日本料理美食介绍(英文版)
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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 .
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
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.
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.
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.
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 .
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.
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.
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.
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 .
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.
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 .
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
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.
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.
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.
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 .
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.
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.
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.
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 .
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.