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Dango: a Japanese dumpling and sweet made from mochiko (rice flour),[1] [citation not found] related to mochi. Hanabiramochi: a Japanese sweet (wagashi), usually eaten at the beginning of the year. Higashi: a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi.
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. This list does not include characters that were present in older versions of the list but have since been removed ( 勺 , 銑 , 脹 , 錘 , 匁 ).
In 1872, Japanese writer Kanagaki Robun (仮名垣魯文) popularized the related term seiyō ryōri in his Seiyō Ryōritsū ('western food handbook'). [4] Seiyō ryōri mostly refers to French and Italian cooking while Yōshoku is a generic term for Japanese dishes inspired by Western food that are distinct from the washoku tradition. [ 5 ]
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
The name jinenjo refers to roots dug from the wild. Nagaimo [ ja ] ( D. opposita ) – In a strict sense, refers to the long truncheon-like form. Yamatoimo [ ja ] ( D. opposita ) – A fan-shaped (ginkgo leaf shaped) variety, more viscous than the long form.
1931: The former jōyō kanji list was revised and 1,858 characters were specified. 1942: 1,134 characters as standard jōyō kanji and 1,320 characters as sub-jōyō kanji were specified. 1946: The 1,850 characters of tōyō kanji were adopted by law "as those most essential for common use and everyday communication". [1]
This is a list of Japanese snacks (お菓子, okashi) and finger foods. It includes both brand name and generic snacks. Types. Anko, or sweet bean paste. Anko is ...
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...