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Words of Japanese origin have entered many languages. Some words are simple transliterations of Japanese language words for concepts inherent to Japanese culture. The words on this page are an incomplete list of words which are listed in major English dictionaries and whose etymologies include Japanese.
This article should specify the language of its non-English content, using {{}}, {{transliteration}} for transliterated languages, and {{}} for phonetic transcriptions, with an appropriate ISO 639 code.
Oi / ɔɪ / is an interjection used in various varieties of the English language, particularly Australian English, British English, Indian English, Irish English, New Zealand English, and South African English, as well as non-English languages such as Chinese, Tagalog, Tamil, Hindi/Urdu, Italian, Japanese, and Portuguese to get the attention of another person or to express surprise or disapproval.
In modern Japanese, the word is usually translated as "elegance," "refinement," or "courtliness" and sometimes to a "sweet loved one". The ideal posed by the word demanded the elimination of anything that was absurd or vulgar and the "polishing of manners, diction, and feelings to eliminate all roughness and crudity so as to achieve the highest ...
The Japanese millets (Echinochloa esculenta) are considered the best for grazing and in particular Shirohie, a new variety of Japanese millet, is the best suited variety for grazing. This is due to a number of factors: it gives better regrowth and is later to mature compared to other Japanese millets; it is cheap – cost of seed is $2–$3 per ...
Urdu in its less formalised register is known as rekhta (ریختہ, rek̤h̤tah, 'rough mixture', Urdu pronunciation:); the more formal register is sometimes referred to as زبانِ اُردُوئے معلّٰى, zabān-i Urdū-yi muʿallá, 'language of the exalted camp' (Urdu pronunciation: [zəbaːn eː ʊrdu eː moəllaː]) or لشکری ...
Karaage (唐揚げ, 空揚げ, or から揚げ, ) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch , and frying in a light oil.
In Japan, porridge – because it is soft and easily digestible – is regarded as a food particularly suitable for serving to the sick and elderly. [27] For similar reasons it is commonly the first solid food served to Japanese infants, being used to help with the transition from liquids to normally cooked rice, the latter being a major part ...