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The different words for tea fall into two main groups: "te-derived" and "cha-derived" (Cantonese and Mandarin). [2]Most notably through the Silk Road; [25] global regions with a history of land trade with central regions of Imperial China (such as North Asia, Central Asia, the Indian subcontinent and the Middle East) pronounce it along the lines of 'cha', whilst most global maritime regions ...
Sino-Japanese vocabulary, also known as kango (Japanese: 漢語, pronounced, "Han words"), is a subset of Japanese vocabulary that originated in Chinese or was created from elements borrowed from Chinese. Most Sino-Japanese words were borrowed in the 5th–9th centuries AD, from Early Middle Chinese into Old Japanese. Some grammatical ...
English speakers may have confused the Japanese word konbucha with kōcha kinoko (紅茶キノコ, 'black tea mushroom'), popularized around 1975. [ 23 ] [ 24 ] In Japanese, the term konbu-cha ( 昆布茶 , ' kelp tea ') refers to a kelp tea made with konbu (an edible kelp from the family Laminariaceae ) and is a completely different beverage ...
Wasei-kango (Japanese: 和製漢語, "Japanese-made Chinese words") are those words in the Japanese language composed of Chinese morphemes but invented in Japan rather than borrowed from China. Such terms are generally written using kanji and read according to the on'yomi pronunciations of the characters.
O-is used for words with Japanese roots, while go-is used for words with Chinese roots, [7] [1] although exceptions such as ojōsan (お嬢さん), oishasan above, okyakusama (お客様) where o-is used with Chinese words still occur.
Tea with its utensils for daily consumption Tea plantation in Shizuoka Prefecture. Tea (茶, cha) is an important part of Japanese culture.It first appeared in the Nara period (710–794), introduced to the archipelago by ambassadors returning from China, but its real development came later, from the end of the 12th century, when its consumption spread to Zen temples, also following China's ...
Chahan can be shaped when serving for aesthetic appeal.. Chahan is a Japanese fried rice dish that is typically cooked in a wok. [3] [1] Rice is used as a primary ingredient, and a wide range of additional ingredients can be used including scrambled egg, vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, as well as seafoods such as crab meat, roe, and shrimp.
Galbun-cha is a Sino-Korean name for the drink, formed from gal (갈, 葛: the Korean pronunciation of the Chinese word for kudzu) and bun (분, 粉: the Korean pronunciation of the Chinese word for "flour, powder"). [13] Conversely, chikcha made by boiling the dried roots is called galgeun-cha (갈근차; 葛根茶), with geun (근; 根 ...