Education
Primary schools, secondary schools and universities were introduced in 1872 as a result of the Meiji Restoration.Since 1947, compulsory education in Japan comprises elementary and middle school, which together last for nine years (from age 6 to age 15). Almost all children continue their education at a three-year senior high school, and, according to the MEXT, as of 2005 about 75.9 percent of high school graduates attend a university, junior college, trade school, or other higher education institution.
The two top-ranking universities in Japan are the University of Tokyo and Kyoto University.The Programme for International Student Assessment coordinated by the OECD currently ranks the overall knowledge and skills of Japanese 15-year-olds as sixth best in the world.
Cuisine
Japanese cuisine is based on combining staple foods, typically Japanese rice or noodles, with a soup and okazu — dishes made from fish, vegetable, tofuand the like – to add flavor to the staple food. In the early modern era ingredients such as red meats that had previously not been widely used in Japan were introduced. Japanese cuisine is known for its emphasis on seasonality of food,quality of ingredients and presentation. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. The Michelin Guide has awarded Japanese cities more Michelin stars than the rest of the world combined.
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