Comparing Vietnamese and Japanese Cooking Styles

Running head: COMPARING VIETNAMESE AND JAPANESE COOKING STYLES
Comparing Vietnamese and Japanese Cooking Styles
Name of the Student
Name of the University
Author Note

COMPARING VIETNAMESE AND JAPANESE COOKING STYLES2
Table of Contents
Purpose of the Report......................................................................................................................3
1. Comparing the Ingredients used in Japanese and Vietnamese Cooking Styles.......................3
2. Influence of the Japanese and Vietnamese Cooking Styles.....................................................4
3. Possible Future Trends for both Japanese and Vietnamese Styles of Cooking........................4
References........................................................................................................................................6

COMPARING VIETNAMESE AND JAPANESE COOKING STYLES3
Purpose of the Report
Asian cuisine is always characterized by a delectable taste because of the mouthwatering
spices and other ingredients that go into making Asian food. Some of the popular forms of Asian
cuisine include Chinese and Korean food and Japanese food. Of late, Vietnamese food has also
been attracting the attention and interest of food lovers around the world. This report compares
the Japanese and Vietnamese cooking styles with special reference to the types if ingredients that
are used in both forms of cooking, the influence of each style of cooking and the possible future
trends with regard to both styles of cooking.
1. Comparing the Ingredients used in Japanese and Vietnamese Cooking
Styles
While the Vietnamese prefer the use of soy sauce when cooking food, be it soups, curries
or noodles, the Japanese tend to prefer the use of fish sauce. The ratio of fish to meat, be it pork,
beef or chicken, tends to be far higher when it comes to Japanese cuisine. The Japanese prefer
using sea fish for cooking dishes while the Vietnamese prefer the use of fresh water fish, river
fish and back water fish. This is not hard to understand, given the fact that Japan is a coastal
country, surrounded by the sea on every side (Hachinohe et al., 2015). The Japanese in particular
prefer the use of fish in their cuisine rather than meat, and are seen to consume all types of fish
be it salted fish, raw fish or fish that has been grilled through the use of charcoal. Fish for the
most part is dried and then used as a stock when it comes to Japanese food and cuisine. Dashi for
instance appears to be quite an important ingredient when it comes to Japanese cuisine. With
regard to Vietnamese cuisine, fish sauce and soy sauce are important ingredients. Both the fish