After a short break, the Academy launched into the first of it's many culture classes. Here, our minds will be picked apart by anything and everything Japan: history, customs, and, most importantly, food. Cullison-sensei began the night with an aesthetically pleasing Powerpoint presentation, complete with pictures and instructional videos on food preparation in Japan.
Japanese food can be divided into several main categories, ranging from grilled (yakimono), to steamed (nabemono), to pickled (tsukemono), to deep fried (agemono). Some popular dishes:
• Tempura- deep fried vegetables in a light batter
• Gyoza-Chinese dumplings usually filled with pork and vegetables
• Miso soup- soup made from highly concentrated soy beans, usually containing several solid ingredients
• Bento- combination meal served in a decorative wooden box
• Teriyaki- grilled or broiled meat or vegetables glazed with sweetened soy sauce
Each requires a complex amount of preparation and skill, with knives moving in a blur or a stomach of steel. However, not only are the foods themselves important but also presentation and refinement. Many rules govern these gracious people to a nearly uncanny level. Did you know that chopsticks stuck vertically into food are a sign of bad luck or that mismatched chopsticks are considered rude? In America, no one thinks twice when silverware points the wrong way. These classes have made us think about the way we, as Americans, may appear to worlds with a greater focus on harmony and eloquence. Grace can be found in the simplest of acts, including meals, and the Japanese have been fortunate enough to harness such power for a greater perspective on life.
-Jillian
言語クラスLanguage Class
-Jillian
言語クラスLanguage Class
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