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A woman grinding kasha, an 18th-century drawing by J.-P. Norblin. In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna). [4]
Kasha also appeared in Buddhist paintings of the era, notably jigoku-zōshi (Buddhist ‘hellscapes’, paintings depicting the horrors of hell), where they were depicted as flaming carts pulled by demons or oni. [23] [24] The tale of the kasha was used by the Buddhist leadership to persuade the populace to avoid sin. [4]
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...
Kasha: Porridge. Buckwheat, [38] millet, oat and wheat kashas are widely popular in Russia. [39] [5] Gorokhovaya kasha: Pease porridge, similar to British pease pudding. Guriev porridge: A Russian porridge dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. [40] Kutia
The Japanese had been making desserts for centuries before sugar was widely available in Japan. Many desserts commonly available in Japan can be traced back hundreds of years. [1] In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi.
The oral languages spoken by the native peoples of the insular country of Japan at present and during recorded history belong to either of two primary phyla of human language: Japonic languages. Japanese language (See also Japanese dialects) Hachijō Japanese; Eastern Japanese; Western Japanese; Kyūshū Japanese; Ryūkyūan languages
The Satsugū dialect (薩隅方言, Satsugū Hōgen), often referred to as the Kagoshima dialect (鹿児島弁, Kagoshima-ben, Kagomma-ben, Kago'ma-ben, Kagoima-ben), is a group of dialects or dialect continuum of the Japanese language spoken mainly within the area of the former Ōsumi and Satsuma provinces now incorporated into the southwestern prefecture of Kagoshima.
To suit the tastes of Japanese people, mizuame syrup was added to the sponge cake to make it more moist, and zarame (coarse sugar) was added to the bottom to give it a coarser texture. [5] Castella is usually baked in square or rectangular molds, then cut and sold in long boxes, with the cake inside being approximately 27 cm (11 in) long.