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1、SUMMARY&TEMPURASUSHI(NIGIRI)OKONMIYAKI&SUKIYAKIBUCKWHEATNOODLESJapanesecuisineGroupmember冀奎宇金海江王捷鵬趙強SUMMARYThestaple（主食）oftheJapanesedietisrice,riceandsoybeancurdsoup(醬湯)beingcommonbreakfastfoods.Therearealsomanypeoplewhoeatbreadforbreakfast.ManyAmericansnowenjoyrice,soybeancurd（
2、豆腐）,sashimi（生魚片）,andotherJapanesedishes,andthelargenumberofJapanesegrocerystoresinAmericaindicatesthepopularityofJapanesefood.ThereasonisthatJapanesefoodmostlyconsistsoffishinsteadofmeat,andsoybeans,andsoitisconsideredgoodforthehealth.Foodsthataremostwellreceivedbyforeignersarete
3、mpura（天婦羅）,sukiyaki（雞素?zé)?sushi（壽司）,sashimi,buckwheatnoodles（蕎麥面）,andsoybeancurd.TEMPURA（天婦羅）Thisdishmostlyconsistsofdeep-friedeggplant,squash,sweetpotato,andothervegetables,alongwithshrimpandFish.OnetheoryisthatthewordtempuracamefromtheSpanishtempera,meaningtemperature.Tempuraise
4、atenwithaspecialsoysauce-baseddip.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。有一種說法認為“天婦羅”的語源是西班牙語“tempera（溫度）”。吃天婦羅時要蘸著一種特制的油，這種油的主要成分是醬油。SUSHI(壽司)SushiisanotherfoodthatrepresentsJapanesecuisine,pipinghotriceismixedwithvinegar（醋）,sugar,andsalt.Arectangle（矩形）cakeofriceisformed,andthenasliceofra
5、wfishorothertoppingisplacedontop.InJapan,sushiisusuallyenjoyedonspecialoccasions,suchasacelebration.DuringtheEdoperiod（江戶時代）,“sushi”referredtopickledfishconservedinvinegar（在醋中腌制的魚）.Itissaidthatsushigotitsstartasasnackeatenatintermissionsofkabukiperformances（歌妓表演的幕間休息）.Nowadayssus
6、hicanbedefinedasadishcontainingrice,whichhasbeenpreparedwithsushivinegar.Smallriceballs（意為蓋）withfish,shellfish,etc.ontop.Therearecountlessvarietiesofnigiri,someofthemostcommononesbeingtuna（金槍魚）,shrimp（蝦）,eel（烤鰻魚）,squid（魷魚）,octopus（章魚）andfriedegg.NIGIRI(握壽司)OKONOMIYAKI(御好燒)Youcang
7、etgreatsushialmosteverywhere,sowhenyou‘reinJapanit’sworthtryingotherdelicacies.Okonomiyaki,asavorypancake(orJapanesepizza)fromHiroshima（廣島）,ismadewithbatter（面糊）,vegetables,seaweed（海藻）,meat,asweetsauceresemblingWorcestershire（類似伍斯特沙司的甜醬）,andJapanesemayonnaise（蛋黃醬）.SASHIMI(生魚片)Sash
8、imiistheslicedstripsoffreshfish,makingJa
