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        日本料理中的极品--怀石料理

        无锡日语培训之无锡芥川新日语培训学校日本文化--怀石料理

        (无锡芥川新日语培训学校—无锡日语培训领军品牌)

           怀石料理和京都寺庙的佛教有很深的渊源。说有一批修行中的僧人,严守禅门清规,清心少食饮食简单而清淡,常常会有饥饿难耐之感,却也谨守戒规不添饭而将暖的石头抱在怀中,以抵挡些许饥饿感,因此有“怀石”之美名。随着历史演变,现已不于佛门茶道 但其简单清淡、追求食物原味精髓的精神却被继承下来其用餐规矩,从器皿到盘都充满禅意及气氛,成为曰本常见的高档菜色。

          怀石料理的“不以香气诱人,更以神思为境",体现了日本料理的美轮美奂。制作工艺上取材为先,贴近自然,每一道菜都是在客人点餐后才开始制作的,取材时间和取材部位以及方法都非常地下功夫,更加重梘新鲜度和口感。除了材料以外,怀石料理追求由食器、座席、庭园、桂轴画、花瓶所塑造的空间美环境如同听禅一如具般的深色朴素装修,没有一点华丽之处,灯光也同样低调到合适。然而菜色却丝毫不掩盖其本身的光彩从沙拉的拼色到龙虾的切割摆放,依次八道菜色每一道都会殡纷夺目,在视觉上都是不可多得的享受。

        ([权威]无锡芥川新日语培训!专业无锡日语培训)

        新一代的创意怀石,在发扬原味烹调的优秀传统上,又有大胆的创新。传純怀石上菜有一定的顺序,七点前莱七种繁复做工的小菜)、碗盛(带有汁的手工料理)、生鱼片、扬物炸的食物、煮物、烧物及食事饭或汤),必须依次而上不能随意变換順序。新派怀石料理延续先冷菜再热菜的精神,但何种菜为先何种菜为后并没有一定之规厨师根据时鲜果灵活调配。(无锡日语学习分享)

        (无锡日语培训 芥川新日语培训学校 因为专业 所以更好)

         

         



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