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Tapioca starch. Tapioca (/ ˌ t æ p i ˈ oʊ k ə /; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, [1] but which has now spread throughout parts of the World such as West Africa and Southeast Asia.
Pempek in Indonesian 2006 stamp described as South Sumatran dish. Pempek is the best-known of Palembang's dishes. [3] Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear.
Some of the traditional kanji are not included in the Japanese font of Windows XP/2000, and only rectangles are shown. Downloading the Meiryo font from the Microsoft website (VistaFont_JPN.EXE) and installing it will solve this problem. Note that within the Jōyō Kanji there are 62 characters the old forms of which may cause problems displaying:
The "Grade" column specifies the grade in which the kanji is taught in Elementary schools in Japan. Grade "S" means that it is taught in secondary school . The list is sorted by Japanese reading ( on'yomi in katakana , then kun'yomi in hiragana ), in accordance with the ordering in the official Jōyō table.
The modern Japanese writing system uses a combination of logographic kanji, which are adopted Chinese characters, and syllabic kana.Kana itself consists of a pair of syllabaries: hiragana, used primarily for native or naturalized Japanese words and grammatical elements; and katakana, used primarily for foreign words and names, loanwords, onomatopoeia, scientific names, and sometimes for emphasis.
Rice flour and glutinous rice flour. Rice flour (also rice powder) is a form of flour made from finely milled rice.It is distinct from rice starch, which is usually produced by steeping rice in lye.
Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
The Kodansha Kanji Learner's Dictionary is a kanji dictionary based on the New Japanese-English Character Dictionary by Jack Halpern at the CJK Dictionary Institute and published by Kenkyūsha. Originally published in 1999 (with a minor update in 2001), a Revised and Updated Edition was issued on 2013, reflecting the new changes in the jōyō ...