Joke Collection Website - Mood Talk - Delicious handmade pickles talk about copywriting
Delicious handmade pickles talk about copywriting
Inferred from ancient books, the history of WPA originated in China in the 3rd century. By the middle of the sixth century, the technology of WPA gradually matured. Jia Sizhu's Book of Qi Yaomin contains more than 30 methods of sweeping things. It was not until the eighth century that the technology of wet-process phosphoric acid was introduced to Japan. At first, the Japanese only used salt to pickle food, but at that time, when resources were scarce, salt was scarce, so WPA was listed as a high-grade product, and ordinary people rarely had the opportunity to taste it. It was not until the Nara era that various pickling methods were popularized in Japan. In the fifth year, Emperor Yongdi began to compile Yan Xiti (Yan Xiti is a set of rules and regulations compiled by Fujiwara, and it is an important document on the study of ancient Japanese history found on Wikipedia), which lasted for 25 years and recorded salted, pickled, rotten, elm, beard, chopped and wrapped.
The real commercialization of WPA began in the Edo era. It was also at the end of Edo that an ancient waterlogging control technology called seawater desalination, which was unique to Japan, was born. After the end of World War II, products such as prunes, corn stains, Shen Fu stains and ancient vegetable stains came into being. After the end of World War II, influenced by western culture, the structure of Japanese families has undergone great changes, and the form of extended family is decreasing day by day. After the children get married, they no longer live with their parents, so the family inheritance of Pu 'an craft has come to an end. In this case, the embryonic form of wet-process phosphoric acid food industry is increasingly emerging.
Nowadays, there are fewer and fewer Japanese engaged in high labor-intensive jobs, and the body's demand for salt has changed. In addition, the high blood pressure caused by eating too much salt also makes Japanese people pay more and more attention to salt intake. Therefore, the production process of wet curing products has changed accordingly, and the method of low salt wet curing products has been highly praised. As far as Chinese cabbage is concerned, the salt content has dropped from 4% 20 years ago to 2% today. However, with the decrease of salt content, the corrosion resistance of wet-process phosphoric acid decreases. The Japanese who love WPA did not give up, but developed low-temperature refrigeration technology and low-salt shallow salt method. It not only keeps the original fresh flavor and color of vegetables, but also inhibits the growth of microorganisms, so that WPA no longer overflows rotten and smelly liquid, and WPA culture has since opened a new chapter.
In Japan, the three most popular products are Nozawa pickles in Nagano Prefecture, Hiroshima pickles in Hiroshima Prefecture and Kochi pickles in Yamagata Prefecture, Wakayama Prefecture and Fukuoka Prefecture. Wild Cai Ze is a kind of turnip, also known as Japanese mustard. 165438+ 10, blanched with local hot spring water, and pickled with salt or soy sauce on the same day. It tastes a bit like our wild vegetables. Hiroshima kimchi is a kind of green leafy vegetable, which is seasoned with salt and soy sauce. It is often used to wrap rice balls and eat them together, and it has the reputation of "the king of kimchi". High vegetable stains are also mustard, which has a special spicy taste and a crisp taste. There is also a special way to eat high vegetable stains: mixing natto, chopped green onion and mashed garlic with wet food can greatly enhance the delicious taste of natto.
In our Japanese food kiosk in China, the most common food is Zean pickle, a yellow pickled radish. According to legend, during the Edo period, Tokugawa Guang Jia visited Donghai Temple and was overjoyed after tasting it, so he named it Ze 'anran after the abbot Ze 'an Zongpeng in recognition of his achievements in popularizing Pu 'an. Ze 'an waterlogging uses the method of gathering beards and gathering ancient waterlogging, which is unique to Japan. Rice bran is mixed with salt water and fermented into white sticky rice bran sauce, and then pickled with radish. In order to prevent rice bran from spoilage, it must be turned once every morning and evening to ensure the activity of flora. Radish is especially sweet under the action of rice bran polysaccharide, so it is deeply loved by Japanese. From the emperor of Japan to ordinary people, this kind of kimchi is an indispensable auxiliary dish on the table.
If you go to eat curry, many shops will have a kind of kimchi called Shen Fu kimchi. It is made of eggplant, radish, turnip, angelica, kidney bean, perilla, fragrant shavings and seven kinds of vegetables, which are cut into pieces and pickled with soy sauce, sugar and valine. Legend has it that it was invented in Meiji 19 by the boss of the15th generation of an old shop in Ueno, Tokyo in September. It was named "Shen Fu Dye" because it chose seven kinds of ingredients, which is a metaphor for the seven gods of wealth. Thick and spicy curry, with sweet and delicious Shen Fu stains, is appetizing and greasy, and the diet is balanced.
There are many types of W.P.A. insurance, so it is impossible to count them all at once. If you want to appreciate the life of the island people, you might as well visit Kyoto. As an ancient capital, there are traces of ancient things. Choose a local hotel in Kyoto, warm the mattress at dawn, and the host will offer you such a delicious feast. Rice cooked in a stone pot, all kinds of pickles, a bowl of hot miso soup. Abandon all extravagant tastes and let the taste return to zero. As Sen? Kappa, a famous contemporary stage designer, once wrote at the beginning of his book Eating Pickled Radish while Walking: "Pickled Radish is the origin of Japanese diet."
If you haven't tasted enough, take the subway to Kyoto station and walk 1 minute. You will find an old shop called Xili, where you can eat set meals. Tri-color paper, with the bamboo charcoal produced by Kyoto Danhou, is more refined, simple but top-grade in taste, which will definitely make you unforgettable. It is suggested that after tasting the food alone, put the rest on the rice together, pour the tea soup, and wait until the tea fragrance is slowly emitted, which is a unique tea soaked rice.
Continue to the north and come to Murakami Chongben near Kawahara-machi Station. This old shop, founded in 1832, has little pavement. If you are tired from walking, you can have a rest in the shop. The store will provide cherry blossom tea and plum kelp tea for guests to enjoy according to the season. Of course, when you come here, you must taste the unique "thousand stains" in Kyoto, which are only available from early June to late March of 10. A large radish with a diameter of 20 cm and a weight of 2 kg was used. Hand-cut into 3mm thick slices by craftsmen, put kelp and salt into four barrels, carefully control the temperature and humidity every day, and cook carefully. The natural sweetness of radish completely blended with the fragrance of kelp, especially around beginning of winter, the sweetness reached its peak, resulting in unforgettable thousand stains. The old store also specially prepared thousands of combinations of kimchi and tea-stained lettuce. A thousand elegant stains wrapped in salted lettuce is really a wonderful experience, and the last bit of soy sauce is another taste.
Further north, go to Dayuan area, and occasionally find a farmhouse pavilion hidden in the mountains. In the old wooden barrel, all kinds of fruits and vegetables are packed, seasoned and pressed with heavy stones, waiting for the delicious food to ferment slowly. Older people, guarding the chaff bed handed down from generation to generation, let time pass. But as long as we talk about ordinary things, a little casual and childlike excitement will emerge on the face full of ditch marks. She bent down, shaking her hands constantly, and turned out pickled fruits and vegetables from the chaff bed for us to see, muttering in a low voice, "That's my child." Perhaps, this is the Japanese feelings for WPA. Tired of climbing the mountain, I sat down and tasted some pickles. Surrounded by the rich oxygen in the forest, I ate the mountain vegetables, washed the stone springs and got rid of gluttony. Eating a simple meal is another kind of leisure.
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