How to write a catalogue of papers on the influence of Japanese cuisine on Japanese life?

With the establishment of Japan's position as the second largest economy in the world in 1960s, more and more people began to pay attention to Japan and explore Japanese culture. As an important part of Japanese culture, Japanese cuisine has gradually stepped out of Japan with its healthy nutritional value, respect for natural elegance, extreme pursuit of beauty and unique exotic atmosphere, and has been loved by people in many countries around the world.

Japanese abstract:

In the 1960s, Japan was the second largest country in the world, with many. As an important part of Japanese culture, Japanese cuisine, natural flavor, preservation and cooking style are all important.

Keywords: healthy natural beauty of Japanese food culture

キーワード: Japanese cuisine culture is healthy and natural.

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First of all, briefly introduce Japanese cuisine.

Japanese food means "harmony with food". The staple food is rice and noodles, and the non-staple food is mostly seafood such as fresh fish and shrimp, often accompanied by Japanese wine. And the food is famous for its lightness. Try to keep the original flavor of the ingredients when cooking. The most representative foods are sashimi, sushi, tempura, hot pot, stone roast and so on. Cooking methods mainly include boiling, frying, roasting and cold salad, with miso soup and pickles. Japanese cuisine is characterized by raw, cold, less fat, less weight, many kinds and beautiful colors, and it is very particular about the choice of utensils. Due to the different cooking methods and environments, there are many kinds of Japanese cuisine, among which Shi Huai cuisine, Zhuofu cuisine, tea party cuisine, practical cuisine and local cuisine are the most famous.

After introducing the basic situation, let's discuss the cultural implication of Japanese cuisine. "Cooking", as its name implies, can be understood as preparing and cooking materials. Indeed, Japanese cuisine pays great attention to the selection of ingredients, and is relatively cautious in the use of seasonings, trying to keep the color and taste of dishes original. At the same time, it pursues harmony with the container and the environment. It can be said that Japanese cuisine is the embodiment of Japanese people's healthy living conditions, respect for nature and pursuit of exquisite mental outlook. Let me discuss them one by one.

First, the healthy and nutritional value of Japanese cuisine

The average life expectancy of Japanese people ranks first in the world and is a world-famous longevity country. According to the World Health Report 2007 published by WHO, the average life expectancy of Japanese women is 86 years and that of men is 80 years, which is the longest in the world. Similarly, the average life expectancy of women in China in Asia is only 74 years, which is 12 years less than that of Japanese women. The average life expectancy of men in China is 7 1 year, which is 9 years shorter than that of Japanese women.

According to a statistic released by the World Health Organization, the incidence of myocardial infarction and cancer mortality in Japan have always been the lowest, and one of the secrets lies in their diversified and balanced traditional diet structure, which makes Japanese cuisine have a great impact on people's lives.

Nutritionists have analyzed that Japanese people are bold, trendy and cautious in their diet. To sum up, there are two characteristics: one is fashion and the other is science. The main dietary principles are: eat less rice and eat more fish, meat, beans and eggs; Eat less greasy and eat more fresh vegetables; A glass of milk every day, often eat kelp, seaweed, mushrooms; Every meal is seven minutes full. Different from China's food-gathering system, whether eating at home or eating out, the Japanese always share a meal, and the amount is very small, so there will be no overeating. As for the specific plan, take Okinawa residents whose average life expectancy ranks first in Japan as an example: (1) kelp consumption ranks first in China; (2) The intake of fish and shellfish is large; (3) Every meal must have tofu; (4) Eat boiled pork with fully reduced fat; (5) Eat natto (fermented soybean) with less salt; (6) Eat at least 100g of fresh mushrooms every day.

Japanese people are extremely particular about the quality and health of materials. Almost all seafood comes from the deep sea, with little pollution. The quality of rice in Japan is quite good, all of which are improved by the latest technology. I hardly eat old rice. Even if there is old rice, it is raw rice pickled with bran. Now I eat freshly ground rice. The pursuit of rice quality and water quality makes imported rice unpopular.

Su Wen's "Huangdi Neijing" fully discusses the influence of four seasons' climate on human viscera, qi, blood, yin and yang, and advocates that health preservation must conform to the different changes of four seasons. Therefore, saints nourish yang in spring and summer and yin in autumn and winter to take their roots. "Japanese cuisine conforms to the concept of TCM health care, and the choice and collocation of food is especially in line with the changes of seasons, with four distinct seasons. For example, spring fish, pine fish in early summer, eel in full bloom, duckweed in early autumn, swordfish in mid-autumn festival, warp fish in late autumn and puffer fish in winter. This is also a major manifestation of the health of Japanese cuisine.

Second, Japanese cuisine advocates natural and elegant flavor.

Influenced by the unique island climate and temperate ocean monsoon, Japan is rich in natural culture, and the Japanese have a strong sense of nature since ancient times. For example, in 905 AD (five years after the emperor awakened Yan Xi), the court ordered the compilation of the first collection of harmony songs, Four Seasons Songs, which mainly sang natural scenery such as "flowers and birds, romantic moon", with a total of 20 volumes and 6 volumes, accounting for more than 340 songs in the complete collection of 1 100, second only to. The love in Love Song is mainly expressed by means of an affair. From the characteristics of Japanese cuisine, we can also see that Japanese people respect nature.

The outstanding feature of Japanese cuisine is advocating nature and the original flavor of food, and raw food has become the best way to keep the original flavor of food. Take sashimi as an example. Japanese people cut fresh fish, shellfish and other seafood into pieces of moderate size, and then dip them in seasonings to eat. This kind of raw food can not only keep the freshness and original flavor of seafood completely, but also protect its nutrients to the maximum extent.

Japanese cuisine's respect for nature is also reflected in knife work, materials and arrangement. Japanese cuisine is different from Chinese food and western food in terms of knife cutting and shape cutting. Japanese dishes are mostly processed with sharp edges and straight lines, trying to keep the original shape and color of food, and using different raw materials according to different seasons. Decorating with leaves, pine branches or flowers in different seasons not only enriches the color, but also strengthens the sense of season, which is natural and fresh. Vegetarian dishes are mostly radish, sweet potato, pumpkin and other materials that seem to be difficult to be elegant in China. They are simple and have a taste of returning to nature. As for the patchwork, it is unique. Commonly used decorative materials include fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger slices, shredded radish, lime and so on. At the same time, choose different decorations according to seasonal changes. For example, in autumn, I like to use persimmon leaves, a man named Qiuhua and reeds to highlight the characteristics of autumn. Modeling is often in the shape of mountains and rivers, with high and low levels and distinct levels. Soft colors and natural tones make people feel refreshed at first glance.

Third, the ultimate pursuit of beauty in Japanese cuisine

Some people say, "Japanese food is eaten with your eyes." It pays great attention to shape and color, and it works beautifully with food and has a beautiful shape. Every dish is like China's meticulous painting, meticulous and dense, which is even more blank and unbearable. "For example, traditional Japanese cuisine, such as sashimi, sushi and tempura, without exception, embodies the artistic sense of Japanese cuisine and shows the national spirit of Japanese Excellence.

Chefs use exquisite skills to present all kinds of delicious food to the tasters in the most perfect posture. When tasting dishes, it not only brings us the enjoyment of taste, but also brings great visual impact. It can be said that Japanese cuisine has given us a gorgeous visual feast. This feast is a manifestation of Japanese aesthetics and Japanese food culture.

"Good food is not as good as beautiful utensils", which shows the position of containers in cooking. Beauty ware is not only a foil to the surface of food, but also a rendering of the appearance, and an interpretation of the internal expression and connotation of food. Not only that, containers can also speak and express. For example, in the process of putting sashimi and sushi together, leave a blank, so that the container can fully express itself. There is absolutely no need to fill a large blank with decorations unrelated to dishes, so that people can appreciate the rich artistic conception in the blank. Japanese tableware is mostly made of porcelain and wood, and made into various elegant and generous shapes, which are both practical and ornamental, making diners feel refreshed. Delicious food with exquisite utensils makes every Japanese dish a beautiful masterpiece. As Roland Burut said, "The rice plate used in Japanese cuisine is like a wonderful painting."

Japanese people's pursuit of appearance is related to the position of diet in Japanese culture.

Confucius said in "The Analects of Confucius, Hometown of Doing Work" that "food is not tired of essence, and food is not tired of detail." Cooking methods were recorded in Zhou Dynasty books more than 3000 years ago. In the Book of Songs, The Classic and other books, there are records about wine, vinegar, soy sauce and other foods, and even about nutritionists and food doctors. Thus, since ancient times, China people have attached great importance to diet, which has a high position in the history of China.

There are few ancient documents about Japanese diet. It can be seen that food culture has not been placed in an important position in Japan in history. In ancient times, many Japanese regarded talking about diet as a shameful thing. In the Tokugawa era when the samurai were in power, their education was "eat quickly, defecate quickly and go quickly." Men should not think too much about what to eat. "In modern times, the status of diet in Japan has gradually improved, but the influence of traditional concepts is deeply rooted after all. The status of "eating" in Japanese society is still not as high as that in China. Compared with the food itself, the Japanese pay more attention to the external things such as the appearance of food, the utensils for holding food, and the dining environment.

Fourth, Japanese cuisine embodies the unique exoticism of Japan.

Although China and Japan belong to the oriental cultural system, Chinese food is one of the three major cuisines in the world. However, due to the noise of Chinese food, many people are eager to eat Chinese food. If you want to experience mysterious and elegant oriental culture, Japanese cuisine is a superior choice.

Environment is a cultural activity that modern people pursue their mood when eating. Eating is not just an era to solve food and clothing. The environment of Japanese cuisine is mostly set off by background music such as paper lanterns, small physical scenery of flowing mountains and rivers, hanging calligraphy and painting, and three-flavor string. The quiet and elegant atmosphere played the role of top grade, and the elegance of ancient China piano, chess, books and paintings was completely integrated into it. Therefore, a corner is similar to a model waterwheel or bonsai flower arrangement in an ancient garden in China, adding a touch of wind to Japanese cuisine.

Japanese food is not only the food itself, but also the thoughtful and meticulous service. It is said that the delicate steps of removing the women wearing kimonos from the dishes have also added a lot of delicacies to the dishes. Therefore, almost every dish in Japanese cuisine contains some unspeakable culture and beauty beyond food.

In addition, in the1970s, with the completion of Japan's social and economic transformation, Japan became the first country outside Europe and America to realize modernization, and its economic strength actually reached the second place in the world after the United States, which attracted worldwide attention. The business experience of Japanese companies has attracted the interest of the whole world, and Japanese products have been praised by the whole world. At this time, the soft power behind hard power, that is, cultural factors, has aroused widespread concern. As a part of Japanese culture, Japanese food has become increasingly colorful and re-recognized after modern times because it has absorbed many new elements of foreign food and is associated with the exquisite, beautiful, healthy, advanced and sometimes even fashionable post-war new image of Japan. It has also become a fashion to taste Japanese food and appreciate Japan's unique cultural customs.

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Chinese food pays attention to "color, fragrance and taste", while Japanese food pays attention to "color, shape and taste". Change the word "shape" and the characteristics of Japanese food culture will come out. Although Japanese food doesn't pay attention to taste, it pays attention to "shape", so Japanese food is eaten with eyes. This is also in line with the situation in Japan. Japan is a small country with a large population. It is a custom since ancient times to protect the natural landscape without destroying it. The Japanese always inherit the beauty left by their ancestors to the letter. In the whole diet environment, there is an implicit and restrained beauty everywhere. Japanese people who attach importance to history have inherited the eating habits of the ancients without trace. Therefore, the cooked dishes are also used as a bunch of flowers in the natural scenery to decorate people's lives.

As someone commented, Japanese food is a kind of food to taste with eyes, because its shape is extremely exquisite; It is a cooking realm of subtraction, because it has great respect for the original flavor of food; It is a kind of food that meets the needs of human health, because it pays more attention to the law of food balance; It is a kind of food that conveys cultural information, because it shows the unique customs and habits of Japan. Indeed, Japanese cuisine is a concrete manifestation of Japanese food culture, which makes people feel Japanese food culture while tasting delicious food. While getting healthy, I feel the Japanese respect for nature and the pursuit of beauty.

References:

1World Health Report 2007

2 Jia Huixuan's Comparative Study of Chinese and Japanese Dietary Cultures.

3 Modern Diet Culture (edited by Kazuko Ishikawa and published by Hiroyuki)

4<& lt Japanese food culture: history and reality >> Shanghai People's Publishing House

5 "Huangdi Neijing" China Ancient Books Publishing House