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In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Western Japan, also known as Kansai, is conceptualized as a "beef area", whereas eastern Japan, also known as Kantō, is considered a "pork area", based on the most commonly purchased meat-type. [16] Historically, the Hikone clan, which was based in the Kinki region near Kyoto, had the only authorized beef production during the Edo period (1603 ...
Amanattō: traditional confectionery made of adzuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. Dango: a Japanese dumpling and sweet made from mochiko (rice flour),[1] [citation not found] related to mochi. Hanabiramochi: a Japanese sweet (wagashi), usually eaten at the beginning of the year.
Pork, which plays an important role in the Okinawan diet, diffused in the seventeenth century in response to demands from Chinese ambassadors, who preferred it to beef. [2] The trade with Siam ( Thailand ) also introduced the use of Thai Indica Rice which is used for the distillation of awamori [ 3 ] from the 15th century.
Yoshinoya in Nagoya. In its restaurants in Japan, tables are often counters, and in that case, they take orders over those counters. Chopsticks are provided. The menu includes standard-serving (並盛, namimori, or nami), large-serving (大盛, ōmori), or extra-large-serving (特盛, tokumori) [9] beef bowls, pork bowls (豚丼, butadon), [10] raw eggs (to stir and pour on top, sometimes ...
The types of meat used are beef, pork, and chicken. A popular dish is Katsu-karē which is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. [86] Japanese curry can be found in foods such as curry udon, curry bread, and katsukarē, tonkatsu served with curry.
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