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Shumai (Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine , it is usually served as a dim sum snack. [ 1 ]
Shūmei Ōkawa (大川 周明, Ōkawa Shūmei, 6 December 1886 – 24 December 1957) was a Japanese nationalist and Pan-Asianist writer, known for his publications on Japanese history, philosophy of religion, Indian philosophy, and colonialism.
Japanese Chinese cuisine, also known as chūka, represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by Chinese restaurants in Japan , stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown .
Shoumei (匠明) is a Japanese 17th century architectural design manual (Kiwari (木割)).The manual was written by Heinouchi Yoshimasa and first handed by his son Masanobu Heinouchi in 1608 in five scroll formats.
The store also served standard Chinese fare like wontons and shumai, and is sometimes regarded as the origin of Japanese-Chinese fusion dishes like chūkadon and tenshindon. [27] [28] Rairaiken's original store closed in 1976, but related stores with the same name currently exist in other places, and have connections to the first store.
Dumplings in a basket, served with a dipping sauce. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling.
Shinji Shūmeikai (神慈秀明会) (often abbreviated to Shumei) is a Japanese new religious movement and organization founded in 1970 by Mihoko Koyama.Prior to founding the organization, she was president of the Shumei Church, the largest internal association of the Sekai Kyūseikyō (世界救世教, Church of World Messianity), and founded the organization as a spin-off of the Church of ...
Karashi is often served with tonkatsu, oden, nattō, and shumai. [3] It can be used as part of a dipping sauce when mixed with mayonnaise, called karashi mayonnaise or with vinegar and miso, called karashi su miso. [4] It is also used to make pickled Japanese eggplant, called karashi-nasu. [5]