{"id":18598,"date":"2016-09-09T16:35:10","date_gmt":"2016-09-09T07:35:10","guid":{"rendered":"https:\/\/voyapon.com\/fr\/?p=18598"},"modified":"2020-08-18T16:00:10","modified_gmt":"2020-08-18T07:00:10","slug":"japonais-1-soupe-et-3-plats","status":"publish","type":"post","link":"https:\/\/voyapon.com\/fr\/japonais-1-soupe-et-3-plats\/","title":{"rendered":"Qu\u2019est-ce que le concept japonais du \u00ab ichiju sansai \u00bb ou \u00ab 1 soupe et 3 plats \u00bb ?"},"content":{"rendered":"

Contrairement \u00e0 ce que l\u2019on pourrait imaginer, les sushis, r\u00e2men et autres okonomiyaki sont loins de constituer la base de l\u2019alimentation au Japon ! Le r\u00e9gime alimentaire quotidien de la plupart des Japonais se base sur le \u00ab\u00a0ichiju sansai\u00a0\u00bb<\/strong> (\u4e00\u6c41\u4e09\u83dc) qui signifie litt\u00e9ralement \u00ab\u00a0une soupe et trois plats\u00a0\u00bb, un principe qui remontrait \u00e0 la p\u00e9riode Heian (8e<\/sup>-12e<\/sup> si\u00e8cle). Vous vous \u00eates d\u00e9j\u00e0 demand\u00e9 pourquoi il y avait autant de petites bouch\u00e9es diff\u00e9rentes dans les \u00ab\u00a0bento\u00a0\u00bb<\/strong> (lunch box) ou les \u00ab\u00a0teishoku\u00a0\u00bb<\/strong> (meal set) ? Eh oui, \u00e7a vient de cette tradition\u00a0!<\/p>\n

le ichiju sansai, une tradition culinaire japonaise<\/h2>\n

\u00ab\u00a0Une soupe et trois plats\u00a0\u00bb signifie en r\u00e9alit\u00e9 un bol de riz<\/strong> accompagn\u00e9 d\u2019une soupe<\/strong>, de pickles<\/strong> (l\u00e9gumes marin\u00e9s au vinaigre) et de trois petits plats <\/strong>qui changent g\u00e9n\u00e9ralement en fonction des produits disponibles.<\/p>\n

\"Menu

Menu teishoku pr\u00e9par\u00e9 \u00e0 la maison.<\/p><\/div>\n

Dans un menu typique \u00ab\u00a0teishoku\u00a0\u00bb<\/strong>, on retrouve donc syst\u00e9matiquement une soupe miso, un bol de riz et des pickles. Les trois accompagnements secondaires sont g\u00e9n\u00e9ralement des prot\u00e9ines (poisson, viande, \u0153uf) et des l\u00e9gumes.<\/p>\n

\"Bento

Bento d\u00e9vor\u00e9 pendant un entracte au Kabuki-za, le grand th\u00e9\u00e2tre de Ginza\u00a0!<\/p><\/div>\n

Dans une bo\u00eete \u00ab<\/strong>\u00a0bento\u00a0\u00bb<\/strong> traditionnelle, on retrouve le m\u00eame principe, mais sans la soupe miso pour des raisons de praticit\u00e9, le bento \u00e9tant une version \u00e0 emporter.<\/p>\n

la nourriture japonaise comme patrimoine culturel immat\u00e9riel de l’humanit\u00e9<\/h2>\n

Depuis 2013, la cuisine traditionnelle japonaise ou \u00ab\u00a0Washoku\u00a0\u00bb (\u548c\u98df) est reconnue par l\u2019UNESCO comme patrimoine culturel immat\u00e9riel de l’humanit\u00e9 (en opposition \u00e0 la cuisine y\u014dshoku, ou cuisine occidentale plus moderne). La r\u00e8gle du \u00ab ichijuu sansai\u00a0\u00bb ou \u00ab\u00a0une soupe et trois plats\u00a0\u00bb est un principe fondamental de la cuisine \u00ab\u00a0Washoku\u00a0\u00bb.<\/p>\n

\"La

Extrait du manga \u00ab\u00a0Le Gourmet solitaire\u00a0\u00bb (\u5b64\u72ec\u306e\u30b0\u30eb\u30e1, Kodoku no gurume) de Jir\u014d Taniguchi.<\/p><\/div>\n

un \u00e9quilibre nutritionnel<\/h2>\n

Plus qu\u2019une simple cuisine, il s\u2019agit d\u2019une vraie philosophie de vie qui expliquerait en partie la bonne sant\u00e9 des Japonais, car elle permet d\u2019assurer un certain \u00e9quilibre nutritionnel. Les ingr\u00e9dients qui constituent un \u00ab\u00a0ichijuu sansai\u00a0\u00bb sont principalement des c\u00e9r\u00e9ales, des l\u00e9gumes et du poisson ou de la viande\u00a0cuits \u00e0 l\u2019eau ; des aliments qui contiennent peu de graisses et g\u00e9n\u00e9ralement peu de calories.<\/p>\n

\"Menu

Menu d’un restaurant ventant les m\u00e9rites du \u00ab ichijuu sansai \u00bb.<\/p><\/div>\n

\u00c0 chaque aliment son apport nutritionnel\u00a0: le riz est un f\u00e9culent source d\u2019\u00e9nergie, la viande, le poisson ou l\u2019\u0153uf sont riches en prot\u00e9ines, les l\u00e9gumes, le tofu et les algues apportent des fibres et des min\u00e9raux, tandis que la soupe hydrate et aide \u00e0 la digestion ! Par ailleurs, les Japonais sont attentifs \u00e0 utiliser, dans la mesure du possible, des l\u00e9gumes de saison.<\/p>\n

\u00ab\u00a0Ichijuu sansai\u00a0\u00bb s\u2019appr\u00e9cie autant avec les yeux qu\u2019avec le palais\u00a0: un soin particulier est apport\u00e9 \u00e0 la pr\u00e9sentation. Une garniture (\u00ab\u00a0ashirai\u00a0\u00bb) doit ajouter non seulement de la saveur au plat, mais \u00e9galement de la couleur\u00a0!<\/p>\n

\"Version

Version sucr\u00e9e du \u00ab ichijuu sansai \u00bb.<\/p><\/div>\n

On retrouve le concept \u00ab ichijuu sansai\u00a0\u00bb pouss\u00e9 \u00e0 son paroxysme dans la grande cuisine \u00ab\u00a0kaiseki\u00a0\u00bb, des\u00a0dizaines de petites bouch\u00e9es que l\u2019on d\u00e9guste dans de grands restaurants ou encore dans la chambre de son ryokan.<\/p>\n

Vous vous demandez comment font les Japonais pour pr\u00e9parer autant de plats au quotidien\u00a0? Eh bien ils se font aider\u00a0! On trouve de nombreux supermarch\u00e9s et m\u00eame konbini (magasins de proximit\u00e9) qui proposent des assortiments \u00ab\u00a0teishoku\u00a0<\/strong>\u00bb d\u2019excellente qualit\u00e9 \u00e0 prix abordable.<\/p>\n

\"Version

Version moderne du \u00ab ichijuu sansai \u00bb dans un restaurant \u00e0 Tokyo.<\/p><\/div>\n

Ce qu\u2019il y a de bien avec ce concept, c\u2019est qu\u2019on peut aussi imaginer des tonnes de combinaisons diff\u00e9rentes\u00a0! La soupe miso n\u2019a pas besoin d\u2019\u00eatre la m\u00eame tous les jours, on peut booster le riz avec une sauce ou un condiment comme le s\u00e9same, on peut varier les plaisirs entre l\u00e9gumes cuits et crudit\u00e9s. On laisse libre court \u00e0 son imagination ou ses envies\u00a0!<\/p>\n

Simple et bon pour la sant\u00e9, ce r\u00e9gime permet d\u2019\u00eatre rassasi\u00e9 tout assurant un certain \u00e9quilibre !<\/p>\n","protected":false},"excerpt":{"rendered":"

Tout sur la r\u00e8gle du \u00ab ichiju sansai \u00bb ou \u00ab 1 soupe et 3 plats \u00bb, v\u00e9ritable pilier de la cuisine japonaise au quotidien.<\/p>\n","protected":false},"author":59,"featured_media":18604,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[6,206],"tags":[110,169,38,33,171],"class_list":{"0":"post-18598","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-culture","8":"category-gastronomie","9":"tag-cuisine","10":"tag-japon","11":"tag-recette","12":"tag-tradition","13":"tag-vegetarien"},"acf":[],"yoast_head":"\nQu\u2019est-ce que le concept japonais du \u00ab ichiju sansai \u00bb ou \u00ab 1 soupe et 3 plats \u00bb ?<\/title>\n<meta name=\"robots\" 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