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Japan'straditional cuisine, celebrated for its centuries-old cooking techniques and seasonal ingredients, has been added to the United Nation's cultural heritage list. The decision to protect Japan's traditional cuisine, known as "washoku", was made against a backdrop of rising concerns that fast food and western dishes are increasingly eclipsing the nation's culinary heritage. Japan will become only the second nation after France to have its national cuisine designated heritage status, a decision made by officials at a UNESCO meeting in Azerbaijan. While Japan has long been famed for its sushi, one of its most successful culinary exports, the nation has an expansive repertoire of traditional dishes beyond the raw fish snack. With its emphasis on harmony and the passing of the seasons, the art of washoku has been compared to writing haiku poems and normally consists of separate bowls of white rice, miso soup and pickles alongside main dishes. Other characteristics that have traditionally defined washoku include minimal meat, plenty of seafood and often the use of a fish stock base known as dashi. Masanori Aoyagi, the commissioner of Japan's Cultural Affairs Agency, explained to the UNESCO committee, that washoku is also regarded as important as it creates a feeling of social cohesion. Culinary purists in Japan have long expressed concern about the impact of the rise of Western diets in favour of washoku, a famously healthy diet with its copious fish, rice and seasonal vegetables. Washoku's designation as an Intangible Cultural Asset is likely to be welcomed by the government, not only in terms of its cultural heritage and potential health benefits, but also in relation to the economy. Its new status was confirmed exactly 1,000 days after the 2011 earthquake and tsunami triggered the on-going Fukushima nuclear crisis, shattering global confidence in the safety of the nation's previously respected food industry. Shinzo Abe, the prime minister, has set a goal to double Japanese exports by 2020, with officials most likely hoping that Japan's new culinary status will allay consumer fears and boost sales of rice and other ingredients overseas. |
以其歷史悠久的烹飪技術(shù)和季節(jié)性食材而聞名的日本傳統(tǒng)料理已經(jīng)被列入聯(lián)合國文化遺產(chǎn)名錄。 保護(hù)日本傳統(tǒng)料理——也被稱為“和食”——的決定提出的背景是快餐和西餐的地位逐漸凌駕于傳統(tǒng)菜肴之上。 在阿塞拜疆召開的聯(lián)合國教科文組織會議決定，日本將成為繼法國之后的第二個讓自己國家的菜肴得到這一特定遺產(chǎn)稱號的國家。 作為日本最成功的出口菜肴之一，雖然日本長期以來因壽司聞名，這些生魚片小吃的背后還有著傳統(tǒng)料理作為昂貴的保留節(jié)目。 和食的藝術(shù)重視和諧與季節(jié)變更，它常與俳句相提并論。和食通常包括放在不同碗中的米飯，味增湯，咸菜以及主菜。 和食的其他傳統(tǒng)特征還包括最少的用肉量，大量的海鮮，并且經(jīng)常用魚湯做湯底，也稱為“dashi(魚湯)”。 日本文化廳委員正德青柳（Masanori Aoyagi）向聯(lián)合國教科文委員會解釋說，和食的重要還在于它能夠創(chuàng)造出社會團(tuán)結(jié)的感覺。 日本的烹飪純粹主義者一直以來對于西餐的興起對和食的沖擊深感擔(dān)憂。和食含有豐富的魚類，米飯和時蔬，是著名的健康飲食。 和食成為非物質(zhì)文化遺產(chǎn)將很可能受到日本政府的歡迎，這不僅關(guān)系到其文化遺產(chǎn)與潛在的健康效益，也與日本的經(jīng)濟(jì)有關(guān)。 申遺成功正好發(fā)生在2011年地震與海嘯發(fā)生的1000天之后，當(dāng)時引發(fā)的福島核危機依然在持續(xù)。這令全球?qū)θ毡緩那皞涫芡瞥绲氖称樊a(chǎn)業(yè)的信心大跌。 首相安倍晉三已經(jīng)定下2020年之前讓日本出口額翻番的目標(biāo)，官員們也很可能希望日本申遺成功能夠減少消費者的顧慮并提高日本的大米和其他食材在海外的銷量。 （譯者 江雪Jeraint 編輯 丹妮） |
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