Bento in Kanji as old character form - Zangyo-Ninja

Generally, it is a portable meal consisting of rice and side dishes in a container such as a box. In some cases, rice is not used, such as in sandwiches and spaghetti. History of Bento Heian – Kamakura Period The concept of all portable food as bento goes back to the Heian period (794-1185). … Read More

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Curry in Kanji - Zangyo-Ninja

Curry is readily available at any restaurant, and it has become a national dish in Japan. The country where curry was born When most people hear the word “home of curry,” they most likely think of India. Indeed, India is the birthplace of the dish we know today as curry. However, curry does not … Read More

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Turmeric in Kanji - Zangyo-Ninja

Turmeric is a member of the ginger family. It is characterized by its fragrance, bitterness, and golden color, and is used by drying its roots and stems. Besides being used as a spice in curry, it is widely used as a dye for cloth, mustard, cheese, and other food coloring. Turmeric loved around the … Read More

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Somen in Kanji - Zangyo-Ninja

Thin dried noodles made from wheat flour. The original name was ‘Sakumen,’ but it seems that the character for ‘Saku’ was written with the character ‘Sakumen’ broken, and the erroneous spelling of ‘Somen’ became the name. Although it came from China, it is believed that it was in the Nara period. There are hand-stretched … Read More

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potato in Kanji - Zangyo-Ninja

In Japan, it is commonly called Jagaimo, and as you can see from this stock, it is also known as Bareisho, which is said to have come to be called because its shape resembles a bell worn on a horse. origin and propagation A perennial crop of the Solanaceae family native to the temperate … Read More

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salmon in Kanji - Zangyo-Ninja

Salmonid fish. It reaches a total length of about 1 meter. The body is a slightly elongated spindle shape. There is a greasy fin. The body color is blue-gray on the back and silvery white on the abdomen, but during the breeding season, the dorsal and lateral parts of the body turn dark green-brown, … Read More

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charcoal grilled in Kanji - Zangyo-Ninja

A dish in which the ingredients are grilled over an open flame using charcoal fire that was created using charcoal as fuel. Charcoal fire emits far infrared rays four times as much as gas, and radiant heat directly burns ingredients. In the case of gas containing hydrogen, it generates water vapor. Charcoal, on the … Read More

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corn in Kanji - Zangyo-Ninja

An annual grass of the Gramineae family. The grains are cultivated for food and industrial raw materials, and for the entire above-ground part as feed. The stem is upright and 1 to 4 meters high. Most of the nodes are 14 to 16, and there is almost no branching. Fresh, frozen (whole form, cut … Read More

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unrefined sake in Hiragana - Zangyo-Ninja

It is sake made by self-brewing, and it is basically a violation of the Sake Tax Law under current Japanese law. However, it is good for sake brewers to make this, and it is allowed at certain times. It is a state of sake that has been fermented like sake and has been brewed … Read More

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flavor of native dishes in Kanji and Hiragana - Zangyo-Ninja

In summary, dishes made with ingredients such as preserved foods, fermented foods, and seasonings that people have thought about in the process of living in the area and forming the area. Japanese said “Furu sato no aji” and “Ko kyo no aji” in Japanese Kanji and Hiragana.

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soft-shelled turtle in Kanji - Zangyo-Ninja

A type of turtle that lives in rivers, lakes, and swamps. It inhabits rivers throughout Japan, except Hokkaido, the Korean Peninsula, China, and the eastern Indochina Peninsula. It has a soft, flat shell about 20-40cm in length. The edible history is old, and it is said that there was even a government office that … Read More

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salmon and vegetable stew with miso and butter hotpod in Kanji - Zangyo-Ninja

This is a Japanese hot pot dish made with crab as a main ingredient and miso seasoned, and is a local dish of Hokkaido. Often confused with Sanpei soup using salted salmon, Ishikari Nabe uses raw salmon that is made with miso and is not salted. Japanese says “Ishi kari nabe”.

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Japanese hamburg in Kanji and Katakana - Zangyo-Ninja

A dish with soy sauce and noodle soup in the sauce and daikon radish and chopped large leaves on top of a hamburger steak. Hamburg is based on meat, but sometimes it is cooked in a tofu hamburg. Japan call “Wa fu Ha n ba gu” in Japanese Kanji with Katakana.

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Black vinegar pickles in Kanji - Zangyo-Ninja

Food soaked in black vinegar for several hours to several days. There are few foods on the market because there are many recipes for pickling homemade vegetables. Japan call “Kuro zu zuke”.

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Restaurant the Messiah in Kanji - Zangyo-Ninja

Japan call “Meshi ya” by vertically word, “Kyu sei shu” by horizontally. Also same pronunciation is used in Japanese “Meshiya”.

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beans in Kanji and Hiragana - Zangyo-Ninja

1. Seeds of leguminous plants. In particular, it sometimes refers to soybeans. 2. Small in shape. 3. Clitoris (slang) It is polite word, Japan calls “O mame” in Japanese Hiragana and Kanji.

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Taste of home cooking in Hiragana and Kanji - Zangyo-Ninja

A term that refers to home cooking experienced during childhood, or the taste formed thereby, and dishes that evoke them. Japan call “O fu ku ro no aji” in Japanese Hiragana and Kanji.

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Sushi one character in Kanji - Zangyo-Ninja

Fish seasoned with vinegar and salt mixed with fish meat and vegetables. Also, vinegared rice is served with fish and shellfish meat and other ingredients. There are many varieties.

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Miso Soy paste in Kanji - Zangyo-Ninja

1. One of the Japanese style seasonings. Steamed soybeans, fermented by adding salt and koji. 2. Something similar to miso in color and condition in the shells of crabs and shrimps. 3. Proud advantages. A point where the ideas and ideas were broken.

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additive-free in Kanji - Zangyo-Ninja

Do not add preservatives, coloring, etc. that are not good for health to food. Japanese says “Mu ten ka”.

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sugar in Kanji - Zangyo-Ninja

White crystals soluble in water. Sugar cane, sugar beet etc. Used for seasoning. Simple sugars are called monosaccharides and include glucose, fructose, and galactose. Japanese says “Sa to”.

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mackerel cooked with miso in Kanji - Zangyo-Ninja

Japanese fish dishes in which mackerel fillets are simmered with seasonings such as miso. The basic recipe is to simmer mackerel with miso and sugar, sake, mirin and ginger. One of the representative ones of Japanese mackerel dishes. Japan call “Sa ba no mi so ni”.

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pumpkin in Kanji - Zangyo-Ninja

The origin is the Americas. Main production areas are China, India, Ukraine, Africa. brightly colored vegetables that are edible fruits and rich in vitamins such as vitamin A, vitamin C and vitamin E. Japan calls “Kabocha”.

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garland chrysanthemum in Kanji - Zangyo-Ninja

Asteraceae annual or biennial grass. The height is 20 to 60 cm. The leaves have deep cuts and are soft. Open yellow or white flowering head from summer to autumn. The aroma is high and is grown as food. Japanese calls “Shun Giku”.

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osmund in Kanji - Zangyo-Ninja

any fern of the genus Osmund: large ferns with creeping rhizomes. Eats shoots in Japan. One of the typical wild plants that makes you feel spring. It grows naturally in the mountains of Japan, and the young shoots picked in early spring are edible. In general, dried Osmund, which is a dried boiled product, … Read More

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capsicum in Kanji - Zangyo-Ninja

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

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Honey in Kanji - Zangyo-Ninja

a sweet yellow liquid produced by bees. Japanese says “hachi mitsu”. Honey bees fly around the fields and collect nectar from blooming flowers, store it in the hives where they live, and mature it. Originally, honeybees collect energy sources necessary for life from flowers, store them, and eat them. Honey’s unique taste, aroma, and … Read More

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Tempura in Kanji - Zangyo-Ninja

It is a Japanese dish in which ingredients such as seafood and vegetables are wrapped in a garment mainly made of wheat flour and fried in oil. Tempura is a fast food imported from Nanban (Westerner) Tokugawa Ieyasu is known to have been very careful about his health, and it can be said that … Read More

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Pomegranate in Kanji - Zangyo-Ninja

large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind. Japanese says Zakuro. It has long been called “women’s fruit” and is said to be effective for beauty and health. Because the seeds are tightly packed inside the fruit, it has been considered a symbol of “fertility” and “prosperity … Read More

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