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A water lantern is a type of lamp that floats on the surface of the water. It is also known as a floating lamp, river lamp or lake lamp, depending on the water body on which it is floated. The water lantern originated in India and later spread to other parts of South Asia, Southeast Asia and East Asia due to the influence of Hindu-Buddhist ...
The andon is a lamp consisting of paper stretched over a frame of bamboo, wood or metal. [1] The paper protected the flame from the wind. Burning oil in a stone, metal, or ceramic holder, with a wick of cotton or pith, provided the light. They were usually open on the top and bottom, with one side that could be lifted to provide access. [2]
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
For over a dozen years, n/naka chef Niki Nakayama has been revered among L.A. restaurant mavens and the Hollywood crowd alike as a master of the kaiseki style of dining — the elaborate Japanese ...
There are records of Gifu Lanterns stretching back to the Keichō and Keian eras of Japanese history, which stretched from the late-16th century to the mid-17th century. At the time, they were goods presented to the Owari Domain , rulers of the area at the time.
Kagurazaka Ishikawa is a Michelin 3-star kaiseki restaurant in Shinjuku, Tokyo, Japan. It is owned and operated by chef Hideki Ishikawa. [1] It is a personal favorite of chef David Kinch. [2] [3] [4] The restaurant has four private rooms and can seat seven at the counter. [5]
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