A generic name for plants belonging to the cactus family, a perennial succulent plant that grows in the arid region from tropical to subtropical areas of the Americas, with Mexico being the center of distribution. The stems are massive, columnar, stringy, and so on, and they are succulent. There are generally no leaves except … Read More
Azärbayjan Respublikasi. Collective term for the region facing the Caspian Sea in the southeastern part of the South-East of Europe, in the southeastern part of the Zakhakhus region and in the northwest part of Iran. Part of the former Soviet Union was the Azerbaijan-Soviet Socialist Republic but it became independent in August 1991 as … Read More
Pepper is a spice native to Central and South America and has been widely cultivated in this area for thousands of years. On the other hand, it was brought to Europe after the discovery of the new continent at the end of the 15th century. However, due to its stimulating spiciness and strong fertility, … Read More
The skull is the bone-like structure of a headed animal that acts as the overall framework of the head. Japanese says “Share Kobe” “Dokuro”.
Un giovane germoglio del rizoma di bambù all'inizio dell'estate. Più volte è ricoperto da una patina coriacea, cresce in pochi giorni lasciando la buccia scoperta. È commestibile quando è ancora tenero. In giapponese si chiama Takenoko.
Japan calls Kamono-Hashi. It has its name because its mouth resembles a duck’s beak. There are limbs on the limbs, which are suitable for underwater life. The hair is dark brown velvety and grows densely. It is distributed in Tasmania, eastern Australia, and inhabits forests from vegetated lowlands near rivers and lakes to an … Read More
paste made from konjak flour. Solidified jelly made from the rhizome of devil’s tongue (Konjak taros). Low calorie and healthy foods in Japan. konjac, elephant’s‐foot, Amorphophallus, Amorphophalus rivieri, Amorphophallus konjak. Japanese says “Kon nyaku”.
Rakkyo, a native species of Okinawa Prefecture. It is smaller and has a stronger scent than the scallions cultivated on the mainland. In addition to salted and sweet and sour sauce, it is also suitable for raw food and tempura. Allium bakeri, scallion, pickled shallot made in Okinawa. Japanese says Shima-rak-kyou.
Total length about 1m. The body is gray or grayish white, with dark, pale, pale mottles. The chest is darker than the body color. The head is large, wide and flat. The tail is thin and short. Have a rooster, shake it to attract small fish and eat. It is served for cooking in … Read More
Japanese says “Tonbo” slender-bodied non-stinging insect having iridescent wings that are outspread at rest.
I giapponesi li chiamano Chi-Mi-Mo-Ryo, spiriti maligni delle montagne e dei fiumi. Sono dei mostri. Esiste una teoria, che varia a seconda del libro, secondo la quale "CHI" è il dio della montagna, "MI" è il mostro e "Moryo" è il dio dell'acqua.