日本料理美食(英文版)预案.ppt

By Asia JAPAN /article/listening/5162_1.html The modern term “Japanese cuisine” [kw?zin] ( 日本料理) means traditional-style Japanese food, similar to that already existing before the end of national seclusion [s?klu??n] (闭关锁国) in 1868. In a broader sense of the word, it could also include foods whose ingredients [?ngrid??nt] (配料) or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese people who have made these methods their own. Japanese cuisine is known for its emphasis on seasonality of food,quality of ingredients and presentation. Japanese cuisine is based on combining staple foods, typically rice or noodles, with a soup and dishes made from fish, meat, vegetable, tofu and the like — to add flavor to the staple food. These are usually low in fat and high in salt. A standard Japanese meal generally consists of several different food ，accompanying a bowl of cooked white Japanese rice , a bowl of soup and some pickles . Noodles are an essential part of Japanese cuisine usually as an alternative to a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold . Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century. Soba  ---荞麦 Soba noodles are native Japanese noodles made of buckwheat flour or a mixture of buckwheat and wheat flour. They can be served cold or hot and with various toppings. Yakisobah-japanese fried noodles Udon 乌冬面 Ramen  ----拉面 Ramen are Chinese style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become completely Japanized over time . Fried Rice Fried rice has been originally introduce