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This is an accepted version of this page This is the latest accepted revision, reviewed on 24 January 2025. Moral code of the samurai This article is about the Japanese concept of chivalry. For other uses, see Bushido (disambiguation). This article's lead section may be too short to adequately summarize the key points. Please consider expanding the lead to provide an accessible overview of all ...
As there is an underlying concept of doing all one can with sincerity, [4] there are many changes in the contents of the shinsen depending on season or region. There are regions where the custom of offering up the first produce of the year before an altar without eating it remains, [5] but there are also areas where offerings are selected from amongst the seasonal foods.
Symbol Image References Flag: Flag of Japan: Hinomaru: Crest: Imperial Seal of Japan (Chrysanthemum morifolium) Imperial Seal of Japan: National anthem: Kimigayo 君が代 Kimigayo ...
' first food ') – When a baby is 100 days old, Japanese families celebrate a weaning ceremony called O-Kuizome. This ceremony traditionally involves a large shared meal prepared by the mother-in-law. Ōkuninushi (大国主神, lit. ' Master of the Great Land ' or ' Great Master of the Land ') – see Daikokuten.
Ōgetsu-hime (大宜都比売神/ 大気都比売神/ 大宜津比売神/ 大気津比売神, Ōgetsu-hime/ Ohogetsu-hime-no-kami), commonly known as Ukemochi (Japanese: 保食神, Hepburn: Ukemochi-no-kami, English: "Goddess Who Protects Food"), the daughter of the Shinto deities Izanagi and Izanami, is a goddess of food in the Shinto religion of Japan. [1]
Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanese tastes and ingredients. Traditionally, the Japanese shunned meat as a result of adherence to Buddhism , but with the modernization of Japan in the 1880s, meat-based dishes ...
A typical bento bought from a grocery store. A bento (弁当, bentō, Kyūjitai: 辨當) [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).
In 1872, Japanese writer Kanagaki Robun (仮名垣魯文) popularized the related term seiyō ryōri in his Seiyō Ryōritsū ('western food handbook'). [4] Seiyō ryōri mostly refers to French and Italian cooking while Yōshoku is a generic term for Japanese dishes inspired by Western food that are distinct from the washoku tradition. [5]