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Tsukimi or Otsukimi (お月見), meaning, "moon-viewing", are Japanese festivals honoring the autumn moon, a variant of the Mid-Autumn Festival.The celebration of the full moon typically takes place on the 15th day of the eighth month of the traditional Japanese calendar, known as Jūgoya (十五夜, fifteenth night); [1] the waxing moon is celebrated on the 13th day of the ninth month, known ...
Before eating, most dining places provide either a hot or cold towel or a plastic-wrapped wet napkin (o-shibori). This is for cleaning hands before eating (and not after). It is rude to use them to wash the face or any part of the body other than the hands, though some Japanese men use their o-shibori to wipe their faces in less formal places.
Restaurants such as these popularized dishes such as sukiyaki and tempura, while Nippon was the first restaurant in Manhattan to have a dedicated sushi bar. [134] Nippon was also one of the first Japanese restaurants in the U.S. to grow and process their own soba [135] and responsible for creation of the now standard beef negimayaki dish. [136]
The ingredients used for making okowa rice balls include glutinous rice (short-grain), sesame oil, dashi, soy sauce, mirin, salt, ginger, chopped mushrooms and carrots, sweet potato, chestnuts, spring onions, cooked fish, and a sheet of nori. [7]
Eating chicken eggs became taboo in the 17th century; around this time, areas in southwestern Japan began raising ducks for eggs as a replacement for the now-taboo chicken eggs. The number of egg farms increased in Japan after World War II with a peak in 1955 of approximately 4.5 million farms, but then rapidly decreased afterwards. [8]
People of several cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.
Okinawan cuisine (Japanese: 沖縄料理, Hepburn: Okinawa ryōri) is the cuisine of Okinawa Prefecture, Japan.The cuisine is also known as Ryukyuan cuisine (琉球料理, Ryūkyū ryōri), a reference to the Ryukyu Kingdom. [1]
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]