华侨与日本中华饮食文化的本土化——以长崎“杂拌面”和函馆“中华汉堡包”为例

Overseas Chinese and the Localization of Chinese Food Culture in Japan——A Case Study on Nagasaki's Champon and Hakotdate's Chinese Style Hamburger

论文通过以中华料理为基础的"杂拌面"和"中华汉堡包"的日本化及其成为地域品牌的两个实例,探讨了中华饮食文化在日本的变迁和发展模式。本文认为中华料理在日本与西洋料理、日本料理并列为三大菜系之一,成为日本的国民性料理,与日本华侨的传播和创新紧密相关。与日本社会一体化是中国饮食文化在日本变迁和发展的主要模式,体现了日本接受外来文化的独特性,同时亦可看到华人企业家和日本企业家的共性及其所扮演的不同角色。

Based on two cases: "Champon"(mixed noodles) and "Chinese style hamburger", which are developed from Chinese cuisine and became regional popular brands throughout Japan, this article discusses the changes and development models of Chinese food culture in Japan. The present article concludes that, the reason that Chinese cuisine is considered as one of the three most popular cuisines in Japan, alongside Western and Japanese cuisine,and has become a Japanese national cuisine, it is closely related to the dissemination, popularization and innovation of Chinese cuisine by overseas Chinese in Japan. The integration with Japanese society is the main model of change and development of Chinese food culture in Japan. It shows the uniqueness of Japanese society on accepting foreign cultures, meanwhile, it also shows the commonalities between Chinese entrepreneurs and Japanese entrepreneurs as well as their different roles they play.