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Oyster Motoyaki
''Motoyaki'' is a style of cooking, involving baked food topped with a mayonnaise-based sauce and served in an oyster shell. (a better phot It is typically available in Japanese cuisine, Japanese restaurants on the Pacific coast of Canada. Examples of motoyaki dishes are oyster motoyaki and lobster motoyaki. In Japan In Japanese cuisine, a sauce called The sauce is egg-based, but its name means the opposite: "egg's base". (or / ) is prepared by beating egg yolks and oil together just like mayonnaise, but without any vinegar. Some variants also have ''miso'' or soy sauce added. Foods topped with this sauce and baked are The first letters "も" and "と" both have Japanese particles using the same letters, a potential cause of confusion. (or / The same kanji spelling has two other homonyms, even within the context of food related words, a potential cause of confusion: # 素焼き(すやき, ''suyaki''): unglazed earthenware # 素焼き(すやき, ''suyaki''): unseasoned baking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases
{{Commons Words and phrases by language Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... Words ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center".p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, which the great majority of modern domestic earthenware has. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired earthenware dates back to as early as 29,000–25,000 BC, and for millennia, only earthenware pottery was made, with stoneware graduall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shogakukan
is a Japanese publisher of dictionaries, literature, comics (manga), non-fiction, DVDs, and other media in Japan. Shogakukan founded Shueisha, which also founded Hakusensha. These are three separate companies, but are together called the Hitotsubashi Group, one of the largest publishing groups in Japan. Shogakukan is headquartered in the Shogakukan Building in Hitotsubashi, part of Kanda, Chiyoda, Tokyo, near the Jimbocho book district. The corporation also has the other two companies located in the same ward. International operations In the United States Shogakukan, along with Shueisha, owns Viz Media, which publishes manga from both companies in the United States. Shogakukan's licensing arm in North America was ShoPro Entertainment; it was merged into Viz Media in 2005. Shogakukan's production arm is Shogakukan-Shueisha Productions (previously Shogakukan Productions Co., Ltd.) In March 2010 it was announced that Shogakukan would partner with the American comics publish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nihon Kokugo Daijiten
The , often abbreviated as the and sometimes known in English as ''Shogakukan's Japanese Dictionary'', is the largest Japanese language dictionary published. In the period from 1972 to 1976, Shogakukan published the 20-volume first edition. The 14-volume second edition was published in the period from November 2000 to December 2001. It includes substantial additions to and improvements over the first edition. Composition The first edition of 1972–76 included some 450,000 entries in 20 volumes, while the second edition reduced the number of volumes to 13 (by making each volume much bigger) and added 50,000 entries. The Second edition is the largest Japanese dictionary published with roughly 500,000 entries and supposedly 1,000,000 example sentences. It was composed under the collaboration of 3000 specialists, not merely Japanese language and literature scholars but also specialists of History, Buddhist studies, the Chinese Classics, and the social and physical sciences, over th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Particles
Japanese particles, or , are suffixes or short words in Japanese grammar that immediately follow the modified noun, verb, adjective, or sentence. Their grammatical range can indicate various meanings and functions, such as speaker affect and assertiveness. Orthography and diction Japanese particles are written in hiragana in modern Japanese, though some of them also have kanji forms ( or for ''te'' ; for ''ni'' ; or for ''o'' ; and for ''wa'' ). Particles follow the same rules of phonetic transcription as all Japanese words, with the exception of (written ''ha'', pronounced ''wa'' as a particle), (written ''he'', pronounced ''e'') and (written using a hiragana character with no other use in modern Japanese, originally assigned as ''wo'', now usually pronounced ''o'', though some speakers render it as ''wo''). These exceptions are a relic of historical kana usage. Types of particles There are eight types of particles, depending on what function they serve. : : ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. History The origin of the miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period (14,000–300 BC)). These are c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Motoyaki
''Motoyaki'' is a style of cooking, involving baked food topped with a mayonnaise-based sauce and served in an oyster shell. (a better phot It is typically available in Japanese cuisine, Japanese restaurants on the Pacific coast of Canada. Examples of motoyaki dishes are oyster motoyaki and lobster motoyaki. In Japan In Japanese cuisine, a sauce called The sauce is egg-based, but its name means the opposite: "egg's base". (or / ) is prepared by beating egg yolks and oil together just like mayonnaise, but without any vinegar. Some variants also have ''miso'' or soy sauce added. Foods topped with this sauce and baked are The first letters "も" and "と" both have Japanese particles using the same letters, a potential cause of confusion. (or / The same kanji spelling has two other homonyms, even within the context of food related words, a potential cause of confusion: # 素焼き(すやき, ''suyaki''): unglazed earthenware # 素焼き(すやき, ''suyaki''): unseasoned baking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surimi
is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel or shellfish. The most common surimi product in the Western market is Crab stick, imitation crab meat. Such a product often is sold as ''krab,'' ''imitation crab'' and ''mock crab'' in the United States, and as ''seafood sticks'', ''crab sticks'', ''fish sticks'', ''seafood highlighter'' or ''seafood extender'' in Commonwealth of Nations, Commonwealth nations. In Britain, the product is sometimes known as ''seafood sticks'' to avoid breaking Trading Standards rules on false advertising. History Fish pastes have been a popular food in East Asia. In China, the food is used to make fish balls (魚蛋/魚丸) and ingredients in a thick soup known as "Geng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukuba Gakuin University
is a private university in Tsukuba, Ibaraki, Japan. History Founded as a junior women's college in 1990, the , was raised to a four-year college in 1996, and renamed the . In 2005 it became coeducational Mixed-sex education, also known as mixed-gender education, co-education, or coeducation (abbreviated to co-ed or coed), is a system of education where males and females are educated together. Whereas single-sex education was more common up to ..., adopting the present name at the same time. External links Official website Educational institutions established in 1990 Private universities and colleges in Japan Universities and colleges in Ibaraki Prefecture 1990 establishments in Japan Tsukuba, Ibaraki Former women's universities and colleges in Japan {{authority control ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
