It is also a must to have “one bowl of soup and one side dish” with a typical meal. Japan calls ‘Ichiju issai’. “Ichiju issai” was originally used to mean “simple meal (coarse meal)” with only one side dish, but westernization of eating habits, overeating (overnutrition), and obesity tendency. In recent years, when the … Read More
Description for Nirvana In Japanese, it is called “nehan,” and is also written as “nai-on” or “nai-otsu.” It is a phonetic transcription of the Pali word “nibbāna” and the Sanskrit word “nirvāa.” The term originates from the meaning of “blown out,” originally referring to the state where the fire of life is extinguished, i.e., … Read More
unpolished rice retaining the yellowish-brown bran layer (outer layer). This bran layer contains pericarp, seed coat, and glue powder layer. The part surrounded by this bran layer is the endosperm and germ, and the so-called white rice is only the endosperm part from which the bran layer and germ have been removed. The endosperm … Read More
One of the hot pot dishes. Fill a deep pan with water, heat it, put sliced beef or pork in it, heat it quickly, and add sauce to eat. Shabu-shabu is meant to rinse and wash meat. Shabu-shabu is pleasing to have a light taste, but if you don’t use good quality meat, you … Read More
An evergreen tree of the family Rhus. The leaves are long lanceolate and leathery. It grows yellow-white florets and bears oval fruits with one large seed inside. The flesh is yellow or orange-yellow, juicy and sweet, and edible. It is native to India and Southeast Asia and has been cultivated as a fruit tree … Read More
Description for the four seasons In Japanese, the four seasons are referred to as “haru, natsu, aki, fuyu”, “shunka, shuto”, or “hito to se” (one year). In Japan, people enjoyed the changing scenery around them throughout the four seasons and the calendar, and decided when to sow seeds and harvest crops. Spring – Haru … Read More
