ThiNganHang Sách - Tài liệu thi tuyển
30 câu trắc nghiệm Quản trị nguồn nhân lực (Có Đáp án)
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目次
感謝
りがたい
はじめに .......................................................................................... 1
内容 ................................................................................................................... 2
I.概念 ................................................................................................................. 2
1. 伝統的な食べ物 .......................................................................................... 2
2．寿司 ............................................................................................................. 3
2.1 定義 ............................................................................................................. 3
2.2. 寿司の歴史 ................................................................................................. 4
2.3.寿司の意味.................................................................................................. 5
2.4. 寿司で有名な場所 .................................................................................. 6
II. 日本の食文化- 寿司 ................................................................................ 8
1. 日本の食文化 .............................................................................................. 8
1.1 日本料理の文化的意味 ............................................................................ 10
1.2 飲食ルールの文化 ................................................................................... 10
2. 寿司 ........................................................................................................... 11
2.1 寿司を食べることの利点 ........................................................................ 11
2.2 材料 ........................................................................................................... 12
2.2.1 日本米 .................................................................................................... 13
2.2.2海藻
かいそう
。 ..................................................................................................... 13
2.2.3 サーモン。 ............................................................................................. 13
2.2.4 日本の酢
す
................................................................................................ 14
2.2.5 醬油
しょうゆ
........................................................................................................ 15
2.2.6 わさびとしょうが ................................................................................. 15
2.3 寿司の食べ方 ............................................................................................ 16
2.3.1 寿司の食べ方 ......................................................................................... 16
2.3.2 注意 ........................................................................................................ 16
2.4 寿司の分類 ............................................................................................... 17
2.4.1 ちらし寿司 ............................................................................................. 17
2.4.2 いな寿司 ................................................................................................ 18
2.4.3 マキズシ ................................................................................................ 18
2.4.5細巻
ほそかん
......................................................................................................... 18
2.4.6鉄華巻
てっかかん
..................................................................................................... 19
2.4.7 えほまき ................................................................................................ 19
2.4.8 てまき寿司 ............................................................................................. 19
2.4.9 なれずし ................................................................................................ 20
2.4.10 にぎり寿司 ........................................................................................... 20
2.4.11軍艦巻
ぐんかんかん
................................................................................................... 20
2.4.12 てまり寿司 ........................................................................................... 21
2.4.13 うらまき .............................................................................................. 21
III. 日本の料理とアジア ................................................................................. 21
1.アジアの料理について ............................................................................... 21
2.韓国 kimbap との違い ................................................................................ 22
3. ベトナム Goi ca との違い .......................................................................... 23
結論 ................................................................................................................. 26
参考文献 ......................................................................................................... 27