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Ohaw, traditional Ainu soup. Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia.The cuisine differs markedly from that of the majority Yamato people of Japan.Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat.
Ainu culture is the culture of the Ainu people, from around the 13th century (late Kamakura period) to the present. Today, most Ainu people live a life superficially similar to that of mainstream Japanese people, partly due to cultural assimilation. However, while some people conceal or downplay their Ainu identity, Ainu culture is still ...
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Ohaw or rur is a savory soup of Ainu cuisine, a dish of the Ainu people of northern Japan, flavored with fish or animal bones. Kelp is also used to add flavor to the stock . Unlike the majority of the traditional Japanese soups, the Ainu do not use miso or soy sauce in their soups. [ 1 ]
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The Ainu culture developed from the 13th century (late Kamakura period) to the present day. While most Ainu in Japan now live outwardly similar lives to the Wajin (ethnic Japanese) due to assimilation policies, many still maintain their Ainu identity and respect for traditional Ainu ways, known as "Ainu puri".
The Moyoro Shell Midden at Abashiri, Hokkaidō, the ruins of the Okhotsk culture. The Okhotsk culture is an archaeological coastal fishing and hunter-gatherer culture that developed around the southern coastal regions of the Sea of Okhotsk, including Sakhalin, northeastern Hokkaido, and the Kuril Islands during the last half of the first millennium to the early part of the second.
The Satsumon culture (擦文文化, Satsumon Bunka, lit. "brushed pattern") is a partially agricultural, archeological culture of northern Honshu and southern Hokkaido (700–1200 CE) that has been identified as Emishi, as a Japanese-Emishi mixed culture, as the incipient modern Ainu, or with all three synonymously. [1]