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Dango: a Japanese dumpling and sweet made from mochiko (rice flour),[1] [citation not found] related to mochi. Hanabiramochi: a Japanese sweet (wagashi), usually eaten at the beginning of the year. Higashi: a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi.
The Chinese sheng (Chinese: 升; pinyin: shēng), called sho in Japan and seung in Korea, also called Chinese liter, is a traditional unit of volume in East Asia. It originated from China and later spread to Japan, the Korean Peninsula, Vietnam and other places. [ 1 ]
Japanese cuisine has been increasingly popular as a result of the growing Indonesian middle-class expecting higher quality foods. [90] This has also contributed to the fact that Indonesia has large numbers of Japanese expatriates. The main concern is the issue of many traditional Japanese recipes not being halal.
At long last, there will be more than hot dog weenies at the konbini. Earlier this month, the Wall Street Journal published a video report on 7-Eleven’s recent efforts to bring a similar range ...
The sheng (Chinese: 笙) is a Chinese mouth-blown polyphonic free reed instrument consisting of vertical pipes.. It is one of the oldest Chinese instruments, with images depicting its kind dating back to 1100 BCE, [1] and there are original instruments from the Han dynasty that are preserved in museums today. [1]
Chinese sheng (L) & Japanese shō (R) Standard chords (aitake) of the shō The shō (笙) is a Japanese free reed musical instrument descended from the Chinese sheng, [1] of the Tang dynasty era, which was introduced to Japan during the Nara period (AD 710 to 794), although the shō tends to be smaller in size than its contemporary sheng relatives.
A typical bento bought from a grocery store. A bento (弁当, bentō) [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).
Champon (ちゃんぽん, Chanpon), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. [2] Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added.