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Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...
A yukata (浴衣, lit. ' bathrobe ') is an unlined cotton summer kimono, [1] worn in casual settings such as summer festivals and to nearby bathhouses. The name is translated literally as "bathing cloth" and yukata originally were worn as bathrobes; their modern use is much broader, and are a common sight in Japan during summer.
The use of soy sauce is prevalent in Japanese cuisine. Traditional Japanese food is typically seasoned with a combination of dashi, soy sauce, sake and mirin, vinegar, sugar, and salt. A modest number of herbs and spices may be used during cooking as a hint or accent, or as a means of neutralizing fishy or gamy odors present.
The first instances of kimono-like garments in Japan were traditional Chinese clothing introduced to Japan via Chinese envoys in the Kofun period (300–538 CE; the first part of the Yamato period), through immigration between the two countries and envoys to the Tang dynasty court leading to Chinese styles of dress, appearance, and culture becoming extremely popular in Japanese court society. [1]
A traditional Japanese oil-paper umbrella or parasol, these umbrellas as typically crafted from one length of bamboo split finely into spokes. See also Gifu umbrellas. Kimono Traditional square-cut wrap-around garment. Kimono slip (着物スリップ, kimono surippu) A one-piece undergarment combining the hadajuban and the susoyoke. [2]: 76 [4]
Traditional craft textiles are typically used primarily for Japanese clothing, such as long, thin bolts of cloth used to sew kimono, yukata and furisode, as well as other types of kimono. Historically, these textiles would have been used to sew the kosode (the historic precursor to the kimono).
Wagyu beef, especially Japanese black beef, is known to have a unique sweet aroma called "Wagyu beef aroma," which is thought to be caused by complex compounds such as lactones. [71] Lactones, which are also found in peaches and coconuts, are more abundant in Wagyu beef, and their aroma increases when the beef is heated.
Nikujaga (肉じゃが, lit. 'meat [and] potatoes' [a]) is a Japanese dish of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with ito konnyaku and vegetables like carrots. [1] Nikujaga is a kind of nimono. It is usually boiled until most of the liquid has been reduced. [2]
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