Japanese Food Culture Essay In daily study and work life, everyone must be familiar with essays. Essays are a means of discussing issues and conducting academic research.

So how is a general paper written?

Below are the papers on Japanese food culture that I have compiled for you. Welcome to read and collect them.

Japanese Food Culture Paper Part 1 Japan’s food culture is influenced by its natural environment, traditional culture and social development, and has its own uniqueness.

Understanding its food culture is an important part of understanding Japanese social life.

Japanese diet, as the healthiest diet in the world, is inseparable from Japan’s geographical characteristics. Japan is an island country with relatively scarce resources, but it also provides Japan with abundant seafood, forming Japan’s unique

Food culture, Japanese food, namely Japanese food, is also divided into staple food and non-staple food.

The staple food is mainly rice and noodles; the non-staple food is mainly fresh seafood, and the diet is often paired with unique Japanese sake.

The most representative ones in Japanese food are sashimi, sushi, tempura, hot pot, stone grill, etc.

1. Characteristics of Japanese food (1) Fresh seafood Japanese food is mainly light and pays attention to freshness.

The Japanese concept is that fresh food has the richest nutritional value and is the most suitable for consumption.

Japanese people like to eat food raw, whether it is fresh vegetables and plants or raw fish, meat, eggs, etc. They believe that the best period for food to be eaten is its freshness period.

There is a principle in Japanese cuisine that the deliciousness cannot exceed the original taste of the ingredients. All food should maintain its original taste. Japanese people like to eat seafood, and fresh seafood is the biggest feature of Japanese food. This is mainly because

Related to Japan’s geographical environment, it is surrounded by the sea and has rich and diverse seafood products, which has contributed to Japan’s fresh seafood diet.

(2) Omnivory Omnivory is a unique trait of human beings and an important means for human survival. Japanese diet also reflects this characteristic of omnivory.

Before World War II, Japanese food was generally based on rice, vegetables, fish and shrimp. This was mainly affected by Japan's geographical environment and Japanese ideas at the time. However, after World War II, Japanese ideas were influenced by foreign ideas.

, their diet became more colorful, livestock products gradually appeared on the Japanese dining table, and Japanese food culture was deeply influenced by the Chinese theory of yin and yang and the five elements, which believed that food should have a balance of yin and yang, and the Japanese always adhered to the balance of yin and yang in omnivorous food, so that

Omnivory has become another major characteristic of Japan.

(3) Another special feature of Japanese food that pays attention to appearance is that Japanese food pays attention to its artistry and focuses on color, shape and taste. Different from China's emphasis on taste, which pays attention to color, aroma and taste, Japanese food is more focused on food preparation.

With a sense of artistry and elegance, most dishes in Japan are related to natural landscapes, and many food names are directly named after the scenery.

So Japanese dishes are generally pleasing to the eye.

2. Japanese eating habits. Japanese people’s diet focuses on preserving the nutrition of food and reducing the production of toxins. They would rather buy fresh ingredients every day to ensure nutrition than buy more in advance, because they believe that the refrigerator can only provide insurance and not

It cannot prevent the loss of nutrients in food.

Japan attaches great importance to family diet, pays attention to the combination of nutrients, pays attention to the body weight of the family, and has high requirements for the selection of dishes.

1. Black is the most expensive food in Japan. Black beans, black rice, black fungus, black dates, black chicken, etc. are generally more expensive as long as they are associated with black.

2. Japanese cuisine uses fish, shrimp and other seafood as the main ingredients. It has a light taste, slightly sweet and sour and spicy. The staple food is white rice. Japanese people like to eat fish, seafood, chicken, duck, vegetables, tofu, etc., but

Do not eat mutton, pig offal and fat lard. There are various ways to eat it, including cold, hot, raw and cooked.

3. Japanese people like to drink tea, whether before or after meals, and generally drink tea.

4. Japanese people are accustomed to eating salty things, and sweet things are common.

3. Representative foods in Japanese Japanese cuisine (1) Sashimi 1. The origin of sashimi.

A long time ago, when fishermen in Hokkaido, Japan were supplying sashimi, it was difficult to identify the species after the fish was peeled, so the fishermen would usually take out some fish skins and stab the fish with bamboo skewers to facilitate identification, so it was called sashimi.

Sashimi.

In the development of Japanese food, although the method of making sashimi has changed, it is still famous as sashimi.

2. Sashimi materials.

The main material of sashimi is fish, mostly marine fish, but sashimi is not just made of fish, including: clams, shrimps, crabs, sea cucumbers, sea urchins, chicken, and even venison and horse meat.

3. The shape of sashimi.

The shape of sashimi generally depends on the material, and you can choose slices, strips, or blocks.