These materials are designed as four modules: geography, foods, the kitchen, and culture and are to be used singly or jointly as a unit on Japanese food and culture. Common ingredients of Japanese food, nutritional information, methods of preparation, and illustrations of utensils and eating implements are given in conjunction with cultural aspects of the food choices and cooking methods. Comparisons are made between aspects of Japanese and American foods and culture to demonstrate the similarities or differences they present. Five possible classroom activities which involve the actual preparation of foods are suggested. A list of supply houses, a bibliography, a pronounciation guide, and lists of the contents of the available accompanying artifacts kits of utensils and foods are also given. (PPB)