Japanese Cuisine 日本料理.pptVIP

Japanese Cuisine Name: Ming Cheng ID: 2005130001 Dec. 25 2013 Introduction of typical Japanese Food ★Sushi Sashimi ★Bento Ekiben ★Takoyaki Okonomiyaki ★Sukiyaki Oden ★Ra-men Soba Udon ★Wagashi Others Sushi(寿司) Sashimi(刺身) Traditional and famous Japanese food Sashimi: Sliced raw (生的) fish alone 2 main kinds: Nigirizushi(手握寿司) Makizushi(卷寿司) (材料) Ingredients: fish, meat, vegetables… N:Vinegar rice topping with ingredients M:Ingredients rolled up in vinegar rice Soy sauce(酱油), wasabi(芥末), gari(腌姜) Bento(便当) Ekiben(车站便当) Bento: Hand-made elaborately(精巧地) by housewives Looks like artwork because of love Sold at convenience stores Not only for lunch but picnic Ekiben: Bento sold in railway station Made according to local features Takoyaki(章鱼小丸子) Okonomiyaki(大阪烧) Takoyaki: Ball-shaped snack made of wheat flour and filled with octopus(章鱼)—tako inside. Initially popular in Osaka(大阪) Okonomiyaki: Pancake containing ingredients(noodles, vegetables) Mainly associated with Hiroshima(广岛) Toppings and batters(面糊) differ according to regions Sukiyaki(寿喜烧) Oden(关东煮) Sukiyaki: Ingredients(meat, vegetables, mushrooms, tofu, noodles etc.) simmered (文火慢炖) in mixed sauce Dipped in beaten eggs before eating Winter dish and found at Japanese year-end parties Oden: Ingredients(eggs, radish, fish cakes etc.) stewed in broth(肉汤) Ingredients vary from regions houses Sold in oden carts(手推车) and oden pots in convenience stores Ramen(拉面) Soba(荞麦面) Udon(乌冬面) Ramen: wheat noodles served in meat- based broth, flavored with soy sauce or miso and toppings Every region has its own ramen: Tonkatsu(骨汤拉面) — Kyushu(九州); miso(味增拉面)—Hokkaido(北海道) Soba: Japanese name for buckwheat(荞麦) A symbol of long life because of length Udon: thick wheat flavor noodle served hot Flavor of broth and toppings vary from region Wagashi(日式点心) Traditional Japanese confectionery(糕点糖果) Not only delicious but also delicate Colors represent seasons Served with tea because of sweetness Influenced by