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The Japanese kitchen (Japanese: 台所, romanized: Daidokoro, lit. '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 ...
Ryobiraki tansu being carried by hired porters. Woodblock print, Utagawa Toyokuni, 1807. Tansu were rarely used as stationary furniture. Consistent with traditional Japanese interior design, which featured a number of movable partitions, allowing for the creation of larger and smaller rooms within the home, tansu would need to be easily portable, and were not visible in the home except at ...
The precursor of the Kamado was introduced to Japan by Yayoi immigrants from the Korean peninsula during the Kofun period. [1] The name kamado is the Japanese word for "stove" or "cooking range". It means a "place for the cauldron". A movable kamado called "mushikamado" came to the attention of Americans after World War II.
Nikon developed the first lithography equipment from Japan. The equipment from Nikon enjoyed high demand from global chipmakers, the Japanese semiconductor companies and other major companies such as Intel, and Nikon was the world's leading producer of semiconductor lithography systems from the 1980s to 2002. [109]
Sashimi bōchō, 刺身 — literally "sashimi knife" — is a type of long, thin kitchen knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood). [1] [2] Similar to the nakiri bōchō, the style differs slightly between Tokyo and Osaka. Types of sashimi bōchō include:
The Shinjuku Nikon Salon in Tokyo. Nikon Salon (ニコンサロン, Nikon saron) is the name given to exhibition spaces and activities run by Nikon in Japan.. The Ginza Nikon Salon (in Ginza, Tokyo) opened in January 1968 (with an exhibition of work by Ihei Kimura) [1] to celebrate the 50th anniversary of Nippon Kōgaku (later renamed Nikon).
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