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Category to include characteristically Japanese vegetables and also cultivated varieties. Pages in category "Japanese vegetables" The following 32 pages are in this category, out of 32 total.
Yamaimo – vague name that can denote either Dioscorea spp. (Japanese yam or Chinese yam) below. The root is often grated into a sort of starchy puree. The correct way is to grate the yam against the grains of the suribachi. Also the tubercle (mukago) used whole. Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam.
The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi.
Kabocha is available all year but is best in late summer and early fall. Kabocha is primarily grown in Japan, South Korea, Thailand, California, Florida, Hawaii, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Jamaica, and South Africa, but is widely adapted for climates that provide a growing season of 100 days or more ...
This is a list of kigo, which are words or phrases that are associated with a particular season in Japanese poetry.They provide an economy of expression that is especially valuable in the very short haiku, as well as the longer linked-verse forms renku and renga, to indicate the season referenced in the poem or stanza.
The sense of season in kigo is based on the region between Kyoto and Tokyo, because Japanese classical literature developed mainly in this area. [10] In the Japanese calendar, seasons traditionally followed the lunisolar calendar with the solstices and equinoxes at the middle of a season. The traditional Japanese seasons are: Spring: 4 February ...
It was the ancient capital of Japan and the home to the aristocracy. They supported a market for high-grade food. Kyoto is surrounded by mountains, making it difficult to transport seafood to the area. Instead, people cultivated the most delicious vegetables possible. The climate and soil quality contributed to making delicious vegetables. [3]
Sanpei-jiru - a winter miso soup made with salmon and vegetables such as daikon, carrot, potato, and onions. Chanchan-yaki - speciality of fishing villages. Miso-grilled salmon with beansprouts and other vegetables. Hokkaido ramen - many cities in Hokkaido have their own versions of ramen but Sapporo ramen is known throughout Japan.