日本美食英文簡單介紹課件

JapaneseCuisine&DiningEtiquetteJapanese&Dining1

Themodernterm“Japanesecuisine”[kw?'zin]

(日本料理)meanstraditional-styleJapanesefood,similartothatalreadyexistingbeforetheendofnationalseclusion[s?'klu??n]

(閉關(guān)鎖國)in1868.Inabroadersenseoftheword,itcouldalsoincludefoodswhoseingredients[?n'grid??nt]

(配料)orcookingmethodsweresubsequentlyintroducedfromabroad,butwhichhavebeendevelopedbyJapanesepeoplewhohavemadethesemethodstheirown.Japanesecuisineisknownforitsemphasisonseasonalityoffood,qualityofingredientsandpresentation.Themodernterm“Japane2

Japanesecuisineisbasedoncombiningstaplefoods,typicallyriceornoodles,withasoupanddishesmadefromfish,meat,vegetable,tofuandthelike—toaddflavortothestaplefood.Theseareusuallylowinfatandhighinsalt.AstandardJapanesemealgenerallyconsistsofseveraldifferentfood，accompanyingabowlofcookedwhiteJapaneserice,abowlofsoupandsomepickles.Japanesecuisineisbased3NoodlesareanessentialpartofJapanesecuisineusuallyasanalternativetoarice-basedmeal.Soba

(thin,grayish-brownnoodlescontainingbuckwheat

flour)andudon

(thickwheatnoodles)arethemaintraditionalnoodlesandareservedhotorcold.Chinese-stylewheatnoodlesservedinameatstockbrothknownasramenhavebecomeextremelypopularoverthelastcentury.Noodlesareanessentialp4Soba

---蕎麥SobanoodlesarenativeJapanesenoodlesmadeofbuckwheatflouroramixtureofbuckwheatandwheatflour.Theycanbeservedcoldorhotandwithvarioustoppings.Soba

---蕎麥Sobanoodlesa5Yakisobah

-japanesefriednoodlesUdon烏冬面Yakisobah

-japanesefriednood6Ramen

----拉面RamenareChinesestylenoodlespreparedinasoupwithvarioustoppings.RamenisoneofthemanypopulardishesthatwereoriginallyintroducedfromChinabuthavebecomecompletelyJapanizedovertime.Ramen

----拉面Ramen7SeafoodDishes

Hundredsofdifferentfish,shellfishandotherseafoodfromtheoceans,seas,lakesandriversareusedintheJapanesecuisine.Theyarepreparedandeateninmanydifferentways,forexample,raw,dried,boiled,grilled,deepfriedorsteamed.SeafoodDishes8Sashimi

[sɑ'?im?]

-----生魚片Sashimiisrawseafood.Alargenumberoffishcanbeenjoyedrawiftheyarefreshandpreparedcorrectly.Mosttypesofsashimiareenjoyedwithsoyasauceandwasabi.Sashimi[sɑ'?im?]

9Sukiyaki

壽喜燒

Anabedishpreparedwiththinlyslicedmeat,vegetables,mushrooms,tofuandnoodles.Thepiecesoffoodaredippedintoaraweggbeforeeaten.Sukiyaki

壽喜燒Anabedishp10焼物

(yakimono)

Grilledandpan-frieddishes

焼物(yakimono)11TherearemanydishesthatareconsideredpartofJapan'snationalcuisinetoday.Therearemanydishesthat12壽司(Sushi)

Sushi['su??]isafoodofJapaneseoriginconsistingofcookedricecombinedwithotheringredients.Formsofsushipresentationvary,buttheingredientwhichallsushihaveincommonisrice.Themostcommoningredientsisseafood.壽司(Sushi)13

天麩羅

(tenpura

)TempuraisaJapanesedishofseafoodorvegetablesthathavebeenbatteredanddeepfried.天麩羅(tenpura)14和菓子(wagashi)

Japanese-stylesweets

和菓子(wagashi)15日本美食英文簡單介紹課件16感謝您的閱讀！為了便于學(xué)習(xí)和使用，本文檔下載后內(nèi)容可隨意修改調(diào)整及打印。歡迎下載！

感謝您的閱讀！17JapaneseCuisine&DiningEtiquetteJapanese&Dining18

Themodernterm“Japanesecuisine”[kw?'zin]

(日本料理)meanstraditional-styleJapanesefood,similartothatalreadyexistingbeforetheendofnationalseclusion[s?'klu??n]

(閉關(guān)鎖國)in1868.Inabroadersenseoftheword,itcouldalsoincludefoodswhoseingredients[?n'grid??nt]

(配料)orcookingmethodsweresubsequentlyintroducedfromabroad,butwhichhavebeendevelopedbyJapanesepeoplewhohavemadethesemethodstheirown.Japanesecuisineisknownforitsemphasisonseasonalityoffood,qualityofingredientsandpresentation.Themodernterm“Japane19

Japanesecuisineisbasedoncombiningstaplefoods,typicallyriceornoodles,withasoupanddishesmadefromfish,meat,vegetable,tofuandthelike—toaddflavortothestaplefood.Theseareusuallylowinfatandhighinsalt.AstandardJapanesemealgenerallyconsistsofseveraldifferentfood，accompanyingabowlofcookedwhiteJapaneserice,abowlofsoupandsomepickles.Japanesecuisineisbased20NoodlesareanessentialpartofJapanesecuisineusuallyasanalternativetoarice-basedmeal.Soba

(thin,grayish-brownnoodlescontainingbuckwheat

flour)andudon

(thickwheatnoodles)arethemaintraditionalnoodlesandareservedhotorcold.Chinese-stylewheatnoodlesservedinameatstockbrothknownasramenhavebecomeextremelypopularoverthelastcentury.Noodlesareanessentialp21Soba

---蕎麥SobanoodlesarenativeJapanesenoodlesmadeofbuckwheatflouroramixtureofbuckwheatandwheatflour.Theycanbeservedcoldorhotandwithvarioustoppings.Soba

---蕎麥Sobanoodlesa22Yakisobah

-japanesefriednoodlesUdon烏冬面Yakisobah

-japanesefriednood23Ramen

----拉面RamenareChinesestylenoodlespreparedinasoupwithvarioustoppings.RamenisoneofthemanypopulardishesthatwereoriginallyintroducedfromChinabuthavebecomecompletelyJapanizedovertime.Ramen

----拉面Ramen24SeafoodDishes

Hundredsofdifferentfish,shellfishandotherseafoodfromtheoceans,seas,lakesandriversareusedintheJapanesecuisine.Theyarepreparedandeateninmanydifferentways,forexample,raw,dried,boiled,grilled,deepfriedorsteamed.SeafoodDishes25Sashimi

[sɑ'?im?]

-----生魚片Sashimiisrawseafood.Alargenumberoffishcanbeenjoyedrawiftheyarefreshandpreparedcorrectly.Mosttypesofsashimiareenjoyedwithsoyasauceandwasabi.Sashimi[sɑ'?im?]

26Sukiyaki

壽喜燒

Anabedishpreparedwiththinlyslicedmeat,vegetables,mushrooms,tofuandnoodles.Thepiecesoffoodaredippedintoaraweggbeforeeaten.Sukiyaki

壽喜燒Anabedishp27焼物

(