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What are the traditional food cultures in Japan?

[ Huaishi Cuisine] Among Japanese cuisines, the earliest and most orthodox cooking system is "Huaishi Cuisine" about 45 years ago, which is regarded as the essence of Japanese cooking technology. It is characterized in that the cooking method follows the ancient procedures and tries to keep the taste of the raw materials as much as possible. The raw materials are mainly fish and vegetables. Generally, it is a meal before frying tea. In order not to affect the fun of tea tasting, the taste and weight of cooking materials are very particular. In addition, Huaishi cuisine pays attention to the quiet and elegant environment.

[ Tea party cooking. In the Muromachi era (14th century), the tea ceremony prevailed, so a tea banquet "Tea Party Cuisine" appeared. At first, tea party cooking was just an ornament of tea ceremony, which was very simple. By the end of Muromachi, it became very luxurious. Later, Sen no Rikyū, the founder of the tea ceremony, restored the original light and simple face of tea party cooking. Tea party cooking should be as economical as possible in terms of space and labor, and the staple food should only use three utensils-rice bowls, soup bowls and small plates. Sometimes there are soup, dried plums, fruits, and sometimes two or three delicacies are served, and finally tea.

[ Zhuofu Cuisine] This kind of cuisine originated from the vegetarian diet of Buddhism in ancient China, and was developed by Zen master Yin Yuan as a "general tea cuisine" (that is, a dish in which tea replaces wine). Because it is popular in Nagasaki, it is also called "Nagasaki cuisine". Chefs used local aquatic meat in Buddhist vegetarian dishes, and they founded "Zhuofu Cuisine". "Zhuofu Cuisine" dishes mainly include: shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cake and bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. From the beginning, put all the side dishes on the table, while eating, and put shark fin broth and other dishes on the table.

[ Ben cuisine ]

It belongs to the discussion cuisine used in weddings and funerals. Generally, there are three dishes and one soup, five dishes and two soups, and seven dishes and three soups. Pay attention to the harmony of color, fragrance and taste when cooking. It will also be made into certain graphics to show good luck. Also pay attention to rules when eating, for example, hold the bowl on the left with your left hand and put the lid on the left with your right hand. On the contrary, lift the cover with your right hand. First, hold the rice bowl with both hands, put down your right hand and hold chopsticks in your right hand. Every time you eat two mouthfuls of rice, you should put down the bowl, then hold the soup bowl in your hands, drink two mouthfuls and then put down the bowl. In the same way, eat two bites of rice and then take a dish

Flower Path in Japan

In Japan with four distinct seasons, all kinds of flowers with different seasons are blooming. People not only simply pick flowers and decorate them, but also try to express an artistic concept, which leads to the art of flower arrangement. This kind of art reproduces the natural scenery, or combines the material structure of flowers with the form of heaven, earth and people. There are many schools that hold this concept of flower pattern. According to the needs of the times, the art of flower arrangement has produced various forms, and today, it still maintains its vitality: standing flowers, giving birth to flowers, putting flowers into arrangement and blooming flowers. There are 2,-3, schools, the largest of which is Chifang. It is said that there are 1 million disciples. Followed by small original flow, grass flow and so on. The decorative flowers in the niches of Lihua Academy were created by Chifang Zhuanqing in the Muromachi era. Pine, peach blossom, bamboo, willow, red leaf, cypress, etc. are used, and the form of directly inserting water into the bottle mouth is called vertical flower. In the middle of the Edo period, the flower for entertaining guests was born, and it was mainly placed in niches. Different from the investment method and flower holding method, the apparatus of flower arrangement symbolizes the earth, mainly not showing the beauty of grass and flowers, but showing the vitality of vegetation stretching. The method of putting flowers into a deep flower device to keep it in a natural shape is like throwing flowers at random, so it is named. There are three forms: hanging on the niche, hanging on the post and placed under the niche. Water tray or basket for holding flowers, and fill these utensils with flowers, hence the name. At the end of the Meiji period, due to the cultivation of western flowers and the increase of western architecture, this flower arrangement method was not limited to niche decoration. There are schools such as Xiaoyuanliu, Anda, etc. Blooming flowers can be said to be the mainstream of modern flower arrangement art.