日本有哪些好吃的美食？英文双语对照

寿司

寿司是日本传统美食之一。主要材料是用寿司醋调味过的维持在人体体温的饭块，再加上鱼肉，海鲜，蔬菜或鸡蛋等作配料，其味道鲜美，很受日本民众的喜爱。

乌冬面

乌冬面又称乌龙面，是一种源自日本的以小麦为原料制造的面体，在粗细和长度方面有特别的规定。乌冬面是最具日本特色的面条之一，与日本的荞麦面、绿茶面并称日本三大面条，是日本料理店不可或缺的主角。

猪排饭

日本猪排饭多以炸猪排饭为主流。一般日式猪排饭有两种形式，一种是在一个大碗上放上一块猪排，另一种则是把切好的猪排放在碟子上，和白饭分开。前者多是在日本市面快餐店或餐厅见到的猪排饭，多是配以生熟蛋和洋葱在饭上，口感香口。后者则是在饭堂见到的定食类，配以佐汁进食。而日本的咖喱猪排也多是以定食型式出售。有些人不喜欢油腻的猪排在白饭上，也会放弃碗饭型而主动叫定食型。

荞麦面

荞麦面是一种日式食物，类似中国的饸饹，是用荞麦面粉和水，和成面团压平后切制的细面条，煮熟食用。在日本，除了正式面馆以外，在火车站站台等也有供应荞麦面条的小面摊，也有干面和保丽龙杯装的方便面条出售，可以在许多种不同的场合吃到荞麦面条。比较特别的场合，如年底过年时吃荞麦面条、祝长寿、搬家到新房子时向邻居送荞麦挂面等。

章鱼烧

章鱼小丸子又名章鱼烧，起源于日本大阪，成份主要是章鱼，章鱼烧粉，柴鱼片，海苔，沙拉酱，章鱼烧酱等。创始人是日本著名美食家——远藤留吉先生，素有皮酥肉嫩、味美价廉之特点，成为日本家喻户晓的国粹小吃。章鱼小丸子早随后在东南亚各地区流行起来，成为各地区的新兴食品之一。

天妇罗

天妇罗是日式料理中的油炸食品，用面粉、鸡蛋与水和成浆，将新鲜的鱼虾和时令蔬菜裹上浆放入油锅炸成金黄色。吃时蘸和萝卜泥调成的汁，鲜嫩美味，香而不腻。它不是某个具体菜肴的名称，而是对油炸食品的总称，具体的种类则有蔬菜天妇罗、海鲜天妇罗、什锦天妇罗等。在日式菜点中，用面糊炸的菜统称天妇罗。

寿喜烧

寿喜烧是日本的一道菜肴，因火上烧烤肉类果腹而得名，依地域不同，有不同的配方与程序。寿喜烧的主要材料有牛肉、金针菇和豆腐等。

日本盒饭

日本快餐盒饭主要特点：便利：快餐盒饭中全部是加工成品，食用方便。日本的快餐盒饭在近一、二十年中发展较快，主要原因是饮食制作社会化，出现一种新的产业——外食业，节省了大量家庭劳动。快餐盒饭已不只是个人的携带便餐，还是工作、学习者的主食，由专门的食品加工厂加工后作为商品提供给消费者，按对象的不同分为职工盒饭、学生盒饭、幼儿盒饭、娱乐盒饭等。

刺身

日本北海道渔民在供应生鱼片时，由于去皮后的鱼片不易辨清种类，故经常会取一些鱼皮，再用竹签刺在鱼片上，以方便大家识别。这刺在鱼片上的竹签和鱼皮，当初被称作“刺身”，后来虽然不用这种方法了，但“刺身”这个叫法仍被保留下来。刺身就是指鱼脍、鱼生、生鱼片之类的东西，指将新鲜的鱼贝类生切成片，蘸调味料直接食用的菜品。

清酒

日本清酒是借鉴中国黄酒的酿造法而发展起来的日本国酒。 1000多年来，清酒一直是日本人最常喝的饮料。在大型的宴会上，结婚典礼中，在酒吧间或寻常百姓的餐桌上，人们都可以看到清酒。清酒已成为日本的国粹。日本清酒，原料只用米和水，所以有人将它形容成：用米做成的不可思议液体。而因为日本各地风土民情的不同，日本清酒也因此成为深具地方特色的一种代表酒。

Birthday department

Birthday department is one of Japanese traditional cate. Main material is to use what birthday manages vinegar has flavorred to maintain the meal in human body temperature piece, plus cruelly oppress, seafood, vegetable or egg make burden, its flavour is delicious, very those who suffer Japanese people love.

Black winter cover

Black winter cover calls Wu Long the face again, it is a kind of face system that makes what come from Japan for raw material with wheat, there is special provision in degree of finish and length respect. Black winter cover is one of noodle that have Japanese distinguishing feature most, call Japan 3 big noodle with face of Japanese buckwheat flour, green tea, it is the leading role with Japanese arrange indispensable inn.

Pork chop meal

Meal of Japanese pork chop is the mainstream with meal of scamper pork chop more. Meal of pork chop of average day type has two kinds of forms, one kind is a pork chop is put on a big bowl, another kind is discharge the pig that has cut on small dish, with departure of plain cooked rice. Former it is the pork chop meal that sees in inn of Japanese market snack or dining-room more, it is to deserve to go up in order to give birth to ripe egg and onion in the meal more, mouthfeel sweet mouth. Latter is to be in what dinning hall sees to be fed surely kind, deserve to take food with assist juice. And curry pork chop of Japan also is with be being fed surely type sells more. Some people do not like fat pork chop to be on plain cooked rice, also can abandon bowl meal model and make actively be fed surely model.

Buckwheat flour

Buckwheat flour is food of type of a kind of day, the Zuo Zuo of similar China, it is to use buckwheat flour pink and water, and the vermicelli that make is cut after becoming dough planish, thoroughly cook edible. Be in Japan, besides formal noodle shop, wait to also have small vendor's stand that supplies buckwheat noodle in railway station platform, also dry face and the convenient noodle that protect outfit of beautiful dragon cup sell, buckwheat noodle can eat in the circumstance that makes a variety of differring. Compare special situation, buckwheat noodle, Zhu Changshou eats when spending the New Year like the end of the year, move the Xiang Lin when new building fine dried noodles of Ju Songqiao wheat.

Octopus is burned

Octopus small a round mass of food renown octopus is burned, traceable Japan Osaka, component basically is octopus, octopus burns pink, bavin slices of fish meat, hai Tai, salad sauce, octopus burns sauce to wait. Father is Japanese famous epicure -- Yuan Teng leaves auspicious gentleman, element has leather soft flesh the characteristic of cheap of tender, delicious price, the quintessence of a country that becomes Japanese widely known is fastfood. Octopus small a round mass of food is in southeast Asia various places early subsequently popularity rises, make one of burgeoning provision of various places.

Day Fu collect

Day Fu collect is the deepfry food in day type arrange, shortbread, egg and water and into the oar, will fresh fish shrimp and season vegetable wrap size to put oily boiler blast to become golden look. The juice that becomes with turnip mud attune dips in when eating, fresh and tender and delicate, sweet and not be bored with. It is not the name of a certain specific dish, be opposite however the floorboard of deepfry food, specific sort has vegetable day Fu collect, seafood day Fu of day of Fu collect, assorted collect etc. In dot of day type dish, the Fu of day of dish a general designation that uses panada flee in terrorfry in deep fat or oil collect.

Shou Xi is burned

Shou Xi cooks a cooked food that is Japan, because barbecue is burned on fire kind satiety and get a name, differ according to district, have different recipe and program. The main material that Shou Xi burns has stay of proceedings of beef, acupuncture needle and bean curd to wait.

Japanese box meal

Meal of Japanese snack box is main characteristic: Convenience: Snack is treatment finished product entirely in box meal, edible is convenient. Snack box meal of Japan is in nearly one, the development in 20 years is rapidder, main reason is the dietary socialization that make, appear a kind of new industry -- outside feed cause, saved many family labor. Snack box meal already was an individual not merely carry luncheonette, still be the staple food of the job, learner, by special food processing factory treatment hind offers customer as commodity, the different cent that presses a boy or girl friend is meal of box of meal of case of worker box meal, student box meal, child, recreation to wait.

Thorn body

When Japanese Hokkaido fisherman is supplying raw slices of fish meat, because the slices of fish meat after flay is not easy differentiate Qing Dynasty is phyletic, reason classics regular meeting takes skin of a few fish, reoccupy bamboo signs thorn to be on slices of fish meat, identify with convenient everybody. This pricks the bamboo autograph on slices of fish meat and piscine skin, be called at the outset " thorn body " , later although need not this kind of method, but " thorn body " call a law this to still be withheld to come down. Thorn shows the fish meats chopped into small pieces namely personally, the fish is unripe, raw the thing of and so on of slices of fish meat, show will fresh fish shellfish is unripe cut piece, dip in the dish of direct edible tastes flavoring.

Clear wine

Japanese clear wine is the zymotechnics that draws lessons from Chinese yellow rice or millet wine and the Japan wine that development rises. 1000 come for years, clear wine is Japanese all the time most the beverage of tipple. On large party, marry in celebration, on the table of barroom or common common people, people can see clear alcoholic drink. Clear wine already became Japanese the quintessence of a country. Japanese clear wine, raw material uses rice and water only, so somebody describes it: With the mysterious liquid of rice make it. And because of public feelings of clime of Japanese each district different, japanese clear wine also makes the wine of a kind of delegate that has local distinguishing feature greatly accordingly.