In our daily study and work life, everyone must be familiar with the paper. Thesis is a means to discuss problems and conduct academic research. So how to write a general paper? The following is a paper on Japanese food culture that I compiled for you. Welcome to read the collection.

Japanese food culture 1 Japanese food culture is influenced by its natural environment, traditional culture and social development, and has its own uniqueness. Understanding its food culture is an important part of understanding Japanese social life. As the healthiest diet in the world, Japanese diet is closely related to the geographical features of Japan. Japan is an island country with relatively scarce resources, but it also provides Japan with abundant seafood and forms a unique Japanese food culture. Japanese diet can be divided into staple food and non-staple food. The staple food is mainly rice and noodles; Non-staple food is mainly fresh seafood, and the diet is often accompanied by unique Japanese wine. The most representative foods in Japan are sashimi, sushi, tempura, hot pot, stone roast and so on.

First, the characteristics of Japanese diet

(1) Fresh seafood

The Japanese diet is mainly light and fresh. The Japanese concept is that fresh things are the most nutritious and suitable for eating. Japanese people like to eat raw food, whether it is fresh vegetables and plants or raw fish, meat, eggs and so on. And think that the best time to eat food is its freshness. There is a principle in Japanese cuisine that the delicacy should not exceed the original flavor of the ingredients, and all foods should keep the original flavor. Japanese people like to eat seafood, and the freshness of seafood is the biggest feature of Japanese diet, which is mainly related to Japan's geographical environment. Surrounded by the sea, the seafood products are rich and varied, which has made Japan's fresh seafood diet.

(2) omnivorous

Omnivorous food is a unique feature of human beings and an important means of human survival. Japanese diet also reflects this feature. Before World War II, Japan's diet was mainly rice, vegetables, fish and shrimp, which was mainly influenced by Japan's geographical environment and Japanese concepts at that time. However, after World War II, Japanese people's ideas were influenced by foreign ideas, and their diet became more colorful, and livestock products gradually appeared on the Japanese table. Moreover, Japanese food culture is deeply influenced by China's theory of Yin and Yang, which holds that food should be balanced between Yin and Yang. The Japanese have always adhered to the balance between Yin and Yang of omnivores and made omnivores.

(3) Pay attention to form

Another feature of Japanese cuisine is that Japanese cuisine pays attention to artistry, color, shape and taste, which is different from that in China. Japanese cuisine pays attention to color, fragrance and taste, and is more inclined to the artistry and elegance of food production. Most Japanese dishes are related to natural landscapes, and many dishes are named directly after landscapes. So Japanese food is generally pleasing to the eye.

Second, Japanese eating habits.

Japanese diet pays attention to preserving the nutrition of food and reducing the production of toxins. They prefer to buy fresh ingredients every day to ensure nutrition, rather than buying more pre-storage, because they think that refrigerators can only ensure safety and cannot prevent the loss of nutrition in food. Japan attaches great importance to family diet, nutrition collocation, the weight of family members and the choice of dishes.

1. Black is the most expensive food in Japan. Black beans, black rice, black fungus, black dates, black-bone chicken, etc. As long as food is related to black, it is generally more expensive.

2. Japanese cuisine is dominated by marine seafood such as fish and shrimp, which is light in taste and slightly sour and spicy. The staple food is white rice. Japanese people like to eat fish, seafood, chickens, ducks, vegetables and tofu, but they don't eat mutton, pig offal and fat pig oil. It has various ways of eating, such as cold food, hot food, raw food and cooked food.

Japanese like to drink tea, mainly green tea, before and after meals.

Japanese people are used to eating salty things, while sweet things are common in East and West.

Third, the representative food in Japanese harmonious food

(1) sashimi

1, origin of sashimi. A long time ago, when fishermen in Hokkaido, Japan served sashimi, it was difficult to identify the species of fish after peeling, so ordinary fishermen would take out some fish skins and stab them with bamboo sticks to facilitate identification, so they were called sashimi. In the development of Japanese diet, although sashimi is made in different ways, it is still named after sashimi.

2. Sashimi materials. The main raw material of sashimi is fish, mostly marine fish, but sashimi includes not only snails, shrimps, crabs, sea cucumbers, sea urchins, chicken, but also venison and horse meat.

3. The shape of sashimi. The shape of sashimi generally depends on the materials, including slices, strips and blocks. For example, tender fish can be sliced, some large fish with rough meat can be cut into chunks, while small-sized categories such as oysters and snails are generally eaten directly.

4, sashimi seasoning. Sashimi condiments include soy sauce, mustard sauce, vinegar, Jiang Mo, radish sauce and fried wine.

Sashimi is a traditional Japanese food, which is very popular with Japanese people. It tastes light and has the smell of fresh fish. Shellfish and meat are used as raw materials, processed according to the corresponding knife method, and then cultured as seasoning, which is simple and convenient. Generally, it is a dish, which is a small part of Japanese food.

(2) sushi

Sushi is one of the most popular traditional foods in Japan. According to records, sushi spread from China to Japan, and then to foreign countries, but it disappeared from China's menu. Sushi, like other Japanese dishes, is very bright in color. Slice fresh materials such as sea urchin yellow, abalone, peony shrimp, scallop, tuna, salmon, etc., put them on the cold rice mixed with vinegar, and then smear bright green mustard. When in use, the whole sushi should be swallowed, and the rice flavor of sushi should be combined with the flavor of ingredients to appreciate the delicacy of sushi.

(3) Tempura

Tempura is not just a certain kind of food, but the floorboard of fried food. The preparation method is to synthesize flour, eggs, water and other materials into slurry, then wrap these slurry on the ingredients and fry them in an oil pan. Tempura is divided into vegetable tempura, seafood tempura and assorted tempura. Dip it in the prepared sauce when eating, which is delicious, fragrant but not greasy.

Tempura's cooking method also comes from China, and its name comes from Holland. Generally, egg batter is the most common, and the frying methods are diversified. In the process of making tempura, three main criteria are: thin paste, clean oil drain and crisp fragrance.

(4) Pasta cooking

Japanese noodles mainly include Daoxiao Noodles, buckwheat noodles, Longxu Noodles and Lamian Noodles. The representative and distinctive noodles in Japan are: the local dishes in Yamanashi Prefecture, the famous noodles in Jiazhou Prefecture, and the noodles in Daoting in Akita Prefecture. Among them, buckwheat noodles are rich in nutrition and convenient to eat, and they are the most popular food in kanto region, Japan. There are two kinds of buckwheat noodles: cold and hot. Cold food is mainly used in summer. Longxu Noodles is thin and long, and it is made into cold noodles in summer, which is one of the popular Japanese noodles in summer. On the other hand, Lamian Noodles is the most representative Japanese pasta. It is said that Lamian Noodles in Japan originated from China restaurant in Zhonghua Street, and later gradually evolved into a' Lamian Noodles' with Japanese characteristics.

Japan has high requirements on the quality of diet, and the emphasis on diet can be reflected in the production and selection of diet. Carefully choose seasonings, pursue the freshness and nutritional value of food, while maintaining the original color and taste of general cuisines. The selection of equipment should also be combined with the season and environment at that time to ensure the balance of diet. Japanese people's pursuit of diet is completely respect for nature, and the pursuit of art reflects a yearning for beauty and nature.

Fourth, Japanese table manners.

Japan's attention and respect for food can also be seen from Japanese table manners. First of all, you should express your appreciation of the food before eating, and feel satisfied after eating, thanking the host; Secondly, in the process of eating, we should pay attention to the order of eating. We should not choose a single dish to eat, but take turns to eat each dish, so as to ensure that the time after eating can be maintained within a certain period of time. Thirdly, the way of eating. Japanese people don't eat as quietly as other countries, but they are allowed to make a sound when eating, because it shows their appreciation for the chef, and at the same time, they can dip sushi in their hands and put it directly in their mouths. On the other hand, Japanese people like to drink. Generally, the more formal Japanese rice is prepared with rice wine, and it is usually eaten after toasting each other. Even if the guests don't want to drink, they should pretend to have a sip. Finally, Japanese people like to drink tea, green tea before meals and fried tea after meals.

Verb (abbreviation of verb) abstract

Japanese food culture is deeply influenced by China culture, but with the changes of the times, there are also differences between the two food cultures. Japan is good at absorbing foreign things and forming a culture with unique Japanese characteristics through reference and quotation. Japanese food culture occupies a certain position in the world food industry. Pass on Japanese thoughts and culture, Japanese dietary characteristics and eating habits to the world with its characteristics. They are all influenced by Japan's geographical environment, ideas and natural resources. Understanding Japanese food culture is also an understanding of Japanese culture, so as to deepen our understanding of Japan's material, economic, political and ideological aspects and respect each other's culture, which is conducive to the harmonious development between countries and plays a very important role in the exchanges between the two countries.

Abstract: As we all know, Japan is a country with a long life, and now its average life expectancy ranks first in the world. Besides the natural environment and other factors, the pursuit of healthy and green eating habits is also an extremely important factor.

Through the analysis of the characteristics of Japanese cuisine and the introduction of several representative dishes, it embodies many advantages of Japanese food culture and Japanese aesthetic consciousness. Japanese food is very special. It has its own style, and at the same time, it incorporates the colors of China and other western countries. This may be related to the reason why Japan is good at absorbing the strengths of other countries.

Keywords: food culture, characteristics, Japanese cuisine

Japan is a long and narrow island country in the north and south, and it is a typical country born around the sea. Since ancient times, culture has been introduced from the south, the north and the west, and after continuous deposition, integration and evolution, it has finally formed the cultural foundation of the Japanese archipelago, and Japanese food culture is an important part of these cultural foundations. There is a saying in China that "food is the most important thing for the people". Food is the most basic condition for human survival, which shows how important the role of diet is in culture. To understand the culture of a nation or country, we must first study its food culture.

First, the characteristics of Japanese diet

The biggest feature of Japanese cuisine is the freshness of seafood. Japan is surrounded by the sea, and the Japanese archipelago consisting of more than 4,000 islands has mild climate and distinct seasons, and its seafood is unique and fresh, so it can develop its own marine cuisine. In other words, local culture creates delicious food. Therefore, various seafood dishes have become unique representative foods in the Japanese diet.

Japan has four distinct seasons, and the growth period and quality of grains, fruits, vegetables and aquatic products are greatly affected by seasonal changes. Considering the freshness and quality of food, the choice of Japanese cuisine is divided into four seasons. The way of thinking also enables them to choose seasonal food reasonably. Japanese people advocate the original flavor of food in cooking methods, use less seasonings and give priority to light taste, so raw food has become the best way to keep the original flavor of food.

Japanese food is a kind of food that is tasted with eyes and nose. Its appearance is very delicate. With delicious food, every dish looks like China's meticulous painting. Japanese cuisine stresses "artistry" and "elegance". In Japanese food, its name is related to natural scenery, accounting for more than half of the total. Anyone who has been to Japan in China may feel that Japanese food is more pleasing to the eye than satisfactory. Therefore, the Japanese are very particular about the collocation of the shape and color of dishes. In Japan, the level of a chef mainly depends on two points: a knife worker and a pair of chopsticks for serving. Japanese cuisine gives us the expression of Japanese aesthetics and the embodiment of Japanese food culture.

Another feature of Japanese cuisine is "less". It is a reality that people in China pay attention to eating. Eat well and eat well. It goes without saying that eating well is "full", and it is a bit difficult to eat Japanese food. People in China eat vegetables with chopsticks and spoons. The Japanese eat a leaf and a piece of meat. Often a meal is only 6 minutes full, and after two hours, I want to eat again. In Japan, I bought a box lunch for 400 yen, that is, a box lunch, which often contains three pieces of fried chicken, a cucumber and a few pieces of pickled radish. Don't think that three pieces of chicken are a good deal. Chicken is the least valuable thing, and cabbage is more expensive than it. Because of the high price of vegetables, there are not many vegetables in Japanese cuisine. I think so. Not only vegetables, but also other things are rare, and often the same dish ends with a small bite. Not affordable, this is also my feeling.

Paying attention to tableware is also one of the characteristics of Japanese food culture. The ancients said, "Good food is not as good as beautiful utensils." In Japan, a slightly more standard restaurant is very careful about tableware. This also shows the position of the container in cooking. Beauty ware is not only a foil to the surface of food, but also an interpretation of the connotation of food. Japanese tableware is mostly made of porcelain, wood and lacquerware, which is bright in color, practical and ornamental, which makes diners feel refreshed. On the other hand, the exquisite food environment also reflects the aesthetic pursuit of Japanese food culture.

"Light" can be said to be the biggest advantage of Japanese cuisine. The reason why Japanese people live longer is probably related to a light diet. Chinese food basically requires that everything should be poured into the pot before it is put into the pot. Without oil, there is no delicious Chinese food. But everyone knows the consequences of eating too much oil. Traditional Japanese cuisine rarely uses oil, sushi and sashimi, which are very light foods. It may be dull at first, but it will be refreshing after a long time, which is completely different from Chinese food. But as far as health is concerned, I think Japanese food is better.

Japanese diet can generally be divided into staple food and non-staple food. Rice is the staple food, while vegetables and fish are non-staple food. From the Middle Ages to the Meiji period, influenced by Buddhist thought, Japanese people had taboos on meat, so they seldom ate meat. After Meiji, this taboo was eliminated. After World War II, pasta such as bread was also popular in Japanese diet. With the economic growth and the continuous infiltration of western culture, the intake of meat and dairy products has also increased significantly. Coupled with the popularity of fast food, the Japanese diet has become more diversified.

Second, Japanese cuisine.

(1) miso soup

Soy sauce soup also has a long history in Japan. At the beginning of the 8th century, with the introduction of Buddhism from China, sauce was also introduced from China. It first rose in temples and palaces and was widely eaten by the people. Now Japan has developed and produced all kinds of instant sauce soup, which can be taken with boiled water and is convenient to carry. Because soy sauce soup is simple to make and nutritious, the Japanese army also attaches great importance to this traditional food. Soy sauce soup is mainly made of soy sauce, the main raw material is soybean, and it contains a lot of protein, which is nutritious and salty. In Japan, people regard miso soup as "mother's handicraft", which shows its weight in Japanese hearts. Rice is eaten in miso soup, which is a traditional Japanese breakfast. As a dietary habit developed since childhood, it is more suitable for Japanese.

(2) Sashimi

Sashimi is the most representative of Japanese cuisine, which can be called the masterpiece of Japanese cuisine. Japan has the habit of eating raw food since ancient times. Before the edo period, sashimi was mainly made of snapper and catfish. After Meiji, tuna and bonito became the first-class materials for sashimi. Now, the Japanese slice shellfish and lobsters, which is also called "sashimi". The puffer fish with detoxified slices is the best sashimi, fresh and delicious, but expensive. Sashimi must be seasoned with mustard and soy sauce.

3. Sushi

Sushi, also known as "Four Le Meals", is the representative of Japanese cuisine. Sushi is delicious and very popular with Japanese people. Sushi is a unique food in Japanese cuisine, with a wide variety. Modern Japanese sushi mostly uses vinegar mixed with rice to process the main ingredients. Japan is surrounded by the sea, and all kinds of fresh fish provide rich materials for sushi. Authentic sushi has many flavors such as sour, sweet, bitter, spicy and salty. Therefore, when eating sushi, you should match the seasoning according to the type of sushi. Now the varieties of sushi have increased a lot according to people's tastes, and the colors are colorful. The delicacy of sushi is not only reflected in the food, but also in the shape and color. Every piece of sushi is a beautiful little work of art. ..

(4) Natto

Natto is the most national food in Japan, and most Japanese people often eat it in their daily lives. Natto is a kind of valuable nutritious food, which takes soybean as raw material and its nutrients are easily absorbed by human body. The latest research also shows that natto has a strong inhibitory effect on the reproduction of pathogenic Escherichia coli, the "culprit" causing large-scale food poisoning.

(5) Zhuofu cuisine.

The dining table is China's dining table, namely the Eight Immortals dining table. Zhuofu cuisine is a kind of China cuisine, including mushrooms, fish cakes, vegetable noodle soup and noodles. It is characterized by the guests sitting in armchairs around the table, and all the meals are put on one table.

This kind of cuisine originated from the ancient Buddhist vegetarianism in China, and was praised by Zen master Yuan Yin as a "general tea ceremony cuisine" (that is, a dish in which tea replaces wine). Because it is very popular in Nagasaki, it is also called Nagasaki cuisine. Chefs used local aquatic meat in Buddhist vegetarian dishes and created Zhuofu cuisine.

Zhuofu cuisine mainly includes shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cake bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. Put all the side dishes on the table at the beginning, and put shark fin clear soup and other dishes on the table when eating.

Third, there are some differences between Japanese diet and China.

In China, China's staple food is grain, flour, rice and other foods processed from rice and wheat are in the north, and rice is in the south. The raw materials of dishes are mostly vivid plants on land and fish in rivers, seas and lakes. According to relevant data, the per capita annual consumption of fish in China is about 10 kg, which varies greatly from north to south according to different geographical environments.

If China pays attention to food itself, Japanese pay attention to tableware for food. The different pursuit of taste and vision has created different food cultures between China and Japan. Obviously, although China people have noticed that the utensils used to store food have an impact on appetite, they will also take "color, aroma and taste" as the standard when evaluating a dish, and there are also "five colors and five flavors" in cooking theory, but the main scoring point is the food itself. Japan, on the other hand, is different, and the choice of tableware will vary greatly due to different seasons, festivals and dishes.

Japan is a neighbor separated only by a strip of water. Since ancient times, Japanese culture has been deeply influenced by China. So there are many similarities between Japanese diet and China diet. For example, Japanese and China people have basically the same tableware, using chopsticks, bowls, plates and so on. Although many people like to eat western food now, traditional "Japanese food" must be eaten with chopsticks. Secondly, both Japanese and China people are very enthusiastic. The ancients said, "It's a pleasure to have friends from afar." A family in China, once the guest of honor comes, is as busy as a bee as buying food and cooking. Rich materials, fine workmanship, I pay attention to "color, fragrance and taste" in cooking, and do my best to entertain guests. Japanese people are also very sincere in receiving guests. They are as happy as people in China. They often make an appointment with the hotel for a delicious meal many days in advance, and even drive the guests to a distant place for dinner.

Four. conclusion

In short, from the Japanese food culture, we can deeply understand that the longevity of Japanese people is inseparable from their reasonable, healthy and nutritious diet. Japanese culture embodies many advantages of Japanese food culture and Japanese aesthetic consciousness through food culture. These traditional eating habits also reflect the advantages of Japanese food culture to varying degrees, which is worth our consideration and research in the future. The third characteristic of Japanese food culture is "pursuing beauty". Japanese cuisine stresses "artistry" and "elegance". In Japanese cuisine, names related to natural scenery account for more than half, such as Songfeng, Hongmei Shao, Japanese Pine, Taoshan and Peony cake, as well as Zhou Bin, Shiyue, Xue Yue and Dayan. Apart from the name, China people who have been to Japan may find Japanese food more pleasing than pleasing to the eye.

Japan is an island country surrounded by the sea, and its unique geographical location has created its unique eating habits. In Japanese, the word cooking means dishes and cooking. Japanese people pay more attention to the taste and beauty of dishes. Therefore, cooking has formed a unique culture in Japan, that is, Japanese cuisine culture.

First of all, the influence of Japan's geographical location on its eating habits.

Japan consists of Kyushu, Honshu, Shikoku and Hokkaido and dozens of surrounding islands. Located in the alternating zone of cold and warm air currents in the western Pacific Ocean, it is rich in fish resources. Therefore, marine fish is an indispensable part of Japanese cuisine. Sashimi is the most common fish. Japanese eating raw food is also related to their cultural concepts. Japan has a small land area and scarce resources, so it has a special awareness of environmental protection and advocating nature. Japanese believe that raw food can retain the freshness of fish to the greatest extent. Only fresh and unprocessed food has its true colors. Red is red, green is green, and yellow is yellow. From the perspective of colorimetry, they are all primary colors, and the primary colors are the most vivid. Set off each other together, especially refreshing, people can't stop. This reminds people of Japan's pleasing natural landscape: looking around, the whole Japanese archipelago is bathed in abundant sunshine and rain, with lush blue sky, blue sea and white clouds everywhere. Every leaf here is bright green, and everything looks so natural that it can be called a "natural" paradise. In addition to raw food, Japanese sushi is also a major feature. Japan is located in a typical temperate monsoon climate zone, suitable for the growth of rice, so rice balls and sushi are developed. Put raw fish and vegetables into sushi rolls, remove the fishy smell with mustard, and season with soy sauce to make delicious sushi.

Second, Zen culture and visual arts

Japanese food is very light, and greasy is the most taboo. At the same time, Japanese cuisine pays attention to the art of placement, giving people a visual aesthetic feeling. This idea has something to do with Japanese Zen culture, especially Japanese Shi Huai cuisine. Shi Huai cuisine originated from temples in Kyoto. A group of monks in practice ate very simply and lightly under the precepts, but they were hungry, so they thought of holding warm stones in their arms to resist some hunger, so they got the name "Shi Huai". Later, Shi Huai Cai inherited the original simple and light spirit of pursuing the essence of food, and developed a set of exquisite dining rules, which were full of Zen and breath from utensils to dishes. The display of Shi Huai delicacies to consumers is infinite, which reflects the implication of the Japanese. In addition to Shi Huai cuisine, sushi also pays attention to placement. When sushi is placed, the color matching and the aesthetic feeling of the shape will be fully considered. Many rice balls have also been made into various cartoon images, adding a lot of interest.

Thirdly, introduce the significance of Japanese food culture.

To really understand a country, you must go there to experience it. And eating is an essential part of the journey. Nowadays, Japanese food culture is widely known and is one of the essences of Japanese culture. Taking cooking as a starting point can help us better understand all aspects of Japanese culture. Including climate, environment, history, humanities and so on. Cooking is an opportunity to some extent, which can not only stimulate our interest in Japanese cultural studies, but also promote our understanding of Japan through the exchange of cooking.

Japanese food culture paper 4 1. Japanese food is small in quantity and high in quality, which reflects the concentrated consciousness of Japanese culture.

The first impression that Japanese cuisine gives us is that it is meticulous and exquisite, with a wide variety and little weight. Sensually, exquisite processing and design can arouse people's appetite; From the point of view of eating, no matter how delicious a food is, you won't eat a lot at once, but when many kinds of food are placed in front of you, you will want to taste each one; The control of quantity and variety can cultivate people's good eating habits, so as not to be too partial and picky, and not to waste too much. Japanese traditional snacks are controlled at about 45 grams when they are made, which is convenient for taking and eating; The shape and color of dim sum often correspond to the season and environment at that time, and it is a concentrated seasonal symbol. The delicacy and high efficiency of food embodies the centralized consciousness of Japanese culture, which is to make better and more rational use of space and resources, and contains a strong sense of crisis and self-protection of the Japanese nation. Japan is an independent island country with many volcanoes and earthquakes. Natural disasters are numerous and frequent. There are about 10 thousand earthquakes every year, and the number of earthquakes can reach thousands, which is very destructive. Often attacked by natural disasters such as typhoons; Small land area, large population and limited resources; It urges the strict requirements of Japanese national life; In production and life, we should be frugal to the minimum, take exquisiteness as the guide and take exquisiteness as the beauty.

The Japanese people have developed the traditional exquisite concept to the extreme and integrated it into all aspects of life, so that they can save everything and make full use of everything to protect themselves. People living in island countries always have a sense of crisis, not only in Japan, Britain and other island countries. Living in a sense of crisis, the Japanese people are not only facing the harsh geographical environment, but also facing the lack of resources. Although the geographical environment can't be changed by manpower, in the face of resource problems, the Japanese began to recycle garbage twenty or thirty years ago, and there are strict requirements on classification. People who have been to Japan think that Japan is very clean, because you can queue up to discard a bottle cap and put it in a designated recycling place. A strong sense of crisis tells them that what is put back now is only a small bottle cap, but it will bring them a source of hope for their future survival.

Second, the historical development of Japanese food culture reflects the contradictory characteristics of the nation.

Japan once paid tribute to China, and was extremely modest and prudent in life, which can be said to be full of misdeeds; We also launched a war against China, which will be engraved in our memory forever. Some people think that it is difficult to connect the Japanese who died in the war with the Japanese who humbly said sorry, which is largely due to the contradiction of the Japanese nation itself. Today, Japan's science and technology and economy are still in the forefront of the world, and it has made remarkable achievements, showing the confidence of the Japanese nation. From the perspective of Japanese language, there are clear rules on the use of language for different characters, which can be divided into simplified Chinese characters and honorific forms. In addition, the expressions of honorific words in Japanese are more developed, which can be divided into honorific words, self-deprecating words and solemn words. Different people speak different languages at different times and places, which shows that politeness is extremely strict.

From 65438 to 0868, great changes took place in Japan after the Meiji Restoration. Prior to this, Japanese worshiped China for a long time and was influenced by Confucianism. Until the Meiji Restoration, Japan was still a backward agricultural country. Originally, Japanese native culture pays attention to harmony with nature. However, after the Meiji Restoration, influenced by European and American cultures, Japan changed from an agricultural country to an industrial country, and its economic capacity leapt to the forefront of the world. Western culture emphasizes human strength and subjective initiative, which is contrary to Japan's view of natural harmony. The eastern culture represented by China collided with the western culture in Japan, and the eclecticism of Japanese nationality made the two cultures merge, making Japan a contradictory unity. Because of this, the Japanese are wandering between two different values, which has become the main reason for the national contradiction. This contradiction is reflected in all aspects of Japanese life.

Third, the conclusion

Mr. Lu Xun has a famous essay "Takeism", which means critically inheriting and absorbing things. There is a strong "takenism" in the thoughts of the Japanese nation, or it is to learn from others. Japanese people are good at learning, and once they were keen on learning foreign food culture, but they did not just stay at the first level of learning, but continued to study in depth, and combined with their own characteristics, formed a unique Japanese food culture. Behind this culture, the national characteristics of Yamato nationality are deeply hidden, and the epitome of Yamato nationality's contradiction, forbearance, delicacy and exquisiteness can also be seen in the food culture.

;