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The Japanese attach as much importance to the aesthetic arrangement of the food as its actual taste. Before touching the food, it is polite to compliment the chef. [7] It is also a polite custom to wait for the eldest or highest ranking guest at the table to start eating before the other diners start. [8]
The Nippo Jisho (日葡辞書, literally the "Japanese–Portuguese Dictionary") or Vocabulario da Lingoa de Iapam (Vocabulário da Língua do Japão in modern Portuguese; "Vocabulary of the Language of Japan" in English) is a Japanese-to-Portuguese dictionary compiled by Jesuit missionaries and published in Nagasaki, Japan, in 1603.
JMdict (Japanese–Multilingual Dictionary) is a large machine-readable multilingual Japanese dictionary. As of March 2023, it contains Japanese – English translations for around 199,000 entries, representing 282,000 unique headword-reading combinations.
During the Kofun period (300 to 538 CE), Chinese culture was introduced into Japan from Korea. As such, Buddhism became influential on Japanese culture. After the 6th century, Japan directly pursued the imitation of Chinese culture of the Tang dynasty (618 to 907). [3] It was this influence that marked the taboos on the consumption of meat in ...
浮世絵, a type of woodblock print art or painting. (English IPA : [uːkiːoʊ.iː]) waka 和歌, "Japanese poetry"; a word used primarily to describe tanka (see above) written between the 9th and 19th centuries. wabi-sabi 侘び寂び, a world view or aesthetic centered on the acceptance of transience and imperfection.
The Daijisen followed upon the success of two other Kōjien competitors, Sanseido's Daijirin ("Great forest of words", 1988, 1995, 2006) and Kōdansha's color-illustrated Nihongo Daijiten ("Great dictionary of Japanese", 1989, 1995). All of these dictionaries weigh around 1 kilogram (2.2 lb) and have about 3000 pages.
The first episode of the docu-series follows author and explorer Dan Buettner on a trip to Okinawa, Japan where viewers learn about the Okinawa diet and why traditional Japanese cuisine may play a ...
Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals .