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A dynamite roll is a Makizushi type of Western-style sushi. It usually contains a piece of shrimp tempura , avocado, and cucumber. [ 1 ] It can also include proteins like salmon , crab , tuna, hamachi/yellowtail , vegetables like radish sprouts or oshinko , and garnishes like masago / tobiko (fish roe).
The 30 cm to 60 cm (11.8 inches to 23.6 inches) naginata blade is forged in the same manner as traditional Japanese swords. The blade has a long tang ( nakago ) which is inserted in the shaft . The blade is removable and is secured by means of a wooden peg called mekugi (目釘) that passes through a hole ( mekugi-ana ) in both the tang and the ...
The Shitotsubakurai (Japanese: 刺突爆雷) or lunge mine was a suicidal anti-tank weapon developed and used by the Empire of Japan during the Second World War. It used a HEAT type charge. This weapon was used by the CQC units of the Imperial Japanese Army.
In other recipes, the shrimp are boiled first and then marinated in alcohol. [7] [8] Dynamite roll: Canada: A Western-style sushi, common in Western Canada. Usually contains a piece of prawn tempura and masago (capelin roe), with vegetables like radish sprouts, avocado and/or cucumber, as well as Japanese mayonnaise. Ebi furai: Japan
The dynamite recipe can also be used as a topping on hot dogs. Yield: Feeds a crowd. What and Why RI is a weekly feature by The Providence Journal to explore our readers' curiosity.
Earliest known written formula for gunpowder, from the Wujing Zongyao of 1044 AD.. Gunpowder is the first explosive to have been developed. Popularly listed as one of the "Four Great Inventions" of China, it was invented during the late Tang dynasty (9th century) while the earliest recorded chemical formula for gunpowder dates to the Song dynasty (11th century).
Gunpowder is a low explosive: it does not detonate, but rather deflagrates (burns quickly). This is an advantage in a propellant device, where one does not desire a shock that would shatter the gun and potentially harm the operator; however, it is a drawback when an explosion is desired.
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed