1. Sake is a Japanese national wine developed from the brewing method of China yellow rice wine.

According to the historical records of China, there was only "turbid wine" in ancient Japan, but no sake. Later, some people added carboniferous to the turbid wine to make it precipitate, and took the clear liquor to drink, so they got the name of "sake". Classification of sake: (1) Different classification according to the preparation method: (1) Pure rice brewing wine is pure rice wine, which only uses rice, rice koji and water as raw materials, without adding edible alcohol. Most of these products are for export. 2) Ordinary brewing wine Ordinary brewing wine belongs to low-grade sake for the masses, which is more edible alcohol for people in the original liquor, that is, 12L% alcohol is added to the mash of 1 ton of raw rice. (3) Increasing brewing wine Increasing brewing wine is a kind of thick and sweet sake. Edible alcohol, sugar, acids, amino acids, salts and other raw materials are added during blending. (4) This brewed wine belongs to mid-range sake, and the amount of edible alcohol added is lower than that of ordinary brewed wine. (5) When making Yin brewing wine, it is required that the polished rice rate of raw materials used should be below 6%. Sake brewing in Japan pays great attention to the degree of refined whiteness of brown rice, and the refined whiteness is measured by the refined rice rate. The higher the refined whiteness, the lower the refined rice rate. White rice absorbs water quickly and is easy to steam and gelatinize, which is beneficial to improve the quality of wine. Yin brewing wine is known as "the king of sake".

(2) Classification by taste: (1) Sweet wine Sweet wine is a wine with more sugar and lower acidity. (2) Spicy wine Spicy wine is a wine with low sugar content and high acidity. (3) Strong alcohol wine is a wine with rich extract and sugar and strong taste. (4) Danli wine Danli wine is a refreshing wine with little extract and sugar. (5) High sour wine High sour wine is a wine characterized by high acidity and sour taste. (6) The original wine is sake that is not diluted with water after it is made. (7) Marketable wine Marketable wine refers to the original wine diluted with water and bottled for sale.

(3) Classification by storage period

(1) New wine refers to sake that has not passed the summer after pressure filtration. (2) Old wine refers to sake that has been stored for a summer. (3) Aged wine Aged wine refers to sake that has been stored for two summers. (4) Secret wine Secret wine refers to sake with a wine age of more than 5 years.

(4) Classification according to the levels stipulated in the wine tax law: (1) Super sake is of excellent quality, with alcohol content above 16% and original extract concentration above 3%. (2) The quality of the first-class sake is better, with the alcohol content above 16% and the original extract concentration above 29%. (3) The quality of the second-grade sake is average, with the alcohol content above 15% and the original extract concentration above 26.5%.

turbid liquor: turbid liquor is opposite to sake. After the sake mash is filtered, the new wine is left standing for one week, and the supernatant is extracted, and the white turbid part is the turbid wine. ,

One of the characteristics of turbid wine is the existence of raw yeast, which will continuously ferment to produce carbon dioxide, so it should be packed with special bottle stoppers and pressure-resistant bottles. After bottling, heat to 65℃ for sterilization or low-temperature storage, and drink as soon as possible. This wine is regarded as exotic in appearance and unique in taste.

2. Japanese Tofu

Li Shizhen, a great pharmacologist in the Ming Dynasty, wrote in Tanbu, Volume 25 of Compendium of Materia Medica: "The method of tofu began with Liu An, the king of southern Han Dynasty", and introduced the method of making tofu in detail. In 164 BC, Liu An attacked his father and made him King of Huainan, making Shouchun his capital. Liu An was a good man, and in order to get the medicine of immortality, he recruited thousands of alchemists. The famous ones were eight people, including Su Fei, so-called "Eight Men". They often gather in Chushan, now Bagong Mountain, to talk about immortals, write books and make an alchemist. In alchemy, the seedlings were cultivated with soybean juice, and the soybean juice occasionally met gypsum, forming fresh and smooth tofu. Liu An invented tofu without an alchemy. Later, tofu techniques were introduced to the people.

Tofu had many ancient names, such as "Dairu" and "Liqi". In the Five Dynasties, Tao Gu said in his book Qing Dian Lu: "There are several tofu in the Japanese market, and people in the city call tofu a small slaughter sheep." It was called tofu after the Tang and Song Dynasties. In the Tang Dynasty, after the monk Jian Zhen traveled to Japan in the 1th year of Tianbao (AD 757), he introduced tofu technology to Japan, so the tofu industry in Japan always regarded Jian Zhen as the founder of tofu making. Tofu was introduced to Korea in the Song Dynasty and to Europe, Africa and North America in the early 19th century, and gradually became a world food.

3. First, the characteristics of Japanese food culture

China's cultural feeling towards Japan is like that between men and women, there is a sense of the same kind. Japan and China have been communicating for thousands of years, just because they are separated by a strip of water. Boat traffic, exchange of needed goods. In the eastern world, no other country has such a deep cultural kinship as China and Japan. China people who have never been to Japan are mostly ignorant, and regard China culture as a "mother culture" and Japanese culture as a "sub-culture". China's culture is chicken, and Japanese culture is egg. Why should China people look at the Japanese again? As for culture, what else do teachers need to learn from students?

this is really a big misunderstanding, and it is also a big misunderstanding. Japanese culture did suck milk from the precocious, strong and full body of China culture during its lactation period. But as early as 1 years ago in heian period, Japan digested the huge China culture into its strong stomach, forming a unique Japanese culture full of Yamato national spirit. One of the important components of Japanese culture is "food culture".

the biggest feature of Japanese cuisine is fresh seafood.

The Japanese archipelago, which is surrounded by the sea and consists of more than 4, islands, has a mild climate, distinct seasons and unique fresh seafood, so it develops its own marine dishes. Existence determines consciousness, and the development direction of dishes is no exception. In other words, local culture makes cuisine.

At the same time, because Japan is an island country, and it lacks resources and has no neighboring countries, this natural environment makes it have a strong sense of crisis, and it is always afraid that it will be difficult to survive any natural or man-made disasters and make the Japanese nation extinct. To this end, some cultures spread from China are translated into Japanese-style explanations among the Japanese. For example, the idiom "carelessness kills people" means "oil breaks the enemy" in Japanese. They understand it as: without oil (that is, after the oil is cut off), the enemy will be in danger and there will be unexpected encounters. For this reason, the Japanese think that you can't cook with oil every meal like China, but you should cherish and save oil in order to live safely. To this end, Japan tries not to use or use less oil to cook dishes, and over time it has developed into a light and fresh Japanese dish.

As we all know, Japan is greatly influenced by Confucianism, especially the idea that "harmony is precious" is deeply rooted. Shoto Kutaishi, revered by the Japanese, attached great importance to "harmony", and the first sentence in the seventeen constitutions he presided over was "harmony is precious". In view of this, the Japanese are cruel to slaughter large livestock. In addition, there are few plains in Japan, and it is difficult to raise livestock. Japanese people rarely eat beef and mutton. After the second world war, because of the nutritional value of beef, we gradually ate pigs and beef. Mutton is rare in the market and can only be bought in a few places such as Hokkaido. The custom of eating deer, donkeys, dogs and rabbits like China is even rarer. This makes Japanese dishes less processed and eat fresh.

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 does not pay attention to what it tastes like, it pays great attention to "shape", so it is said that Japanese food is eaten with eyes. This is also in line with the situation in Japan. Japan has a narrow land and a large population. It is a custom since ancient times to protect and not destroy the natural landscape. The Japanese always inherit the beauty left by their ancestors to the letter. In the whole diet environment, there is a subtle but restrained beauty everywhere. The Japanese, who attach importance to history, inherited the eating habits of the ancients without a trace. Therefore, the cooked dishes are also used as a bunch of flowers in natural scenery to decorate people's lives.

second, the tea ceremony

Take the "tea ceremony" as an example. Generally speaking, the tea ceremony is a unique artistic and courteous activity that uses making and tasting tea as a means to connect feelings. It is the crystallization of Japanese culture, the representative of Japanese culture, the norm of Japanese life and the sustenance of Japanese soul. The content of tea ceremony is rich, which almost includes all the contents of oriental culture in a small tea room. In terms of thought, it contains immortal thought, Taoism, Yin and Yang Taoism, Confucianism, Shinto and so on. In form, it includes architecture, calligraphy and painting, sculpture, etiquette, flower arrangement, lacquerware, pottery, bamboo ware, cooking, sewing and so on. Tea ceremony is called applied philosophy and artistic life. What is displayed in the teahouse is a vivid one? quot; Small Oriental ". Therefore, we can get a glimpse of the profound connotation of Japanese food culture through the tea ceremony.

In fact, the history of Japanese tea culture has developed with the historical development of China tea culture, which can be roughly divided into three periods: first, heian period, influenced by the method of making cakes and drinking tea in China in the Tang Dynasty; second, Kamakura, Muromachi and Antu Taoshan, influenced by the method of making tea in the late Song Dynasty; and finally, Edo, influenced by the method of making tea in the Ming Dynasty. The second period is the most important period in the history of tea ceremony, but the maturity of tea ceremony is in the third period. At that time, the tea ceremony spread to all classes, and there were many schools within the tea ceremony, forming a situation in which all flowers were blooming.

Compared with art, painting, dancing and other art forms, tea ceremony art has many particularities. First, the tea ceremony is felt through people's eyes, ears, tongue, nose and body at the same time. The art of tea ceremony is colorful, audible, fragrant, tasteful and tactile. For example, in the process of tea affairs, we can enjoy all kinds of artworks. We can appreciate the artistic conception of tea from the wind, the sound of rain, the sound of water when ordering tea, and the rhythmic footsteps of the owner when walking. We can smell the flowers, the fragrance of tea and the aroma from the incense burner, taste delicious food, and touch any tea prop you appreciate in your hand. Second, the art of tea ceremony tries to be all-inclusive and artistic. The tea ceremony includes mountains and rivers, romantic scenery, spring, summer, autumn and winter, flowers and plants, insects and birds, history and literature, etc. into the four-hour tea ceremony. Third, the art of tea ceremony is not completed by individuals or unilaterally. It requires the guests who take part in the tea ceremony to participate in the performance together. The manners of the guests and their cultivation of the tea ceremony are directly related to the success of the tea ceremony. Finally, the fourth particularity is that the art of tea ceremony is intangible but permanent. To say that it is invisible means that the tea affair will disappear after an artistic creation, and the moment of artistic beauty that can only be felt by the parties at that time will never reappear. To say that it is permanent means that tea ceremony requires tea people to immerse themselves in artistic creation and practice day and night. A pianist is an artist on the stage when playing the piano, and can live the same life as a normal person after stepping down. Tea people, on the other hand, need to be cautious and self-controlled in their daily life after the tea affair, get up early to practice, and be cautious about wine and color. Tea people's daily life is the continuation of the tea affair.

Tea ceremony is first and foremost a tea affair. Every tea affair has a theme. After the theme is determined, the chief guest is determined, and then the escort is selected according to the chief guest. All this is to make the atmosphere of the tea affair harmonious. In order to do a good job in tea, the host should run around and choose good tea, good water and good tea food. Finally, the host has to carefully prepare the last job-cleaning. Cleaning the tea room and tea court is a compulsory course for tea people every day, which is even more important when holding tea events. There can't be an extra leaf on the ground of the tea room, and the dust on the leaf can't be let go. The host should clean the leaves where the guests will pass by with a rag.

It is said that some tea drinkers put a rag (white, of course) flat on their chests after cleaning, and then cross the teahouse to take away the floating dust in the teahouse. From the attitude of Japanese tea people in preparing tea events, we can know the hospitality of Yamato people. They thoughtfully packed everything for the guests in advance and tried their best to make them feel comfortable. Because the Japanese are naturally introverted, they look polite and unfamiliar. From what they have done, it is not difficult to find their hospitality. At the same time, from the meticulous preparation in advance, we can also see how serious and cautious the Japanese character is.

After tea begins, guests are asked to kneel in front of the wall, put a small fan in front of their knees, salute the hanging shaft, and show their faith in the hanging shaft. After reading, they will pay homage to the tea words, appreciate the color matching of the mounting, the patterns of silk, and so on. Finally, they will make a ceremony, and then they will pay tribute to the rest of the decorations in the tea room. After the host entered the teahouse, the host and guest were inevitably greeted with some greetings. Although they said that the host and guest respected each other, they still felt reminiscent of the complicated etiquette of Yamato, and at the same time felt too hypocritical and artificial. After a short pause, the host brought a food case and a meal for the guests. In the meantime, the dining movements are required to be consistent, and you can enjoy the aroma of food because you first appreciate the artistic modeling and artistic color in the bowl. After the dessert, there is a series of red tape. It is worth mentioning that the general procedures of tea ceremony are left-handed, which shows that the Japanese attach importance to history. Otherwise, in Japan, a modern developed country, there would be no left-handed cities like Kyoto and Nara, which had no big difference thousands of years ago.

The Japanese aesthetic standards are fully reflected in tea, food and camellia. Tea ceremony respects nature and pursues assimilation with nature. Tea dim sum is different from ordinary dim sum in that it requires not only high nutritional value, good taste and beautiful appearance, but also simple and elegant color and shape, easy to change and small size. The largest tea dim sum is only as big as an egg. The 17th generation Suzuki Zongkang, a descendant of the edo fruit company Suzuki, proposed that tea snacks should satisfy the five senses. The first is vision. When the dim sum is served, the shape, color and artistic style of the container should give people a sense of beauty. People can feel the change of seasons from the shape of snacks. The second is touch. People can feel the softness and convenience of tea snacks by holding, chewing and touching their tongues, which makes people feel cordial and intoxicated. The third is taste. Tea snacks require respect for the taste of raw materials, and do not advocate adding too many ingredients. The main raw materials are rice flour, rice flour, adzuki beans, sugar, sweet potatoes and so on. Choose fresh materials to make guests feel the fragrance of each material. The fourth is sense of smell. With the change of seasons, tea snacks are sometimes made of bark and the like. If cherry blossoms are in bloom, use cherry leaves for snacks; The use of mistletoe leaves in snacks during the Dragon Boat Festival can make people smell a fresh breath of nature. The fifth is hearing. After eating tea snacks, people should ask the host, "What's the name of today's tea? ""Chuyan ""(an example). After listening to the introduction of the host, people have a wonderful aftertaste of the snacks they have eaten.

tea is based on the principle of "harmony, respect and silence", and it is not recommended to be used in seasonal delicacies, and it is opposed to using expensive and rare materials. Tea food respects nature, emphasizes seasonality and inclusiveness. That is, seasonal vegetables should be used, and at the same time, there should be both mountain products and seafood, as well as things from Yuan Ye, and the collocation of meat and vegetables should be very careful.

The color of tea food is simple and elegant, and it opposes heavy decoration and advocates simplicity. In the process of making tea food, spices are used as little as possible to respect the taste of the material itself, which is why Japanese people prefer raw food.

Flowers used in tea ceremony require seasonal flowers and trees, and they must respect their true colors and oppose excessive fiddling.

Tea ceremony can be said to be one of Japan's food cultural attractions. However, when it comes to Japanese food, people immediately think of "sushi". Yes, sushi is as important in Japan as rice is in China. So,