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Fully annexed by Japan around 150 years ago, Hokkaido’s indigenous people, the Ainu, have their own distinct language and culture. ... Seafood is an integral part of Hokkaido’s food culture ...
Ohaw, traditional Ainu soup. Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia.The cuisine differs markedly from that of the majority Yamato people of Japan.Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat.
Other key institutions include The Foundation for Research and Promotion of Ainu Culture (FRPAC), established by the Japanese government after the enactment of the Ainu Culture Law in 1997; the Hokkaidō University Center for Ainu and Indigenous Studies, [158] established in 2007; and various museums and cultural centers. The Ainu people living ...
Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [ 2 ] It is served with karashi mustard , soy or tare sauce , and sometimes Japanese bunching onion .
Japanese food popularity also has penetrated street food culture, as modest Warjep or Warung Jepang (Japanese food stall) offer Japanese food such as tempura, okonomiyaki and takoyaki, at moderately low prices. [99] Today, okonomiyaki and takoyaki are popular street fare in Jakarta and other Indonesian cities.
Hokkaido (Japanese: 北海道, Hepburn: Hokkaidō, pronounced [hokkaꜜidoː] ⓘ, lit. ' Northern Sea Circuit; Ainu: Ainu Moshiri, ' or ' Land of the Ainu ') [2] is the second-largest island of Japan and comprises the largest and northernmost prefecture, making up its own region. [3]
Ainu culture refers to the traditions of the Ainu people, dating back to around the 13th century (late Kamakura period) to the present.Today, most Ainu people live a life superficially similar to that of mainstream Japanese people, partly due to cultural assimilation.
Jingisukan. Jingisukan (ジンギスカン, "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake.