With the establishment of Japan's position as the second largest economy in the world in the 196s, more and more people began to pay attention to Japan and explore its culture. As an important part of Japanese culture, Japanese cuisine, with its healthy nutritional value, advocating natural elegance, extreme pursuit of beauty and unique exotic atmosphere, has gradually gone out of Japan and been loved by people in many countries around the world.

Japanese abstract:

In the 196s, Japan was the second largest body in the world, and it was the second body in the world. The important part of Japanese culture, Japanese cuisine, natural flavor, preservation and cooking style are all important.

keywords: healthy natural beauty of Japanese cuisine

キーワード: healthy natural beauty of Japanese cuisine しぃぃ

Preface

First, briefly introduce Japanese cuisine.

Japanese cuisine is "Heshi", with rice and noodles as the main staple food, and fresh fish and shrimp as the non-staple food, often accompanied by Japanese wine. And food is famous for its lightness. Try to keep the original flavor of the materials when cooking. The most representative foods are sashimi, sushi, tempura, hot pot, stone roast and so on. The main ways of cooking are cooking, frying, roasting and cold salad, accompanied by miso soup (miso soup) and pickled pickles (pickles). Japanese cuisine is characterized by raw, cold, less fat, less weight, many kinds, beautiful colors, and very particular about the choice of utensils. Because of the different cooking methods and environments, there are many kinds of Japanese cuisine, among which the famous ones are: Huaishi cuisine, Zhuofu cuisine, tea party cuisine, practice cuisine and local cuisine.

after introducing the basic situation, let's discuss the cultural implications of Japanese cuisine. "Cooking", as the name implies, can be understood as preparing and cooking the materials. Indeed, Japanese cuisine pays great attention to the selection of materials, and is relatively cautious in the use of seasonings, trying to keep the color and taste of the dishes original and pure. At the same time, it pursues the coordination 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 spiritual outlook. Let me discuss them one by one.

First, the healthy nutritional value of Japanese cuisine

The average life expectancy of Japanese people ranks first in the world, and it is a world-renowned longevity country. According to the data in the World Health Report 27 published by WHO, the average life expectancy of Japanese women is 86 years and that of men is 8 years, making it the longest country. The average life expectancy of women in China in Asia is only 74 years, which is 12 years shorter than that of Japanese women. The average life expectancy of men in China is 71 years, which is 9 years shorter than that of Japanese women.

According to a statistical data published 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.

According to nutritionists' analysis, Japanese people are bold, trendy and cautious about tradition in eating. 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, Japanese people 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) the consumption of kelp ranks first in the country; (2) The intake of fish and shellfish is large; (3) Every meal must have tofu; (4) Eat pork that has been boiled and fully reduced in fat; (5) Eat natto (fermented soybean) with less salt; (6) Eat at least 1g fresh mushrooms every day.

Japanese people are very 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, and it is all improved by the latest technology. I hardly eat old rice, even if there is old rice, it is raw rice preserved with bran, and now I eat freshly milled rice. The pursuit of rice quality and water quality makes imported rice unpopular.

The Yellow Emperor's Internal Classic, Su Wen, Four Qi Regulating the Spirit, comprehensively 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 learn from their roots. " Japanese cuisine is in line with the concept of TCM health preservation, and the selection and collocation of food is particularly in line with the changes of seasons, with distinct seasons. For example, spring fish, pine fish in early summer, eel in full bloom, duckweed in early autumn, swordfish in mid autumn, 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 the elegant flavor of nature

Influenced by the unique island climate and temperate ocean monsoon, Japan is rich in natural culture, and Japanese people have a strong sense of nature since ancient times. For example, in the first collection of ancient and modern harmony songs, which was published in 95 AD (5 years after Emperor Yan Xi was awakened), the "Four Seasons Songs", which mainly chanted natural scenery such as "Flowers, Birds and Romantic Moon", accounted for 6 volumes in 2 volumes, accounting for more than 34 songs in more than 1,1 complete works, second only to "Love Songs". And the love in "Love Song" is mainly expressed with the help of romantic affairs. We can also see Japanese people's respect for nature from the characteristics of Japanese cuisine.

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. The Japanese 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 skills, materials and arrangement. Japanese food is different from Chinese food and western food in knife cutting and cutting shape. Japanese dishes are mostly processed with sharp edges and straight lines, so as to keep the original shape and color of the food as much as possible, and at the same time, different raw materials are used 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 difficult to be elegant in China. They are simple and simple, and have a flavor of returning to nature. As for the patchwork, it is unique. The commonly used decorative materials are fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger slices, shredded radish, sour orange and so on. At the same time, choose different decorations according to seasonal changes. For example, in autumn, I like to use persimmon leaf, A Man Called Autumn Flower and reed spikes to highlight the characteristics of autumn. Modeling is also often placed in the shape of mountains and rivers, with high and low levels and distinct layers. Soft color and natural tone make people feel refreshed at a glance.

Third, Japanese cuisine pursues the ultimate beauty

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

The chef uses his superb skills to present all kinds of food to the tasters in the most perfect posture. When tasting dishes, it not only gives us the enjoyment of taste, but also brings great visual impact. It can be said that Japanese cuisine gives us a gorgeous visual feast. This feast is the expression of Japanese aesthetics and the embodiment of 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 it is also an interpretation of the internal expression and connotation of food. Not only that, containers can also talk and express. For example, in the process of putting sashimi and sushi together, it is necessary to leave a blank space, so that the container can fully express itself. It is absolutely not necessary to fill a large blank space with decorations unrelated to dishes, so that people can understand the rich artistic conception in the blank space. Japanese food utensils are mostly made of porcelain and wood, and they are made into various elegant and generous shapes, which are both practical and ornamental, making diners feel refreshed, and the delicious food is matched with beautiful utensils, making every Japanese dish a beautiful masterpiece. As Roland Burut said, "The rice plate used in Japanese cuisine is just 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, The Rural Party, "You never tire of eating refined food, and you never tire of being meticulous". Cooking methods have been recorded in books of the Zhou Dynasty more than 3, years ago. In the Book of Songs, The Book of Classics 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 diet in Japan. From this, it can be seen that diet culture has not been placed in an important position in Japan in history. In ancient times, many Japanese people 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. " Since modern times, the status of diet has gradually improved in Japan, but the influence of traditional ideas 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, Japanese people pay more attention to external things such as the appearance of food, the utensils for holding food and the dining environment.

Fourth, Japanese cuisine reflects Japan's unique exoticism

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

Environment is a cultural activity that modern people pursue their mood while eating. Eating is not only an era to solve the problem of food and clothing. The environment of Japanese cuisine is mostly set off by background music such as paper lighting, small physical scenery with flowing mountains and rivers, hanging scroll calligraphy and painting, and three-flavor string. Quiet and elegant atmosphere plays a top-grade role, and the elegance of ancient China Qin, chess, calligraphy and painting is fully integrated into it. Therefore, a model waterwheel with a corner similar to that of an ancient garden in China or a bonsai flower arrangement adds a touch of gentle wind to Japanese cuisine.

Japanese food is not only the food itself, but also the thoughtful and delicate service. It is said that the delicate steps of moving the women dressed in kimonos out of 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 the 197s, with the completion of Japan's overall social and economic transformation, Japan took the lead in becoming the first country to realize modernization outside Europe and America, 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 enterprises attracted worldwide interest, and Japanese products were praised by the whole world. At this time, the soft power behind the hard power, that is, the cultural factor, has attracted people's general attention. As a part of Japanese culture, Japanese diet, after modern times, has become increasingly colorful because it has absorbed many new elements of foreign diet, and has been connected with the exquisite, beautiful, healthy, advanced and sometimes even fashionable post-war new image of Japan, which has been re-recognized. It has also become a fashion to taste Japanese food and appreciate Japan's unique cultural customs.

Conclusion

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 what it tastes like, it pays great attention to "shape", so 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.

As someone commented, Japanese food is a kind of food to be tasted with the eyes, because its shape is extremely exquisite; It is a kind of culinary realm of subtraction, because it has great respect for the original taste 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 the Japanese food culture while tasting delicious food. While getting healthy, I feel the Japanese respect for nature and the pursuit of beauty.

References:

1 World Health Report 27

2 Comparative Study of Chinese and Japanese Food Cultures

3 Modern Food Culture (edited by Ishikawa Koko and published by Hiroshi)

4 <; < Japanese food culture: history and reality > > Shanghai people's publishing

5 Huangdi Neijing China Ancient Books Publishing House.