Search results
Results from the WOW.Com Content Network
Okinawan staple foods are traditionally potatoes, such as sweet potato or taro root, but they are substituted to rice or wheat flour, then Okinawans developed original dishes such as taco rice. After the end of the occupation, they still have original food cultures, and Americanized foods are frequently eaten in their diets.
The plate to the right is the national dish, gōyā chanpurū, made with bitter melon known as goyain. The traditional diet of the islanders contained sweet potato, green-leafy or root vegetables, and soy foods, such as miso soup, tofu or other soy preparations, occasionally served with small amounts of fish, noodles, or lean meats, all cooked with herbs, spices, and oil. [8]
The nunchaku is most widely used in Southern Chinese Kung fu, Okinawan Kobudo and karate. It is intended to be used as a training weapon, since practicing with it enables the development of quick hand movements and improves posture. Modern nunchaku may be made of metal, plastic, or fiberglass instead of the traditional
Okinawan food is rich in vitamins and minerals and has a good balance of protein, fats, and carbohydrates. Although rice is a staple food ( taco rice mixes it with beef), pork ( mimigā and chiragā , dishes Rafute and Soki ), seaweed , rich miso (fermented soybean ) pastes and soups ( Jūshī ), sweet potato and brown sugar all feature ...
Ryukyu Kobudo is the branch of Okinawan Kobudo developed and systemized by Taira Shinken under the Ryukyu Kobudo Hozon Shinko Kai association. Ryukyu Kobudo uses the following weapons: Bō (in various lengths), Sai, Eku, Kama, Tinbe-Rochin, Tekko, Nunchaku, Tonfa and Surujin.
Chinese nunchaku tend to be rounded, whereas Okinawan ones are octagonal, and they were originally linked by horse hair. There are many variations on the nunchaku, ranging from the three sectional staff ( san-setsu-kon , mentioned later in this article), to smaller multi-section nunchaku.
According to writer and food scholar Dr. Scott Alves Barton, “Yams are considered to be the most common African staple aboard Middle Passage ships; some estimates say 100,000 yams fed 500 ...
Ufuchiku kobudo (大筑古武術) sometimes referred to as ufuchiku kobujutsu or ufuchiku-den is a form of Okinawan kobudō.In this form, the main weapon is the sai, and other weapons such as bō, eku, tuifa (or tonfa), nunchaku, tekko, teko, techu, nuntesu, kama, gusan, sanjakubo, kusarigama, nawa, uchibo, surujin, kyushakubo, nuntesu bo, jingasa, renkuwan, sansetsukun, naginata, tessen, and ...