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Perubahan Ciri Tradisional Sushi Di Kota Medan Medan

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Perubahan Ciri Tradisional Sushi Di Kota Medan Medan PERUBAHAN CIRI TRADISIONAL SUSHI DI KOTA MEDAN MEDAN NI OKERU SUSHI NO DENTŌTEKINA TOKUCHŌ NO HENDŌ SKRIPSI Skripsi ini diajukan kepada panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam Bidang Ilmu Sastra Jepang Oleh: NI DESAK MADE WIDYA SARI NIM: 150708029 PROGRAM STUDI S1 SASTRA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2020 PERUBAHAN CIRI TRADISIONAL SUSHI DI KOTA MEDAN MEDAN NI OKERU SUSHI NO DENTŌTEKINA TOKUCHŌ NO HENDŌ SKRIPSI Skripsi ini diajukan kepada panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam Bidang Ilmu Sastra Jepang Disetujui Oleh: Pembimbing Prof. Hamzon Situmorang, MS, Ph. D NIP. 19580704 198412 1 001 PROGRAM STUDI S1 SASTRA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2020 Disetujui Oleh: Fakultas Ilmu Budaya Universitas Sumatera Utara Medan Medan, 17 Januari 2020 Program Studi Sastra Jepang Ketua, Prof.Hamzon Situmorang, M.S., Ph.D NIP. 19580704 1984 12 1 001 PENGESAHAN Diterima Oleh: Panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam bidang Ilmu Sastra Jepang pada Fakultas Ilmu Budaya Universitas Sumatera Utara Pada : Pukul 14.00 WIB Tanggal : 17 Januari 2020 Hari : Jum’at Program Studi Sastra Jepang Universitas Sumatera Utara Dekan, Dr. Budi Agustono, M.S NIP. 19600805 198703 1 001 Panitia Tugas Akhir: No. Nama Tanda Tangan 1. Prof. Hamzon Situmorang, M.S, Ph.D (...........................) 2. Drs. Eman Kusdiyana, M.Hum. (...........................) 3. Drs. Amin Sihombing, M.Si. (...........................) KATA PENGANTAR Segala puji dan syukur penulis ucapkan kehadirat Tuhan Yang Maha Esa, karena berkat rahmat dan karunia-Nya penulis dapat menyusun dan menyelesaikan skripsi ini, sebagai salah satu syarat untuk menyelesaikan tugas akhir untuk memperoleh gelar Sarjana Sastra di Universitas Sumatera Utara. Adapun skripsi ini berjudul “PERUBAHAN CIRI TRADISIONAL SUSHI DI KOTA MEDAN ”. Penulis memperoleh banyak bantuan, bimbingan dan dukungan baik secara moril maupun materil yang diberikan secara langsung maupun tidak langsung dari berbagai pihak selama penulisan skripsi ini. Untuk itu penulis mengucapkan terima kasih sebesar-besarnya kepada pihak-pihak yang telah membantu, antara lain : 1. Bapak Dr. Budi Agustono, M.S, selaku Dekan Fakultas Ilmu Budaya Universitas Sumtera Utara. 2. Bapak Prof. Hamzon Situmorang, M.S, Ph.D, selaku Ketua Jurusan Departemen Sastra Jepang Universitas Sumatera Utara dan Dosen Pembimbing, yang telah telah banyak meluangkan waktu dan pikirannya dalam membantu penulis untuk berdiskusi dan menggali ide untuk penulisan skripsi ini, hingga selesai. i 3. Bapak Mhd. Pujiono, S.S., M.Hum., Ph.D., selaku dosen pembimbing akademik yang telah membimbing penulis selama penulis masih berada di jenjang perkuliahan hingga saat ini. 4. Para Staff Pengajar Jurusan Sastra Jepang Universitas Sumatera Utara, yang telah memberi didikan, bimbingan dan ilmunya kepada penulis. 5. Dosen penguji ujian skripsi yang telah meluangkan waktu untuk membaca, menguji dan memberikan penilaian terhadap skripsi yang penulis susun. 6. Kak Putri selaku administrasi Program Studi Sastra Jepang Fakultas Ilmu Budaya Universitas Sumatera Utara yang selalu meluangkan waktu dan tenaganya untuk mengurus berkas-berkas yang diperlukan oleh penulis. 7. Terlebih penulis ucapkan terimakasih yang paling dalam dengan tulus hati kepada kedua orang tua tercinta I Dewa Nyoman Widjana dan Endang Sriwati Nasution yang telah memberikan kasih sayang dan bantuan moril maupun materil serta doa yang tulus selama perkuliahan sampai selesainya Skripsi ini. serta untuk abang tercinta I Dewa Putu Astika, yang selalu memberi dukungan kepada penulis. 8. Teman-teman dari grup Welcome to Doubutsuen (Wendy Tanada, Meidina Anindita Siregar, Pinandita Cahya Ningtyas, Uli Artalina Damanik, Devy Stachy Banurea, Ayu Permatasari, Intan Debora, dan Khairul Amal) yang selalu mendukung penulis. ii 9. Teman-teman seperjuangan di Sastra Jepang USU angkatan tahun 2015 (AOTAKE 2015), semoga kita diberi kesuksesan dan selalu mengingat kenangan indah selama perkuliahan. 10. Terima kasih untuk semua pihak yang telah membantu penyelesaian skripsi ini, yang tidak dapat penulis ucapkan satu persatu. Penulis menyadari bahwa skripsi ini masih jauh dari kesempurnaan disebabkan keterbatasan kemampuan dan pengetahuan penulis. Oleh sebab itu penulis mengharapkan saran dan kritik yang bersifat membangun dari berbagai pihak demi kesempurnaan skripsi ini. Akhir kata penulis meminta maaf apabila ditemukan kesalahan, dan penulis berharap skripsi ini dapat menambah pengetahuan dan wawasan bagi para pembacanya. Medan, 17 Januari 2020 Penulis, Ni Desak Made Widya Sari NIM: 150708029 iii DAFTAR ISI Halaman KATA PENGANTAR............................................................................................ i DAFTAR ISI......................................................................................................... iv BAB I PENDAHULUAN 1.1 Latar Belakang Masalah……………..……..…........…......….…...…...1 1.2 Perumusan Masalah…………………......…..……...….........................4 1.3 Ruang Lingkup Pembahasan…………...…........……….......................5 1.4 Tinjauan Pustaka dan Kerangka Teori…...……........…....................... 6 1.5 Tujuan dan Manfaat Penelitian……..………….....................................8 1.6 Metode Penelitian……………..………………….................................9 BAB II TINJAUAN UMUM TERHADAP MASAKAN JEPANG DAN SUSHI 2.1 Masakan Jepang 2.1.1 Pengertian dan Sejarah Masakan Jepang......................................11 2.1.2 Karakteristik Masakan Jepang......................................................21 2.1.3 Jenis-Jenis Masakan Jepang.........................................................27 2.2 Sushi Makanan Jepang 2.2.1 Pengertian dan Sejarah Sushi.......................................................34 2.2.2 Karakteristik Sushi.......................................................................38 2.2.3 Jenis-Jenis Sushi...........................................................................47 2.3 Sushi di Luar Jepang............................................................................57 iv BAB III PERUBAHAN CIRI TRADISIONAL SUSHI DI KOTA MEDAN 3.1 Perkembangan Makanan Jepang di Kota Medan.................................61 3.2 Bentuk Perubahan Sushi di Kota Medan..............................................64 BAB IV KESIMPULAN DAN SARAN 4.1 Kesimpulan .......................................................................................... 68 4.2 Saran ..................................................................................................... 71 DAFTAR PUSTAKA LAMPIRAN ABSTRAK v BAB I PENDAHULUAN 1.1 Latar Belakang Masalah Makanan Jepang merupakan makanan yang sering berkembang dan berevolusi menghadapi perubahan dunia. Sejak restorasi Meiji hingga revolusi industri. Hal ini membuat makanan Jepang menjadi sangat bervariasi. Ada yang tetap mempertahankan akar budaya namun ada juga yang berkaloborasi dengan menjaga spiritnya wakonyosai (和魂洋才). Dengan kekreatifannya serta keunikan budaya yang di pertahankannya dalam pembuatan makanan Jepang, Jepang berhasil membuat makanannya menjadi makanan favorit dunia. Makanan Jepang atau sering di sebut nihonshoku ( 日 本 食 ) merupakan makanan dengan peringkat satu dalam survei Jetro pada tahun 2013, dengan alasan rasa yang enak, sehat dan juga unik sebagai respon terbanyak. Sebelum mulai menjalin hubungan dengan Barat secara resmi pada pertengahan abad ke-19, daging maupun susu bukanlah makanan masyarakat Jepang (Danandjaja, 1997:256). Hal ini di sebabkan oleh adanya ajaran agama buddha yang melarang umatnya untuk memakan hewan darat. Namun hal tersebut tidak membuat masyarakat Jepang kekurangan gizi hewani, untuk melengkapi gizi hewani tersebut Jepang yang merupakan negara kepulauan menggunakan hasil laut seperti ikan dan kerang. Oleh karena itu makanan tradisional Jepang banyak yang berasal dari laut. Pada zaman dahulu sebelum adanya teknologi untuk membuat ikan dapat bertahan lama, masyarakat Jepang menggunakan sistem pengawetan dengan 1 memakai asam yang bernama Sushi (鮓). Sistem ini awalnya di bawa oleh China bersamaan dengan metode bertanam pada zaman Yayoi. Memasuki zaman Edo abad ke-19, dan tidak digunakan lagi metode pengawetan tersebut karena sudah ditemukan vinegar, sushi berubah menjadi ikan mentah yang dilapisi nasi yang telah di campur oleh cuka dan dijual sebagai jajanan jalan yang merupakan awal dari sushi bar saat ini. Sushi merupakan makanan tradisional yang telah menjadi jati diri atau identitas negara Jepang dan saat ini mudah sekali di temukan dimana-pun. Menurut Watsuji Tetsuro dalam bukunya yang berjudul A Climate: A Philoshophial Study (1961) menjelaskan bahwa ada hubungan antara geografi dengan budaya, Ia membagi budaya menjadi tiga bagian berdasarkan geografinya, yaitu monsoon (musim), desert (padang pasir), dan meadow (padang rumput). Berbeda dengan Indonesia, Jepang merupakan negara beriklim 4 musim, sedangkan Indonesia merupakan negara yang hanya ada panas dan hujan sepanjang tahun. Dengan iklim yang berbeda tentu saja membuat bahan makanan yang di sediakan alam akan berbeda juga. Masakan Indonesia umumnya berminyak, manis, pedas, asin, dan banyak menggunakan rempah-rempah serta sering kali menghindari babi dan alkohol. Sedangkan pada masakan Jepang lebih banyak yang mengandung babi, alkohol serta mementingkan rasa
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