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Shizuo Tsuji , chef and author, recommends using the Japanese name in English, [1] similar to English usage of the word sushi. Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko) is the best-known form of surimi in the West.
Food offered up could range from their staple of rice to seafood, food foraged from the mountains, seasonal foods, local specialties, or food connected to the enshrined kami. At the end of the ritual, the offered food is eaten together to gain a sense of unity with the kami, and to gain their blessing and protection. The rite is known as naorai.
Later, similar to takikomi gohan, kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin. [ 2 ] [ 3 ] By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice.
Worship at the kamidana typically consists of the offering of simple prayers, food (e.g., rice, fruit, water) and flowers. [2] Before worshipping at the kamidana, it is ritually important for family members to cleanse their hands or mouth. Kamidana can also be found in some traditional Japanese martial arts dojos.
Toyouke-hime is the goddess of agriculture, industry, food, [1] clothing, [1] and houses [1] in the Shinto religion. Originally enshrined in the Tanba region [a] of Japan, she was called to reside at Gekū, Ise Shrine, about 1,500 years ago at the age of Emperor Yūryaku to offer sacred food to Amaterasu Ōmikami, the Sun Goddess.
Amanattō: traditional confectionery made of adzuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. 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.
Sanbō Kōjin ("fierce god (kōjin) of the Three Jewels"), the Japanese Buddhist god of the hearth. Kōjin, also known as Sambō-Kōjin or Sanbō-Kōjin (三宝荒神), is the Japanese kami (god) of fire, the hearth and the kitchen. He is sometimes called Kamado-gami , literally the god of the stove.
Foxes sacred to Shinto kami Inari, a torii, a Buddhist stone pagoda, and Buddhist figures together at Jōgyō-ji, Kamakura.. Shinbutsu-shūgō (神仏習合, "syncretism of kami and buddhas"), also called Shinbutsu-konkō (神仏混淆, "jumbling up" or "contamination of kami and buddhas"), is the syncretism of Shinto and Buddhism that was Japan's main organized religion up until the Meiji period.