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2. Kushiyaki - Wikipedia

   en.wikipedia.org/wiki/Kushiyaki

   Place of origin. Japan. Main ingredients. Beef, pork, seafood, and seasonal vegetables. Similar dishes. Sate, Shish Kebab. Media: Kushiyaki. Kushiyaki (串焼き) is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them as kushimono (串物) and yakimono (焼き物).

3. Japanese swordsmithing - Wikipedia

   en.wikipedia.org/wiki/Japanese_swordsmithing

   Japanese swordsmithing. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons (nihonto) [1][2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya (arrow).

4. Swordstick - Wikipedia

   en.wikipedia.org/wiki/Swordstick

   Wood sword cane of Jean Baptiste Faribault. A swordstick or cane-sword is a cane containing a hidden blade or sword. The term is typically used to describe European weapons from around the 18th century. But similar devices have been used throughout history, notably the Roman dolon, [ 1 ] the Japanese shikomizue and the Indian gupti.

5. Bamboo torture - Wikipedia

   en.wikipedia.org/wiki/Bamboo_torture

   Bamboo sprout. Some species can grow as fast as 4 cm per hour. Bamboo torture is a form of torture and execution where a bamboo shoot grows through the body of a victim. It was reportedly used in East and South Asian countries such as China, India, and especially Japan, but claims of its usage lack reliable evidence.

6. Japanese sword - Wikipedia

   en.wikipedia.org/wiki/Japanese_sword

   Less than 1 shaku for tantō (knife or dagger). Between 1 and 2 shaku for shōtō (小刀:しょうとう) (wakizashi or kodachi). Greater than 2 shaku for daitō (大刀) (long sword, such as katana or tachi). A blade shorter than one shaku is considered a tantō (knife). A blade longer than one shaku but less than two is considered a shōtō ...

7. Yakitori - Wikipedia

   en.wikipedia.org/wiki/Yakitori

   Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. [1]