中国菜和日本菜有什么不同?

Japanese food usually features many seafood items because Japan is an island nation surrounded by sea, so the Japanese have easier access to seafood. Some Japanese seasonings are based on seafood items such as katsuoboshi, wakame, konbu and dashi.

日本菜通常以海鲜为特色，因为日本是一个四面环海的岛国，所以日本人更容易获得海鲜。一些日本调味料是以海鲜为基础的，如木鱼、裙带菜、昆布和出汁。

Japanese food has more raw food items than Chinese food because the Chinese, culturally speaking, don't like to eat raw food that much, the Chinese traditionally considered eating raw food to be "barbaric." Less seasonings, less oil, less condiments, less sauces, and less spices are used to cook Japanese food becauss Japanese cooking puts high emphasize on marinating get freshness and cleanness of the food ingredients. Traditional Japanese seasonings mostly consists of soya sauce, mirin, sake, miso, tamari, sugar, konbu, dashi, wakame, katsuoboshi, and salt.

日本菜比中国菜有更多的生食，因为从文化上来说，中国人不太喜欢吃生食，中国人传统上认为吃生食是“野蛮的”。日本料理使用较少的调味料，较少的油，较少的佐料，较少的酱汁，较少的香料，因为日本料理强调腌制，以获得食物成分的新鲜和清洁。日本传统的调味品主要由酱油、味淋、清酒、味噌、日本酱油、糖、昆布、出汁、裙带菜、木鱼和盐组成。

Other types of meat like beef, chicken, and pork are also featured on Japanese food although they are relatively recent compared to seafood items due to the meat eating ban in the past time Japan. After the meat ban lifted during the Meiji period, the Japanese could consume other types of meat other than seafood items.

其他类型的肉，如牛肉、鸡肉和猪肉也出现在日本菜中，尽管它们与海鲜相比相对较新。在过去的一段时间里，日本禁止食用肉类，吃肉禁令在明治时期解除后，日本人可以消费其他海鲜以外的肉类。
Then, there is also another type of Japanese food which is called “Yoshoku” (洋食) which means “western food” in Japanese language. Yoshoku is the type of Japanese food which was born during the Meiji period of Japan, when Japan finally opened up herself to the world. Yoshoku dishes mostly consist of western-influenced Japanese dishes such as Tonkatsu (influenced from the Wiener Schnitzel), Nanban Chicken, Korokke (Japanese style Croquette), Japanese Hamburger Steak, etc.
其次，还有另一种日本菜，叫做洋食，这在日语中是“西餐”的意思。日式西餐是一种日本料理，诞生于日本明治时期，当时日本最终向世界开放了自己。日式西餐主要由受西方影响的日本料理组成，如炸猪排（受维也纳炸肉排的影响)、南蛮鸡、可乐饼(日式炸丸子)、日本汉堡牛排等。

Chinese food is more varied according to the regions. But generally compared to Japanese food, Chinese food is more heavily spiced, more robust, and stronger in flavor. The Chinese also don't eat much raw food items compared to Japanese because in Chinese culinary culture eating raw food is considered as "barbaric," so the Chinese like to make their food by involving different kinds of cooking methods/cooking techniques. Chinese food itself has different varieties according to the regions with their own characteristics:

中国菜肴因地而异。但总的来说，与日本菜相比，中国菜的香料更重，更浓，味道也更浓郁。且与日本人相比，中国人也不吃太多生食，因为在中国的饮食文化中，吃生食被认为是“野蛮的”，所以中国人喜欢通过不同的烹饪方法/烹饪技巧来制作食物。中国菜本身根据地域自己的特色有不同的种类：

Northern Chinese food usually uses wheat as the staple food because Nothern China is too cold to cultivate rice. Buns, noodles, and pancakes are the most common staple food items at the North of China. Scallion and cabbage are the most commonly used vegetables, potato is also featured for vegetable. Mutton and beef are the most commonly used meats, although pork is also often used. Shandong food usually features more seafood compared to the other Northern Chinese food because Shandong is located near the sea where seafood is more abundant. Onion is also used in Shandong cooking because Shandong region produces a lot onions.

中国北方的食物通常以小麦为主食，因为北方太冷，无法种植水稻。馒头、面条和煎饼是中国北方最常见的主食。大葱和白菜是最常用的蔬菜，土豆也是特色蔬菜。羊肉和牛肉是最常用的肉类，虽然猪肉也经常用。与中国北方的其它食物相比，山东菜通常以海鲜为主，因为山东靠近大海，海鲜更为丰富。洋葱也会用于山东烹饪，因为山东盛产洋葱。

Cantonese food has light yet savory flavours and the seasonings are light yet flavourful. It incorporates many types of meat, from the usual chicken, pork and beef, to more “exotic” ones such as frog, goose and offal. While faster cooking methods such as stir-frying and steaming are preferred, other cooking methods such as braising, double-boiling and deep-frying are also used to incorporate stronger flavours.

粤菜味道清淡可口，调料清淡可口。它包含了多种肉类，从常见的鸡肉、猪肉和牛肉，到更具“异域”特点的肉类，如青蛙、鹅和内脏。虽然在更快的烹饪方法中，炒和蒸是优选，但其它的烹饪方法，如炖、蒸和油炸也被用来融入更浓烈的味道。

Cantonese food relies on sauces and condiments such as black bean sauce, oyster sauce, sweet and sour sauce, and shrimp paste to strengthen the flavours of the food. There are also a lot of preserved and dried ingredients used to improve or layer flavours in a dish such as century egg, salted egg, preserved radish, and salted fish. Rice is the staple food.

粤菜依靠酱汁和调味品，如豆豉酱、蚝油、糖醋酱和虾酱来增强菜的味道。还有很多腌制和干燥的配料，用来提升或者增加菜肴叠层的味道如皮蛋、咸蛋、腌萝卜和咸鱼。大米是主食。

Hakka food has flavourful ingredients. The main ingredients is usually already preserved or braised, which already imparts a lot of flavour into the ingredient itself. Hakka food is often quite salty due to preserved or braised main ingredients.

客家菜的食材很有味道。主要食材通常已经腌制或炖煮过，这已经赋予了食材本身很多味道。由于主要食材是腌制或炖煮过的，所以客家菜通常比较咸。

Hokkien food usually has robust yet lighter flavours and focuses a lot on umami flavours. This is reflected in the preferred cooking methods such as steaming, boiling, braising, and stewing.

闽南菜通常有浓郁而清淡的味道，并且非常注重鲜味。这反映在其首选的烹饪方法中，如蒸、煮、焖和炖。

Chaozhou food usually has clean and delicate flavours because Chaozhou cooking uses little amount of seasonings and ingredients to retain freshness and cleanness of the food ingredients. Poaching, steaming, stir-frying and braising are the preferred cooking methods in Chaozhou food. Seafood is a common ingredient in Chaozhou food, with fish being a primary ingredient in most dishes.

潮州菜通常具有干净和精致的特点，因为潮州菜烹饪只使用少量的调味料和配料，以保持食物成分的新鲜和清洁。水煮、蒸、炒、炖是潮州菜的首选烹饪方法。海鲜是潮州菜中常见的食材，鱼是大多数菜肴的主要食材。
Shanghai food has sweet taste because sugar is often used in Shanghai cooking. Shanghai cooking also features red cooking, red cooking is a Chinese cooking method where the meats are simmered in soy sauce for hours to create the dark red colored glaze. Shanghai is also famous for the soup dumplings, 小龍包 is the example of it.
上海菜有甜味，因为上海菜经常用糖。上海菜也以红烧为特色，红烧是一种中国烹饪方法，将肉在酱油中煨几个小时，以形成深红色的釉面。上海也以汤饺闻名，小龍包就是一个例子。

Sichuan food and Hunan food are usually very spicy. Hunan food has pepper to create the spicy taste, while Sichuan food uses chili and Sichuan peppercorn to create the spicy taste. Beef is also featured in Hunan food and Sichuan food.

川菜和湘菜通常都很辣。湘菜用辣椒来制造辣味，而川菜用辣椒和花椒来制造辣味。牛肉也是湘菜和川菜的特色。

Sichuan food is also divided into three styles (Upper River style, Lower River style, Small River style).

川菜也分为三种风格(上河帮、下河帮、小河帮)。

Sichuan food of Upper River style is usually lighter in taste because the main emphasize on Upper River style Sichuan food is knife technique and cooking technique. In the old days of China, only the upper class people of Sichuan eat the Upper River style Sichuan food. Tea-smoked duck is the example of Upper River style Sichuan food.

上河帮川菜味道通常比较清淡，因为上河帮川菜主要强调刀法和烹饪技巧。在过去的中国，只有上层阶级的四川人才能吃上河帮风味的川菜。樟茶鸭是上河帮川菜的典范。

Lower River style is the type Sichuan food that we often associate with Sichuan food, flavors are bolder and spicier. Many of the Sichuan dishes that we know today are based on the Lower River style Sichuan food.

下河帮风味是我们经常与川菜联系在一起的川菜类型，口味更大胆更辣。我们今天知道的很多川菜都是基于下河帮风味的川菜。

Small River style Sichuan food is the type of Sichuan food which is eaten by the lower class people of Sichuan. Very bold in taste and there are certain unusual ingredients (such as rabbit meat) used in Small River style Sichuan.

小河帮风味川菜是四川下层人民食用的川菜类型。味道非常大胆，还有一些不寻常的食材(比如兔肉)用于小河帮风格的川菜。

I asked this question because all of them have been constantly telling me they love love love Chinese food. When I asked them which cuisine is their favorite, they gave me an unbelievable long list. But, the thing is, 99.99999% Japanese people are freakishly polite, especially when they are your coworkers (which means, you can easily know what they like, but you can hardly know what they dislike). So I was deadly eager to hear their real voice.

我问这个问题是因为他们都一直在不停地告诉我他们爱吃中国菜。当我问他们最喜欢哪种美食时，他们给了我一长串令人难以置信的清单。但是，问题是，99.99999%的日本人都非常的有礼貌，尤其是当他们是你的同事时(这意味着，你很容易知道他们喜欢什么，但你很难知道他们不喜欢什么)。所以我非常渴望听到他们真实的声音。

There are lots of ways to cook fish in China. And steaming is commonly considered as the most authentic way, because you only put the scallion and ginger slice, light soy sauce in, steam shortly, without heavy cooking, to keep the original flavor of the fish as possible. It also means you can only make this dish with 100% fresh fish. In inland regions, people usually use freshwater fish to cook it because those are fish they can buy living from the tanks of morning markets or supermarkets. It’s also a gorgeous and expensive cuisine in high-end restaurants. Generous Chinese hosts like to order it for their VIP guests.

在中国有很多烹饪鱼的方法。而蒸一般被认为是最正宗的做法，因为你只放了葱姜片，生抽，蒸的时间短，不需要过度烹饪，尽可能保持鱼的原味。这也意味着你只能用100%的鲜鱼来做这道菜。在内陆地区，人们通常用淡水鱼来烹饪，因为这些鱼可以从早市或超市的水箱里买到。鱼也是高端餐厅里一道华丽又昂贵的美食，慷慨的中国主人喜欢为他们的贵客点这道菜。

The fishy taste of 'freshwater fish'. Most Japanese people eat mostly sea fish, hence their tongues are unfamiliar with the taste of freshwater fish, hence 'fishy'. (Likewise, lots of my inland Chinese relatives who are rarely exposed to seafood say sea fish tastes 'fishy'.) Some of my Japanese coworkers got shocked by knowing carp is a common dish too in China which they considered as ‘inedible’.

“淡水鱼”有腥味。大多数日本人主要吃海鱼，因此他们的舌头不熟悉淡水鱼的味道，所以说有“鱼腥味”。(同样，我的许多很少接触海鲜的内地亲戚说，海水鱼尝起来“有鱼腥味”。)我的一些日本同事得知鲤鱼在中国也是一道常见的菜后感到震惊，他们认为鲤鱼“不可食用”。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

Too many bones. 'Putting something into your mouth then spitting part of it out' is considered a no-no in Japanese table manner. So most cuisines in Japan are prepared bone-less. In the case bones are unavoidable, they tend to use the sharp chopstick tips to neatly remove the bones before putting into their mouths.

鲤鱼有太多骨头了。在日本餐桌礼仪中，“把东西放进嘴里，然后吐出一部分”是一种禁忌。所以，日本的大部分菜系都是无骨烹饪的。在骨头不可避免的情况下，他们往往使用锋利的筷子尖整齐地去除骨头，然后再放进嘴里。

Lots of 'weird food'are on the rank, such as duck's tongues. They don’t hate the taste. They hate the awareness they know what they are eating- things which are considered 'inedible' in their culture.

很多“奇怪的食物”都榜上有名，比如鸭舌。他们不讨厌这种味道。他们讨厌意识到自己吃的是什么——在他们的文化中，这些被认为是“不可食用”的东西。

Different food cultures not only make 'dislikes', they make 'like' too.

不同的饮食文化不仅会产生“不喜欢”，也会产生“喜欢”。

My Japanese coworkers have a consensus:The best beef is in Japan. The best pork is in China.They make love with different, creative and diverse Chinese pork cuisines.Braised pork with brown sauce is one of their ‘must order dishes’.

我的日本同事们有一个共识: 最好的牛肉在日本，最好的猪肉在中国。他们喜欢不同的、有创意的、多样化的中国猪肉菜肴。红烧肉是他们的“必点菜”之一。

Sometimes Japanese coworkers who are karato (spicy food lovers) would suggest to eat hot hot Hunan cuisine. And every time, the first disappeared cuisine is this one- West Hunan chili fried pork.

有时候喜欢吃辣的日本同事会建议吃辣的湘菜。而每一次，第一个先被吃完的菜就是湘西辣椒炒猪肉。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

And their favorite Shanghai dim sum is these juicy-to-spill pork dumplings.

他们最喜欢的上海点心就是这些多汁的猪肉饺子。

They are also very much into cuisines from 'typical Chinese' ways of cooking, such as steaming and quick stir-frying.

他们也非常喜欢“典型中国”烹饪方式的菜肴，比如蒸和快炒

And it's very good to know the different food preferences. When I arrange a Chinese business dinner for guests from Japan, who are too polite to tell me their real dislikes, I would avoid 'troublesome and scary' cuisines like ‘drunk living shrimps’.Shiny and bouncy 'Crystal Shrimp' without shells would be more likely liked.

知道不同的食物偏好是非常好的。当我为来自日本的客人安排中国商务晚宴时，他们太有礼貌，不会告诉我他们真正的不喜欢什么，我会避免安排像“醉虾”这样的“麻烦和可怕”的菜肴。闪闪发亮、富有弹性、没有壳的“水晶虾”可能更受欢迎。

I wouldn’t order stinky tofu for Chinese food beginners who probably would otherwise think something went wrong in the bathroom next door.

我不会为中餐初次尝试者点臭豆腐，否则他们可能会认为隔壁的卫生间出了问题。

Still, I would recommend cuisines of some different cooking ways/ingredients/flavors, which would be a new thing to try, but not too ‘shocking’.

尽管如此，我还是会推荐一些不同烹饪方式/食材/口味的菜肴，这将是一个新的尝试，但不会太“令人震惊”。

Such as braised baby cabbage in broth, with small pieces of pidan and Chinese sausage. Mild but unique.

比如在肉汤里炖娃娃菜，配上小块皮蛋和中式香肠。口味温和但独特。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

Xiaosong Gao, a famous Chinese TV presenter and producer, once interviewed Yukimura, a Japanese chef. He asked Yukimura if he could use some simple words to summarize the difference between Japanese and Chinese cuisine. Yukimura said,Japanese cuisine is Water, while Chinese cuisine is Fire.Xiaosong said he got goosebumps on arms when he heard this. I would say, so did I.

中国著名电视节目主持人兼制作人高晓松曾经采访过日本厨师幸村。他问幸村是否可以用一些简单的词来概括日本菜和中国菜的区别。幸村说: 日本菜是水，而中国菜是火。高晓松说当他听到这个观点时，手臂都起了鸡皮疙瘩。我想说，我也是。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

I’m not sure if this metaphor means anything to the people who’re not so familiar with Asian culture. Born and raised as a Chinese, I felt it mind-blowing. Water and Fire are always among the very basic elements in Asian culture. Yukimura’s summary does explain the difference between Chinese food and Japanese food just right. Let me show you some example of the dishes.

我不确定这个比喻对那些不太熟悉亚洲文化的人来说有什么意义。作为一个土生土长的中国人，我感到非常兴奋。水和火一直是亚洲文化中最基本的元素之一。幸村的总结确实恰到好处地解释了中国菜和日本菜的区别。让我给你举几个菜的例子。

Chinese food - Chongqing Hotpot

中国食物——重庆火锅

Chinese food - Mapo Tofu

中国食物——麻婆豆腐

Japanese food - Nagashi sōmen

日本食物-长石素面

Japanese food - Sushi

日本食物-寿司

I’m not saying all Chinese foods are spicy and hot or all Japanese foods are delicate and peaceful like what I’ve shown in the examples, but you get the idea.

我并不是说所有的中国菜都是辛辣的，或者所有的日本菜都像我在例子中展示的那样清淡，但是你明白我的意思了。
As a Chinese, I know that there is a very important term in Chinese cooking is Huo Hou (火候, fire timing). It basically means the art of controlling the strength of fire and how the food are cooked on the fire (in a pot or not). But in fact this is the most hard-to-explain technique that a Chinese chef needs many years to master. Most of Chinese food needs the perfect combination of different kinds of spice to be added or long time cooking so the taste of food can be stimulated and extracted out and dissolved in the broth or juice.
作为一个中国人，我知道中国烹饪中有一个非常重要的术语就是火侯(火候，开火时间)。它基本上意味着控制火的强度和食物如何在火上烹饪的艺术(在锅里或不在锅里)。但事实上，这是中国厨师需要多年经验才能掌握的最难以解释的技巧。大多数中国菜都需要不同香料的完美组合或长时间烹饪，这样菜的味道才能被激发出来并溶解在肉汤或菜汁中。

It’s just like fire, they are strong, shining, and you can’t help but to embrace them when seeing or smelling them. On the other hand, most Japanese food are delicate, small-portioned, beautiful while at the same time using as little spice as possible. It’s just like water, they are pure, clear, making you comfortable. Like water can fit into whatever shape container, Japanese food can comfort you when you are in whatever mood or appetite.

中国菜就像火一样，坚强，明亮，当你看到或闻到它们时，你会情不自禁地拥抱它们。另一方面，大多数日本菜都是精致的、小份的、美观的，同时使用尽可能少的香料。它们就像水一样，纯净，清澈，让你感到舒服。如同水可以装进任何形状的容器一样，日本菜可以在你任何心情或胃口不好的时候给你安慰。

Recently, there is a problem on the Internet that has caused heated discussion among foreigners, that is, the difference between Chinese food and Japanese food. There are Chinese restaurants and Japanese restaurants on many foreign streets. If they discuss the difference, foreigners also discuss The heat of the sky. Many foreigners immediately think of Japanese sushi as long as they mention Japanese cuisine, and some foreigners are still the kind of "national blind". "National blind" means that China and Japan cannot be clearly distinguished. Japanese food is often described as Chinese But very few foreigners describe Chinese food as Japanese. From this point of view, our Chinese food is very good in the impression of foreigners.

最近网上有一个问题引起了外国人的热烈讨论，那就是中国菜和日本菜的区别。在许多外国街道上都有中国餐馆和日本餐馆。如果讨论它们之间的差异，外国人也会讨论得热火朝天。很多外国人只要一提到日本菜，马上就会想到日本寿司，有些外国人还是那种“民族盲”。“民族盲”就是指不能明确区分中国和日本。日本菜经常被描述为中国菜，但是很少有外国人把中国菜称为日本菜。从这一点来看，我们中国菜在外国人的印象中是非常好的。

Moreover, this foreigner seems to know Chinese food very well. He said that Chinese people have been working hard to achieve a balance between various flavors. Although this balance is pursued, every dish made has a main flavor. It is very delicious, but Japanese food is different. Generally, its main taste is salty. Such a high uation really makes us feel very proud. Japanese netizens may feel very worried after reading this uation. They have been pursuing the original taste of food and maintaining a healthy diet, but in the end they are said to them The food has only one flavor, which is salt.

而且，这个外国人似乎对中国菜非常了解。他说，中国人一直在努力实现各种口味之间的平衡。虽然追求这种平衡，但做出来的每一道菜都有自己的主味，很好吃，但是日本菜不一样。一般来说，日本菜的主要味道是咸的。这么高的评价真的让我们感到非常自豪。日本网友看完这个评价后可能会觉得很担心。他们一直在追求食物的原味，保持健康的饮食，但最终却被大众说食物只有一种味道，那就是咸。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

I have loved eating since I was a child. I have been in XIXIA and I have been exposed to a lot of food, but in fact I am not very aware of this cultural phenomenon. Since I learned Japanese and English, I have learned to understand the culture and history of other countries. I realized that the "eating" culture in different countries was also developed under certain influence. The differences between the different diet cultures in different countries and their national character should be related.

我从小就喜欢吃东西。我曾经在西峡，接触过很多美食，但其实我对这种文化现象不是很了解。自从我学了日语和英语，我就学会了了解其他国家的文化和历史。我意识到不同国家的“吃”文化也是在一定的影响下发展起来的。不同国家不同饮食文化之间的差异与其民族性格应该联系起来。

Japan is a "neighbor" with our clothes. We have exchanged for thousands of years with Japan and China, facing each other across the sea. In the eastern world, no other country has such a deep cultural heritage like China and Japan. Chinese food and Japanese food are the products of Eastern civilization, and have the characteristics of subtlety and elegance. However, the Yamato nation is a nation full of creative thinking. The specific geographical environment and limited natural resources have prompted them to innovate continuously and become unique. This all stems from the unique understanding of the people and nature of the Yamato nation, forming a unique immense world Japanese culture with the Yamato national spirit. One of the important components of Japanese culture is eating.

日本是我们的“邻居”。我们与日本隔海相望，有着数千年的交流历史。在东方世界，没有哪个国家像中国和日本一样拥有如此深厚的文化底蕴。中国菜和日本菜都是东方文明的产物，具有精巧典雅的特点。然而，大和民族是一个充满创造性思维的民族。特定的地理环境和有限的自然资源促使他们不断创新，从而变得独特。这一切都源于大和民族对人与自然的独特理解，形成了具有大和民族精神的独特的、博大的世界性日本文化。饮食是日本文化的重要组成部分之一。

When it comes to "eating," the unique flavor of Japanese food is inseparable from the geographical environment of the island nation and traditional oriental culture. The dietary life of the Japanese is known as a staple food and a non-staple food. Like China, Japan is also a rice-based country. Japanese people love rice and are very picky about rice. They measure whether the rice is good or not. It mainly depends on the flavor and viscosity of the rice. The rice that can meet these two requirements is good rice. Japan is surrounded by the sea and consists of more than 4,000 islands

说到“吃”，日本美食的独特风味离不开岛国的地理环境和传统的东方文化。日本人的饮食生活分为主食和副食。和中国一样，日本也是一个以大米为主的国家。日本人爱吃米饭，对米饭非常挑剔。他们衡量大米是否好坏的标准，主要取决于大米的味道和粘度，可以满足这两个要求的大米就是好大米。日本四面环海，由4000多个岛屿组成。

The Japanese archipelago has a mild climate and distinct seasons. It is blessed with fresh seafood and develops its own marine dishes. Therefore, the non-staple food is mostly seafood such as fresh fish and shrimp, often accompanied by Japanese sake. Japanese food is characterized by strong seasonality, delicious taste, keeping the original taste, light and not greasy, and many dishes are eaten raw. In addition, when it comes to the Japanese diet, people will have to mention soy sauce, a major condiment. It is known as the king of condiments and can be used in almost any dish. The Japanese diet has grown to the level it is today, and soy sauce and condiments have made great contributions

日本群岛气候温和，四季分明。它们有幸拥有新鲜的海鲜，并开发了自己的海鲜特色。因此日本副食多为海鲜，如鲜鱼、鲜虾等，常配有日本清酒。日本食物的特点是季节性强，味道鲜美，保持原汁原味，清淡而不油腻，很多菜都是生吃。此外，说到日本人的饮食，人们就不得不提到酱油，这是一种主要的调味品。它被称为调味品之王，几乎可以用于任何菜肴。日本饮食发展到今天的水平，酱油和调味品做出了巨大的贡献。

When it comes to "drinking", the amount of Japanese liquor other than beer is also quite considerable. Generally, you are accustomed to enjoy warm Japanese sake with your meal. In addition, Japanese people are used to drinking in groups after work, and drinking with customers, colleagues, or supervisors to enhance interpersonal relationships. In terms of "drinking", there are also different places from China. For example, Chinese people like to drink hot porridge for breakfast, but Japanese people usually drink ice, and the juice and milk for breakfast are all ice.

说到“饮酒”，除了啤酒之外，日本白酒的数量也相当可观。一般来说，人们习惯于在用餐时享用温暖的日本清酒。此外，日本人还习惯下班后聚在一起喝酒，与客户、同事或上司一起喝酒以增进人际关系。在“喝的”方面，日本也有与中国不同的地方。例如，中国人早餐喜欢喝热粥，而日本人通常喝冰的饮品，早餐的果汁和牛奶都是冰的。

In recent decades, the Japanese lifestyle has undergone profound changes in all aspects, and the most drastic change is the daily diet. In today's Japan, with the diversification of people's tastes and the continuous influence of Western culture, various foods are flooding the market, and cooking methods are also different.

近几十年来，日本人的生活方式在各个方面都发生了深刻的变化，其中最大的变化就是日常饮食。在今天的日本，随着人们口味的多样化和西方文化的不断影响，各种各样的食物充斥着市场，烹饪方法也各不相同。

From European bread to instant noodles, from Mapo tofu to macaroni, from the “tempura” (fried food) passed down in Portugal in the 16th century to the “Sukiyaki” invented by some deviant medical students in the mid-19th century "Sgaia Gai" means fried roast beef), from French cuisine to Korean barbecue, from McDonald's hamburger and KFC fried chicken to Thai and Indian snacks. It is no exaggeration to say that today's Japan has become a "world restaurant", and it is in the face of Japan's diverse ethnic cultural characteristics.

从欧洲面包到方便面，从麻婆豆腐到通心粉，从16世纪在葡萄牙流传下来的“天妇罗”(油炸食品)到19世纪中叶一些离经叛道的医学生发明的“寿喜烧”(意思是炸烤牛肉)，从法国菜到韩国烧烤，从麦当劳汉堡和肯德基炸鸡到泰国和印度小吃。可以毫不夸张地说，今天的日本已经成为一家“世界餐厅”，这是面对日本的多元化所形成的民族文化特色。

Therefore, it is not difficult to see from the development of Japan's food culture that each country is deeply influenced by the food culture of each country, learn from others, and combine its own eating habits to make the food culture a comprehensive food culture. The differences in food culture will blend with each other as economic globalization and information exchange accelerate, and learn from each other's strengths. We will have the opportunity to enjoy more delicious, faster, and more nutritious foods, and ultimately benefit. As a student of Japanese major, I hope to have the opportunity to experience Japanese cuisine and experience different cultures in the future

因此，从日本饮食文化的发展中不难看出，每个国家都深受各国饮食文化的影响，互相学习，结合自己的饮食习惯，使饮食文化成为一种综合性的饮食文化。随着经济全球化和信息交流的加快，饮食文化的差异将相互融合，取长补短。我们将有机会享受到更美味、更快捷、更有营养的食物，并最终受益。作为一名日语专业的学生，我希望将来有机会体验日本美食，体验不同的文化。

First, to classify all food of the vast area of China simply as Chinese food is a huge mistake. The regional cuisines of China can be as different from each other as they are from Japanese food.

首先，把中国广大地区的所有菜系简单地归类为中国菜是一个巨大的错误。中国的地方菜系与日本菜不同。

Second, if you're thinking of the Chinese food in America, that's not Chinese food. At least the chain restaurants aren't.

第二，如果你想到美国的中餐，那不是中国菜。至少连锁餐厅不是。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

The biggest difference that I have experienced is that the Chinese strive for a balance of the 5 flavors, salty, sweet, bitter, sour and spicy. That's true for each dish, although dishes can also have a dominant flavor.

我经历的最大的不同是中国人为了平衡咸、甜、苦、酸和辣这五种口味所做出的努力。每一道菜都是如此，尽管菜肴也可能有一个占主导地位的味道。

Because Japan is a much smaller country, the variety of ingredients is much smaller. When I first got here to Japan, the only thing I could taste was salt! The salt in American food is often hidden, so I wasn't used to the bold tastes of Japanese soy sauces and miso.

因为日本是一个小得多的国家，所以食材的多样性少得多。当我第一次去到日本，我唯一能体会到的味道是咸！美国食物中的盐通常是隐藏性的，所以我没有习惯日本酱油和味噌的大胆口味。

In Japan not much emphasis is put on the balance of flavors but rather variety. I personally don't care for bentos because my taste buds get so confused. I've had fish, beef, pork and chicken in the same meal! Too much for me.

在日本，不太强调口味的平衡，而是强调多样性。我个人不喜欢便当，因为我的味蕾很困惑。我在同一餐中吃了鱼、牛肉、猪肉和鸡肉！对我来说太多了。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

Because of the desire for variety, portions are much smaller so you can get a little bit of everything.

因为对多样性的渴望，食物的分量要小得多，这样你就可以什么都吃一点。

Chinese food is oilyer, but not all Chinese food is oily. And not all Japanese food is healthy!

中国菜有些油腻，但不是所有的中国菜都是油腻的，也并不是所有的日本菜都是健康的！

Japanese food tends to have simpler flavors (probably due to the historical lack of variety.) I find Chinese food much more complicated, although typical dishes are much simpler than what I experienced back home.

日本菜倾向于更简单的口味(可能是由于历史上缺乏多样性)。我发现中国菜要复杂得多，即使是典型的日本菜也比我在中国吃的简单得多。

Many Japanese dishes are braised, with some "stir-fried" dishes.

很多日本菜都是炖的，还有一些是“炒”的。
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The natural character of the ingredients are used as the main flavor. There's not much reliance on sauces to flavor things. The three main seasonings are soy sauce, sake and mirin (sweet rice wine.)

原料的天然特性被作为主要风味。人们不太依赖酱料来调味。主要调味料有三种，分别是酱油、清酒和味淋(甜米酒)。

I must respectfully disagree with a few things though. This is all according to my experience. I in no way consider myself to be an expert on Japan. I just live here.

不过，有一些事我必须恭敬地表示不同意。这些都是根据我的经历。我绝不认为自己是研究日本问题的专家。我只是住在这里。

Most Japanese food is cooked. I've come across very few raw dishes, except sushi, sashimi ，Salads are a recent addition I believe. Everything else is cooked.

大多数日本菜都是煮熟的。除了寿司、生鱼片，我见过的生菜很少，我想沙拉是最近才增加的，其它的菜都煮熟了。

I have a very sensitive nose and tongue. Japanese food has strong smells. They're just different that the smells of Chinese food and traditionally, no garlic. Most of my friends don't like garlic that much, but it's catching on!

我的鼻子和舌头非常敏感。日本菜有浓烈的味道，它们只是和中国菜的味道不同，而且在传统上是没有大蒜的味道。我的大多数朋友都不太喜欢大蒜，但它正在流行起来！

Presentation is important in Japan, but most of the time, it's just family style. Even at restaurants.So, that's all I can think to add. Just remember, this has been my experience.

在日本，展示是很重要的，但大多数时候，这只是一种家庭风格，即使在餐馆也是如此。所以，这就是我能想到的所有要补充的不同点。记住，这是我的经历。

There are many similarities, from preparation and cooking techniques to common use of ingredients.

从准备和烹饪技术到常见食材的使用，它们都有很多相似之处。

Every cuisine comes out of the interaction of available foods and fuels, which reflect location, landform and climate. Religion, economics and governments influence the interaction. There is a sophistication or esthetic factor affecting taste. The larger the country, the more likely is the development of multiple cuisines.

每一种美食都是可获得食物和燃料相互作用的结果，它们反映了地理位置、地形和气候。宗教、经济和政府影响着这种互动。有精致或审美因素影响口味。国家越大，发展多种菜系的可能性就越大。

Japan is very much a deep-water, cold-water maritime nation, with a scarcity of agricultural land, with a temperate climate that has real winters.Much of China has extensive arable land resources, it also has a long coastline but different seafood species, and parts of China have very long or multiple growing seasons.

日本是一个深水、冷水的海洋国家，农业用地稀缺，气候温和，有真正的冬天。中国大部分地区拥有广阔的耕地资源，也有很长的海岸线，不同的海鲜种类，中国部分地区的生长季很长，甚至有多个生长季节。

In Japan, rice was introduced from Southeast Asia a couple of centuries before the common era, and became the staple food of the upper classes, while the poorer Japanese ate millet and other grains. By the 12th century, as aristocratic society was replaced by warlord feudalism, rice production improved and rice became more widely available to all on a daily basis.

在日本，大米是在大和时代前几个世纪从东南亚传入，成为上层阶级的主食，而较贫穷的日本人吃小米和其他谷物。到了12世纪，随着贵族社会被军阀封建主义所取代，大米产量提高，人们每天都能更广泛地获得大米。

In contrast,rice first appeared in the Yangtze delta about 5000 b.c.e. Although agriculture developed over the centuries, and imperial agricultural policy appeared less than a century b.c.e, rice production in China was less efficient and less reliable from harvest to harvest. Because of supply, reliability and the crop's unsuitability for arid or cold climates, rice is only the staple of some regions of China, while other regions rely on breads or noodles.

相比之下，水稻最早出现在公元前5000年左右的长江三角洲，尽管农业发展了几个世纪，帝国农业政策出现在公元前不到一个世纪，但中国的水稻生产效率较低，从收割到收成也不那么可靠。由于供应、可靠性以及作物不适合干旱或寒冷的气候，大米只是中国一些地区的主食，而其它地区则依赖馒头或面条。

Japanese sauces tend to be based on dashi (fish stock), shoyu (Japanese soy sauce), miso (fermented-rice/soybean paste), MSG and salt.Chinese sauces are often based on aromatic flavorings combined with wine, soy sauce, vinegar, sugar.

日本酱汁往往以出汁(鱼汤)、酱油(日本酱油)、味噌(发酵大米/豆瓣酱)、味精和盐为基础。中国酱汁通常是以芳香的调味品为基础，与酒、酱油、醋、糖混合而成的。

Contrary to stereotype, the Japanese fry tempura and other things in deep oil. They traditionally use wasabi (horseradish), ginger, mustard, sansho (Japanese pepper), shiso (a plant with strongly flavored leaves and berries), and various members of the allium family, as well as mild spices such as sesame and mustard seeds, and powdered nuts.

与老套做法相反，日本人用深油炸天妇罗和其它东西。他们传统上使用山葵(辣根)、生姜、芥末、山椒(日本胡椒)、紫苏(一种叶子和浆果味道浓郁的植物)和各种葱属植物，以及芝麻、芥子和坚果粉等温和的香料。