芒果视频

基本介紹

日(ri)(ri)本拉面，起(qi)源(yuan)于中國，在日(ri)(ri)本成為代表性的大眾(zhong)面食(shi)。日(ri)(ri)文為“ラーメン（拉面，ramen）”、“そば（soba）、“中華そば”等(deng)。

日(ri)本(ben)最早關(guan)于中國面(mian)條(tiao)的記(ji)載是明朝遺臣朱舜水流亡到日(ri)本(ben)后，用面(mian)條(tiao)來款(kuan)待日(ri)本(ben)江(jiang)戶時代的大名——水戶藩(fan)藩(fan)主德川光圀。

在(zai)明治時(shi)代早(zao)期，拉面(mian)(mian)是(shi)橫(heng)濱中(zhong)(zhong)華街常見的(de)食品。1900年代，來自上海和(he)廣東的(de)中(zhong)(zhong)國(guo)人(ren)在(zai)日(ri)本賣切面(mian)(mian)，配(pei)以簡單的(de)湯底和(he)配(pei)料。在(zai)昭和(he)年間，拉面(mian)(mian)在(zai)日(ri)本開始流(liu)行。第二(er)次世界大(da)戰之后，來自美(mei)國(guo)的(de)廉價面(mian)(mian)粉和(he)從(cong)中(zhong)(zhong)國(guo)戰場回來的(de)士(shi)兵(bing)使得中(zhong)(zhong)國(guo)風(feng)味的(de)面(mian)(mian)條大(da)行其道。

食用須知

背景

常常擠滿(man)了各種各樣的上(shang)班(ban)族。吃面(mian)(mian)的時(shi)候，會發出嘶嘶的響聲(sheng)，這個(ge)時(shi)候是絕不會有人(ren)說你不禮貌哦(e)~日式拉面(mian)(mian)中(zhong)，蕎麥面(mian)(mian)非常受到(dao)人(ren)們(men)的喜愛(ai)，就連搬(ban)家(jia)時(shi)都(dou)不會忘(wang)記(ji)吃一(yi)碗“搬(ban)家(jia)面(mian)(mian)”。

除(chu)了面條以外，拉面的(de)湯(tang)也(ye)是非(fei)常重要的(de)~每家拉面館都有自己的(de)熬湯(tang)的(de)秘(mi)方，實屬商業機密，外人無(wu)法知道。

在(zai)日(ri)本的(de)新橫濱(bin)還(huan)設有一(yi)個“拉(la)(la)面(mian)(mian)(mian)(mian)博(bo)物館”。館內將(jiang)日(ri)本拉(la)(la)面(mian)(mian)(mian)(mian)分為(wei)(wei)4種：橫濱(bin)拉(la)(la)面(mian)(mian)(mian)(mian)，博(bo)多(duo)(duo)拉(la)(la)面(mian)(mian)(mian)(mian)，札(zha)幌拉(la)(la)面(mian)(mian)(mian)(mian)和喜(xi)多(duo)(duo)方(fang)拉(la)(la)面(mian)(mian)(mian)(mian)。橫濱(bin)拉(la)(la)面(mian)(mian)(mian)(mian)為(wei)(wei)最出(chu)名。橫濱(bin)拉(la)(la)面(mian)(mian)(mian)(mian)起源與橫濱(bin)中(zhong)華街，最接近(jin)中(zhong)國拉(la)(la)面(mian)(mian)(mian)(mian)的(de)風(feng)味。博(bo)多(duo)(duo)又名福岡，是北九州的(de)大(da)城市(shi)，其拉(la)(la)面(mian)(mian)(mian)(mian)因為(wei)(wei)是用豬(zhu)骨熬成(cheng)的(de)濃(nong)白高(gao)湯(tang)佐味而出(chu)名；札(zha)幌是北海道(dao)的(de)第一(yi)大(da)城市(shi)，當地拉(la)(la)面(mian)(mian)(mian)(mian)一(yi)面(mian)(mian)(mian)(mian)湯(tang)濃(nong)郁，面(mian)(mian)(mian)(mian)條粗韌勁道(dao)而見長(chang)；喜(xi)多(duo)(duo)方(fang)拉(la)(la)面(mian)(mian)(mian)(mian)比較(jiao)前面(mian)(mian)(mian)(mian)三類略為(wei)(wei)遜色。

起源

拉面(mian)(mian)最早進入日(ri)本(ben)，是(shi)于19世紀(ji)末的(de)(de)明治時代誕生于橫濱和神戶(hu)的(de)(de)中(zhong)華(hua)街。拉面(mian)(mian)在(zai)(zai)日(ri)本(ben)的(de)(de)初期普及主要有(you)兩大(da)因素：一(yi)是(shi)中(zhong)國(guo)菜在(zai)(zai)日(ri)本(ben)經過本(ben)土(tu)化詮(quan)釋后的(de)(de)“中(zhong)華(hua)料(liao)理(li)”在(zai)(zai)日(ri)本(ben)全國(guo)大(da)紅大(da)紫，面(mian)(mian)類(lei)美食自然也是(shi)必不(bu)可(ke)少的(de)(de)；二是(shi)上世紀(ji)在(zai)(zai)深夜出攤(tan)(tan)的(de)(de)流動拉面(mian)(mian)攤(tan)(tan)，成為(wei)日(ri)本(ben)人加班(ban)后回家路(lu)上吃夜宵(xiao)的(de)(de)首選。因此(ci)拉面(mian)(mian)在(zai)(zai)當地的(de)(de)平民(min)美食中(zhong)榜(bang)上有(you)名(ming)。

上(shang)世(shi)紀60年代，日(ri)(ri)本北(bei)海道(dao)的(de)札幌拉(la)(la)面(mian)(mian)創出(chu)(chu)(chu)了招牌，為促進當地的(de)觀光事業做出(chu)(chu)(chu)了極大(da)(da)貢獻。同(tong)時(shi)，札幌拉(la)(la)面(mian)(mian)的(de)連鎖(suo)店，也(ye)如同(tong)雨后春筍一(yi)般(ban)遍布全國各(ge)地。此后，日(ri)(ri)本各(ge)地開始注重推(tui)出(chu)(chu)(chu)自己的(de)特色(se)拉(la)(la)面(mian)(mian)，形成(cheng)了“東京拉(la)(la)面(mian)(mian)”、“博(bo)多拉(la)(la)面(mian)(mian)”等各(ge)具特色(se)的(de)“地方品牌”。與此同(tong)時(shi)，隨著電(dian)視、雜志等媒體的(de)大(da)(da)力宣傳，在(zai)全日(ri)(ri)本形成(cheng)了一(yi)股(gu)“拉(la)(la)面(mian)(mian)文化”的(de)熱潮。

一(yi)碗鮮(xian)湯(tang)(tang)(tang)，筋道(dao)的(de)(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)條(tiao)，幾片熏制的(de)(de)(de)(de)(de)叉燒肉，幾塊腌(a)制的(de)(de)(de)(de)(de)竹筍，再撒上一(yi)把香蔥(cong)，就是一(yi)碗地道(dao)的(de)(de)(de)(de)(de)日本(ben)(ben)(ben)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)了。當然，這(zhe)只是個基礎，根據個人口味(wei)和拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)種(zhong)(zhong)類的(de)(de)(de)(de)(de)不(bu)同(tong)，還(huan)可(ke)以加上雞蛋、海苔、青菜、紅姜(jiang)等配菜。從湯(tang)(tang)(tang)底來講(jiang)，日本(ben)(ben)(ben)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)分為“料(liao)湯(tang)(tang)(tang)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”和“湯(tang)(tang)(tang)汁(zhi)(zhi)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”。所謂“料(liao)湯(tang)(tang)(tang)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”，指的(de)(de)(de)(de)(de)是調味(wei)料(liao)制作的(de)(de)(de)(de)(de)湯(tang)(tang)(tang)底。那么就有(you)“醬油(you)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”和“鹽湯(tang)(tang)(tang)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”之(zhi)分，東京(jing)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)的(de)(de)(de)(de)(de)主流就是“醬油(you)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”。還(huan)有(you)一(yi)種(zhong)(zhong)“料(liao)湯(tang)(tang)(tang)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”的(de)(de)(de)(de)(de)湯(tang)(tang)(tang)底使用一(yi)種(zhong)(zhong)日本(ben)(ben)(ben)獨(du)特的(de)(de)(de)(de)(de)大醬“味(wei)噌”制作的(de)(de)(de)(de)(de)，北海道(dao)的(de)(de)(de)(de)(de)札幌拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)便是最具代(dai)表(biao)性(xing)的(de)(de)(de)(de)(de)“味(wei)噌拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”之(zhi)一(yi)。另外，還(huan)有(you)“湯(tang)(tang)(tang)汁(zhi)(zhi)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”，它的(de)(de)(de)(de)(de)湯(tang)(tang)(tang)底主要是“豬(zhu)骨濃湯(tang)(tang)(tang)”和“魚(yu)湯(tang)(tang)(tang)”，其特點(dian)是色如白玉，鮮(xian)而不(bu)膩。“豬(zhu)骨湯(tang)(tang)(tang)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”的(de)(de)(de)(de)(de)代(dai)表(biao)是九州地區的(de)(de)(de)(de)(de)博(bo)多拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)和熊本(ben)(ben)(ben)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)。除此之(zhi)外，日本(ben)(ben)(ben)拉(la)(la)(la)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)根據配菜的(de)(de)(de)(de)(de)不(bu)同(tong)還(huan)有(you)“叉燒面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”、“餛飩面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”、“排骨面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)”等很多種(zhong)(zhong)叫(jiao)法(fa)。