Korean cuisine/ja: Difference between revisions

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19世紀後半まで、交通網は十分に発達しておらず、各地方地域は独自の特色ある味覚と調理法を保持していた。地理的な違いは、気候や農業の種類、利用可能な自然食品に応じて、地元の特産食材にも反映されている。現代の交通機関の発達と外国食品の導入により、韓国の地域料理は重複し、統合される傾向にある。しかし、韓国の地域料理には多くのユニークな伝統料理が何世代にもわたって受け継がれてきた。

Until the late 19th century, transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, many unique traditional dishes in Korean regional cuisine have been handed down through the generations.

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===精進料理===

==~~=Buddhist cuisine~~===

[[File:Korea-Seoul-Insadong-Sanchon-02.jpg|thumb|[[:en:Insadong|仁寺洞]]にあるレストラン「山村」の韓国精進料理。]]

[[File:Korea-Seoul-Insadong-Sanchon-02.jpg|thumb|~~Korean temple cuisine at Sanchon, a restaurant located in~~ [[Insadong]]~~, Seoul.~~]]

~~{{further|Korean temple cuisine|Buddhist cuisine}}~~

~~Korean temple cuisine originated in Buddhist temples of Korea. Since~~ [[Buddhism in Korea|~~Buddhism~~]] ~~was introduced into Korea,~~ [[Buddhist]] ~~traditions have strongly influenced Korean cuisine, as well. During the~~ [[Silla]] ~~period (57 BCE – 935 CE), ''chalbap'' (찰밥, a bowl of cooked~~ [[glutinous rice]]~~) ''~~[[yakgwa]]~~'' (a fried dessert) and ''~~[[yumilgwa]]~~'' (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of ''hangwa'', Korean traditional~~ [[confectionery]]~~. During the~~ [[Goryeo]] ~~period, ''~~[[Ssam|~~sangchu ssam~~]]~~'' (wraps made with lettuce), ''~~[[yaksik]]~~'', and ''yakgwa'' were developed, and since spread to China and other countries. Since the~~ Joseon dynasty~~, Buddhist cuisine has been established in Korea according to regions and temples.~~

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 韓国は1948年以来、[[:en:North Korea|北朝鮮]]と[[:en:South Korea|韓国]]という二つの国家に分かれているが、かつては[[:en:Joseon|朝鮮王朝]]の行政区画に従って[[:en:Eight provinces of Korea|八道]]（「パルド」）に分かれていた。北部地域は[[:en:Hamgyeong|咸鏡道]]、[[:en:Pyeongan|平安道]]、[[:en:Hwanghae Province|黄海道]]で構成されていた。中部地域は[[:en:Gyeonggi Province|京畿道]]、[[:en:Chungcheong Province|忠清道]]、[[:en:Gangwon (historical)|江原道]]で構成されていた。[[:en:Gyeongsang Province|慶尚道]]と[[:en:Jeolla Province|全羅道]]が南部地域を形成していた。
-<div lang="en" dir="ltr" class="mw-content-ltr">
+世紀後半まで、交通網は十分に発達しておらず、各地方地域は独自の特色ある味覚と調理法を保持していた。地理的な違いは、気候や農業の種類、利用可能な自然食品に応じて、地元の特産食材にも反映されている。現代の交通機関の発達と外国食品の導入により、韓国の地域料理は重複し、統合される傾向にある。しかし、韓国の地域料理には多くのユニークな伝統料理が何世代にもわたって受け継がれてきた。
-Until the late 19th century, transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, many unique traditional dishes in Korean regional cuisine have been handed down through the generations.
-</div>
-<div lang="en" dir="ltr" class="mw-content-ltr">
+===精進料理===
-===Buddhist cuisine===
+[[File:Korea-Seoul-Insadong-Sanchon-02.jpg|thumb|[[:en:Insadong|仁寺洞]]にあるレストラン「山村」の韓国精進料理。]]
-[[File:Korea-Seoul-Insadong-Sanchon-02.jpg|thumb|Korean temple cuisine at Sanchon, a restaurant located in [[Insadong]], Seoul.]]
+韓国精進料理は、韓国の仏教寺院に起源を持つ。[[:en:Buddhism in Korea|仏教]]が韓国に伝来して以来、[[:en:Buddhist|仏教]]の伝統は韓国料理にも強く影響を与えてきた。[[:en:Silla|新羅]]時代（紀元前57年～紀元935年）には、「チャルパプ」（찰밥、炊いた[[glutinous rice/ja|もち米]]の飯）、「[[yakgwa/ja|ヤックァ]]」（揚げ菓子）、そして「[[yumilgwa/ja|ユミルグァ]]」（揚げて膨らませた米菓子）が仏壇に供され、韓国の伝統的な[[confectionery/ja|菓子]]である[[hangwa|韓菓]]の一種として発展した。[[:en:Goryeo|高麗時代]]には、「[[Ssam/ja|サンチュサム]]」（レタスで巻いたもの）、「[[yaksik/ja|ヤクシク]]」、そして「ヤックァ」が発展し、その後、中国や他の国々にも広まった。[[:en:Joseon dynasty|李氏朝鮮時代]]以降、精進料理は地域や寺院によって韓国で確立された。
-{{further|Korean temple cuisine|Buddhist cuisine}}
-Korean temple cuisine originated in Buddhist temples of Korea. Since [[Buddhism in Korea|Buddhism]] was introduced into Korea, [[Buddhist]] traditions have strongly influenced Korean cuisine, as well. During the [[Silla]] period (57 BCE&nbsp;– 935 CE), ''chalbap'' (찰밥, a bowl of cooked [[glutinous rice]]) ''[[yakgwa]]'' (a fried dessert) and ''[[yumilgwa]]'' (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of ''hangwa'', Korean traditional [[confectionery]]. During the [[Goryeo]] period, ''[[Ssam|sangchu ssam]]'' (wraps made with lettuce), ''[[yaksik]]'', and ''yakgwa'' were developed, and since spread to China and other countries. Since the Joseon dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
-</div>
 <div lang="en" dir="ltr" class="mw-content-ltr">