know today. People started to eat the rice as a compliment to the fish. Sushi developed into an art form and a delicacy. In the 18th century, a chef from Tokyo decided to forget about the fermentation process and serve it on its own. Fresh sushi became very popular, that’s how the two distinct styles emerged, the Kansai style and the Edo style. The Japanese have a deep rooted infinity with nature and this is often carried over to the arrangement of food. The immaculate presentation of food is as important as the quality of the food itself. Displays are often arranged to portray a fish swimming in the ocean, a mountain stream and many other natural beauties. Even the plates used to present sushi often use a deep -Culture -People, Places, Environments -Global Connections -Time, Continuity, and Change -Production, Distribution, Consumption
 * __Related NCSS Standards__**

TCH 347 Social Studies Methods **Introduction to My Cultural Artifact**


 * Student Name:** Kelly Phiel


 * Name of the Artifact:** Chopsticks


 * Introductions to My Artifact:**

Chopsticks are an important part of Asian culture. Their popularity and widespread use across Asia have a long and rich history. They come in all shapes and forms, from golden chopsticks engraved with calligraphy to disposable bamboo wari-bashi. Regardless of the form they take, chopsticks have evolved into an important icon of Asian culture and an important part of history. It is believed the first chopsticks were developed over 5000 years ago in China. Early Asian man would retrieve his food from the fire using sticks or branches broken from trees. Later, as the population grew and resources became scarce, people would cut food into smaller pieces to save fuel because the smaller portions cooked faster. This eliminated the need for knives, and chopsticks became the utensil of choice. Chopsticks come in many different forms. Bamboo tends to be the most popular material to make them from. There is lots of it in Asia, it is easy to split and it is especially resistant to heat. Other popular materials were wood and bone, and chopsticks made of precious metals were not uncommon among the wealthy. It was believed that silver chopsticks would turn black upon contact with poisoned food, although this has since been disproved.
 * It has been said by using chopsticks it improves memory, increases finger dexterity and can be useful in learning and improving skills such as Chinese character printing and brush painting. Many Asian superstitions revolve around chopsticks as well. For example, if you find an uneven pair at your table seating, it is believed that you will miss the next train, boat or plane you are trying to catch. Also, dropping your chopsticks is a sign of bad luck to come. ||

-Culture -People, Places, Environments -Global Connections -Time, Continuity, and Change -Production, Distribution, Consumption
 * __Related NCSS Standards__**

Poster: