The Big Exploration of Japanese Food
—"The North" trip of tasting the cate
"My mother's birthdayis coming, where shall I invite her to eat birthday dinner?" Icontemplated, suddenly thought of " Japanese Food Base Camp","Right, to The North! Guarantee to make mother feel happy, also accordwith the requirement of our comprehensive practical activities, experience theJapanese food by the way!" under my proposal,my uncle’s family and minecame to the “Northern Japanese Cuisine".
In the chartered roomwith an undersized door and a tatami woven with bamboos, the rich and colorfulfeast attracted me: the matsutake soup, the backscrolling Sushi, the fruitsalad, the saury poured with juice, the sizzling beef......
The most unique flavorwas "Sake". I lifted up a fine bone china cup, poured a cup of wine,the wine in the small cup was just like a cup of cold water with an ugly face,but exuding a unique fresh lemon flavour. My mother advised me to taste. I sippedmy mouth with great care, drank it: bitter and warm, but when it was down intothe stomach, Spurts of warm water energized me.
The most special tastewas the "Raw Salmon Slices" with pink fillets and attractive color.When clipping gently with chopsticks, they were just like elastic tofu. Had anice bite, put them in the mouth, tasted carefully, they were just aslubricated as a block of delicate jelly, without any feeling of the rough beef.
The "fried shrimptempura" had a unique "face". The pinkish sweet shrimps,hunching, wore golden thin coats, interwove together, "sat" on the"yellow Satin" made from lotus root slices, green peppers, radishes, seemedlike a golden statue. This dish was the most appetizing to me, fresh but withoutgrease, crisp and delicious.All of us had a hearty drink, ate with relish.
We enjoyed the food withfun while appreciated parts of exquisite beautiful "arts".
The exploration of food letme appreciate Japanese cuisine culture of " Eating is art". As aresult, my food research activities were successful to end!
In this integratedpractical activity, I experienced: checking the information, making theoutline, interviewing on-the-spot, tasting the food, writing the experiencediary,designing the food newspaper. These links let me harvest a lot.Thus, thisresearch was successfully concluded!
日本美食大探秘
——“北国”品尝美食之旅
“妈妈的生日要到了，请她去哪吃生日宴呢？”我冥思苦想，突然想到了“日本美食大本营”，“对了，去北国吧！保证让妈妈吃得开心，也正好符合我们的综合实践活动的要求，顺便体验一下日本美食！”在我的这个提议下，我们和大舅一家人到了“北国日本料理”。
在有着矮小的拉门，竹子编的榻榻米的包房中，丰富多彩的盛宴吸引了我：松茸汤、反卷寿司、水果沙拉、汁浇秋刀鱼、铁板牛柳......
风味最独特的是“清酒”。我提起精致的骨瓷酒壶，斟了一杯酒，在小小的酒盅里，它就像一杯凉开水，其貌不扬。却散发着一股特有的清新的柠檬味。妈妈建议我品尝。我小心翼翼地抿着嘴，喝下去，温温的有些酸苦，但是下到肚里，一股股向上窜的暖流使人精神振奋。
口感最特别的是“生三文鱼片”。粉红的鱼片，色泽诱人。用筷子轻轻地夹上来，如同夹豆腐一般富有弹性。美美地咬上一口，含在口中，细细品味，仿佛一块细腻的果冻那样润滑，丝毫感觉不到牛肉那种粗糙。
“相貌”独一无二的是“炸虾天妇罗”。桃红色的甜虾，弯腰驼背，披着金黄细长的外衣，交织缠绕在一起，“坐”在穿着“黄绸缎”的藕片、青椒、萝卜上，仿佛一座金光灿烂的雕塑。这道菜最对我的胃口，鲜而不腻，脆爽可口。大家开怀畅饮，吃得津津有味。
我们一边欣赏着一件件玲珑精美的“艺术品”，一边美滋滋地享用着美食。 这次美食探秘让我领略了日本的“吃即艺术”的美食文化。
本次综合实践活动，我经历了：查资料，编提纲，现场采访，品尝美食，写体验日记，设计美食手抄报。这些环节，让我收获真多，此次研究成功结束！