Search results
Results from the WOW.Com Content Network
Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. Palov or palav (Tajik: палав), also called osh (Tajik: ош), is the national dish in Tajikistan, as in other countries in the region. Green tea (Tajik: чойи кабуд) is the national drink.
A Japanese dinner Japanese breakfast foods Tempura udon. Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
In the ASEAN region, Indonesia is the second largest market for Japanese food, after Thailand. 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.
Foods To Avoid. Due to Okinawa’s geography, its communities have historically relied on foods that grew easily and were readily available to them (like sweet potatoes, for example). This is a ...
Tajik cuisine has much in common with Uzbek, Afghan, Russian, and Iranian. It is known for dishes such as kabuli pulao, qabili palau, and samanu. The national food and drink are plov and green tea, respectively. Traditional Tajikistani meals begin with small dishes of dried fruit, nuts, and halva, followed by soup and meat, and finished with plov.
The name "Tajik" (Persian: تاجیک, romanized: tājīk, Tajik: тоҷик, romanized: tojik) did not always have the same meaning and did always serve as the self-designation of the present-day Tajik people. It started out as a name given by outsiders .
Dishes of various preparations in the region, including dips, salads, and sauces, acquired the name. In the Levant, tarator is a sauce based on tahini, while in Turkey and the Balkans it came to mean a combination of yogurt and cucumbers, sometimes with walnuts.
Traditional - Food originating from local ingredients before the days of refrigeration Late 19th and early 20th centuries - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods.