日本早餐文化

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,JAPAN,Traditional,Japanese breakfast,Steamed Rice(,米饭,),Miso,Soup,（味增汤）,Natto,（纳豆）,Tsukemono,（酱萝卜）,Miso,Soup,Itconsists of a,stock,(,酱汤,)called“,dash,i,”,into which softened,mis,o,paste is mixed and kinds of ingredients.,Natto,Fish(,Yakizakana,),Pickle(,Tsukemono,),Side,Vegetablel,dishes,the average height of the youth in Japan,1960,1975,约,2.8cm,“人类体质发展奇迹”,Do them eat like this all the time?,Breakfast in modern Japanese households comes in two major variations,Japanese style,and,Western style,.,western style,Tofu breakfast,Adding in rice soaked in soy sauce(,酱油,),healthy and delicious,Japanese food characteristics,Natural,、,Seasonal:,the,enjoyment of the raw taste of food,（对事物的原初滋味的纤细感受）,Exquisite:,the,arrangement of dishes,（讲究事物形和色、食物器具的摆放）,Classical Japanese food,和田寿司,箱寿司,握寿司,太卷,Sushi,western-style sushi,加州卷,什锦寿司,蛋皮寿司,Sashimi,(“,生鱼片”，也叫“刺身”,),传说,以前日本北海道渔民在供应生鱼片时，由于去皮后的鱼片不易辨清种类，故经常会取一些鱼皮，再用竹签刺在鱼片上，以方便大家识别。这刺在鱼片上的竹签和鱼皮，当初被称作“刺身”，后来虽然不用这种方法了，但“刺身”这个叫法仍被保留下来。,Noodles,Udon,Ramen,Soba,Plain,To be continued,