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Gyotaku (魚拓, from gyo "fish" + taku "stone impression", fish print(ing)) is the traditional Japanese method of printing fish, a practice which dates back to the mid-1800s. This form of nature printing , where ink is applied to a fish which is then pressed onto paper, was used by fishermen to record their catches, but has also become an art ...
Bokashi (ぼかし); technique of applying a gradation of ink to a moistened block to vary lightness and darkness (value) of a single colour; Censor seal; from 1790 until 1876 all woodblock prints had to be examined by official censors, and marked with their seals; Chūban (中判); a print size about 7 by 10 inches (18 cm × 25 cm)
Honolulu Fish Auction. Honolulu Fish Auction has been operating since 1952, selling between 70,000 and 90,000 pounds of fish per day, operating six days per week. It is the sole large-scale auction for tuna west of Tokyo, Japan, and its operations are based on the same system used at the former Tsukiji Market Auction in Tokyo. [1]
Juliette May Fraser (born Hawaii 1887–1983) painter, muralist and printmaker, Charles Furneaux (born Boston 1835–1913) painter and educator, Hon Chew Hee (born Hawaii 1906–1993) painter, D. Howard Hitchcock (born Hawaii 1861–1943) painter, Ogura Yonesuke Itoh (born Japan 1870–1940) painter, Princess Kaʻiulani (born Hawaii 1875–1899 ...
Commonly caught fish in Hawaiian waters for poke, found at local seafood counters include (alternate Japanese names are indicated in parentheses): [1] [2] [3] ʻAhi pālaha: albacore tuna (tombo) ʻAhi: bigeye tuna (mebachi) ʻAhi: yellowfin tuna (kihada) Aku: skipjack tuna (katsuo) Aʻu: blue marlin (kajiki), striped marlin (nairagi ...
It is a red fish found in the Hawaiian and Midway Islands. It grows to a size of 33 cm in length. [2] Common names are Hawaiian bigeye in English and ula lau au in the Hawaiian language. [2] It, and other species of its family, may also be called ʻāweoweo in Hawaii. Its specific name honors the American ichthyologist Seth Eugene Meek (1859 ...
This species is used as a food item in Hawaii. It tastes like shrimp, its primary source of food. [2] It is best to be kept cool after harvesting and preserved for longer periods of time in the freezer. Before preparing the fish, it has to be cleaned thoroughly by removing the intestinal tract. [4]
Honolulu Printmakers is a non-profit organization of Hawaii-based printmaking artists that operates a printing studio open to the community. It conducts public exhibitions, lectures, demonstration, workshops, and an outreach program in local intermediate and high schools. The organization holds an annual juried print exhibition.