Japanese Foods甜食日本の食品

Japanese Sweets and Snacks, and the Four Seasons

日本的点心,食品和季节

日本のお菓子や食べ物と季節

Japanese confections place a lot of importance on the four seasons. With each change of the season, the making process changes as well.

Spring is represented by cherry blossoms and budding leaves, and symbolizes the fresh breath of life.
In summer, freshness and summer heat call for something cold.
Autumn is the time to feast and celebrate the harvest.
In winter, preserved foods and those that take the chill out of one's body prevail.

Enjoy each season with sweets and snacks for the occasion.
And so, replicating the flavor of each season, we have "seasonal snacks." When Japanese people hear the phrase "seasonal snack," we want to enjoy the peak of the season with products that tickle our fancy.

日本具有随着四季流转制作点心的传统。
春天映照着樱花的芳华,感受着新芽萌发的绿意,夏天感受食物冰镇后的丝丝清凉,而秋日则倾向于体现丰收的喜悦和感谢之情,冬日的点心则具有重视让身体发热的功效和长时间储存的特点。

就像这样,日本通过食物,来享受不断变化的“节气”。而这样的传统,现在正由日本的传统糕点而复苏。

日本では四季に応じたお菓子が伝統的に作らてきました。

春は桜の華やかさと、新緑の若い息吹を、
夏は冷やして美味しくいただけるものを、
秋は収穫の喜びと、感謝を表現するものを、
冬は体が暖まり、保存が効くものを、

このように日本人は食べ物を通してその時々の「旬」を楽しんできました。その伝統は今のお菓子にも活かされています。

CHARACTERS

吉祥物形象

キャラクター

Japanese anime are loved by people around the world. There are a great number of snacks that employ anime characters in Japan. At first, it was just a matter of using the characters on the package, but this further developed into trading cards and small prizes contained in the package, and recently there are many characters. figurines.Children are delighted with these figurines as well as the delicious taste.

日本的动画在全世界都颇有人气。 而在日本使用动画人物的零食则是数不胜数。
最初的阶段只是在包装盒的商标上印刷上动画人物,而现今,附赠交换用卡片或者直接把小手办作为赠品的形式,成为大卖商品的主流。
最近制作精美的玩偶和迷你手办也加入赠品大军,由此更加扩大了消费群。

日本のアニメは世界中で人気があります。日本にはそのアニメのキャラクターを使ったスナック菓子も沢山あります。
最初の頃は箱にロゴが書いてある程度でしたが、やがてトレーディングカードやおまけが付き子どもたちに人気が出てきました。
最近では精巧な人形やミニチュアが付くようになり、客層が広がりました。

FLAVORING

下饭菜

飯のタネ

There is a kind of rather strongly flavored cuisine in Japan known as "meshi-no-tane." Its name is meant to imply that it is a side dish with which a person can eat a lot of rice. By eating a small bite of such a side dish cuisine together with a mouthful of rice, the rice is flavored by the cuisine as you chew.

While this is a uniquely Japanese cultural tradition, this eating habit also has an influence on snacks and sweets. Many types of snacks and pastries filled with sweet red bean jam and so on are examples of this. Give it a try. Keep the idea in mind while eating, and you may discover something new!

在日本,被称为“下饭菜”的腌菜,佃煮等重口味的食品十分流行。简而言之,就是十分开胃下饭的食物。

日本独特的食品风俗也很大程度上影响了零食。

日本には「飯のタネ」という漬け物や佃煮など、濃い味付けの食品があります。ご飯と一緒に食べるとご飯が沢山食べられるという意味の食べ物です。
日本独特の食習慣はお菓子にも影響を与えています。

HEALTH CONCERNS

对于健康的考虑

健康への配慮

While traditional Japanese dishes are said to be nutritionally well-balanced, the contemporary Japanese diet has become much more westernized and nutritionally less balanced. And as a natural result, there are now a variety of vitamin and calcium supplements in the form of snacks. Slogans make claims to the effect that one box contains all the nutrition a person needs per day.

A shift can be seen away from conventional gelatin, which is made from animal products, toward "kanten," which is a kind of agar gelatin, and "konyaku" jelly, both low calorie and both made solely from vegetable products. People are taking a fresh look at cookies made with sesame, millet, and various other assorted grains, and natural ingredients for flavoring, aroma, and coloring are being chosen over synthetic food coloring and such. Among low-calorie sweeteners there are those which have long shelf-lives and help maintain strong teeth. Without question, significant changes in the way people think about food have taken place over the past decade.

日本料理以营养均衡著名,但最近日本人的应试也逐渐欧化,不再能够以“营养均衡”一言概之。考虑到健康面的因素,越来越多的人选择维生素,钙片等保健品来补充营养。
即使是一样的食物,在原材料选取上,比起动物性来源的“明胶”,使用植物性来源的“琼脂”的食品也是越来越多。
类似于芝麻,小米等之类的天然素材制作的低卡路里食品也备受瞩目。

日本料理はバランスが取れていると言われてますが、最近の日本人の食事は欧米化しており、必ずしもバランスがいいとは言えません。その為健康に配慮してビタミンやカルシウム等のサプリメントを摂る人が増えて来ました。
同様に普通の食品でも、原材料に動物性の「ゼラチン」より、低カロリーの植物性の「寒天」を使った食品が増えてきたり、ゴマやキビなどの雑穀類など風味のいい天然素材で作られた低カロリーの食品が注目されるようになってきました。

REGIONAL TASTE PREFERENCES

调味,因地域而不同

地域で異なる味付け

It is said that snacks that are highly popular in the Tokyo area might be considered too salty in other regions. While it could be said that the difference may be the result of different characteristics of the water or the type of flavoring used, generally speaking, people in west Japan prefer a lighter taste while easterners prefer stronger flavors. For this reason, major snack confectionary companies often make subtle changes in what is basically the same snack, depending on the region to which the products are shipped. This can be done through prudent quality control and delicate flavoring.

日本根据地域的不同,所嗜好的口味也不同。东京附近喜好咸味偏重的食品,而西日本则偏好凸显食材本身原汁原味的淡味食品。
因此,日本众多的零食制造商根据贩卖区域的不同,进行细致的品质管理和口味调整。

日本では地域によって、好みの味付けが変わります。東京の近くでは塩辛い物が好まれ、西日本では素材の味を活かした薄味が好まれます。
そのため日本の多くのお菓子メーカーでは、品質管理と繊細な味覚の調整で販売地域に合わせて微妙な味の調整をしています。

ANKO (sweet-bean jam)

红豆馅

餡子

"Anko" is one of Japan's traditional snacks made by cooking sweet red beans into a paste and making it sweeter still. "Koshian" (smooth jam) is very pliable and well suited for decorative designs, and is used in Japanese snacks for its soft, mouth-watering texture. When the sweet beans are only semi-crushed, they retain some semblance of the original bean texture, and this is called "tsubuan" (chunky jam). Tsubuan is often used as a filling inside "manju" and "mochi" in a style similar to a jelly donut. Japanese people often enjoy such foods together with green tea, but these snacks also go good with coffee and English tea.

红豆馅是红豆加糖后煮烂,捣成糊状的食品。 把红豆捣碎后的“软红豆”,入口即化,是制作装饰性和风点心的最佳材料。

而红豆豆粒没有完全捣碎的“红豆粒馅”放在年糕或者甜馒头中,可以充分享受其独特口感。

使用红豆馅制作的点心,同时也和日本茶,咖啡,红茶等是绝配。

アンコは小豆を甘く煮てペースト状にしたものです。小豆を潰して柔らかくして舌触り良くした「こしあん」は装飾的な和菓子を作るのに適しています。
小豆の粒を残したまま潰した「つぶあん」は「餅」や「饅頭」の中に入れて、口当たりを楽しむお菓子に使われます。
アンコを使ったお菓子は、日本茶の他にコーヒーや紅茶にも良く合います。

NORI (dried seaweed)

海苔

海苔

Of the types of seaweed popularly eaten in Japan, there are "wakame," "tengusa," "nori," and so on. Of them, when nori is lightly toasted, it gives off a pleasant seaside aroma and takes on a melt-in-your-mouth texture that especially goes good with rice and/or soy sauce. Nori enhances the flavor of rice and is loved by Japanese.

It is also commonly used to garnish snacks made of rice such as "senbei" and "arare" cracker-like snacks. The crackers are either wrapped in nori, or the nori can be cut into small thin strips and the crackers wrapped in it.

紫菜,石花菜,裙带菜和海带等都是日本常常食用的海藻。把紫菜轻加火烤,和米饭一起品尝更显其风味。 而加酱油或者其他食材一起食用的人也并不罕见。
另外,用紫菜把仙贝或者霰餅包起来食用,更加能凸显其风味。

海苔、テングサ、わかめ、昆布など日本人は多くの種類の海藻を食べてますが、その中でも海苔は軽く炙って風味を楽しみながらご飯と一緒に食べます。
お醤油をつけたり、他の食材と一緒に食べたりと人によって食べ方も様々です。

その他、煎餅やあられを海苔で包んで食べるとより一層美味しく食べられます。

ENJOY THE SOUNDS OF SNACKS

用声音来享受的日本食物

音まで楽しむ日本の食べ物

The Japanese language has a lot of onomatopoetic words that imitate the perceived sounds of certain actions or objects. For instance, "pari-pari" and "saku-saku" represent the sounds of munching on crisp textured crackers and snacks.
Many Japanese people enjoy the crunching sounds made by munching on crispy foods as much as they enjoy the taste. While such onomatopoetic words are common throughout the language, this is especially so when it comes to food. If you have ever been to Japan, you will know how much Japanese enjoy the "tsuru-tsuru" sound of slurping noodles.

日语中用来形容食物口感的拟声拟态词不计其数。例如“嘎吱嘎吱”和“酥酥脆脆”是用来形容吃零食和仙贝时发出的声音的词,众多日本人用声音来享受着日本食物的味觉。

虽然可能违反了西方世界的餐桌礼仪,在日本吃面的时候发出“吸溜吸溜”的声音,也是完全没有问题的。

日本語には多くの「オノマトペ」と呼ばれる擬声語が沢山あります。例えば「パリパリ」や「サクサク」などはスナックや煎餅を食べるときの音で、多くの日本人は食べる時の音まで味覚として楽しんでいます。
西洋ではマナー違反だとされてますが、日本では麺類を食べる時も「ツルツル」と音を出して食べる事が許されてます。

RICE

米饭

ご飯

Japanese people love rice, and make many food dishes from it. Sticky ordinary (nonglutinous) rice, in addition to eating it cooked, is used in making sake, miso, senbei and so on, and the even stickier glutinous rice (called "mochi-gome") can be cooked and pounded into "mochi" and eaten as is, or processed into rice flour, and yet another form of mochi can be made from it. Rice cannot be overlooked as in integral part of Japanese Culture.

在日本,除了使用大米煮饭之外,还用来酿造日本酒,发酵味噌等。

与通常煮饭使用的普通精白米相比,只做年糕是使用的糯米年度更高。年糕单独也可以直接食用,但是作为和风点心,抑或烤制后制作仙贝也是不错的选择。

这样的大米对于日本人的餐桌而言,是不可或缺的。

日本ではお米を炊いてそのまま食べる他、日本酒、味噌などを作る場合にも使われます。
通常のうるち米よりも粘度のある餅米を使って「餅」を作ることもあります。餅はそのまま食べる事もありますが、和菓子の材料にしたり、焼いて煎餅を作る事もあります。
このようにお米の存在は、日本人の食生活に欠かす事ができません。