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JapaneseFoodCulture(I)

(2019-03-18 10:29:27)

Japanese food culture originated in China, but it developed into a culture with its own characteristics in the later stage. Today we will come to understand the development and characteristics of Japanese food culture!

Japanese cuisine is the meaning of ''Japanese cuisine'' in Japanese. It is also used in modern Chinese in some areas, and usually refers to Japanese food. When it comes to Japanese cuisine, many people think of sushi, sashimi, or kaiseki dishes that are very refined and artistic. However, for many Japanese, Japanese cuisine is a daily traditional diet, especially at the end of the Meiji era (18681912).

Japanese cuisine originated from the Japanese archipelago and gradually developed into a Japanese-style dish. The staple food is mainly rice and noodles, and the non-staple food is seafood such as fresh fish and shrimp, often accompanied by Japanese sake. The food is known for its morally lofty, and the original taste of the material itself is kept as much as possible during cooking, and the materials and conditioning methods emphasize the sense of the season. There are many kinds of food and food, and each place has its own local flavor. In the production of Japanese food, the materials are required to be fresh, the cutting technique is exquisite, the art is placed, and the harmony of the "color, fragrance, taste, and utensils" is emphasized, especially not only the taste, but also the visual enjoyment. The food is required to be natural, delicious, Steel Metaldiverse and well-made. Moreover, materials and conditioning methods emphasize seasonality.

JapaneseFoodCulture(I)

Japanese cuisine is divided into three categories: local cuisine, kaiseki and banquet dishes.

1. A cooking system based on traditional culture and habits. At a very formal Japanese banquet, use the dish on a footed tray.

2. Kaiseki cuisine: exquisite dishes prepared for guests before the tea ceremony. In the middle of Japan (referring to the Kamakura and Muromachi eras in Japan), the tea ceremony was formed, resulting in Kaiseki cuisine, which was formed on the basis of very strict rules.

3. Banquet cuisine: a sumptuous feast at the party. With the development of the social activities of ordinary Japanese citizens, a restaurant has been created, and a banquet dish has been formed. It may be simplified based on the cuisine of Kaiseki cuisine. It also includes a variety of local dishes. Banquet dishes are usually served in restaurants specializing in Japanese cuisine.

In addition, there is a boxed cold meal "Osechi", which is usually eaten during important New Year holidays. There is also "exquisite cooking", which was originally a vegetarian meal for Buddhists.

Square table cuisine

It is a Chinese-style dish with noodles such as mushrooms, fish cakes, and vegetables. It features a sitting chair, a table around it, and all the meals on a table. This kind of cuisine originated from the Buddhism vegetarian diet in ancient China, and was developed by the Yinyuan Dogen as a ''Pucha Cuisine'' (ie, a dish that uses tea for wine). Because it is popular in Nagasaki, it is also known as Nagasaki cuisine.

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