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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] |
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] |
: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] |
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] |
Shogun
, officially , was the title of the military aristocracy, rulers of Japan during most of the period spanning from 1185 to 1868. Nominally appointed by the Emperor of Japan, Emperor, shoguns were usually the de facto rulers of the country, except during parts of the Kamakura period and Sengoku period when the shoguns themselves were figureheads, with real power in the hands of the of the Hōjō clan and of the Hosokawa clan. In addition, Taira no Kiyomori and Toyotomi Hideyoshi were leaders of the warrior class who did not hold the position of shogun, the highest office of the warrior class, yet gained the positions of and , the highest offices of the aristocratic class. As such, they ran their governments as its de facto rulers. The office of shogun was in practice hereditary, although over the course of the history of Japan several different clans held the position. The title was originally held by military commanders during the Heian period in the eighth and ninth centu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Oryzae
''Aspergillus oryzae'', also known as , is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as '' sake'' and '' shōchū'', and also to ferment soybeans for making soy sauce and '' miso''. It is one of the different koji molds used for food fermentation. However, in the production of fermented foods of soybeans such as soy sauce and ''miso'', '' Aspergillus sojae'' is sometimes used instead of ''A. oryzae''. ''A. oryzae'' is also used for the production of rice vinegars. Barley ''kōji'' (麦麹) or rice ''kōji'' (米麹) are made by fermenting the grains with ''A. oryzae'' hyphae. The technique of solid-state cultivation using rice grains, soybeans, and wheat bran to propagate fungi for use in fermented foods is believed to have originated in China. However, there are two scholarly theories regarding the country that first employed ''A. oryzae'' in the production of fermented foods: one suggests it was China, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indica Rice
''Oryza sativa'', having the common name Asian cultivated rice, is the much more common of the two rice species cultivated as a cereal, the other species being ''Oryza glaberrima, O. glaberrima'', African rice. It was History of rice cultivation, first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ago. ''Oryza sativa'' belongs to the genus ''Oryza'' and the BOP clade in the grass family Poaceae. With a genome consisting of 430megabase, Mbp across 12 chromosomes, it is renowned for being easy to Genetically modified rice, genetically modify and is a model organism for the study of the biology of cereals and Monocotyledon, monocots. Description ''O. sativa'' has an erect stalk stem that grows tall, with a smooth surface. The leaf is lanceolate, long, and grows from a ligule long. Image:Kerbau Jawa.jpg, Domestic buffalo, Water buffalo ploughing a rice paddyfield, Java File:Jumli Marshi Oryza sativa Rice.jpg, Jumli Marshi, brown rice from Nepal File: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayutthaya Kingdom
The Ayutthaya Kingdom or the Empire of Ayutthaya was a Thai people, Thai kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Phra Nakhon Si Ayutthaya (city), Ayutthaya, in Siam, or present-day Thailand. European travellers in the early 16th century called Ayutthaya one of the three great powers of Asia (alongside Vijayanagara Empire, Vijayanagara and China). The Ayutthaya Kingdom is considered to be the precursor of modern Thailand, and its developments are an important part of the history of Thailand. The name Ayutthaya originates from Ayodhya (Ramayana), Ayodhya, a Sanskrit word. This connection stems from the Ramakien, Thailand's national epic. The Ayutthaya Kingdom emerged from the Mandala (political model), mandala or merger of three maritime city-states on the Lower Chao Phraya Valley in the late 13th and 14th centuries (Lopburi province, Lopburi, Suphan Buri province, Suphanburi, and Ayutthaya). The early kingdom was a maritime confedera ... [...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] |
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] |
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] |
