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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.
Then eat, holding food between the bottoms of the hashi. If you later want to use your hashi to take more food from serving dishes, use the top ends to do so in order to avoid 'contaminating' the food on the tray. At the end of the meal, it is good manners to return single-use chopsticks part way into their original paper wrapper; this covers ...
I just found myself able to eat natto without rice. God, I have no smell. :( -- Toytoy 23:14, Mar 15, 2005 (UTC) I am a Japanese but I just couldn't stand eating natto on its own. Give me a bowl of rice! :) -- Revth 15:27, 24 Mar 2005 (UTC) I am not a Japanese (I'm German) but my Japanese ex-girlfriend introduced me to natto.
Hair loss caused by a poor diet is usually a temporary condition where hairs are prematurely shifted from the growing phase (anagen) into the resting phase (telogen) of the growth cycle ...
Hairstyles of Japanese women have been varied throughout history. Since the 7th century, Japanese noblewomen have sought out elaborate and structured ways to wear their hair to show off their elite status. This included hairdos built of wax, ribbons, combs, hair picks, and flowers.
Yamaimo – vague name that can denote either Dioscorea spp. (Japanese yam or Chinese yam) below. The root is often grated into a sort of starchy puree. The correct way is to grate the yam against the grains of the suribachi. Also the tubercle (mukago) used whole. Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam.
Antique nihongami katsura (wig) in a display case. The yuiwata hairstyle. Many hairstyles now labelled nihongami were developed during the Edo period, when a preference amongst women for long, flowing hairstyles transitioned towards more elaborate, upswept styles, featuring buns at the back of the neck and 'wings' at either side of the head.
A Tsáchila man, with his hair coloured with annatto. The annatto tree B. orellana is believed to originate in tropical regions from Mexico to Brazil. [1] [5] It was probably not initially used as a food additive, but for other purposes, such as ritual and decorative body painting (still an important tradition in many Brazilian native tribes, such as the Wari'); sunscreen; insect repellent ...