| 日本怀石料理的菜单模式及其特点探析 |
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| 引用本文： | 金春梅.日本怀石料理的菜单模式及其特点探析[J].南宁职业技术学院学报,2014(5):16-19. |
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| 作者姓名： | 金春梅 |
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| 作者单位： | 大连大学日本语言文化学院,辽宁大连116622 |
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| 摘 要： | 怀石料理的基本菜单模式是"一汁三菜"。怀石料理具有食材季节感鲜明、口味清淡、尽量保持食物的原汁原味、食物造型和盛器十分精美、用餐礼仪古朴优雅以及营养均衡等特点。怀石料理具有浓郁的日本民族特色,是日本传统饮食文化的杰出代表。
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| 关 键 词： | 日本 怀石料理 菜单模式 一汁三菜 |
A Probe into Menu Mode of Japanese Kaiseki Cuisine and Its Features |
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| JIN Chun-mei.A Probe into Menu Mode of Japanese Kaiseki Cuisine and Its Features[J].Journal of Nanning Polytechnic,2014(5):16-19. |
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| Authors: | JIN Chun-mei |
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| Institution: | JIN Chun-mei (School of Japanese Language and Culture, Dalian University, Dalian 116622, China) |
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| Abstract: | The basic menu mode of Japanese kaiseki cuisine defines as ichijusansai, meaning one soup and three of dishes. Japanese kaiseki is characterized by the distinct feeling of the seasons, lightly-seasoned flavor, authen-tic flavor, delicate modeling and vessels, simple and elegant table manners and balanced nutritions. With rich Japanese national characteristics, Japanese kaiseki typically represents traditional Japanese catering culture. |
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| Keywords: | Japan kaiseki menu mode ichijusansai |
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