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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。传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,而将温暖的石头抱在怀中,以抵挡些许饥饿感,因此有“怀石”之美名。随着历史演变,现已不限于佛门茶道, 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,从器皿到摆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,一如餐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(带有汤汁的手工料理)、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,由厨师根据时鲜蔬果灵活调配。(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)