소개글
[글로벌소비자트렌드] 일본의 음식문화 산업(영문)에 대한 자료입니다.
목차
Ⅰ. About Japanese food
Ⅱ. Introduction to Japanese culture
Ⅲ. Japan’s festival and food
Ⅳ. Japanese food industry
Ⅴ. Conclusion
본문내용
1. Japanese food features
Using a lot of seafood dishes.
→ Freshness and hygiene is important.
Amount of food is small and the foods are delicate.
Seasonal dishes.
Condiment: Miso, soy sauce, sugar, alcohol, vinegar, salt used
Basic kelp: Gajjeuohbusi, kelp are very important.
Since Exchanges with foreign countries,
firstly, sukiyaki, shabu-shabu, Pork cutlet, steak and meat dishes were developed.
◎ Regional characteristics of the food
Kanto Local Food= Edo (Tokyo)
Using sugar and dark soy sauce, the taste of food produce bold.
It is Weave and almost no liquid.
It is difficult to maintain form.
Typical food : Sushi, tempura, freshwater eel, soba noodles
2) Kansai Local Food
Traditional Japanese cuisine developed place.
Taste of food is soft.
A lot of soup.
Form of materials and colors
3. Other features Japanese food
3) Japanese people do not like to mix with something.
Simple tastes is better.
Sources almost never eat.
4) Lunch Box Culture
-eating out part (1,000円)
-Bentto part (500円)