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Shōga (生姜) is the Japanese word for ginger and can refer to: Gari (ginger), also called sushi ginger; Beni shōga, a type of Japanese pickle; Pork shogayaki, a Japanese dish with sliced pork and ginger; See also: Kuchi shōga, a Japanese phonetic system for 'pronouncing' the sounds of drums; Shogaol, a chemical found in ginger
Gari (ガリ) is a type of tsukemono (Japanese pickled vegetables). It is made from sweet, thinly sliced ginger that has been marinated in a solution of sugar and vinegar. Younger ginger is generally preferred for gari [1] [2] because of its tender flesh and natural sweetness. Gari is often served and eaten after sushi, and is sometimes called ...
Ginger leaves, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804) Myoga, myoga ginger or Japanese ginger (myōga ) is the species Zingiber mioga in the family Zingiberaceae. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea.
Japanese phonology has been affected by the presence of several layers of vocabulary in the language: in addition to native Japanese vocabulary, Japanese has a large amount of Chinese-based vocabulary (used especially to form technical and learned words, playing a similar role to Latin-based vocabulary in English) and loanwords from other ...
The charts below show the way in which the International Phonetic Alphabet (IPA) represents Japanese language pronunciations in Wikipedia articles. For a guide to adding IPA characters to Wikipedia articles, see Template:IPA and Wikipedia:Manual of Style/Pronunciation § Entering IPA characters.
Hiragana are generally used to write some Japanese words and given names and grammatical aspects of Japanese. For example, the Japanese word for "to do" (する suru) is written with two hiragana: す (su) + る (ru). Katakana are generally used to write loanwords, foreign names and onomatopoeia.
Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from thin strips of ginger pickled in umezu (梅酢), the vinegary pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (Perilla frutescens var. crispa). Commercial beni shōga often derives its hue from artificial coloring.
Shogaols are pungent constituents of ginger similar in chemical structure to gingerol. The most common of the group is [6]-shogaol. Like zingerone, it is produced when ginger is dried or cooked. [2] Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it ...
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