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Osechi
Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods. The tradition started in the Heian period (794–1185). ''Osechi'' are easily recognizable by their special boxes called ''jūbako'' (重箱), which resemble ''bentō'' boxes. Like ''bentō'' boxes, ''jūbako'' are often kept stacked before and after use. Examples of osechi dishes The dishes that make up ''osechi'' each have a special meaning celebrating the New Year. Some examples are: *''Daidai'' (橙, だいだい), Japanese bitter orange. ''Daidai'' means "from generation to generation" when written in different kanji as 代々. Like ''kazunoko'' below, it symbolizes a wish for children in the New Year. *' (伊達巻 or 伊達巻き or だてまき), sweet rolled omelette mixed with fish paste or mashed shrimp. They symbolize a wish for many auspicious days. On auspicious days (晴れの日, ''hare-no-hi''), Japanese people traditionally wear fine clothing as a part of enjoying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oseti
Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods. The tradition started in the Heian period (794–1185). ''Osechi'' are easily recognizable by their special boxes called ''jūbako'' (重箱), which resemble ''bento, bentō'' boxes. Like ''bentō'' boxes, ''jūbako'' are often kept stacked before and after use. Examples of osechi dishes The dishes that make up ''osechi'' each have a special meaning celebrating the New Year. Some examples are: *''Daidai'' (橙, だいだい), bitter orange, Japanese bitter orange. ''Daidai'' means "from generation to generation" when written in different kanji as 代々. Like ''kazunoko'' below, it symbolizes a wish for children in the New Year. *' (伊達巻 or 伊達巻き or だてまき), sweet rolled omelette mixed with fish paste or mashed shrimp. They symbolize a wish for many auspicious days. On auspicious days (晴れの日, ''hare-no-hi''), Japanese people traditionally wear fine clothing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osechi 001
Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods. The tradition started in the Heian period (794–1185). ''Osechi'' are easily recognizable by their special boxes called ''jūbako'' (重箱), which resemble ''bentō'' boxes. Like ''bentō'' boxes, ''jūbako'' are often kept stacked before and after use. Examples of osechi dishes The dishes that make up ''osechi'' each have a special meaning celebrating the New Year. Some examples are: *''Daidai'' (橙, だいだい), Japanese bitter orange. ''Daidai'' means "from generation to generation" when written in different kanji as 代々. Like ''kazunoko'' below, it symbolizes a wish for children in the New Year. *' (伊達巻 or 伊達巻き or だてまき), sweet rolled omelette mixed with fish paste or mashed shrimp. They symbolize a wish for many auspicious days. On auspicious days (晴れの日, ''hare-no-hi''), Japanese people traditionally wear fine clothing as a part of enjoying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese New Year
The is an annual festival with its own customs. Since 1873, the official Japanese New Year has been celebrated according to the Gregorian calendar, on January 1 of each year, . However, some traditional events of the Japanese New Year are partially celebrated on the first day of the year on the modern Tenpō calendar, the last official lunisolar calendar which was used until 1872 in Japan. History Prior to the Meiji period, the date of the Japanese New Year had been based on Japanese versions of lunisolar calendar (the last of which was the Tenpō calendar) and, prior to Jōkyō calendar, the Chinese version. However, in 1873, five years after the Meiji Restoration, Japan adopted the Gregorian calendar and the first day of January became the official and cultural New Year's Day in Japan. Traditional food The Japanese eat a selection of dishes during the New Year celebration called , typically shortened to ''osechi.'' Many of these dishes are sweet, sour, or dried, so the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jūbako
are tiered boxes used to hold and present food in Japan. The boxes are often used to hold ''osechi'', foods traditional to the Japanese New Year, or to hold takeaway lunches, or bento. A or , is a picnic set of ''jūbako'' in a carrier with handle. There is also , a kind of chinese styled bowl, some stackable like ''jūbako''. Gallery File:誰ヶ袖蒔絵重箱-Stacked Food Box (Jūbako) with “Whose Sleeves?” (Tagasode) Design MET DP704176.jpg, An 18th century wood, gold and sliver foil ''jūbako'' File:菊唐草葵紋蒔絵提重-Portable Picnic Set (sagejū) with Chrysanthemums, Foliage Scroll, and Tokugawa Family Crest MET DP154362.jpg, Sagejū File:Round food box on high foot ring (jikiro) with design of peonies, Ryukyu Islands, 16th-17th century AD, red and black lacquer with chinkin on wood - Ethnological Museum, Berlin - DSC02082.JPG, Jikirō See also *Tiffin carrier Tiffin carriers or dabbas are a kind of lunch box used widely in Asia and the Caribbean for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Imperial Court In Kyoto
The Imperial Court in Kyoto was the nominal ruling government of Japan from 794 AD until the Meiji period (1868–1912), after which the court was moved from Kyoto (formerly Heian-kyō) to Tokyo (formerly Edo) and integrated into the Meiji government. Upon the court being moved to Kyoto from Nagaoka by Emperor Kanmu (737-806), the struggles for power regarding the throne that had characterized the Nara period diminished. Kyoto was selected as the location for the court because of its "proper" amount of rivers and mountains which were believed to be the most auspicious surroundings for the new capital. The capital itself was built in imitation of Changan, closely following the theories of yin-yang. The most prominent group of people within the court was the civil aristocracy (kuge) which was the ruling class of society that exercised power on behalf of the emperor. Kyoto's identity as a political, economic, and cultural centre started to be challenged in the post-1185 era with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Year's Day
New Year's Day is a festival observed in most of the world on 1 January, the first day of the year in the modern Gregorian calendar. 1 January is also New Year's Day on the Julian calendar, but this is not the same day as the Gregorian one. Whilst most solar calendars (like the Gregorian and Julian) begin the year regularly at or near the northern winter solstice, cultures that observe a lunisolar or lunar calendar celebrate their New Year (such as the Chinese New Year and the Islamic New Year) at less fixed points relative to the solar year. In pre-Christian Rome under the Julian calendar, the day was dedicated to Janus, god of gateways and beginnings, for whom January is also named. From Roman times until the middle of the 18th century, the new year was celebrated at various stages and in various parts of Christian Europe on 25 December, on 1 March, on 25 March and on the movable feast of Easter. In the present day, with most countries now using the Gregorian calendar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prawn
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature's most confusing terms''Pages 106–109, John Wiley & Sons. . is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp that are present in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable. Shrimp'' vs. ''prawn Regional distinctions The terms shrimp and prawn originated in Britain. In the use of common names for species, shrim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuai (dish)
''Kuai'' was a Chinese dish consisting of finely cut strips of raw fish or meat, which was popular and commonly eaten in the early Chinese dynasties. According to the ''Book of Rites'' compiled between 202 BCE and 220 CE, ''kuai'' consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices" () or as "yusheng" (). The type of fish commonly used in ancient times included carp () and mandarin fish (), while in modern times salmon () is commonly used. Sauces were an essential part of ''kuai'' dishes, with scallions used for preparation of sauces in spring and mustard seed used for sauces in autumn. According to many classical texts, ''kuai'' served without sauces was deemed inedible and should be avoided.() ''Xiang Dang'' (), ''The Analects''. History Raw fish and meat dishes, known collectively as ''kuai'', were fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein, and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. The rice used for mochi has a negligible amylose content and a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , but is made by pounding grains of rice, while dango is made with rice flour. History The process of steaming glutinous rice and making it into a paste is consid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zōni
, often with the honorific "o-" as ''o-zōni'', is a Japanese soup containing ''mochi'' rice cakes. The dish is strongly associated with the Japanese New Year and its tradition of ''osechi'' ceremonial foods. The preparation of zōni varies both by household and region. Etymology Zōni is written in the Japanese language using two ''kanji'' characters. Since the first, means "miscellaneous" or "mixed", and the second, , means "simmer" or "boil", it is thought that the word is derived from the fact that zōni consists of many miscellaneous items of food (such as mochi, vegetables and seafood) being boiled together. Formerly, amongst samurai society, the dish was referred to as "烹雑" (Hōzō) with also being an archaic term for "to simmer" or "to boil". Origin It is said that ''zōni'' finds its roots in samurai society cuisine. It is thought to be a meal that was cooked on field battles, boiled together with ''mochi,'' vegetables and dried foods, among other ingredient ... [...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] |
