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This is an accepted version of this page This is the latest accepted revision, reviewed on 4 February 2025. Moral code of the samurai This article is about the Japanese concept of chivalry. For other uses, see Bushido (disambiguation). This article's lead section may be too short to adequately summarize the key points. Please consider expanding the lead to provide an accessible overview of all ...
Kanji iteration mark. For example, 様様 could be written 様々. From 仝 (below). 仝: 2138: 1-1-24: 4EDD: dō no jiten (同の字点) Kanji repetition mark ヽ: 2152: 1-1-19: 30FD katakanagaeshi (かたかながえし) kurikaeshi (くりかえし) Katakana iteration mark: ヾ: 2153: 1-1-20: 30FE Katakana iteration mark with a dakuten ...
' first food ') – When a baby is 100 days old, Japanese families celebrate a weaning ceremony called O-Kuizome. This ceremony traditionally involves a large shared meal prepared by the mother-in-law. Ōkuninushi (大国主神, lit. ' Master of the Great Land ' or ' Great Master of the Land ') – see Daikokuten.
As there is an underlying concept of doing all one can with sincerity, [4] there are many changes in the contents of the shinsen depending on season or region. There are regions where the custom of offering up the first produce of the year before an altar without eating it remains, [5] but there are also areas where offerings are selected from amongst the seasonal foods.
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.
Traditional - Food originating from local ingredients before the days of refrigeration; Late 19th and early 20th centuries - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods.
'kitchen') is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado (かまど; lit. stove) [1] and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house. The term could even be used to mean "family" or "household" (much as "hearth ...
A typical bento bought from a grocery store. A bento (弁当, bentō, Kyūjitai: 辨當) [1] is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections).