[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"article:washoku":3},{"meta":4,"markdown":79,"quiz":80},{"type":5,"articleId":6,"slug":7,"title":8,"titleEn":9,"category":10,"summary":11,"publishedAt":12,"image":13,"vocabulary":14,"quizId":78},"article","culture-washoku","washoku","和食 — ユネスコ無形文化遺産と一汁三菜","Washoku — UNESCO Intangible Cultural Heritage and the Ichijū Sansai Meal","culture","An overview of washoku — Japan's traditional dietary culture, inscribed on UNESCO's Intangible Cultural Heritage list in 2013. Covers the four core principles (seasonality, beautiful presentation, dashi-based umami, and balanced nutrition through the ichijū sansai meal structure), regional kyōdo-ryōri examples from Akita, Okinawa, and Kyoto, and the important distinction between \"washoku\" and the broader label \"nihon-shoku.\"\n","2026-04-27T00:00:00Z","https:\u002F\u002Fimages.yamiyomi.com\u002Fculture-washoku.png",[15,20,25,30,34,38,42,46,50,54,58,62,66,70,74],{"word":16,"reading":17,"meaning":18,"level":19},"和食","わしょく","traditional Japanese food","N3",{"word":21,"reading":22,"meaning":23,"level":24},"無形文化遺産","むけいぶんかいさん","intangible cultural heritage","N1",{"word":26,"reading":27,"meaning":28,"level":29},"登録","とうろく","registration","N2",{"word":31,"reading":32,"meaning":33,"level":24},"旬","しゅん","seasonal peak",{"word":35,"reading":36,"meaning":37,"level":29},"季節感","きせつかん","sense of the seasons",{"word":39,"reading":40,"meaning":41,"level":24},"盛り付け","もりつけ","plating",{"word":43,"reading":44,"meaning":45,"level":24},"出汁","だし","broth",{"word":47,"reading":48,"meaning":49,"level":24},"旨味","うまみ","umami",{"word":51,"reading":52,"meaning":53,"level":24},"一汁三菜","いちじゅうさんさい","one soup three sides meal pattern",{"word":55,"reading":56,"meaning":57,"level":29},"主食","しゅしょく","staple food",{"word":59,"reading":60,"meaning":61,"level":24},"主菜","しゅさい","main dish",{"word":63,"reading":64,"meaning":65,"level":24},"副菜","ふくさい","side dish",{"word":67,"reading":68,"meaning":69,"level":24},"郷土料理","きょうどりょうり","local regional cuisine",{"word":71,"reading":72,"meaning":73,"level":24},"発酵","はっこう","fermentation",{"word":75,"reading":76,"meaning":77,"level":29},"食材","しょくざい","ingredients","culture-food-quiz","\n::para\n[和食]{わしょく:Japanese cuisine:N3}は2013[年]{ねん:year:N5}、ユネスコの[無形]{むけい:intangible:N3}[文化]{ぶんか:cultural:N3}[遺産]{いさん:heritage:N1}に[登録]{とうろく:registered:N2}されました。「フランス[料理]{りょうり:cuisine:N4}」「[地中海]{ちちゅうかい:Mediterranean:N4}[料理]{りょうり:cuisine:N4}」「メキシコ[料理]{りょうり:cuisine:N4}」などに[続く]{つづく:to follow:N3}[食]{しょく:food:N5}に[関する]{かんする:related to:N3}[登録]{とうろく:registration:N2}で、[正式]{せいしき:official:N3}[名称]{めいしょう:name:N1}は「[和食]{わしょく:Japanese cuisine:N3}：[日本人]{にほんじん:Japanese people:N5}の[伝統]{でんとう:traditional:N1}[的]{てき:-ic, -ical:N4}な[食]{しょく:food:N5}[文化]{ぶんか:culture:N3}」です。[料理]{りょうり:dishes:N4}そのものではなく、[食]{しょく:food:N5}を[めぐる]{めぐる:surrounding}[文化]{ぶんか:culture:N3}と[習慣]{しゅうかん:customs:N3}[全体]{ぜんたい:whole:N3}が[評価]{ひょうか:evaluation:N1}された[点]{てん:point:N3}が[特徴]{とくちょう:characteristic:N1}です。\n\n#en\nWashoku was inscribed on UNESCO's Intangible Cultural Heritage list in 2013. Following French cuisine, Mediterranean cuisine, and Mexican cuisine, this was a registration related to food, with the official title \"Washoku: Traditional Dietary Cultures of the Japanese.\" A distinguishing feature is that what was honored was not the dishes themselves, but the entire surrounding culture and customs of food.\n::\n\n::heading\n[ユネスコ]{ユネスコ:UNESCO}が[評価]{ひょうか:evaluated:N1}した[四つ]{よっつ:four:N5}の[特徴]{とくちょう:features:N1}\n\n#en\nThe Four Features UNESCO Recognized\n::\n\n::para\n[ユネスコ]{ユネスコ:UNESCO}は[和食]{わしょく:Japanese cuisine:N3}の[四つ]{よっつ:four:N5}の[特徴]{とくちょう:features:N1}を[挙げて]{あげて:to cite:N1}います。[第一]{だいいち:first:N1}に「[多様]{たよう:diverse:N3}で[新鮮]{しんせん:fresh:N1}な[食材]{しょくざい:ingredients:N2}とその[持ち味]{もちあじ:natural flavor:N4}の[尊重]{そんちょう:respect:N2}」、[第二]{だいに:second:N1}に「[栄養]{えいよう:nutrition:N1}バランスに[優れた]{すぐれた:excellent:N3}[健康]{けんこう:healthful:N1}な[食生活]{しょくせいかつ:diet:N3}」、[第三]{だいさん:third:N1}に「[自然]{しぜん:nature:N3}の[美しさ]{うつくしさ:beauty:N3}や[季節]{きせつ:seasons:N1}の[移ろい]{うつろい:changes:N2}の[表現]{ひょうげん:expression:N3}」、[第四]{だいよん:fourth:N1}に「[正月]{しょうがつ:New Year:N4}などの[年中]{ねんちゅう:annual:N5}[行事]{ぎょうじ:events:N4}との[密接]{みっせつ:close:N1}な[関わり]{かかわり:connection:N3}」です。\n\n#en\nUNESCO cited four features of washoku. First, \"respect for diverse, fresh ingredients and their natural flavors.\" Second, \"a healthful diet with excellent nutritional balance.\" Third, \"the expression of natural beauty and the changing of the seasons.\" Fourth, \"a close connection with annual events such as the New Year.\"\n::\n\n::callout\n[ここ]{ここ:here}で[重要]{じゅうよう:important:N3}なのは、[和食]{わしょく:washoku:N3}と[日本食]{にほんしょく:Japanese food:N5}は[厳密]{げんみつ:strictly:N1}には[別]{べつ:different:N4}の[概念]{がいねん:concept:N1}だということです。[和食]{わしょく:washoku:N3}は[ご飯]{ごはん:rice:N4}・[味噌汁]{みそしる:miso soup:N1}・[漬物]{つけもの:pickles:N1}を[基本]{きほん:basis:N1}とする[伝統]{でんとう:traditional:N1}[料理]{りょうり:cuisine:N4}を[指し]{さし:to refer to:N3}、[ラーメン]{ラーメン:ramen}や[とんかつ]{とんかつ:tonkatsu}、[カレーライス]{カレーライス:curry rice}などは[日本食]{にほんしょく:Japanese food:N5}という[広い]{ひろい:broad:N4}[枠]{わく:frame:N1}には[入る]{はいる:to enter:N5}ものの、[和食]{わしょく:washoku:N3}には[含まれない]{ふくまれない:not to be included:N2}のが[一般]{いっぱん:general:N2}[的]{てき:-ic, -ical:N4}です。\n\n#en\nWhat is important here is that, strictly speaking, washoku and nihon-shoku are different concepts. Washoku refers to traditional cuisine built around rice, miso soup, and pickles. Ramen, tonkatsu, and curry rice fall within the broader category of nihon-shoku (Japanese food), but are generally not considered washoku.\n::\n\n::heading\n[一汁三菜]{いちじゅうさんさい:one soup, three sides:N1} — [和食]{わしょく:Japanese cuisine:N3}の[基本]{きほん:basic:N1}[構成]{こうせい:composition:N3}\n\n#en\nIchijū Sansai — The Basic Composition of Washoku\n::\n\n::para\n[和食]{わしょく:Japanese cuisine:N3}の[最も]{もっとも:most:N3}[基本]{きほん:basic:N1}[的]{てき:-ic, -ical:N4}な[献立]{こんだて:menu:N1}の[組み立て方]{くみたてかた:way of composing:N3}が「[一汁三菜]{いちじゅうさんさい:one soup, three sides:N1}」です。[一]{いち:one:N5}つの[汁物]{しるもの:soup:N1}と、[三]{みっ:three:N5}つの[菜]{さい:dishes:N2}（おかず）から[なります]{なります:to consist of}。[具体]{ぐたい:concrete:N3}[的]{てき:-ic, -ical:N4}には、[主食]{しゅしょく:staple:N4}の[ご飯]{ごはん:rice:N4}、[汁物]{しるもの:soup:N1}（[多く]{おおく:often:N4}は[味噌汁]{みそしる:miso soup:N1}）、[主菜]{しゅさい:main dish:N2}（[魚]{さかな:fish:N4}や[肉]{にく:meat:N4}など、[たんぱく質]{たんぱくしつ:protein:N4}の[中心]{ちゅうしん:center:N4}）、[副菜]{ふくさい:side dish:N2}が[二]{ふた:two:N5}つ（[野菜]{やさい:vegetables:N2}や[海藻]{かいそう:seaweed:N1}など）という[構成]{こうせい:composition:N3}です。\n\n#en\nThe most basic way of composing a washoku menu is \"ichijū sansai\" — one soup and three dishes. Concretely, this means the staple rice, a soup (often miso soup), a main dish (the protein center, such as fish or meat), and two side dishes (vegetables, seaweed, and so on).\n::\n\n::para\nこの[構成]{こうせい:composition:N3}には[栄養]{えいよう:nutritional:N1}バランスを[自然]{しぜん:naturally:N3}に[整える]{ととのえる:to arrange:N1}[知恵]{ちえ:wisdom:N1}が[込められて]{こめられて:to be contained in:N3}います。[炭水化物]{たんすいかぶつ:carbohydrates:N2}、[たんぱく質]{たんぱくしつ:protein:N4}、[ビタミン]{ビタミン:vitamins}・[ミネラル]{ミネラル:minerals}、[食物]{しょくもつ:dietary:N4}[繊維]{せんい:fiber:N1}が[一]{いち:one:N5}[食]{しょく:meal:N5}で[揃う]{そろう:to come together:N1}よう[設計]{せっけい:designed:N2}されており、[厚生]{こうせい:welfare:N2}[労働省]{ろうどうしょう:Ministry of Labor:N2}が[推奨]{すいしょう:recommends:N1}する[食事]{しょくじ:meal:N4}バランスガイドの[基礎]{きそ:basis:N1}にもなっています。\n\n#en\nThis composition contains the wisdom for naturally balancing nutrition. It is designed so that carbohydrates, protein, vitamins, minerals, and dietary fiber all come together in a single meal — and it forms the basis of the Ministry of Health, Labour and Welfare's recommended dietary balance guide.\n::\n\n::heading\n[出汁]{だし:dashi:N1} — [旨味]{うまみ:umami:N1}の[文化]{ぶんか:culture:N3}\n\n#en\nDashi — A Culture of Umami\n::\n\n::para\n[和食]{わしょく:Japanese cuisine:N3}を[他国]{たこく:other countries:N3}の[料理]{りょうり:cuisine:N4}から[際立たせて]{きわだたせて:to set apart:N3}いるのが、[出汁]{だし:dashi:N1}を[ベース]{ベース:base}とする「[旨味]{うまみ:umami:N1}」の[文化]{ぶんか:culture:N3}です。[昆布]{こんぶ:kelp:N1}に[含まれる]{ふくまれる:contained in:N2}グルタミン[酸]{さん:acid:N1}、[鰹節]{かつおぶし:bonito flakes:N1}に[含まれる]{ふくまれる:contained in:N2}イノシン[酸]{さん:acid:N1}、[椎茸]{しいたけ:shiitake mushroom:N1}に[含まれる]{ふくまれる:contained in:N2}グアニル[酸]{さん:acid:N1}—これらの[組み合わせ]{くみあわせ:combination:N3}による[相乗]{そうじょう:synergistic:N3}[効果]{こうか:effect:N2}で、[強い]{つよい:strong:N4}[旨味]{うまみ:umami:N1}が[生まれます]{うまれます:to be born:N5}。[フランス]{フランス:France}[料理]{りょうり:cuisine:N4}の[フォン]{フォン:fond}や[中華]{ちゅうか:Chinese:N1}[料理]{りょうり:cuisine:N4}の[湯]{タン:tang stock:N2}と[同じく]{おなじく:like, similarly:N4}、[出汁]{だし:dashi:N1}は[料理]{りょうり:cuisine:N4}の[骨格]{こっかく:framework:N2}を[支える]{ささえる:to support:N3}[要素]{ようそ:element:N1}です。\n\n#en\nWhat sets washoku apart from other national cuisines is its umami culture, built on a foundation of dashi. Glutamic acid in kombu kelp, inosinic acid in dried bonito flakes, and guanylic acid in shiitake mushrooms — the combination of these creates a strong synergistic umami. Like the fond of French cuisine or the tang stock of Chinese cuisine, dashi is the element that supports the framework of the entire cuisine.\n::\n\n::para\n[出汁]{だし:dashi:N1}が[強い]{つよい:strong:N4}おかげで、[和食]{わしょく:Japanese cuisine:N3}は[油]{あぶら:oil:N2}や[バター]{バター:butter}を[ほとんど]{ほとんど:hardly}[使わず]{つかわず:without using:N4}に[味]{あじ:flavor:N4}を[組み立てる]{くみたてる:to construct:N3}ことができます。[これ]{これ:this}が[低]{てい:low:N2}カロリー・[低]{てい:low:N2}[脂肪]{しぼう:fat:N1}という[健康]{けんこう:healthful:N1}な[特徴]{とくちょう:feature:N1}に[つながり]{つながり:connecting to}、ユネスコ[登録]{とうろく:registration:N2}の[根拠]{こんきょ:rationale:N1}の[一つ]{ひとつ:one:N5}にもなりました。\n\n#en\nThanks to the strength of dashi, washoku can construct flavor with almost no oil or butter. This connects to its healthful, low-calorie, low-fat profile — and became one of the rationales for the UNESCO inscription.\n::\n\n::heading\n[旬]{しゅん:season:N1}と[盛り付け]{もりつけ:presentation:N1} — [目]{め:eyes:N4}で[味わう]{あじわう:to taste:N4}[料理]{りょうり:cuisine:N4}\n\n#en\nShun and Presentation — Cuisine You Taste with Your Eyes\n::\n\n::para\n[和食]{わしょく:Japanese cuisine:N3}では「[旬]{しゅん:in season:N1}」が[極めて]{きわめて:extremely:N2}[重要]{じゅうよう:important:N3}です。[春]{はる:spring:N4}は[筍]{たけのこ:bamboo shoots:N1}や[山菜]{さんさい:wild mountain vegetables:N2}、[夏]{なつ:summer:N4}は[鱧]{はも:pike conger:N1}や[鮎]{あゆ:sweetfish:N1}、[秋]{あき:autumn:N4}は[松茸]{まつたけ:matsutake mushroom:N1}や[秋刀魚]{さんま:Pacific saury:N1}、[冬]{ふゆ:winter:N4}は[牡蠣]{かき:oysters:N1}や[鰤]{ぶり:yellowtail:N1}—[四季]{しき:four seasons:N2}それぞれに[最も]{もっとも:most:N3}[美味しい]{おいしい:delicious:N3}[時期]{じき:time:N3}があり、その[時期]{じき:time:N3}に[合わせて]{あわせて:to match:N3}[食材]{しょくざい:ingredients:N2}を[選ぶ]{えらぶ:to choose:N3}のが[基本]{きほん:basic:N1}です。[料理屋]{りょうりや:restaurant:N4}の[献立]{こんだて:menu:N1}は[毎月]{まいつき:every month:N5}[変わり]{かわり:to change:N3}、[器]{うつわ:vessels:N1}も[季節]{きせつ:season:N1}に[応じて]{おうじて:in accordance with:N1}[変えます]{かえます:to change:N3}。\n\n#en\nIn washoku, the concept of \"shun\" (peak season) is extremely important. Bamboo shoots and mountain greens in spring; pike conger and sweetfish in summer; matsutake mushrooms and Pacific saury in autumn; oysters and yellowtail in winter — each season has its time of greatest deliciousness, and choosing ingredients to match that time is fundamental. Restaurant menus change every month, and even the serving vessels are changed according to the season.\n::\n\n::para\n[盛り付け]{もりつけ:presentation:N1}も[和食]{わしょく:Japanese cuisine:N3}の[要]{かなめ:cornerstone:N3}です。[空間]{くうかん:space:N4}の[余白]{よはく:margin, blank space:N3}を[残し]{のこし:to leave:N3}、[高さ]{たかさ:height:N5}を[出して]{だして:to give:N5}[立体]{りったい:three-dimensional:N4}[感]{かん:sense:N3}を[作り]{つくり:to create:N4}、[赤]{あか:red:N4}・[緑]{みどり:green:N2}・[黄]{き:yellow:N2}・[白]{しろ:white:N5}・[黒]{くろ:black:N4}の[五色]{ごしき:five colors:N4}を[意識]{いしき:to be conscious of:N3}します。[紅葉]{もみじ:maple leaves:N2}や[南天]{なんてん:nandina berries:N5}を[添えて]{そえて:to add:N1}[季節感]{きせつかん:seasonal feel:N1}を[表現]{ひょうげん:to express:N3}することも[多く]{おおく:often:N4}、「[目]{め:eyes:N4}で[味わう]{あじわう:to taste:N4}」とよく[言われ]{いわれ:to be said:N4}ます。\n\n#en\nPresentation is also a cornerstone of washoku. Space is left as margin, height is added for a three-dimensional feel, and the five colors — red, green, yellow, white, and black — are kept in mind. Maple leaves and nandina berries are often added to express seasonal feeling, and washoku is often said to be cuisine you \"taste with your eyes.\"\n::\n\n::heading\n[郷土料理]{きょうどりょうり:regional cuisine:N1} — [地域]{ちいき:regional:N2}の[多様性]{たようせい:diversity:N3}\n\n#en\nKyōdo-ryōri — Regional Diversity\n::\n\n::para\n[日本]{にほん:Japan:N5}は[南北]{なんぼく:north-south:N5}に[長く]{ながく:long:N5}、[気候]{きこう:climate:N3}や[食材]{しょくざい:ingredients:N2}が[地域]{ちいき:region:N2}ごとに[大きく]{おおきく:greatly:N5}[異なります]{ことなります:to differ:N1}。そのため[各地]{かくち:various places:N2}に[独自]{どくじ:unique:N1}の[郷土料理]{きょうどりょうり:regional cuisine:N1}が[発達]{はったつ:to develop:N3}しました。[秋田]{あきた:Akita:N4}の「[きりたんぽ]{きりたんぽ:kiritanpo}」は[新米]{しんまい:new rice:N3}を[潰して]{つぶして:to crush:N1}[杉]{すぎ:cedar:N1}の[棒]{ぼう:stick:N2}に[巻きつけて]{まきつけて:to wrap around:N2}[焼いた]{やいた:grilled:N2}もので、[比内地鶏]{ひないじどり:Hinai chicken:N1}の[出汁]{だし:broth:N1}で[鍋]{なべ:hot pot:N1}にして[食べます]{たべます:to eat:N5}。\n\n#en\nJapan is long from north to south, and its climate and ingredients differ greatly by region. As a result, distinctive regional cuisines developed in each area. Akita's \"kiritanpo\" — new rice mashed and wrapped around a cedar stick, then grilled — is eaten in a hot pot made with broth from Hinai chicken.\n::\n\n::para\n[沖縄]{おきなわ:Okinawa:N1}の「[ゴーヤ]{ゴーヤ:bitter melon}チャンプルー」は[苦味]{にがみ:bitterness:N3}の[強い]{つよい:strong:N4}ゴーヤを[豆腐]{とうふ:tofu:N1}・[豚肉]{ぶたにく:pork:N1}・[卵]{たまご:egg:N2}と[炒めた]{いためた:stir-fried:N1}[料理]{りょうり:dish:N4}で、[亜熱帯]{あねったい:subtropical:N1}[気候]{きこう:climate:N3}と[豚肉]{ぶたにく:pork:N1}[文化]{ぶんか:culture:N3}を[象徴]{しょうちょう:to symbolize:N1}しています。[京都]{きょうと:Kyoto:N3}の「[おばんざい]{おばんざい:obanzai}」は[家庭]{かてい:home:N3}の[日常]{にちじょう:everyday:N3}[料理]{りょうり:dishes:N4}で、[小皿]{こざら:small plates:N2}に[盛られた]{もられた:served on:N1}[煮物]{にもの:simmered dishes:N1}や[和え物]{あえもの:dressed dishes:N3}を[少し]{すこし:a little:N4}ずつ[楽しみます]{たのしみます:to enjoy:N4}。[地味]{じみ:plain, unpretentious:N4}ながらも[出汁]{だし:dashi:N1}と[季節感]{きせつかん:seasonal feel:N1}を[大切に]{たいせつに:to value:N4}した、[和食]{わしょく:Japanese cuisine:N3}の[原点]{げんてん:origin point:N3}とも[言える]{いえる:can be said:N4}[料理]{りょうり:cuisine:N4}です。\n\n#en\nOkinawa's \"gōyā chanpurū\" stir-fries the strongly bitter bitter-melon with tofu, pork, and egg — symbolizing the subtropical climate and the islands' pork culture. Kyoto's \"obanzai\" are home-style everyday dishes: simmered and dressed preparations served a little at a time on small plates. Plain but valuing dashi and seasonality, they can be called the very origin of washoku.\n::\n\n::heading\nおわりに\n\n#en\nConclusion\n::\n\n::para\n[和食]{わしょく:Japanese cuisine:N3}は、[単に]{たんに:merely:N3}[ご飯]{ごはん:rice:N4}と[味噌汁]{みそしる:miso soup:N1}を[食べる]{たべる:to eat:N5}という[行為]{こうい:act:N1}ではなく、[自然]{しぜん:nature:N3}との[つながり]{つながり:connection}、[家族]{かぞく:family:N4}や[共同体]{きょうどうたい:community:N3}との[食卓]{しょくたく:dining table:N1}、[四季]{しき:four seasons:N2}を[感じる]{かんじる:to feel:N3}[感性]{かんせい:sensibility:N3}など、[日本人]{にほんじん:Japanese people:N5}の[生き方]{いきかた:way of living:N4}そのものを[映す]{うつす:to reflect:N4}[文化]{ぶんか:culture:N3}です。[海外]{かいがい:overseas:N4}からの[評価]{ひょうか:evaluation:N1}が[高まる]{たかまる:to rise:N5}[今]{いま:now:N5}こそ、[私たち]{わたしたち:we:N4}[自身]{じしん:ourselves:N4}も[一汁三菜]{いちじゅうさんさい:one soup, three sides:N1}の[食卓]{しょくたく:dining table:N1}を[見直して]{みなおして:to reconsider:N3}みる[価値]{かち:value:N1}があるのではないでしょうか。\n\n#en\nWashoku is not merely the act of eating rice and miso soup — it is a culture that reflects the very way of life of the Japanese people: a connection to nature, the dining table shared with family and community, and a sensibility for the four seasons. Now, when international acclaim is rising, perhaps it is worth our own time to revisit the ichijū sansai dining table.\n::\n",{"id":78,"title":81,"titleEn":82,"topicPath":10,"questions":83},"和食文化確認テスト","Japanese Food Culture Check Test",[84,111,136,161,184,209],{"id":85,"articleId":6,"question":86,"options":89,"correctLabel":91,"explanation":106,"tags":109},"culture-food-quiz-q01",{"en":87,"jp":88},"What is the basic Japanese-meal structure 'ichi-ju san-sai'?","[和食]{わしょく}の[基本構成]{きほんこうせい}「[一汁三菜]{いちじゅうさんさい}」とは？",[90,94,98,102],{"label":91,"jp":92,"en":93},"ア","[1杯]{いっぱい}の[汁物]{しるもの}と[3品]{さんしな}の[おかず]{}","one soup and three side dishes",{"label":95,"jp":96,"en":97},"イ","[1日]{いちにち}3[食]{しょく}の[食事]{しょくじ}","three meals per day",{"label":99,"jp":100,"en":101},"ウ","[3種類]{さんしゅるい}の[ご飯]{ごはん}","three kinds of rice",{"label":103,"jp":104,"en":105},"エ","[1か月]{いっかげつ}に[3度]{さんど}の[食事]{しょくじ}","three meals per month",{"en":107,"jp":108},"Ichi-ju san-sai centers on rice with one soup, one main dish, and two side dishes — the traditional structure of washoku, registered as UNESCO intangible cultural heritage in 2013.","[一汁三菜]{いちじゅうさんさい}は[ご飯]{ごはん}を[中心]{ちゅうしん}に[汁物]{しるもの}1[品]{しな}＋[主菜]{しゅさい}1[品]{しな}＋[副菜]{ふくさい}2[品]{しな}を[基本]{きほん}とする[和食]{わしょく}の[伝統的構成]{でんとうてきこうせい}とされ、[2013年]{にせんじゅうさんねん}には[ユネスコ]{ゆねすこ}[無形文化遺産]{むけいぶんかいさん}にも[登録]{とうろく}されたとされます。",[7,110],"structure",{"id":112,"articleId":113,"question":114,"options":117,"correctLabel":99,"explanation":130,"tags":133},"culture-food-quiz-q02","culture-sushi",{"en":115,"jp":116},"In which era is modern 'Edomae sushi' said to have originated?","[現代]{げんだい}の[「江戸前寿司]{えどまえずし}[」]{}が[発祥]{はっしょう}したとされる[時代]{じだい}は？",[118,121,124,127],{"label":91,"jp":119,"en":120},"[平安時代]{へいあんじだい}","Heian era",{"label":95,"jp":122,"en":123},"[鎌倉時代]{かまくらじだい}","Kamakura era",{"label":99,"jp":125,"en":126},"[江戸時代後期]{えどじだいこうき}（[19世紀前半]{じゅうきゅうせいきぜんはん}）","late Edo era (early 19th century)",{"label":103,"jp":128,"en":129},"[明治時代]{めいじじだい}","Meiji era",{"en":131,"jp":132},"Edomae sushi (nigiri) is said to have originated as Edo-era street food in the early 19th century, and is sometimes attributed to Hanaya Yohei.","[江戸前寿司]{えどまえずし}（[握]{にぎ}り[寿司]{ずし}）は[19世紀前半]{じゅうきゅうせいきぜんはん}の[江戸]{えど}で[屋台料理]{やたいりょうり}として[発祥]{はっしょう}したとされ、[華屋与兵衛]{はなやよへい}が[考案]{こうあん}したとも[伝]{つた}えられています。",[134,135],"sushi","history",{"id":137,"articleId":138,"question":139,"options":142,"correctLabel":95,"explanation":155,"tags":158},"culture-food-quiz-q03","culture-ramen",{"en":140,"jp":141},"What is the representative soup of Sapporo ramen?","[札幌ラーメン]{さっぽろらーめん}の[代表的]{だいひょうてき}な[スープ]{すーぷ}は？",[143,146,149,152],{"label":91,"jp":144,"en":145},"[醤油]{しょうゆ}","soy sauce",{"label":95,"jp":147,"en":148},"[味噌]{みそ}","miso",{"label":99,"jp":150,"en":151},"[豚骨]{とんこつ}","pork bone (tonkotsu)",{"label":103,"jp":153,"en":154},"[塩]{しお}","salt",{"en":156,"jp":157},"Sapporo's signature is miso ramen; Hakata's is tonkotsu; and Kitakata's is shoyu — representative regional ramens.","[札幌]{さっぽろ}は[味噌ラーメン]{みそらーめん}、[博多]{はかた}は[豚骨ラーメン]{とんこつらーめん}、[喜多方]{きたかた}は[醤油ラーメン]{しょうゆらーめん}が[代表的]{だいひょうてき}な[ご当地ラーメン]{ごとうちらーめん}とされます。",[159,160],"ramen","regional",{"id":162,"articleId":138,"question":163,"options":166,"correctLabel":91,"explanation":179,"tags":182},"culture-food-quiz-q04",{"en":164,"jp":165},"What is 'kaedama,' a feature characteristic of Hakata ramen?","[博多ラーメン]{はかたらーめん}の[特徴]{とくちょう}的な[「替]{か}え[玉]{だま}[」]{}とは？",[167,170,173,176],{"label":91,"jp":168,"en":169},"[麺]{めん}を[追加]{ついか}で[注文]{ちゅうもん}できるシステム","system for ordering an extra portion of noodles",{"label":95,"jp":171,"en":172},"[スープ]{すーぷ}を[2杯目]{にはいめ}に[注]{つ}ぐシステム","pouring a second bowl of soup",{"label":99,"jp":174,"en":175},"[具]{ぐ}を[全部交換]{ぜんぶこうかん}するシステム","swapping all toppings",{"label":103,"jp":177,"en":178},"[他]{た}の[麺]{めん}に[切]{き}り[替]{か}えるシステム","switching to another type of noodles",{"en":180,"jp":181},"Because Hakata tonkotsu uses thin noodles eaten quickly, the practice of ordering an extra noodle portion (kaedama) while soup remains has become culturally established.","[博多]{はかた}の[豚骨ラーメン]{とんこつらーめん}は[麺]{めん}が[細]{ほそ}く[早]{はや}く[食]{た}べ[終]{お}わるため、[スープ]{すーぷ}が[残]{のこ}っている[状態]{じょうたい}で[麺]{めん}だけを[追加]{ついか}できる[「替]{か}え[玉]{だま}[」]{}が[文化]{ぶんか}として[定着]{ていちゃく}しているとされます。",[159,183],"hakata",{"id":185,"articleId":186,"question":187,"options":190,"correctLabel":91,"explanation":203,"tags":206},"culture-food-quiz-q05","culture-izakaya",{"en":188,"jp":189},"What is the small dish served first at an izakaya (which is charged) called?","[居酒屋]{いざかや}で[最初]{さいしょ}に[出]{で}される[小皿料理]{こさらりょうり}（[有料]{ゆうりょう}）を[何]{なん}という？",[191,194,197,200],{"label":91,"jp":192,"en":193},"[お通]{おとお}し","o-toushi",{"label":95,"jp":195,"en":196},"[前菜]{ぜんさい}","zensai",{"label":99,"jp":198,"en":199},"[定食]{ていしょく}","teishoku",{"label":103,"jp":201,"en":202},"[サービス料]{さーびすりょう}","service charge",{"en":204,"jp":205},"O-toushi is the small dish served first at izakaya, culturally serving as a seat\u002Fservice charge. In the Kansai region it may be called 'tsukidashi.'","[「お通]{おとお}し[」]{}は[居酒屋]{いざかや}で[最初]{さいしょ}に[出]{で}される[小皿料理]{こさらりょうり}で、[実質的]{じっしつてき}には[席料]{せきりょう}・[サービス料]{さーびすりょう}を[兼]{か}ねる[文化]{ぶんか}とされます。[関西]{かんさい}では[「突]{つ}き[出]{だ}し[」]{}と[呼]{よ}ばれることもあるとされます。",[207,208],"izakaya","etiquette",{"id":210,"articleId":186,"question":211,"options":214,"correctLabel":95,"explanation":227,"tags":230},"culture-food-quiz-q06",{"en":212,"jp":213},"What ritual is performed by all attendees at the start of a Japanese banquet?","[日本]{にほん}の[宴会]{えんかい}で[最初]{さいしょ}に[全員]{ぜんいん}で[行]{おこな}う[儀礼]{ぎれい}は？",[215,218,221,224],{"label":91,"jp":216,"en":217},"[黙食]{もくしょく}","silent eating",{"label":95,"jp":219,"en":220},"[乾杯]{かんぱい}","kanpai",{"label":99,"jp":222,"en":223},"[礼拝]{れいはい}","worship",{"label":103,"jp":225,"en":226},"[挨拶回]{あいさつまわ}り","greeting circuit",{"en":228,"jp":229},"Japanese banquets generally start with 'kanpai'; etiquette is for all attendees to raise glasses simultaneously following the cue from the organizer or guest of honor.","[日本]{にほん}の[宴会]{えんかい}は[「乾杯]{かんぱい}[」]{}で[始]{はじ}めるのが[一般的]{いっぱんてき}とされ、[幹事]{かんじ}や[主賓]{しゅひん}の[音頭]{おんど}に[合]{あ}わせて[全員]{ぜんいん}が[同時]{どうじ}に[グラス]{ぐらす}を[掲]{かか}げるのがマナーとされます。",[207,220]]