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Jōmon Prehistoric Sites in Northern Japan (北海道・北東北の縄文遺跡群) is a serial UNESCO World Heritage Site consisting of 17 Jōmon-period archaeological sites in Hokkaidō and northern Tōhoku, Japan. The Jōmon period lasted more than 10,000 years, representing "sedentary pre-agricultural lifeways and a complex spiritual ...
The style of pottery created by the Jōmon people is identifiable for its "cord-marked" patterns, hence the name "Jōmon" (縄文, "straw rope pattern").The pottery styles characteristic of the first phases of Jōmon culture used decoration created by impressing cords into the surface of wet clay, and are generally accepted to be among the oldest forms of pottery in East Asia and the world. [9]
They are known to practise hara hachi bun me, [2] and as a result they typically consume about 1,800 [3] to 1,900 kilo-calories per day. [8] The typical body mass index (BMI) of their elders is about 18 to 22, compared to a typical BMI of 26 or 27 for adults over 60 years of age in the United States .
The earliest pottery in Japan was made at or before the start of the Incipient Jōmon period. Small fragments, dated to 14,500 BC, were found at the Odai Yamamoto I site in 1998. Pottery of roughly the same age was subsequently found at other sites such as in Kamikuroiwa and the Fukui cave .
The Sannai-Maruyama Site (三内丸山遺跡, Sannai-Maruyama iseki) is an archaeological site and museum located in the Maruyama and Yasuta neighborhoods to the southwest of central Aomori in Aomori Prefecture in northern Japan, containing the ruins of a very large Jōmon period settlement.
Add this sweet and tangy roasted red pepper dip to your next dinner party menu. Muhammara comes together in just a few minutes using jarred roasted red peppers and a food processor.
Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and other food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became more common.
Mochi is a variation of a low-calorie, low-fat rice cake. The cake has two essential raw materials, rice and water. Sticky rice (also called sweet rice, Oryza sativa var. glutinosa , glutinous sticky rice, glutinous rice, waxy rice, botan rice, biroin chal , mochi rice, pearl rice, and pulut ), [ 26 ] whether brown or white, is best for mochi ...