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Kyabetsu Tarō (Japanese: キャベツ太郎, Tarō being a common Japanese male first name) is a Japanese snack food made by the Kadō (菓道) company of Ibaraki Prefecture. [1] It consists of balls of corn [2] about 3 cm in diameter flavoured with small pieces of nori and Japanese brown sauce. It is a relatively low cost snack aimed at children.
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 ]
Japanese food popularity also has penetrated street food culture, as modest Warjep or Warung Jepang (Japanese food stall) offer Japanese food such as tempura, okonomiyaki and takoyaki, at moderately low prices. [99] Today, okonomiyaki and takoyaki are popular street fare in Jakarta and other Indonesian cities.
The food made from the corm of this plant is also widely known in English by its Japanese name konnyaku, [5]: 595 [2] it is cooked and consumed in China, Vietnam, Japan and Korea. The two basic types of cake are white and black. Noodles made from konnyaku are called shirataki.
Chicken karaage was popularized as a "Chinese-style" restaurant food (using the characters 唐揚, where 唐 means Tang) in the 1930s. There exists considerable disagreement among newspapers and publishers in Japan about the preferred kanji, leading some to write it phonetically as からあげ.
Ta in Japanese means "rice fields". Ta-no-Kami is also called Noushin (kami of agriculture) or kami of peasants. Ta-no-Kami shares the kami of corn, the kami of water and the kami of defense, especially the kami of agriculture associated with mountain faith and veneration of the dead (faith in the sorei).
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Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and other food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat , but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became more common.