七田真超右腦英語學(xué)習(xí)法12
The staple of the Japanese diet is rice, rice and soybean curd soup being common breakfast foods. There are also many people who eat bread for breakfast.
Many Americans now enjoy rice, soybean curd, sashimi, and other Japanese dishes, and the large number of Japanese grocery stores in America indicates the popularity of Japanese food. The reason is that Japanese food mostly consists of fish instead of meat, and also soybeans, and so it is considered good for the health. Foods that are most well received by foreigners are tempura, sukiyaki, sushi, sashimi, buckwheat noodles, and soybean curd.
Tempura
This dish mostly consists of deep-fried eggplant, squash, sweet potato, and other vegetables, along with shrimp and Fish. One theory is that the word tempura came from the Spanish tempera, meaning temperature. Tempura is eaten with a special soy sauce-based dip.
Sukiyaki
Sukiyaki is one of the representative foods of Japan. The naming comes from the farmer’w spade sometimes used to cook on. Sukiyaki refers directly to broiling beef on the spade, along with soybean curd, leeks, and vegetables. The seasoning includes soy sauce, sweet sake, and sugar.
Sushi
Sushi is another food that represents Japanese cuisine, piping hot rice is mixed with vinegar, sugar, and salt. Two major types of sushi are nigiri-zushi originated in the ancient days of Tokyo when it was still called Edo. A rectangle cake of rice is formed, and then a slice of raw fish or other topping is placed on top.
It is said that sushi got its start as a snack eaten at intermissions of kabuki performances. As a result, such rice balls are called maku-no-uchi, a term which directly refers to the intermissions. A common lunch box is also referred to as maku-no-uchi.
Sashimi
Sashimi is the sliced strips of fresh fish, making Japanese one of the few peoples in the world to eat raw fish. The most common types of fish used are sea beam, tuna, and bonito. The fish used in sashimi does not have the smell usually associated with fish because it is always fresh. Sashimi is eaten with soy sauce, enhanced by grated radish, ginger or green Japanese horseradish.
Buckwheat noodles
Buckwheat noodles or soba is also a typical Japanese dish. There are some people that eat soba at least once a day. Many office workers make it a habit to have soba for lunch. Soba noodles are a mixture of buckwheat, flour and eggs. It looks similar to spaghetti in shape. It is first boiled, and then dipped in a soup made of soy sauce, salt, sweet sake, and bonito shavings as it is being eaten. Because soba is long, it is considered a symbol of long life.
Soybean curd
Soybean curd, called tofu is an ingredient originating in china that is made from the soybean. To make tofu, first soak beans in water for about 10 to24 hours. The softened beans are boiled, and then formed into blocks 10cm by 6cm by 4cm.
Soybeans, white and gelatinous, are a rich source of protein. A dish called hiyayako is eaten without cooking it, along with soy sauce, leeks, ginger, and so forth. Tofu is cut into small cubes and eaten in bean paste soup. It’s also used as an ingredient in sukiyaki. Tofu is becoming popular in the United States and Europe as a health food.
日本人的主食是米飯，早飯就是米飯和醬湯。也有很多人早飯吃面包。
最近很多美國(guó)人也開始喜歡吃米飯、豆腐和生魚片，美國(guó)街頭隨處可見日本飯館，可見日本料理在美國(guó)受歡迎的程度。因?yàn)槿毡静说牟牧现饕囚~和大豆，肉很少，這對(duì)健康很有好處。外國(guó)人最熟知的日本菜是天婦羅、雞素?zé)鬯?、蕎麥面條和豆腐等。
天婦羅
天婦羅主要是茄子、南瓜、甘薯等菜類以及蝦、魚等的油炸食品。有一種說法認(rèn)為“天婦羅”的語源是西班牙語“tempera（溫度）”。吃天婦羅時(shí)要蘸著一種特制的油，這種油的主要成分是醬油。
雞素?zé)?
雞素?zé)侨毡玖侠淼拇碇弧９糯褂描F鍬來做雞素?zé)?，所以得來這個(gè)名字。按照字面意思，“Sukiyaki”就是在鐵鍬（suki）上面烤牛肉、豆腐和韭菜等蔬菜。調(diào)味品用醬油、甜酒和糖等。
壽司
壽司也是日本代表食品之一，其做法是在蒸熟的熱米飯里攙上醋、糖和鹽。
據(jù)說壽司本來是給觀看歌舞伎的人在幕間休息時(shí)吃的小點(diǎn)心。所以飯團(tuán)被稱作“幕之內(nèi)”（幕和幕之間）。幕之內(nèi)便當(dāng)就由此而來。
生魚片
生魚片使用的是切成一片片的生魚肉，日本是世界上少數(shù)幾個(gè)吃生魚的民族之一。生魚片里使用的主要是大頭魚、金槍魚和鰹魚。這些魚沒有魚特殊的腥味，因?yàn)橹皇褂眯迈r的魚。吃生魚片時(shí)要蘸著醬油，如果加上蘿卜絲、生姜和芥末，味道就更美了。
蕎麥面條
這也是日本人常吃的食品。很多人一天至少吃一次蕎麥面條，還有很多公司工作的人習(xí)慣了午飯吃面條。蕎麥面條的原料是蕎麥粉、小麥粉和雞蛋，外形很象意大利通心粉。吃蕎麥面條時(shí)先煮熟，然后蘸上由醬油、鹽、甜酒和鰹魚干做成的湯汁。細(xì)長(zhǎng)的面條象征著長(zhǎng)壽。
豆腐
豆腐的原料是大豆，是古代由中國(guó)傳來的食品。做豆腐時(shí)先用水浸泡大豆12～24小時(shí)，然后把已經(jīng)泡軟的大豆磨碎，做成橫6cm，豎10cm、高4cm的四角正方體。
大豆磨好以后顏色雪白，呈凝乳狀，含有優(yōu)質(zhì)植物性蛋白質(zhì)。有一種叫hiyayako的食品是蘸著醬油、韭菜、生姜等吃的生豆腐。豆腐被切成細(xì)條，盛在醬湯碗里。雞素?zé)锍３в羞@種食品。最近豆腐作為健康食品在歐美也開始流行起來。
