Japan is a blessed country with rich and abundant supply of water resources
in all four seasons.
How has our ancestors of Japan managed the dietary?
It is said that traditional food of Japan is healthy and has a good diet.
The following are the characteristics of the traditional Japanese dishes.
① Eating many processed items of the soybean
⇒ it has an effect of preventing cancer and the liver problem.
② Eating a lot of cereals
⇒ it allows us to bear in time of hunger.
③ Eating a large amount of root vegetables
⇒ they contain materials which are effective for preventing cancer.
④ Preserving the harvested food, or storing them to prepare
against a bad harves.
⇒ it increases the nutritive value and capacity of preservation.
In this sight; from the feature of ①; we focus mainly on tofu, fermented soybeans, and soybean paste and soy sauce which are necessary to
season Japanese dishes.
From the feature of ②, the cereals, we chose the buckwheat noodle
and rice cake and examined them.
From the feature of ③, we collected roots of carrot, potato, radish,
taro, and burdock for our investigation.
Lastly, from the feature of ④, we explored the pickles and sushi in detail.
Now, let's go and see the traditional food of Japan which were made and
developed by our ancestor of Japan.
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