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Insects have occupied a place within Japanese culture for centuries. The Lady who Loved Insects , is a classic tale of a woman who collected caterpillars during the 12th century. [ 3 ] The Tamamushi Shrine , a miniature temple from the 7th century was formerly adorned with beetlewing from the jewel beetle Chrysochroa fulgidissima .
Satoyama, utilizing a plant layer, from bottom, agriculture field, Prunus mume tree for umeboshi, bamboo woods and thicket in Chiba Japan Various habitat types for wildlife have been provided by mixed satoyama landscape as a result of the Japanese traditional agricultural system that also facilitates the movement of wildlife between a variety of habitats.
The name bokashi is transliterated from spoken Japanese (ぼかし). However, Japanese-English dictionaries give the word an older artistic meaning: "shading or gradation" of images – especially applied to woodblock prints. [1] [2] This later extended to mean pixellation or fogging in censored photographs. Therefore, its application to ...
The meaning of the phrase is focused on the origin of the food rather than on the coming feast. [39] The belief from Buddhism that every object has a spirit to be recognised is implied by the phrase, manifesting both gratitude and honour to pay respect to the lives that made the food, including the cook, animals, farmers, and plants.
Kabocha (/ k ə ˈ b oʊ tʃ ə /; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin [1] in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes. [2]
Dried kombu Dried kombu sold in a Japanese supermarket. Konbu (from Japanese: 昆布, romanized: konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. [1] It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).
Dashi (出 汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. [1] Dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki.
Usukawa manjū (薄皮饅頭) Momiji manjū with different fillings. Of the myriad varieties of manjū, some more common than others.In Hawaii, one can find Okinawan manjū that are made with a filling of purple sweet potato, butter, milk, sugar, and salt, but the most common filling is bean paste, of which the several varieties include koshian, tsubuan, and tsubushian.