Umlando wokudla waseJapane kusukela ngo-10,000 BC kuze kube namuhla.

Umlando cuisine Japanese eside futhi ezithakazelisayo, nge amathonya ezivela amasiko ahlukene kanye nezikhathi zomlando. Nasi ukubuka okufushane kokuthuthukiswa kokudla kwaseJapane kusukela ezikhathini zangaphambili kuze kube namuhla:

• I-10,000 BC: Isikhathi sikaJomon (esibizwa ngokuthi ubumba oluphawulwe ngentambo yesici esitholakala kusukela kule nkathi) kubhekwa njengesikhathi sokuqala somlando waseJapane, futhi kukholelwa ukuthi abantu baleyo nkathi babethembele ekuzingeleni, ukudoba, nokuqoqa ukudla kwabo. Baphinde bahlakulela izitshalo zasendle futhi bahlakulela amasu okulondoloza ukudla okufana nokomisa nokuvutshelwa.

• I-300 BC kuya ku-300 AD: Isikhathi se-Yayoi sabona ukwethulwa kokulima irayisi eJapane, okusheshe kwaba ukudla okuyinhloko. Phakathi nale nkathi, amathuluzi ensimbi nawo athuthukiswa, okwenza ukukhiqizwa kwe-ceramics kanye nokuthuthukiswa kwezindlela zokupheka eziyinkimbinkimbi.

• I-794 kuya ku-1185: Isikhathi se-Heian kwakuyisikhathi sokuchuma kwamasiko eJapane, futhi ukudla kwadlala indima ebalulekile kulokhu. I-aristocracy yenkantolo yamanje yathuthukisa i-cuisine elicwengekile ethonywe yi-cuisine yaseShayina neyaseKorea, kanye nezithako namasiko endawo. Kwakungalesi sikhathi futhi lapho kwaqoshwa khona amarekhodi okuqala abhaliwe okudla kwaseJapane ngendlela yezinkondlo nezincwadi.

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• Ngo-1192 kuya ku-1333: Inkathi ye-Kamakura yabona ukukhuphuka kwekilasi le-samurai, elathuthukisa isiko layo lokudla ngokusekelwe ezimisweni ze-Zen Buddhism. Lokhu kwakuhlanganisa ukugxila ekululameni, ukunambitheka kwemvelo kanye nokusetshenziswa kwezithako zendawo.

• 1333 kuya ku-1573: Isikhathi seMuromachi kwakuyisikhathi sokuphazamiseka kwezombusazwe kanye noshintsho lwezenhlalakahle eJapane, okubonakala kwisiko lokudla kwamanje. I-cuisine yale nkathi yayibonakala ngokusetshenziswa kwezithako ezihlukahlukene namasu avela emhlabeni wonke, kanye nokuthuthukiswa kwezitayela ezintsha zokupheka ezifana ne-tempura (ukudla okuthosiwe).

• Ngo-1573 kuya ku-1868: Isikhathi se-Edo kwakuyisikhathi sokuzinza nokuchuma okuhlobene eJapane, okubonakala kwisiko lokudla lanamuhla. I-cuisine yale nkathi yayibonakala ngokuthuthukiswa kwama-cuisines ahlukahlukene esifunda, kanye nokufika kokudla emgwaqweni kanye nokuthuthukiswa kwezindawo zokudlela zokuqala zanamuhla.

• Ngo-1868 ukwethula: Esikhathini seMeiji, iJapan yavula umhlaba wonke, okwaba nomthelela omkhulu kwisiko lokudla lezwe. Izithako zaseNtshonalanga namasu okupheka wethulwa futhi imboni yokudla yaqala ukwenza isimanjemanje. Namuhla, cuisine Japanese yaziwa cuisine yayo ezihlukahlukene futhi eyinkimbinkimbi, ethonywe ezihlukahlukene izithako kanye ukupheka izitayela ezivela emhlabeni wonke.

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Amasiko okudla aseJapane ashintsha lapho kufika amaMelika namaBrithani.

Ukufika kwabantu baseMelika nabaseBrithani eJapane kwaba nomthelela omkhulu kwisiko lokudla lezwe. Phakathi nenkathi ye-Meiji (1868-1912), iJapane yenza inqubo yesimanje kanye ne-westernization eyayihlanganisa ukwethulwa kwezithako eziningi zaseNtshonalanga namasu okupheka. Ama-consulates okuqala aseMelika naseBrithani eJapane asungulwa ngawo-1850, futhi nawo kwafika ukugcwala kwabantu baseNtshonalanga abaqalisa izindlela ezintsha zokudla nokupheka ezweni.

Enye yezinguquko eziphawuleka kakhulu ngalesi sikhathi kwaba ukwethulwa kukafulawa kakolweni, owawusetshenziselwa ukwenza isinkwa, amakhekhe nezinye izimpahla ezibhakiwe. Lokhu kwakuwukusuka okuphawulekayo ekudleni kwendabuko yaseJapane, okwakusekelwe ikakhulukazi elayisi, imifino nokudla kwasolwandle. Ezinye izithako zaseNtshonalanga ezethulwe ngalesi sikhathi kwakuyibhotela, ubisi, ushizi nenyama yenkomo, eyayingakaze isetshenziswe kabanzi ngaphambili eJapane.

Ngaphezu kokwethula izithako ezintsha, amaMelika namaBrithani aphinde wethula amasu amasha okupheka afana nokugaya nokugaya, okwathandwa eJapane. Lezi zinguquko zaba nomthelela omkhulu kwisiko lokudla lezwe futhi zisabonakala ku-cuisine yesimanje yaseJapane njengoba sazi namuhla.

Namuhla, iminyaka yesimanje yokudla okusheshayo isifikile eJapane.

Imboni yokudla okusheshayo ibe nobukhona obuqinile eJapane emashumini eminyaka yamuva. Uchungechunge lokuqala lokudla okusheshayo ukuza eJapane kwakuyiMcDonald's, eyavula indawo yayo yokudlela yokuqala eTokyo ngo-1971. Kusukela ngaleso sikhathi, amanye amaketanga amaningi okudla okusheshayo angene emakethe yaseJapane, kufaka phakathi i-KFC, i-Burger King ne-Pizza Hut.

EJapan, izindawo zokudlela zokudla okusheshayo ziye zazivumelanisa nokuthanda kwendawo kanye nezintandokazi ngokunikeza ukukhethwa kwezinto zemenyu eziqondene nemakethe yaseJapane. Isibonelo, iMcDonald's eJapane inikeza ama-burger e-teriyaki, ama-shrimp burgers, nezitsha zelayisi kwimenyu ngaphezu kwezitsha zayo zendabuko. Amanye amaketanga okudla okusheshayo nawo athuthukise izinto ezikhethekile zemenyu yemakethe yaseJapane, njenge-KFC "Karaage-kun," isidlo senkukhu ethosiwe, ne-Pizza Hut "Shrimp and Mayonnaise" pizza.

Naphezu kokuthandwa okukhulayo kokudla okusheshayo eJapane, leli zwe liphinde linesiko elide lokudla emgwaqweni, okuhlala kuyingxenye ebalulekile yesiko lokudla. Ngaphezu kwalokho, Japan has a elichumayo yokudlela yesehlakalo enikeza ezihlukahlukene cuisines, kuhlanganise bendabuko Japanese, Western, futhi fusion cuisine.

Amasiko okudla emgwaqweni eTokyo nase-Osaka.

Ukudla emgwaqweni, noma "i-yatai," inesiko elide futhi elicebile eJapane futhi ingatholakala emadolobheni amaningi ezweni lonke, kufaka phakathi iTokyo ne-Osaka. E-Tokyo, ukudla emgwaqweni kungatholakala ezimakethe ezihlukahlukene zangaphandle ezifana ne-Tsukiji Fish Market ne-Ameyoko Market, kanye nemikhosi nemicimbi. Ezinye izinto zokudla emgwaqweni ezithandwayo eTokyo zihlanganisa i-takoyaki (amabhola e-squid), i-yakiniku (inyama eqoshiwe), ne-okonomiyaki (i-pancake enomsoco eyenziwe ngezithako ezihlukahlukene).

E-Osaka, ukudla emgwaqweni kuyingxenye ebalulekile yesiko lokudla ledolobha futhi kungatholakala ezimakethe ezihlukahlukene ezivulekile ezifana nezimakethe zaseDotonbori naseKuromon, kanye nemikhosi nemicimbi. Ezinye izinto zokudla emgwaqweni ezithandwayo e-Osaka zihlanganisa i-takoyaki (amabhola e-squid), i-kushiage (ama-skewers athosiwe ngokujulile), kanye ne-okonomiyaki (i-pancake enomsoco eyenziwe ngezithako ezihlukahlukene).

Eminyakeni yamuva, ukudla emgwaqweni kuye kwabona ukuvuselelwa kwezinhlobo eJapane njengoba kuvela abathengisi bokudla basemgwaqweni abasha, abasha abanikeza izitsha ezihlukahlukene kanye nokunambitheka. Abaningi balaba abathengisi basemgwaqweni batholakala ezindaweni zasemadolobheni eziphithizelayo futhi zithandwa yibo bobabili abantu bendawo nezivakashi. Ukudla emgwaqweni eJapane kuyindlela engabizi futhi elula yokusampula izitsha ezihlukahlukene ezahlukene kanye nokunambitheka, futhi kuyingxenye ebalulekile yesiko lokudla lezwe.

Ukudla kwaseJapane kunempilo.

Ukudla kwaseJapane kuvame ukubhekwa njengokunempilo ngenxa yokugcizelela izithako ezintsha nokusetshenziswa kwezinhlobonhlobo zemifino, ukudla kwasolwandle, nezinhlamvu ekudleni. Izitsha zendabuko zaseJapane zisekelwe kumgomo we "ichiju issai", okusho ukuthi "isobho elilodwa, uhlangothi olulodwa", futhi lokhu kukhuthaza ukusetshenziswa kwengxube elinganiselayo yokudla okuhlukile.

cuisine Japanese futhi has a isiko eliqinile ukuvutshelwa, okuyinto kukholakala ukuthi izinzuzo zezempilo. Ukudla okuvuthiwe okufana ne-miso, i-natto kanye ne-sake kuyingxenye evamile yokudla kwaseJapane futhi kucebile ngama-probiotics azuzisa uhlelo lokugaya ukudla.

Futhi, ukudla kwaseJapane ngokuvamile kuphansi ngamafutha namakhalori uma kuqhathaniswa namanye ama-cuisines aseNtshonalanga, futhi kuvame ukulungiswa kusetshenziswa izindlela zokupheka ezinempilo ezifana nokugaya, ukupheka, nokushisa.

Kodwa-ke, kufanelekile ukuphawula ukuthi ukudla kwaseJapane, njenganoma iyiphi enye i-cuisine, kungahluka ngokuya ngenani lokudla okunomsoco ngokuya ngezithako ezithile nezindlela zokulungiselela ezisetshenzisiwe. Ezinye izitsha zaseJapane, njenge-tempura ne-tonkatsu, zithosiwe ngokujulile futhi zingase zibe namakhalori amaningi namafutha, kanti ezinye, njenge-sushi ne-sashimi, ziqukethe amakhalori ambalwa namafutha. Nokho, sekukonke, ukudla kwaseJapane ngokuvamile kubhekwa njengokudla okunempilo nokulinganisela.

Ukudla kwaseJapane kudlala indima ebalulekile embonini yokuphila isikhathi eside.

Imikhuba yokudla nendlela yokuphila yaseJapane sekuyisikhathi eside ihlotshaniswa nokuphila isikhathi eside nempilo enhle. IJapan inesinye sezikhathi zokuphila eziphezulu kakhulu emhlabeni, okuvame ukubangelwa ukudla okunempilo kwezwe nendlela yokuphila.

cuisine Japanese kusekelwe isimiso "ichiju issai", okusho "isobho elilodwa, uhlangothi olulodwa", futhi lokhu kukhuthaza ukusetshenziswa ingxube olinganiselayo ukudla okuhlukile. Izitsha zendabuko zaseJapane ziqukethe isitsha selayisi, isitsha sesobho le-miso, kanye nezinhlobonhlobo zezitsha ezincane eziseceleni, noma "i-okazu," ezingafaka izinhlanzi eziqoshiwe, imifino eqoshiwe, i-tofu, nezinye izitsha ezisekelwe ezitshalweni. Le ndlela elinganiselayo yokudla kukholakala ukuthi ifaka isandla empilweni enhle nasekuphila isikhathi eside.

Ukudla kwaseJapane nakho ngokuvamile kuphansi ngamakhalori namafutha, futhi kucebile ngezakhi ezifana namaprotheni, i-fiber, namavithamini. Ukudla kwaseJapane nakho kucebile ngokudla kwasolwandle, okuwumthombo omuhle we-omega-3 fatty acids, futhi kufaka phakathi ukudla okuhlukahlukene okuvuthiwe njenge-miso ne-natto, okucebile ngama-probiotics futhi kukholakala ukuthi kunezinzuzo zezempilo / p>

Ngaphezu kokudla, eminye imikhuba yokuphila eJapane, njengokusebenza komzimba njalo nokuphathwa kokucindezeleka, kucatshangwa ukuthi ifaka isandla ekuphileni okuphezulu kwezwe. Sekukonke, imikhuba yokudla nendlela yokuphila yaseJapane ibhekwa njengengxenye ebalulekile yomkhakha wokuphila isikhathi eside wezwe.