Why is Chinese food popular in Japan?(CNS (CHINA NEWS Service)) --Yahoo! News

Creative dishes of steamed fish and pumpkins performed at the 5th Chinese Cooking Technology Competition held in Beijing (photographed on April 13, 2004, document photo).

[CNS] Japanese restaurants often see two types of signs, "Chinese food" and "Chinese cuisine". In general, Chinese restaurants run by overseas Chinese and provide customers with the home of China as they are. There are many high -quality Cantonese cuisine, and recently there are shops that invite Chinese chefs at a high price to pursue more real flavors. On the other hand, it is a Chinese restaurant that makes Chinese -style dishes arranged in a Japanese style. At restaurants on the street corner, customers can enjoy famous dishes from all over China at once. Takako Sato, a Chinese cuisine coordinator born in the 1970s, grew up familiar with Chinese cuisine. When Sato was a child, home -cooked food such as Marbo tofu and shrimp is synonymous with Chinese cuisine. "Cheap and delicious" was Chinese food. Recent Japanese Chinese restaurants are diversifying. The number of Japanese people who are studying cooking in earnest in China has increased, and in addition to large cities such as Chengdu, the home of Sichuan, and Hangzhou, ZHEJIANG (ZHEJIANG) cuisine. I also visit ethnic areas. In recent years, restaurants that specialize in local dishes such as Tohoku cuisine, Yunnanan, and Guangxi cuisine have appeared in Tokyo, and Chinese restaurants have begun to have regional colors. Yoshiki Igeta, the owner chef, Yoshiki Igeta, the owner of the Chinese vegetable Sichuan Sichuan Sichuan Azabu Azabu Jubo Head Office, at the long -established Sichuan cuisine, Matsumusawa. He makes seasonal vegetables using seasonal vegetables and can enjoy full -fledged pot meat while in Tokyo. Some Chinese restaurants are being luxurious, and some Chinese restaurants in Ginza can pay 30,000 to 50,000 yen per person. The popular Chinese food in Japan was Sichuan cuisine. There was the existence of Chen Jianmin, called the "Father of Sichuan Cuisine in Japan". Chen, who came to Japan in the 1950s and managed to run the Sichuan Rice Store, appeared on an NHK cooking program in the 1960s. He told the tea room about the tips of cooking the pot meat and marbo tofu at home. In recent years, the taste of Sichuan cuisine has become a boom in Japan. It seems that the pace of life has become faster, the stress of work, and the declining birthrate is also due to the spicyness. Masamichi Nakagawa, a gourmet writer who has studied abroad in Chengdu City, has established a site that introduces Sichuan cuisine in Japan and established a "Maisy Federation" in Tokyo. The Sichuan Gourmet Festival has been held for the third consecutive year since 2017. The 2019 Sichuan Festival mobilized 100,000 in just two days, reported by many Japanese media. Members of the "Ma Federation" often visit Chengdu. The Japanese are good at incorporating excellent foreign cultures and arranging them in the Japanese style. Sichuan people often eat brain flowers (pig brains) and spinal cords in marbo tofu, but one Japanese chef braided Marbo tofu with a white child instead. It is full of ideas that make Japanese people acceptable while maintaining the characteristics of food. In Tokyo, the Chinese restaurant "Sasenka" with the theme of "Watama Hanjito" has won three stars in the 2021 Michelin Guide. The signboard menu is "cloud white meat" using autumn eggplant and pork belly. In addition to the use of special ingredients, the time from steaming meat, heating the dishes to reach the table is calculated in seconds. These creative ideas reflect the deep respect of Japanese people in Chinese food culture. (C) CNS/JCM/AFPBB News * This article translates the news of CNS (CHINA News Service) in Japanese. CNS is a state -run telecommunications company of the People's Republic of China, established in 1952.