旅游跨文化沟通 旅游跨文化沟通 Japanese Cuisine.ppt

Unit TwoJapanese Cuisine I. Overview of Japan 1. A group of over 3600 islands that is 2174 miles long, and steep mountains cover over 80% of the four main islands of Hokkaido（北海道），honshu（本州），Shikoku(四国），Kyushu(九州）. 2. The source of Japan’s food: from mountains and seas. Certain species of fish appear at regular intervals and are best eaten at particular times. II. Food Culture in Japan 1. Major foodstuffs(主要食物） Rice, vegetables and fish. (1) Rice can be cooked as fried rice or Sushi rice. * * 3. Japanese religion: Shinto(神道） Japanese religion is a blend of Buddhism and a native polytheistic religion called Shinto. Both emphasize purity, naturalness, and simplicity in daily life. This philosophy has had a major effect on food preparation practices and preferences, including less consumption of meat and milk products. (2) Japanese-style noodles are made of wheat and buckwheat, are eaten in soup or with dipping sauces, hot or cold. (3) soybeans（黄豆） produce three important ingredients: soy sauce, tofu and miso (豆面酱）. (4) Vegetables Brassicas 芸苔类蔬菜: Cabbages(卷心菜), Radishes(萝卜), turnips(红萝卜) ; bean sprouts( 豆芽）,carrots(胡萝卜），onions(洋葱），squashes(南瓜），leeks(韭菜）。 （5）Fruits Mandarin orange(桔子），grapes, apples, persimmons(柿子），Asian pears(亚洲梨），watermelons, melons(香瓜）, strawberry, loquats( 枇杷）