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Dango Jiru
is a Japanese dumpling made with regular rice flour and glutinous rice flour. They are usually made in round shapes, and three to five pieces are served on a skewer, which is called . The pieces are eaten with sugar, syrup, red bean paste, and other sweeteners. Generally, ''dango'' falls under the category of ''wagashi'' (Japanese confectionery), and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons. ''Dango'' is sometimes compared with mochi, but is different in that mochi is generally made only with glutinous rice. A popular type of ''dango'', the ''hanami dango'', has been made into a Unicode emoji (ð¡). 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 edama ... [...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] |
Unicode
Unicode or ''The Unicode Standard'' or TUS is a character encoding standard maintained by the Unicode Consortium designed to support the use of text in all of the world's writing systems that can be digitized. Version 16.0 defines 154,998 Character (computing), characters and 168 script (Unicode), scripts used in various ordinary, literary, academic, and technical contexts. Unicode has largely supplanted the previous environment of a myriad of incompatible character sets used within different locales and on different computer architectures. The entire repertoire of these sets, plus many additional characters, were merged into the single Unicode set. Unicode is used to encode the vast majority of text on the Internet, including most web pages, and relevant Unicode support has become a common consideration in contemporary software development. Unicode is ultimately capable of encoding more than 1.1 million characters. The Unicode character repertoire is synchronized with Univers ... [...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 mean those of the or, less frequently, trees. From the end of March to early May, cherry trees bloom all over Japan, and around the second week of January on the island of Okinawa. The is announced each year by the Japan Meteorological Agency and 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 ancient f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nori
Nori is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus ''Pyropia'', including ''P. yezoensis'' and ''Pyropia tenera, P. tenera''. It has a strong and distinctive flavor, and is generally made into flat sheets and 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. Noriâdespite not being cultivated by humans until the 1600sâhas been popular since the pre-modern era in Japan, having been used as currency, offerings at shrines, and food since the 700s. History Ancient 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walnut
A walnut is the edible seed of any tree of the genus '' Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an involucre and thus not morphologically part of the carpel; this means it cannot be a drupe but is instead a drupe-like nut. After full ripening, the shell is discarded, and the kernel is eaten. Nuts of the eastern black walnut ('' Juglans nigra'') and butternuts ('' Juglans cinerea'') are less commonly consumed. Description Walnuts are the round, single-seed stone fruits of the walnut tree. They ripen between September and November in the northern hemisphere. The brown, wrinkly walnut shell is enclosed in a husk. Shells of walnuts available in commerce usually have two segments (but three or four-segment shells can also form). During the bumming process, the husk becomes brittle and the shell hard. The shell encloses the kernel or meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kurumi
is the Japanese word for walnut. It is also a given name in Japan, primarily for women (though occasionally for men, such as novelist Kurumi Inui). It may refer to: People Actors *, female child actress *, female voice actress *, female actress, formerly in the Flower Troupe of the Takarazuka Revue *, female voice actress Authors *, male mystery novelist *, female manga artist *, female manga artist and illustrator Idols *, female tarento *, female tarento *, female idol and member of BishÅjo Club 31 *, former female electropop idol *, wild fan of Akame's killer Musicians *, female musician, formerly with the stage name *, stage name of Natsue Washizu for her music career (such as the eponymous theme song for the anime '' Attack No. 1'') *, stage name of musician Ayumi Hamasaki during her early modelling days *, former stage name of anime singer Riryka Sports *, Japanese snowboarder *, female tennis player *, Japanese synchronized swimmer Fictional characters * Kurumi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edamame
is an East Asian dish prepared with immature soybeans in their pods, which are boiled or steamed, and may be served with salt or other condiments. The dish has become popular across the world because it is rich in vitamins, dietary fiber, and isoflavones. When the beans are outside the pod, the term mukimame is also sometimes used in Japanese. Edamame is a common side dish in Japanese cuisine and as an appetizer to alcoholic beverages such as beer or shÅchÅ«. As an ingredient, edamame is found in both sweet and savory dishes such as takikomi gohan, tempura, and zunda-mochi. Name In Japanese language, Japanese, the name ''edamame'' is commonly used to refer to the dish. It literally means "stem beans" (æ ''eda'' = "branch" or "stem" + è± ''mame'' = "bean"), because the beans were often sold while still attached to the stem. In Chinese language, Chinese, ''maodou'' is used commonly to refer to the dish, which literally means "fur peas" (æ¯ ''máo'' = "fur" + è± ''dòu'' = ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azuki
''Vigna angularis'', also known as the , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are white, black, gray, and variously mottled varieties. Scientists presume ''Vigna angularis'' var. ''nipponensis'' is the progenitor. Origin and diversity Speciation and domestication The wild ancestor of cultivated adzuki bean is probably ''Vigna angularis'' var. ''nipponensis'', which is distributed across East Asia. Speciation between ''Vigna angularis'' var. ''nipponensis'' and ''Vigna angularis'' var. ''angularis'' occurred around years ago. Wild adzuki likely originated near the Himalayas and spread naturally to central China and Japan. Archaeologists estimate it was domesticated around 3000 BC. However, adzuki beans, as well as soybeans, dating from 3000 BC to 2000 BC are indicated to still be lar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
