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In Japan the dessert is known as mizu shingen mochi (水信玄餅). [3] The dish is an evolution of the Japanese dessert shingen mochi ( 信玄餅 ). Shingen mochi was developed in the 1960s [ 4 ] and inspired by the locally made abekawa mochi ( 安倍川餅 ) which is traditionally eaten during Obon festival in Yamanashi and Shizuoka prefectures .
Benihana (Japanese: 紅花, "Safflower") is a chain of Japanese restaurants. Originally founded by Yunosuke Aoki as a cafe in Tokyo in 1945, Benihana spread to the United States in 1964 when his son Hiroaki "Rocky" Aoki opened its first restaurant in New York City.
Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. ...
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.
While the actual origin of the term mizu-shōbai [2] is debatable, it is likely the term came into use during the Tokugawa shogunate (1603–1868). [3] The Tokugawa period saw the development of large bathhouses and an expansive network of roadside inns offering "hot baths and sexual release", [3] as well as the expansion of geisha districts and courtesan quarters in cities and towns ...
Aquatic Language (水のコトバ, Mizu no Kotoba) is a short nine-minute film written and directed by Yasuhiro Yoshiura. It aired 26 October 2002 in NHK BS1 's, 10 min. theater slot. Synopsis & Style
Warrington, known in Māori as Ōkāhau, [4] is a small settlement on the coast of Otago, in the South Island of New Zealand. It is situated close to the northern shore of Blueskin Bay, an area of mudflats north of Dunedin, and is administered as part of Dunedin City. Warrington is 3 km (1.9 mi) from State Highway 1 linked by Coast
Chazuke (茶漬け, ちゃづけ) or ochazuke (お 茶 漬 け, from ()cha 'tea' + tsuke 'submerge') is a simple Japanese dish made by pouring green tea, [1] dashi, or hot water over cooked rice. [2]