日本青汁 相關
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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.
Miso soup (味噌汁 or お味噌汁, misoshiru or omisoshiru, お-/o- being a ‘honorific prefix’) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed.
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Japan is an island country in East Asia.It is in the northwest Pacific Ocean and is bordered on the west by the Sea of Japan, extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans an archipelago of 14,125 islands, with the five main islands being Hokkaido, Honshu (the "mainland ...
Oshiruko: a warm, sweet red bean ( an) soup with mochi: rice cake. Uirō: a steamed cake made of rice flour. Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as a red bean paste. Namagashi: a type of wagashi, which is a general term for snacks used in the Japanese tea ceremony.
Description. Calamansi, Citrus x microcarpa, is a shrub or small tree growing to 3–6 m (10–20 ft). The plant is characterized by wing-like appendages on the leaf petioles and white or purplish flowers. The fruit of the calamansi resembles a small, round lime, usually 25–35 mm (1– in) in diameter, but sometimes up to 45 mm ( in).
Aozora Bunko 青空文庫 Location Japan Type Digital library Established 7 July 1997 Collection Size Over 15,100 works (as of January 2019) Criteria for collection Japanese works in public domain or allowed by author Other information Website www.aozora.gr.jp
Aoyama Gakuin University. Aoyama Gakuin University ( Japanese: 青山学院大学, Hepburn: Aoyama Gakuin Daigaku, AGU) is a private Christian university in Shibuya, Tokyo, Japan. Originally established in 1874 by missionaries from the Methodist Episcopal Church, it was reconfigured in its current form in 1949 as tertiary component of the ...
