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日本事物的简介 我要英文的，构成一个简单的段落。最好具体分析一样东西，像寿司。要有真实感，比如形状之类的。拜托了，我小报要用~~~^-^ 休 闲 居 编 辑 >>>>>>>>休闲养生网回答： Japanese sushi The sushi completes in the A.D. 927 years the safe time statute book “extends happy -like”, oneself has the record.Sushi then referred is one preserved fish's way.Smears the salt on the fish body, contracts with the heavy item, causes it nature fermentation.After has the sour odor, then edible, its taste is really good.It is said, this way is passes on Japan from China.This way time-consuming hard sledding, then develops soon uses the vinegar to soak the fish flesh simply the way.Now, the so-called sushi is refers to every is in mixes in the vinegar food to advance other stuffing food. The present Japanese sushi, besides “grasps 鮨” (i.e. now our Chang Chidao sushi), but also has “the volume 鮨” and “the box sushi”.“The volume 鮨” is the food, the cucumber, the tuna, the egg and the salt radish urgently needs the purple vegetable-stuffed steamed bun, in addition may divide into the big volume and the thin volume, namely division of the size. Sushi volume usual with the rice 90 grams, boils the food about two hectograms, after purple vegetable-stuffed steamed bun edible.Sometimes also available thin scrambled eggs skin substitution porphyra capensi.Is called “too the volume” (i.e. thick volume) with a whole piece purple vegetable-stuffed steamed bun sushi volume, only uses half package to be called “the thin volume”.In the sushi volume clamps generally has boiled the sweet cold day, the mushroom, the scrambled eggs skin, the fish pine or the duck celery. The hand volume is actually “the volume 鮨” when one kind, it is said was the ancient times time Japanese gambler stomach hungry, admitted the tuna in the food, again used the porphyra capensi to curl eats, in order to avoid the food material moistened to the playing cards and the finger, thus is welcome deeply.日本寿司 寿司在公元九二七年完成的平安时代法典「延喜式」中，就己有记载。当时的寿司指的是一种保存鱼的方式。在鱼身上抹上盐，用重物压紧，使之自然发酵。当产生酸味后，即可食用，其味甚佳。据说，这种方式是从中国传去日本的。这种方式费时费力，不久便发展成干脆用醋泡鱼肉的方式。现在，所谓寿司则是指凡是在拌过醋的饭内加进其他馅的食物。 现在的日本寿司，除「握鮨」外（即现在我们常吃到的寿司），还有「卷鮨」与「箱寿司」。「卷鮨」是把饭、小黄瓜、鲔鱼、鸡蛋与腌萝卜等用紫菜包着，此外可分为大卷与细卷，即大小之分。 寿司卷通常一根用米九十克，煮成饭大约二百克，用紫菜包后食用。有时也可用薄炒蛋皮替代紫菜。用一整张紫菜包的寿司卷叫「太卷」（即粗卷），只用半张包的就叫「细卷」。寿司卷里一般夹煮过的甜寒天、蘑菇、炒蛋皮、鱼松或鸭儿芹。 手卷其实是「卷鮨」的一种，据说是远古时代的日本赌徒肚饿时，把鲔鱼放进饭中，再用紫菜卷起来吃，以免饭料沾到扑克和手指，因而深受欢迎。 Accepts bean (Natto) is one kind take the soybean as primary data traditional fermentation food, its history is glorious, may pursue the new moon to Okinawa time, is Japan most has one of national characteristic foods, edible when clamps it with the chopsticks to have the long wiredrawing phenomenon.Accepts the bean because of its unique flavor, the manufacture convenient and the effective nutrition and the health care effect, deeply Japanese national's affection.According to the Japanese farming and forestry fishery finance public treasury magazine reported that, the Japanese nation 89.4% person customs eat accept the bean.Accepts the bean also is in world 230 many kinds of ordinary foods only can dissolve the thrombus food. Accepts the bean is by accepts fermentation food which the bean fungus (Bacillus subtilis var natto) ferments becomes.Accepts the bean to have the very rich nutritional value, including the protein, each kind of amino acid, the Vitamin, the mineral substance, the nutrition is richly easier after the fermentation to digest the absorption, 100 Kerner beans are equal to 3 eggs or 80 grams beef. The research indicated that, accepts the bean the health care function mainly with to accept the bean activating enzyme, to accept the bean isoflavone, the black element, Vitamin K2 and so on many kinds of function factor concerns.Accepts in the bean richly including the black element, can improve the constipation, reduces the blood fats, prevents the colon cancer, reduces the cholesterol, softens the blood vessel, prevention hypertension and the arteriosclerosis, suppresses functions and so on AIDS virus; Accepts in the bean to include the dissociation isoflavone class material and many kinds of to the human body beneficial enzyme class, like the peroxide mutase, the catalase, the proteinase, the amylase, the fat enzyme and so on, they may eliminate in vivo carcinogen, enhance the memory, protect the liver to improve looks, the postponement fade wait persistently have the tangible effect, and may enhance food the true nutritive value; Takes in accepts the bean fungus to be possible exactly to adjust the intestinal tract bacteria colony to be balanced, prevents dysentery, the enteritis and the constipation, its effect surpasses the present commonly used lactobacillus micro ecology preparation in certain aspects; Accepts adhesive which the bean fermentation produces, on superposition gastro-intestinal tract mucous membrane surface, thus may protect the stomach and intestines, drinks wine when may alleviate the drunk function. The newest research also indicated that, accepts the bean to cause the large-scale food poisoning chief criminal - pathogenicity backwoods coli O157 growth to have the very strong inhibitory action.This new theory is by for is accepted by the reputation bean doctor's Japanese Miyazaki Medical college to have to see business firm professor to publish.In only is restricted in the laboratory the experimental result, but not yet clarifies accepts the bean to be able to suppress 0157 backwoods coli growth under the principle premise, must see business firm professor to point out, accepts the edible fungus which the bean includes to many mold mushroom spawns all to have the function which the hindrance birth reproduces, therefore must also have the inhibitory action to 0157 intestinal bacterias. Eliminated Japan to be very early on to accepts the bean to conduct the system research, now countries and so on South Korea, US and Australia also start to accept this kind of healthy food, and stepped up this aspect the foundation and the utility research, but our country this aspect research also just started. 纳豆（Natto）是一种以大豆为主要原料的传统发酵食品，其历史悠久，可追朔到冲绳时代，是日本最具有民族特色的食品之一，食用时用筷子夹其有长长的拉丝现象。纳豆因其独特的风味、制作方便和有效的营养和保健功效，深受日本国民的喜爱。据日本农林渔业金融公库杂志报道，日本全国89.4%的人习惯吃纳豆。纳豆也是世界230多种普通食品中唯一能溶解血栓的食品。 纳豆是由纳豆菌（Bacillus subtilis var natto）发酵而成的发酵食品。纳豆具有很丰富的营养价值，富含蛋白质、各种氨基酸、维生素、矿物质，经发酵后营养更容易消化吸收，100克纳豆相当于3个鸡蛋或80克牛肉。 研究表明，纳豆的保健功能主要与其中的纳豆激酶、纳豆异黄酮、皂青素、维生素K2等多种功能因子有关。纳豆中富含皂青素，能改善便秘，降低血脂，预防大肠癌、降低胆固醇、软化血管、预防高血压和动脉硬化，抑制爱滋病病毒等功能；纳豆中含有游离的异黄酮类物质及多种对人体有益的酶类，如过氧化物歧化酶、过氧化氢酶、蛋白酶、淀粉酶、脂酶等，它们可清除体内致癌物质、提高记忆力、护肝美容、延缓衰老等有明显效果，并可提高食物的消化率；摄入活纳豆菌可以调节肠道菌群平衡，预防痢疾、肠炎和便秘，其效果在某些方面优于现在常用的乳酸菌微生态制剂；纳豆发酵产生的粘性物质，被覆胃肠道粘膜表面上，因而可保护胃肠，饮酒时可缓解酒醉的作用。 最新的研究还表明，纳豆对引起大规模食物中毒的 罪魁祸首—病原性大肠杆菌O157的发育具有很强的抑制作用。这一新学说是由被誉为纳豆博士的日本宫崎医科大学须见洋行教授发表的。在仅限于研究室的实验结果，但尚未搞清纳豆能抑制0157大肠杆菌发育的原理的前提下，须见洋行教授指出，纳豆所含有的食用菌对许多菌种都有阻碍生育繁殖的作用，因此应当对0157大肠菌也有抑制作用。 除日本很早就对纳豆进行了系统研究，现在韩国、美国和澳大利亚等国也开始接受这种健康食品，并加紧这方面的基础和应用性研究，而我国这方面的研究还刚刚起步。 （虽然不简洁，呃。。。自己弄一弄吧！） |
