Xinyue Wang, an international student who graduated this fall, explored the history of how so-called "Chinese cuisine" was brought to Japan and developed, based on the curiosity that arose from the surprises he experienced when he came to Japan. I summarized these transitions in my graduation thesis.
For Japanese people, “Chinese food” is a very popular ethnic food.However, although it is easy to think that what is eaten in China has become common in Japan as it is, according to Mr. Wang's research, the food culture in China is "Chinese cuisine" and is loved in Japan. Chinese food is not the same.
According to Mr. Wang's research, Chinese food was first eaten in Nagasaki, and from there it spread to other regions.In the Edo period, ``Shuppoku ryori'' and ``Fucha ryori'' were brought to Japan as Chinese cuisine. Later, in the Meiji era, a Chinatown was formed in Yokohama, where many Chinese lived, and Cantonese ramen changed. Then Japanese ramen was born.Later, the Japanese created various "Chinese dishes" such as "Tenshinhan" and "Yakigyoza" based on their own tastes and ingenuity."Chinese cuisine" in Japan developed independently from the original "Chinese cuisine" and is now an indispensable part of the Japanese diet.
As you can see from the example of "Chinese cuisine," which was the theme of this graduation thesis, culture is inherited from generation to generation in its birthplace, but as it spreads to various regions, it adapts to the times and places. It's going to change to.
Faculty of International Communication Department of English Communication Professor Yasuko Koshiyama ⇒Faculty of International Communication Department of English Communication Page
