日本料理美食介绍(英文版)

Yakizakana -------烤鱼
Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way.
Nabe Dishes
Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as Japanese leek and Chinese cabbage, various mushrooms(蘑菇), seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months
Udon 乌冬面
Yakisobah -japanese fried noodles
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 .
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 .
天麩羅 (tenpura )
Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried.
和菓子 (wagashi)
Japanese-style sweets
吸物 (suimono)
Fried Rice
Fried rice has been originally introduced from China. A variety of additional ingredients such as peas, egg, Japanese leek and small pieces of carrot and pork are mixed into the rice when stir fried. It is a suitable dish for using left over rice.
Sashimi [sɑ'ʃimɪ] -----生鱼片
Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soya sauce and wasabi .
Drinking
Even in informal situations, drinking alcohol starts with a toast (kanpai, 干杯) when everyone is ready. It is not customary to pour oneself a drink; rather, people are expected to keep each other's drinks topped up. When someone moves to pour your drink you should hold your glass with both hands and thank them.
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.
Soy sauce
Soy sauce is not usually poured over most foods at the table; a dipping dish is usually provided. In particular, soy sauce should never be poured onto rice or soup. It's considered rude to waste soy sauce so moderation should be used when pouring into dishes.
Sharing
Oden --关东煮
A nabe dish prepared with various fish cakes, boiled eggs, and seaweed, boiled over many hours in a soya sauce (酱油）based soup
Sukiyaki 寿喜烧
A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and noodles. The pieces of food are dipped into a raw egg before eaten.
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.
Bowls
The rice or the soup is eaten by picking up the bowl with the left hand and using chopsticks with the right. Bowls may be lifted to the mouth, but should not be touched by the mouth except when drinking soup.
The modern term “Japanese cuisine” [kwɪ'zin] ( 日本料理) means traditional-style Japanese food, similar to that already existing before the end of national seclusion [sɪ'kluʒən] (闭关锁国) in 1868. In a broader sense of the word, it could also include foods whose ingredients [ɪn'gridɪənt] (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.
Hot towel
Before eating, most dining places will provide either a hot towel or a wet napkin (an oshibori). This is for cleaning hands before eating (and not after). It is rude to use them to wash the face or any part of the body other than the hands.
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.
soups
Dinning etiquette
['ɛtɪkɛt]
It is customary to say “I humbly receive“ before starting to eat a meal, and literally "It was a feast“ to the host after the meal and the restaurant staff when leaving.
焼物 (yakimono)
Grilled and pan-fried dishes
There are many dishes that are considered part of Japan's national cuisine today.
壽司(Sushi)
Sushi ['suʃɪ] is a food of Japanese origin consisting of cooked rice combined with other ingredients. Forms of sushi presentation vary, but the ingredient which all sushi have in common is rice . The most common ingredients is seafood.
Onigiri
Rice Bowl
Domburi
大碗源自文库饭
Kare Raisu
日式咖喱饭
Seafood Dishes
Hundreds of different fish, shellfish and other seafood from the oceans, seas, lakes and rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways, for example, raw, dried, boiled, grilled, deep fried or steamed.