|
Odango
is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. ''Dango'' is usually finished round shaped, three to five ''dango'' are often served on a skewer (skewered ''dango'' pieces called ). Generally, ''dango'' comes under the category of wagashi, and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons. Types The many different varieties of ''dango'' are usually named after the various seasonings served on or with it. Popular dango * is commonly covered with sweetened red bean paste; ingredients other than ''azuki'' are used on rare occasions. Other toppings for anko include made from edamame paste and kurumi (walnut) paste. * is green tea (matcha) flavored ''dango''. * is a kind of baked dango (), and is seasoned with soy sauce. Furthermore, the one wrapped with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words 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 conse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Momotarō
is a popular hero of Japanese folklore. His name is often translated as ''Peach Boy'', but is directly translated as ''Peach + Tarō'', a common Japanese given name. ''Momotarō'' is also the title of various books, films and other works that portray the tale of this hero. There is a popular notion that Momotarō is a local hero of Okayama Prefecture, but this claim was invented in the modern era. This notion is not accepted as consensus in scholarly circles. Story Momotarō was born from a giant peach, which was found floating down a river by an old, childless woman who was washing clothes there. The woman and her husband discovered the child when they tried to open the peach to eat it. The child explained that he had been bestowed by the Gods to be their son. The couple named him Momotarō, from ''momo'' (peach) and ''Tarō'' (a name meaning 'eldest son in the family'). When he was just five years old, he was able to cut a big tree with just an old knife. When he matured in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets also belong to various other taxa. Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries. This crop is favored due to its productivity and short growing season under dry, high-temperature conditions. Millets are indigenous to many parts of the world. The most widely grown millets are sorghum and pearl millets, which are important crops in India and parts of Africa. Finger millet, proso millet, and foxtail millet are also important crop species. Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies." Desc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kibi Dango (millet Dumpling)
is Japanese dumpling made from the meal or flour of the ''kibi'' (proso millet) grain. The treat was used by folktale-hero Momotarō (the Peach Boy) to recruit his three beastly retainers, in the commonly known version of the tale. In modern times, this millet dumpling has been confused with the identically-sounding confection Kibi dango named after Kibi Province (now Okayama Prefecture), even though the latter hardly uses any millet at all. The confectioners continue to market their product by association with the hero Momotarō, and more widely, Okayama residents have engaged in a concerted effort to claim the hero as native to their province. In this context, the millet dumpling's historical association with the Kibi Province has undergone close scrutiny. In particular, Kibitsu Shrine of the region has had ongoing association with serving food by the name ''kibi dango''. Conventionally, kibi dango or ''kibi mochi'' uses the sticky variety proso millet known as ''mochi kibi' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakura
A cherry blossom, also known as Japanese cherry or sakura, is a flower of many trees of genus ''Prunus'' or ''Prunus'' subg. ''Cerasus''. They are common species in East Asia, including China, Korea and especially in Japan. They generally refer to ornamental cherry trees, not to be confused with cherry trees that produce fruit for eating.Toshio Katsuki. (2015) ''Sakura''. pp.14–18 Iwanami Shoten. It is considered the national flower of Japan. Wild species of the cherry tree is widely distributed mainly in the Northern hemisphere. In the mainstream classification in Europe and North America, cherry trees for ornamental purposes are classified into the genus ''Prunus'' which consists of about 400 species. In the mainstream classification in Japan, China, and Russia, on the other hand, ornamental cherry trees are classified into the genus ''Cerasus'', which consists of about 100 species separated from the genus ''Prunus'', and the genus ''Cerasus'' does not include '' Pru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanami
is the Japanese traditional custom of enjoying the transient beauty of flowers; in this case almost always refer to those of the or, less frequently, trees. From the end of March to early May, cherry trees bloom all over Japan, and around the first of February on the island of Okinawa. The is announced each year by the Japan Meteorological Agency, and is watched carefully by those planning ''hanami'' as the blossoms only last a week or two. In modern-day Japan, ''hanami'' mostly consists of having an outdoor party beneath the sakura during daytime or at night. In some contexts the Sino-Japanese term is used instead, particularly for festivals. ''Hanami'' at night is called . In many places such as Ueno Park temporary paper lanterns are hung for the purpose of ''yozakura''. On the island of Okinawa, decorative electric lanterns are hung in the trees for evening enjoyment, such as on the trees ascending Mt. Yae, near Motobu Town, or at the Nakijin Castle. A more ancie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. ''Sesamum'' has many other species, most being wild and native to sub-Saharan Africa. ''S. indicum,'' the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people. Etymology The word "sesame" is from Latin ''sesamum'' and Greek σήσαμον : ''sēsamon' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nori
Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus '' Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or '' onigiri'' (rice balls). The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time. History Originally, the term ''nori'' was generic and referred to seaweeds, including '' hijiki''. One of the earliest descriptions of nori is dated to around the eighth century. In the Taihō Code that was enacted in 701, ''nori'' already was included in the form of taxation. Local people were described as drying nori in Hitachi Province fudoki (721–721), and harvesting of nori was mentioned in Izumo Province fud ... [...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 ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
