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In practice the term "bijin" means "beautiful woman" because the first kanji character, bi (), has a feminine connotation. The character expressed the concept of beauty by first using the element for "sheep", which must have been viewed as beautiful, and was combined with the element for "big", ultimately forming a new kanji. [2]
It is a common Japanese legend that a truly great itamae-san ("san" is an honorific suffix) should be able to create nigirizushi in which all of the rice grains face the same direction. Itamae training is conducted all over the world, including Japan, the USA and the UK. The process can take from 2 to 20 years.
Shibui (渋い) (adjective), shibumi (渋み) (subjective noun), or shibusa (渋さ) (objective noun) are Japanese words that refer to a particular aesthetic of simple, subtle, and unobtrusive beauty. [1] Like other Japanese aesthetics terms, such as iki and wabi-sabi, shibui can apply to a wide variety of subjects, not just art or fashion. [2]
Less commonly, dishes feature rice with ingredients mixed in, either during the cooking (takikomi gohan, "cooked in rice") or after the rice has been cooked (maze gohan, 混ぜご飯, "mixed rice"). [11] [12] Pouring soy sauce over white rice is not a Japanese custom, nor is it good form to pour soy sauce directly over sashimi or sushi. Soy ...
However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets. [citation needed] Kamo nanban: Soba with sliced duck breast, negi and mitsuba. Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.
Ester Honig, a human interest reporter, sent out a photograph of herself to 40 different photo editors in 25 different countries and gave them a single task -- to make her look beautiful.
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
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