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泡盛
''Awamori'' (, Okinawan language, Okinawan: , ) is an alcoholic beverage indigenous and unique to Okinawa Prefecture, Okinawa, Japan. It is made from long grain Oryza sativa, indica rice, and is not a direct product of brewing (like ''sake'') but of distillation (like ''shōchū''). The majority of ''awamori'' made today uses indica rice imported from Thailand, as the local production is largely insufficient to meet domestic demand, which has risen considerably in recent years. ''Awamori'' is typically 60–86 proof (alcohol), proof (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Some styles (notably ''#Hanazake, hanazake'') are 120 proof (60%) and are flammable. ''Awamori'' is aged in traditional clay pots to improve its flavor and mellowness. The most popular way to drink ''awamori'' is with water and ice. When served in a restaurant in Okinawa, it will nearly always be accompanied by a conta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanazake
''Awamori'' (, Okinawan: , ) is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like ''sake'') but of distillation (like ''shōchū''). The majority of ''awamori'' made today uses indica rice imported from Thailand, as the local production is largely insufficient to meet domestic demand, which has risen considerably in recent years. ''Awamori'' is typically 60–86 proof (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Some styles (notably '' hanazake'') are 120 proof (60%) and are flammable. ''Awamori'' is aged in traditional clay pots to improve its flavor and mellowness. The most popular way to drink ''awamori'' is with water and ice. When served in a restaurant in Okinawa, it will nearly always be accompanied by a container of ice and carafe of water. ''Awamori'' can also be drunk straight, on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
泡盛
''Awamori'' (, Okinawan language, Okinawan: , ) is an alcoholic beverage indigenous and unique to Okinawa Prefecture, Okinawa, Japan. It is made from long grain Oryza sativa, indica rice, and is not a direct product of brewing (like ''sake'') but of distillation (like ''shōchū''). The majority of ''awamori'' made today uses indica rice imported from Thailand, as the local production is largely insufficient to meet domestic demand, which has risen considerably in recent years. ''Awamori'' is typically 60–86 proof (alcohol), proof (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Some styles (notably ''#Hanazake, hanazake'') are 120 proof (60%) and are flammable. ''Awamori'' is aged in traditional clay pots to improve its flavor and mellowness. The most popular way to drink ''awamori'' is with water and ice. When served in a restaurant in Okinawa, it will nearly always be accompanied by a conta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shōchū
is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. Typically shōchū contains 25% alcohol by volume, which is weaker than baijiu, whiskey, or vodka, but stronger than huangjiu, sake, or wine. It is not uncommon for multiply distilled shōchū, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume. Etymology The word is the Japanese rendition of the Chinese '' shaojiu'' (), meaning "burned liquor", which refers to the heating process during distillation. The Chinese way of writing ''shaojiu'' with the character means sake in modern Japanese, which writes ''shōchū'' using the character instead. Nevertheless, both characters mean "liquor". Culture Drinking ''Shōchū'' should not be confused with sake, a brewed rice wine. Its taste is usually far les ... [...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 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 consensus among linguists on its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okinawa Soba
is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called ''soba'' (or ''suba'' in the Okinawan language), although this Japanese term typically refers to buckwheat noodles in mainland Japan. The noodles of Okinawa soba are made from wheat flour, and do not contain any buckwheat. The thick wheat noodles more closely resemble the texture of udon, and when served in soup, the broth is more similar to that of ramen. The noodles tend to have a circular cross section in the Yaeyama Islands and tend to be slightly flat in the rest of Okinawa Prefecture. It is served in a broth flavored with ''konbu'' (edible seaweed), ''katsuobushi'' flakes and pork. Standard toppings are ''kamaboko'' (fish cake), sliced scallion and a thick slice of stewed or soki (boneless pork ribs) and usually garnished with ''beni shōga'' (pickled ginger). For extra spice, din ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
UNESCO
The United Nations Educational, Scientific and Cultural Organization (UNESCO ) is a List of specialized agencies of the United Nations, specialized agency of the United Nations (UN) with the aim of promoting world peace and International security, security through international cooperation in education, arts, sciences and culture. It has 194 Member states of UNESCO, member states and 12 associate members, as well as partners in the Non-governmental organization, non-governmental, Intergovernmental organization, intergovernmental and private sector. Headquartered in Paris, France, UNESCO has 53 regional field offices and 199 National Commissions for UNESCO, national commissions. UNESCO was founded in 1945 as the successor to the League of Nations' International Committee on Intellectual Cooperation.English summary). UNESCO's founding mission, which was shaped by the events of World War II, is to advance peace, sustainable development and human rights by facilitating collaboratio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Intangible Cultural Heritage
An intangible cultural heritage (ICH) is a practice, representation, expression, knowledge, or skill considered by UNESCO to be part of a place's cultural heritage. Buildings, historic places, monuments, and artifacts are cultural property. Intangible heritage consists of nonphysical intellectual wealth, such as folklore, customs, beliefs, traditions, knowledge, and language. Intangible cultural heritage is considered by member states of UNESCO in relation to the tangible World Heritage focusing on intangible aspects of culture. In 2001, UNESCO made a survey among states and NGOs to try to agree on a definition, and the Convention for the Safeguarding of the Intangible Cultural Heritage was drafted in 2003 for its protection and promotion. Definition The Convention for the Safeguarding of the Intangible Cultural Heritage defines the intangible cultural heritage as the practices, representations, expressions, as well as the knowledge and skills (including instruments, object ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao Khao
''Lao khao'' (, ; ) or officially ''sura khao'' (, ) is a Thai distilled spirit. History According to Chinese source “ Yingya Shenglan” (1405–1433), Xiānluó (暹羅) had two kinds of spirits, both of which are distilled spirits. The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about Siamese spirits: In 1790, during the reign of King Rama I, Bangyikhan Liquor Distillery was known to have been established. At this time, spirits that made at the government distillery were called ''lao rong'', (). and the private distilleries that existed everywhere were declared illegal. In 1834, English sources mention that exports of Siam included white spirits distilled from glutinous rice. The name ''lao khao'' came into existence when ''lao si'' (, ), including Mekhong, were made after World War II. Distilling lao khao in Thailand must be licensed, under the Criminal Activities Act which was introduced in the 1950s. This regulation w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kōrēgusu
''Kōrēgusu'' ( from ''kooreegusu'', a type of hot chili pepper), also called ''kōrēgūsu'' () and ''kōrēgusū'' (), is a type of Okinawa Prefecture, Okinawan chili sauce made of Chili pepper, chilis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba. Etymology and background Since at least the 16th century, the term "Goryeo pepper" has been used for varieties of the ''Capsicum frutescens, frutescens'' chili (and this usage is retained in some Kyushu dialects). In the Okinawan language, ''kooreegusu'' () still refers to the chili pepper itself but in Japanese, the term is applied to the awamori chili sauce while ''shima Capsicum, tōgarashi'' (, literally "island chili pepper") is used for the chili. According to the ', the chili was introduced by the Satsuma Domain, Satsuma in the 18th century. There is a theory that the chili sauce might have been developed from Hawaiian chili pepper water by returning Okinawan migrants b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ryukyu Kingdom
The Ryukyu Kingdom was a kingdom in the Ryukyu Islands from 1429 to 1879. It was ruled as a Tributary system of China, tributary state of Ming dynasty, imperial Ming China by the King of Ryukyu, Ryukyuan monarchy, who unified Okinawa Island to end the Sanzan period, and extended the kingdom to the Amami Islands and Sakishima Islands. The Ryukyu Kingdom played a central role in the maritime history, maritime trade networks of medieval East Asia and Southeast Asia despite its small size. The Ryukyu Kingdom became a vassal state of the Satsuma Domain of Japan after the invasion of Ryukyu in 1609 but retained ''de jure'' independence until it was transformed into the Ryukyu Domain by the Empire of Japan in 1872. The Ryukyu Kingdom was Ryukyu Disposition, formally annexed and dissolved by Japan in 1879 to form Okinawa Prefecture, and the Ryukyuan monarchy was integrated into the new Kazoku, Japanese nobility. History Origins of the Kingdom In the 14th century small domains s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
