1. JAPAN Hilari, Aleene, Caitlin

2. JAPAN

3. Culture Family & Community interest ahead of personal Religion: Buddhism, Shintoism, Christian Eldest son cares for elderly parents Polite, show respect, self effacement, humility, hesitation

4. Shogatsu Shogatsu (New Years )  Compare to U.S. Christmas  O Sonae Mochi – 3 layers symbolize:  Foundation of older generation  Younger generations  Tangerine generations to come  Three days  Family oriented, gifts for children  Look at the sunrise, hike to the top of the mountain or on the beach  10-20 meticulously prepared dishes served in special set of nesting boxes. Each dish symbolizes a specific value-ie. happiness, wealth, etc

5. COUNSELING STRATEGIES  Indirect conversational style and frequent pauses  Remain silent during pause  Reluctant to say no, or to disagree  Japanese Americans value family first, preserving harmony with society, and respecting and caring for elders.

6. COUNSELING STRATEGIES  Illness regarded as unbalanced life as well as an impediment to fulfilling personal obligations.  Addressing Japanese elders by their first name is insulting.  Waving of hand in front of face with palm outward indicates “I’m not sure”, or “I don’t know”  Direct eye contact is disrespectful

7. COUNSELING STRATEGIES  Non-touching culture; sit and stand farther apart  Light hand shake may be acceptable  Greet with a bow  Slightest gesture may have meaning  Broad hand or body gestures may be misconstrued  Don’t talk about embarrassing topics such as flatulence  In depth unhurried interview; don’t order them to do anything

8. THERAPEUTIC USE OF FOODS  Belief in beneficial or harmful effects of specific foods and food combinations  Eel and pickled plums, watermelon and crab, cherries and milk, are thought to cause illness.  Pickled plums and hot tea are common for breakfast- believed to prevent constipation  Pickled plums and rice porridge, called okayu, digested and well tolerated during recovery of sickness

9. Adaptation of Food Habits in the US  Traditional foods still prepared for special occasions  Have an American diet; still use more rice and soy sauce  Bread and butter are becoming staples  Consumption of meat, milk and eggs is increasing

10. NUTRITION IMPLICATIONS STATUS  Higher risk of developing colon cancer and heart disease  Increased diabetes risk  High prevalence of lactose intolerance  Increased atherosclerosis progression  Due to diet of higher cholesterol and fat, lower dietary fiber

11. FOOD & ETIQUETTE  Don’t pass your food chopstick to chopstick  Disrespectful  Symbolic of death ceremony  Don’t “poke” or stand chopsticks in rice  Slurping noodles is common  Soup and rice bowl brought directly to face

12. Common Foods Rice, Gohan Short grain, stickier Soybeans Tea Raw fish, Sashimi Rice vinegar Su Soy sauce, Shoyu Paper thin sheet of algae, Nori Fermented bean paste, Miso Pickled vegetables Fresh fruit Shellfish Stock ingredient, Kombu

13. Typical Day Breakfast: salty sour plum (umeboshi), rice with nori, soup and pickled vegetables, egg Lunch: simple. Rice, leftovers from dinner. Hot tea or dashi. Noodles with meats, vegetables. Dinner: Several vegetable and meat dishes. Rice. Soup. Fresh fruit. Snack (oyatsu): rice crackers, sweets, fruit

14. Typical Meal Sides Seafood, fish, fruits and vegetables- pickled in a mixture of miso, soy sauce, vinegar and the residue from sake (beer) production are known as tsukemono- accompany nearly every meal Pink pickled ginger, wasabi and soy sauce

15. Hamachi- Yellow Tale Fish

16. RICE FIELDS

17. JAPANESE RICE BALL  Eat with fingers  Seaweed  White rice  Sticky rice

18. Tea Ceremony

19. Tea Ceremony Cont.  Reflects the search for harmony with nature and with ones self  The tea is a blend of ground, dry tea or a tea powder  Mix to be a frothy green drink  The meal features six small courses balancing: Sweet Sour Pungent Bitter Salty

20. SUSHI

21. Types of Sushi  Nigirisushi- rice topped with raw seafood and sometimes wrapped with a strip of seaweed  Makisushi- a roll of sushi rice including cucumber and choice of seafood and other fillings such as mushrooms; wrapped in seaweed.

22. PRESENATION Reflects balance among the foods and environment Each item to be seen, tasted, and relished Preserve natural taste of food, not spices Japanese’ reverence for harmony with the body, community and nature

23. Nabe- “Pot”  Tsuyu  Kimchi Nabe  Pork or beef  Mushroom, cabbage, and tofu  Boil vegetables in the water  Separate bowl of raw egg that they dip the Nabe into the raw egg

24. YAKISOBA 焼きそば “Fried Noodles” Often sold at festivals in Japan Originates in China. The dish was derived by the Chinese from the traditional chow mein – But has been more heavily integrated into Japanese cuisine like ramen

25. AVAILABLE STORES Takara Sushi 55 West 1000 North Logan, Utah 435.752.1677 Happy Sushi 20 W 400 N Logan, UT 84321 Japan Sage Market 1515 S Main St Salt Lake City, UT 801-484-4122 Korean BBQ & Market 111 S Main Street Logan, UT 84321

26. QUESTIONS?