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The Japan-based chain quickly earned a recommendation in the 2023 California Michelin Guide when it made its West Coast debut in San Mateo last February.
Menu options range from ribeye shabu shabu to poke bowls and sushi rolls. All-you-can-eat sushi, hot pot restaurant opens in Sacramento area. Here are the details
Kajiken is known for abura soba, a dish similar to ramen but instead of broth, flavors come from a blend of oils and sauces.
Born in Amakusa, Kumamoto Prefecture, Ebisu grew up in Nagasaki.During childhood, he experienced the trauma of post-World War II Japan and atomic weapons.He drew manga since he was a child, influenced by Osamu Tezuka and Mitsuteru Yokoyama, being especially an avid reader of the latter's series Tetsujin 28-go.
Ebisu is the basis of the name of the clothing brand Evisu. The B.League professional basketball team Osaka Evessa is named after the local pronunciation of Ebisu-sama (as Ebessan), reflecting the god’s longstanding importance in the city of Osaka. Team mascot Maido-kun is a stylized, childlike depiction of Ebisu wearing a basketball uniform.
In Australia, "Japanese pumpkin" is a synonym of Kent pumpkin, a variety of winter squash (C. moschata). [3] Many of the kabocha in the market are kuri kabocha, a type created from seiyo kabocha (buttercup squash). Varieties of kabocha include Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, Marron d'Or and Miyako. [4]
The Emishi (), also called Ebisu and Ezo, were a people who lived in parts of northern Honshū in present-day Japan, especially in the Tōhoku region.. The first mention of the Emishi in literature that can be corroborated with outside sources dates to the 5th century CE, [citation needed] in which they are referred to as máorén (毛人—"hairy people") in Chinese records.
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.
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