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根据日本外务省公布的资料,中国居住着将近18万的日本人,由于地缘文化特质相近,尽管中日在政治上摩擦不断,但日本与中国的民间文化交流其实十分的频繁。特别是在烹饪特色、餐饮服务、食材等领域,双方似乎有更多的共同语言。而在国内的这18万左右的日本人是,日料的大厨又占了一定的比率。这些漂洋过海的日本大厨,继承了日本深厚的饮食文化,他们内心埋藏着最为深刻的料理之根。而他们不仅把日料的美味带入了国内,更将日料的精髓和理念引入了国内的餐饮市场。日益繁荣的日料市场和人们对于清新淡雅的日料偏好,则是日料之“根”开枝散叶后的累累硕果。
According to the information released by Japan’s Ministry of Foreign Affairs, there are nearly 180,000 Japanese living in China. Due to their similar geo-cultural characteristics, Japan and China have very frequent non-governmental cultural exchanges in spite of political frictions between China and Japan. Especially in the areas of culinary specialties, catering services, foodstuffs, etc., both parties seem to have more common language. In Japan, about 180,000 Japanese people are Japanese chefs, which account for a certain percentage. These Japanese chefs across the sea, inherited Japan’s profound food culture, they are buried in the heart of the most profound roots. And they not only bring the deliciousness of Japanese ingredients into China, but also introduce the essence and concept of Japanese ingredients into the domestic catering market. The growing prosperity of the Japanese market and people for fresh and elegant Japanese preferences, it is the Japanese “root ” after the leaves of the rich fruits.