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Melonpan. Mochi ice cream [8] Purin. Sata andagi. Tokyo banana. Hakuto jelly is a seasonal dessert in Japanese cuisine available in the summer. Mochi ice cream is a Japanese confection made from mochi (pounded sticky rice) with an ice cream filling. Sata andagi are sweet, deep fried buns of dough similar to doughnuts.
Kusa dango or yomogi dango (草団子 or よもぎ団子) is mixed leaves of yomogi, like kusa mochi. It is often covered with anko. Mitarashi ( みたらし団子) is covered with a syrup made from shouyu (soy sauce), sugar, and starch. Sasa dango ( 笹団子) is produced and eaten primarily in Niigata Prefecture. Sasa dango has two varieties ...
Japanese quail. The Japanese quail ( Coturnix japonica ), also known as the coturnix quail, is a species of Old World quail found in East Asia. First considered a subspecies of the common quail, it is now considered as a separate species. The Japanese quail has played an active role in the lives of humanity since the 12th century, and continues ...
Accipitridae is a family of birds of prey, which includes hawks, eagles, kites, harriers and Old World vultures. These birds have powerful hooked beaks for tearing flesh from their prey, strong legs, powerful talons and keen eyesight. Black-winged kite, Elanus caeruleus (A) Oriental honey-buzzard, Pernis ptilorhynchus.
Donabe: ceramic pot for use on an open flame. Hangiri: rice barrel. Makiyakinabe: rectangular pan for tamagoyaki. Mushiki and seiro: steamers. Otoshi buta: drop lid. Suihanki/rice cooker: electric appliance for cooking rice. suribachi and surikogi: grinding mortar and pestle. Takoyaki pan: frying pan for takoyaki. Tetsubin: cast iron kettle.
Culture of Japan. The culture of Japan has changed greatly over the millennia, from the country's prehistoric Jōmon period, to its contemporary modern culture, which absorbs influences from Asia and other regions of the world. [1] Since the Jomon period, ancestral groups like the Yayoi and Kofun, who arrived to Japan from Korea and China ...
Nattō ( 納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
