01National Difference课件.pptVIP

Lesson 1 National Differences;France ;Japan;a very large variety of dishes regional specialities sushi:Japanese rice dish: small cakes of cold boiled rice, shaped by hand or wrapped in seaweed and topped with pieces of raw or cooked fish, vegetables, or egg 寿司, 生鱼片冷饭团 sashimi: Japanese fish dish: a Japanese dish consisting of slices of raw fish, usually served with a dipping sauce such as a seasoned soy sauce. Small quantities of other ingredients, for example, finely shredded white radish or selected pickles, may also be added as garnishes and palate-refreshing accompaniments. 生鱼片 seaweed (e.g. kelp) tempura: Japanese dish: a Japanese dish of vegetables or seafood coated in light batter and deep-fried (Jap.)天麸罗（日本菜肴） yakitori:grilled chicken kebabs: a dish of Japanese origin consisting of small pieces of grilled chicken that are basted on skewers with a sauce of soy, stock, sugar, and mirin烤鸡肉串,串肉扦上腌泡过的小鸡块 mirin: rice wine: a rice wine that is used in Japanese cooking ramen: Japanese noodle dish: a Japanese dish of thin white noodles in small dried cakes, served in a thin well-flavored soup or stock ;geisha [pl. geisha; or geishas]One of a class of professional women in Japan trained from girlhood in conversation, dancing, and singing in order to lend an atmosphere of chic and gaiety to professional or social gatherings of men. 艺妓 (or geisha girl(s)) 1. Japanese hostess: a Japanese woman educated to accompany men as a hostess, with skills such as dancing, conversation, and music 2. Japanese prostitute: a Japanese prostitute) ikebana: The Japanese art of formal flower arrangement with special regard shown to balance, harmony, and form. 花道，插花艺术 (art of flower arranging: the Japanese art of arranging flowers in a formal balanced composition) In Japan, the simple act of drinking tea has been elevated to an art. the way of tea tea ceremony practice tea tea utensils a method of tea preparation infused tea powdered tea serving the tea tea practitioners kendo(Japan