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The Japanese rice fish (Oryzias latipes), also known as the medaka, [2] is a member of genus Oryzias (), the only genus in the subfamily Oryziinae.This small (up to about 3.6 cm or 1.4 in) native of Japan is a denizen of rice paddies, marshes, ponds, slow-moving streams and tide pools.
The Japanese rice fish (O. latipes), also known as the medaka, is a popular model organism used in research in developmental biology. This species has traveled into space, where they have the distinction of being the first vertebrate to mate and produce healthy young in space. [6]
Some species are widespread and the Japanese rice fish (O. latipes) is commonly used in science as a model organism, while others have very small ranges and are threatened. [4] They are small, up to 8 cm (3.1 in) long, and most are relatively plain in colour. [5] The genus name Oryzias is a reference to the scientific name for rice, Oryza. [4]
The Black kokanee or Kunimasu, once thought to be extinct, is now classed as extinct in the wild. This list of freshwater fish recorded in Japan is primarily based on the IUCN Red List, which, for fish found in inland waters, details the conservation status of some two hundred and sixty-one species, seventy-three of them endemic. [1]
The Japanese perch is a predatory species. Juveniles feed on zooplankton, bottom invertebrate fauna, other fish fry, scuds, small shrimp and insects, while adults feed on both invertebrates and smaller fish, mainly Japanese rice fish, Japanese minnows (Nipponocypris temminckii, Rhynchocypris spp., Gnathopogon elongatus), Japanese smelt (Hypomesus nipponensis) fry, small crayfish and tadpoles.
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
A 1-gō masu, a wooden box used for measuring portions of rice or sake. The gō or cup is a traditional Japanese unit based on the ge which is equal to 10 shaku or 1 ⁄ 10 shō. It was officially equated with 2401 / 13310 liters in 1891. The gō is the traditional amount used for a serving of rice and a cup of sake in Japanese cuisine.
The kyō-masu (京枡, "Kyoto masu "), the semi-official one shō measuring box since the late 16th century under Daimyo Nobunaga, [17] began to be made in a different (larger) size in the early Edo period, sometime during the 1620s. [18] Its dimensions, given in the traditional Japanese shaku length unit system, were 4 sun 9 bu square times 2 ...
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