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Eating while walking may imply that you think you are too busy or important to sit down and eat, and it can cause a mess if any food is dropped. Drink vending machines in Japan generally have a recycling bin for used bottles and cans, so one can consume the drink there; and in summer months one may see groups drinking near a vending machine. [ 13 ]
e. Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. [1] There are numerous restaurants in Mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand serving Hakka cuisine. Hakka cuisine was listed in 2014 on the ...
Aiyu jelly displayed with ice and lime halves. The aiyu seeds are placed in a cotton cloth bag, and the bag and its contents are submerged in cold water and rubbed. A slimy gel will be extracted from the bag of aiyu seeds as it is squeezed and massaged. This is known as "washing aiyu" in Chinese (洗愛玉).
Shabu-shabu. Shabu-shabu (Japanese: しゃぶしゃぶ, romanized: shabushabu) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. [1] The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. [2] The ...
Toso is written using two kanji: 蘇 representing evil spirits and 屠 meaning to slaughter. Toso is made by combining several medicinal herbs to form tososan (屠蘇散), a spicy mixture, which is then soaked in sake or mirin. If made with mirin, essentially a sweet sake, it is suitable for drinking, but using fermented mirin seasoning would ...
The signboard on the right shows a menu with regular dishes (left) and seasonal entrees – nabe (right). An izakaya (居酒屋) (Japanese: [izakaja]) [1] is a type of informal Japanese bar that serves alcoholic drinks and snacks. Izakaya are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or ...
Kaiseki. Kaiseki consists of a sequence of dishes, each often small and artistically arranged. Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.
Dango (団子) is a Japanese dumpling made with regular rice flour and glutinous rice flour. [1] They are usually made in round shapes, and three to five pieces are served on a skewer, which is called kushi-dango (串団子). The pieces are eaten with sugar, syrup, red bean paste, and other sweeteners. Generally, dango falls under the category ...