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  2. Hokkaido dialects - Wikipedia

    en.wikipedia.org/wiki/Hokkaido_dialects

    There is a Hokkaidō dialect, but it descends from Niigata dialect (one of the Tōkai–Tōsan dialects), a transitional form with Western Japanese features. Tōhoku influence is strongest in coastal areas, especially on the Oshima Peninsula in the south, where the local variety is commonly called Hama-kotoba ( 浜言葉 , seashore speech) .

  3. Wotou - Wikipedia

    en.wikipedia.org/wiki/Wotou

    It was a cheap food for poor people, but a legend grew on how it became a dish served in the Imperial Kitchens. The legend says that during Empress Dowager Cixi's flight to Xi'an from the Battle of Peking (1900) when the Eight-Nation Alliance invaded China in the Boxer Rebellion, Cixi received a bunch of corn buns to satiate her hunger. After ...

  4. Ta-no-Kami - Wikipedia

    en.wikipedia.org/wiki/Ta-no-Kami

    Ta in Japanese means "rice fields". Ta-no-Kami is also called Noushin (kami of agriculture) or kami of peasants. Ta-no-Kami shares the kami of corn, the kami of water and the kami of defense, especially the kami of agriculture associated with mountain faith and veneration of the dead (faith in the sorei).

  5. 4 Types of Corn and How to Use Them - AOL

    www.aol.com/lifestyle/4-types-corn-them...

    mtreasure/Getty Images. 2. Dent. Common Varieties: Blue Ridge White Capped, Jimmy Red, Cocke’s Prolific Best For: flour, coarse grits, livestock Dent corn is a widely grown type of field corn ...

  6. Kyabetsu Tarō - Wikipedia

    en.wikipedia.org/wiki/Kyabetsu_Tarō

    Kyabetsu Tarō (Japanese: キャベツ太郎, Tarō being a common Japanese male first name) is a Japanese snack food made by the Kadō (菓道) company of Ibaraki Prefecture. [1] It consists of balls of corn [2] about 3 cm in diameter flavoured with small pieces of nori and Japanese brown sauce. It is a relatively low cost snack aimed at children.

  7. Mizuame - Wikipedia

    en.wikipedia.org/wiki/Mizuame

    Some Mizuame are produced in a very similar fashion to corn syrup and are very similar in taste. Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup [1] which consists mainly of maltose. [2]

  8. Yōon - Wikipedia

    en.wikipedia.org/wiki/Yōon

    The yōon (Japanese: 拗音 (ようおん)) is a feature of the Japanese language in which a mora is formed with an added sound, i.e., palatalized, [1] or (more rarely in the modern language) with an added sound, i.e. labialized.

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

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