Hōji On-hyakushu

	Hōji On-hyakushu Hōji is a romaji The romanization of Japanese is the use of Latin script to write the Japanese language. This method of writing is sometimes referred to in Japanese as . Japanese is normally written in a combination of logographic characters borrowed from Ch ... which can refer to: * Hōji (era) (), a Japanese era name * Hōji (Buddhism) (), a periodical Buddhist memorial service on behalf of a deceased person * (, ), a roasted Japanese green tea See also * Houji (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Romaji The romanization of Japanese is the use of Latin script to write the Japanese language. This method of writing is sometimes referred to in Japanese as . Japanese is normally written in a combination of logographic characters borrowed from Chinese (kanji) and syllabic scripts (kana) that also ultimately derive from Chinese characters. There are several different romanization systems. The three main ones are Hepburn romanization, Kunrei-shiki romanization (ISO 3602) and Nihon-shiki romanization (ISO 3602 Strict). Variants of the Hepburn system are the most widely used. Romanized Japanese may be used in any context where Japanese text is targeted at non-Japanese speakers who cannot read kanji or kana, such as for names on street signs and passports and in dictionaries and textbooks for foreign learners of the language. It is also used to transliterate Japanese terms in text written in English (or other languages that use the Latin script) on topics related to Japan, such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Hōji (era) was a after ''Kangen'' and before ''Kenchō.'' This period spanned the years from February 1247 to March 1249. The reigning emperor was .Titsingh, Isaac. (1834). ''Annales des empereurs du Japon'', pp. 248-255; Varley, H. Paul. (1980). ''Jinnō Shōtōki.'' p. 231-232. Change of era * 1247 ; 1247: The new era name was created to mark an event or a number of events. The previous era ended and a new one commenced in ''Kangen'' 5. Events of the ''Hōji'' era * 1247 (''Hōji 1''): The Hōji conflict; Hōjo family destroyed the Miura family; and in so doing, the clan consolidated its authority as regents. Notes References * Nussbaum, Louis-Frédéric and Käthe Roth. (2005) ''Japan encyclopedia.''Cambridge: Harvard University Press. OCLC 58053128* Titsingh, Isaac. (1834). ''Nihon Odai Ichiran''; ou ''Annales des empereurs du Japon.'' Paris: Royal Asiatic Society, Oriental Translation Fund of Great Britain and IrelandOCLC 5850691* Varley, H. Paul. (1980). ''A Chronicle of Go ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Hōji (Buddhism) Hōji is a romaji The romanization of Japanese is the use of Latin script to write the Japanese language. This method of writing is sometimes referred to in Japanese as . Japanese is normally written in a combination of logographic characters borrowed from Ch ... which can refer to: * Hōji (era) (), a Japanese era name * Hōji (Buddhism) (), a periodical Buddhist memorial service on behalf of a deceased person * (, ), a roasted Japanese green tea See also * Houji (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Hōjicha () is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal. It is roasted at to prevent oxidation and produce a light golden colour, as opposed to other Japanese teas which are steamed. In general, the base of a hōjicha consists of leaves from the second harvest or after. Description Visual appearance Dry hōjicha tea leaves are brown wedge-shaped needles. The tea is fired at a high temperature, altering the leaf colour tints from green to reddish-brown. Infusions have a distinctive clear red appearance and nutty fragrance. Taste Once infused, hōjicha has a nutty, toasty, sweet flavor. The tea has little to no bitterness. History The process of making hōjicha was discovered in 1920 by accident when a Kyoto merchant had unsaleable bancha. By roasting the bancha, the merchant created a new flavor; hōjicha. Hōjicha is often made from bancha ( 'common tea'), tea from the last harvest of the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]