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Baryte, barite or barytes (/ ˈ b ær aɪ t, ˈ b ɛər-/ BARR-eyet, BAIR-[7] or / b ə ˈ r aɪ t iː z / bə-RYTE-eez [8]) is a mineral consisting of barium sulfate (BaS O 4). [3] Baryte is generally white or colorless , and is the main source of the element barium .
The Japanese kitchen (Japanese: 台所, romanized: Daidokoro, lit. 'kitchen') is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado (かまど; lit. stove) [1] and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house. The term ...
Sushi Saito – a three Michelin star Japanese cuisine restaurant in Minato, Tokyo, primarily known for serving sushi; Yoshinoya – a Japanese fast food restaurant chain, it is the largest chain of gyūdon (beef bowl) restaurants; Tofuya Ukai - a tofu restaurant that serve dishes in "refined kaiseki stye" [8]
Conveyor belt sushi (Japanese: 回転寿司, Hepburn: kaiten-zushi), also called rotation sushi, is a type of sushi restaurant common in Japan. In Australasia, it is also known as a sushi train. Plates serving the sushi are placed on a rotating conveyor belt that winds through the restaurant and moves past every table, counter and seat. [1]
This behaviour, which is called Mayoi-bashi (迷い箸; まよいばし), is perceived as inappropriate, as it conveys impatience and greed in the context of Japanese dining etiquette. [18] To avoid this, it is important to decide which food to eat first before using chopsticks to move the food onto a plate.
It is a common Japanese legend that a truly great itamae-san ("san" is an honorific suffix) should be able to create nigirizushi in which all of the rice grains face the same direction. Itamae training is conducted all over the world, including Japan, the USA and the UK. The process can take from 2 to 20 years.
The hibachi (Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed hibachi date back to the Heian period (794 to 1185). [1]
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.