ONIGIRI YUKI おにぎり・ゆき |
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| 健康 （けんこう、Health） とは、病気などがなく、心身が健やかな状態であることです。 栄養たっぷりの！おにぎり（ゆき）ONIGIRI-YUKI を是非お試しください。 |
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| Food unique to Japan Japanese cuisine is based on combining staple foods , typically rice or noodles, with a soup, and okazu - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavour to the staple food. These are typically flavoured with dashi, miso, and soy sauce and are usually low in fat and high in salt. A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white Japanese rice , a bowl of soup and some tsukemono (pickles). The most standard meal comprises three okazu and is termed ichijū-sansai . Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. This Japanese view of a meal is reflected in the organization of Japanese cookbooks, organized into chapters according to cooking techniques as opposed to particular ingredients (e.g. meat, seafood). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets. As Japan is an island nation its people eat much seafood. Meat-eating has been rare until fairly recently due to restrictions placed upon it by Buddhism[citation needed]. However, strictly vegetarian food is rare since even vegetable dishes are flavoured with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). An exception is shōjin ryōri , vegetarian dishes developed by Buddhist monks. However, the advertised shōjin ryōri usually available at public eating places includes some non-vegetarian elements. Noodles, originating in China, have become an essential part of Japanese cuisine usually as an alternative to a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavourings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century. |
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KYOTO IN JAPAN KITASHIRAKAWA |
Putem vinde 14500 seturi pe zi. Acest magazin detine 25 angajati. |
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KYOTO IN JAPAN SHIJYOU TERAMACHI |
Putem vinde 4500 seturi pe zi. Acest magazin detine 8 angajati. |
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KYOTO IN JAPAN SHIJYOU KARASUMA |
Putem vinde 3200 seturi pe zi. Acest magazin detine 5 angajati. |
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| Colaborari in Romania ! | ||||||||||||||||
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| NERATON | DIRECT JAPAN | NERATON WEB | JAPAN PROJECT | ROMANIA MUSIC | ||||||||||||
| There are many views as to what defines Japanese cuisine, as the everyday
food of the Japanese people has diversified immensely over the past century
or so. In Japan, the term "Japanese cuisine" means traditional-style
Japanese food, similar to what already existed before the end of national
seclusion in 1868. In a broader sense of the word, it could also include
foods whose ingredients or cooking methods were subsequently introduced
from abroad, but which have been developed by Japanese who made them their
own. Japanese cuisine is known for its emphasis on seasonality of food quality of ingredients and presentation. Local, regional and seasonal dishes are invariably a key tourist attraction for the domestic traveler. |
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