日本料理的特徵 / The character of Japanese cuisine

日本料理的特徵是利用食材本來的味道，注重當季食材的季節感。對比西洋料理，也以「和食」的名稱來稱呼日本料理。和食在2013年被註冊為UNESCO(聯合國教科文組織)的非物質文化遺產。日本料理有精進料理、茶懷石、會席料理、年菜等各種形式。此外，日常膳食的代表也有被稱為ㄧ汁三菜（三菜一湯）的構成。

The character of Japanese cuisine consists of two things. One is to make use of the natural tastes of the ingredients themselves, and the other is to value the sense of seasons. Japanese cuisine is also sometimes called Washoku. Wa stands for Japan or Japanese style, and Shoku stands for eating or diet. Yoshoku is it's foreign counterpart. Yo stands for Western style. In 2013, Washoku was designated as an Intangible Cultural Heritage of UNESCO. In Japanese cuisine there are different categories; Shojin, Chakaiseki, Kaiseki, Osechi, and so on. For a balanced daily diet, Ichiju Sansai (one soup and three dishes) is an important keyword.

Photo from Wikipedia