|
Sakana
In Japan, it is customary to serve alcoholic drinks with snacks called , , or . These are usually quite salty and served in relatively small portions. Sakana are usually more substantial than tapas, although they are not considered a meal since they are not accompanied by rice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously. Sakana are served in drinking establishments known as izakaya. When first seated in an izakaya, an ''otōshi'' (お通し) or appetizer is placed on the table before any drinks are ordered. The ''otōshi'' is charged to the customer as a type of cover charge. Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking and come to the table a few at a time. It is common t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Izakaya
An () is a type of informal Japanese Bar (establishment), bar that serves alcoholic drinks and snacks. are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern. Etymology The word entered the English language by 1987. It is a compound word consisting of ("to stay") and ("sake shop"), indicating that originated from sake shops that allowed customers to sit on the premises to drink. are sometimes called ('red lantern') in daily conversation, as such paper lanterns are traditionally found in front of them. History Anecdotes and songs that appear in the show that -style establishments existed in Japan at the early 700s. There is a record dating to 733 when rice was collected as a brewing fee tax under the jurisdiction of the government office called . In the , written in 797, there is a record of :ja:葦原王, King Ashihara who got drunk and was murdered in a tavern in 761. The full-scale development of bega ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternative names Tsukemono are also referred to as , , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a '' nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color very much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and something to apply downward pressur ... [...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] |
Pizza
Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term ''pizza'' was first recorded in 997AD, in a Latin manuscript from the Southern Italy, southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating the modern pizza in Naples.Arthur Schwartz, ''Naples at Table: Cooking in Campania'' (1998), p. 68. .John Dickie, ''Delizia!: The Epic History of the Italians and Their Food'' (2008), p. 186.Father Giuseppe Orsini, Joseph E. Orsini, ''Italian Baking Secrets'' (2007), p. 99. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO's list of intangible cultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyoza
''Jiaozi'' or Gyoza (; ) are a type of Chinese dumpling. ''Jiaozi'' typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. ''Jiaozi'' can be boiled (), steamed (), pan-fried (), or deep-fried (), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (). ''Jiaozi'' have great cultural significance within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the Northern and southern China, northern provinces. Their resemblance to the gold and silver ingots (sycee) used in Imperial China has meant that they symbolize wealth and good fortune. A Japanese variety of ''jiaozi'' is referred to as gyōza; the ''jiaozi'' was introduced to Japan by returning Japanese soldiers during the Second Sino-Japanese War, Japanese invasion and colonization of China. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korokke
Korokke (; ) is a Japanese deep-fried '' yōshoku'' dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside. History In 1887, the French croquette was introduced to Japan. It is thought that the ''korokke'' using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that time. The first mention of a "''kuroketto''" appears in cookery books from the Meiji era. ''Korokke'' can be found in almost every supermarket and convenience store in Japan and enjoyed for its taste and its low cost. ''Korokke'' became associated with typhoons in the 2000s, after a user on 2channel said they were eating some to prepare for an approaching typhoon, beginning a tradition that persisted on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honorific Speech In Japanese
The Japanese language has a system of honorific speech, referred to as , parts of speech one function of which is to show that the speaker wants to convey respect for either the listener or someone mentioned in the utterance. Their use is widely seen in a variety of business or formal social situations. Honorifics in Japanese can also be used to show unfamiliarity (social distance), or they can be used to show that the speaker is cultured and sophisticated enough to have mastered the ins and outs of the system.Wetzel, P. J. (2004). Keigo in modern Japan: Polite language from Meiji to the present. University of Hawaii Press. Japanese honorific titles, often simply called honorifics, consist of suffixes and prefixes when referring to others in a conversation. The system is very extensive, having its own special vocabulary and grammatical forms to express various levels of respectful, humble, and polite speech. It closely resembles other honorifics systems found in the East Asi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kanji
are logographic Chinese characters, adapted from Chinese family of scripts, Chinese script, used in the writing of Japanese language, Japanese. They were made a major part of the Japanese writing system during the time of Old Japanese and are still used, along with the subsequently-derived Syllabary, syllabic scripts of and . The characters have Japanese pronunciations; most have two, with one based on the Chinese sound. A few characters were invented in Japan by constructing character components derived from other Chinese characters. After the Meiji Restoration, Japan made its own efforts to simplify the characters, now known as , by a process similar to China's simplified Chinese characters, simplification efforts, with the intention to increase literacy among the general public. Since the 1920s, the Japanese government has published character lists periodically to help direct the education of its citizenry through the myriad Chinese characters that exist. There are nearly 3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
