「日本食」の記事一覧

In Japan, where the four seasons of spring, summer, fall, and winter are well defined, people have long cherished the "seasonal" ingredients that are at their most delicious in each season. In addition, we savor subtle seasonal changes, such as the "first" and the "last" of the season. Japanese people also decorate their food with seasonal flowers and leaves, and enjoy the changes of the four seasons and the beauty of nature by using dishes and furnishings appropriate to the season. In wagashi (Japanese confectionery), the four seasons are represented by cherry blossoms and rape blossoms in spring, morning glories and Tanabata in summer, autumn leaves and chestnuts in fall, and cold camellias and daffodils in winter, and the vivid colors and shapes of the sweets signal the arrival of the seasons. Japan has a culture of enjoying and appreciating the seasons not only with the sense of taste but also with the sense of sight.
日本食の季節：旬の食材や四季折々の風情を楽しむ
日本の食文化の一つである「季節」に焦点を当て、旬の食材や四季折々の風情が日本食にどのように反映され…
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It is said that for Japanese cuisine, the tableware is the garment. Lacquerware, ceramics, porcelain, and other types of tableware are unparalleled in variety, each beautifully expressing the seasonal nature, flowers, birds, winds, and the moon that make Japan unique. The decorations of ikebana and hanging scrolls, seasonal flowers for food, and other arrangements for entertaining guests are also customs unique to Japanese culinary culture. This spirit of hospitality is the basis of the tea ceremony, and kaiseki cuisine is greatly influenced by it. The attention to detail in the dishes and the decorations that complement the food is the result of the Japanese sense of beauty and the spirit of hospitality.
日本食の器・しつらえ：美しい器と「もてなしの心」
日本の食文化における「器・しつらえ」に焦点を当て、美しい器ともてなしの心がどのように日本料理に息づ…
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Japanese food culture is appreciated throughout the world for its diversity and deep history. Each region's local cuisine has its own unique flavor nurtured by its climate, history, and inter-regional exchange, and expresses the identity of each region.
日本の郷土料理：地域ごとの独特な味わいを楽しむ
北海道・東北地方から九州・沖縄地方まで、日本全国の郷土料理に焦点
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Focusing on event foods and seasonal dishes that illuminate a part of Japanese food culture, the significance and traditions behind these foods are introduced.
日本食の伝統：行事食や節目の料理が息づく日本の食文化
日本の食文化の一端を照らす行事食と節目の料理に焦点を当て、その意義や背後にある伝統を紹介
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Unique Japanese knife techniques, cooking methods utilizing dashi (Japanese soup stock), and the use of fermentation techniques
日本食の技術：切れ味抜群の包丁や独自の調理法が魅力
日本の食文化における技術の中心となる「1.日本独特の包丁技術」、「2.出汁を活かした調理法」、「3.発酵…
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