Japanese Banquet (Anime Background)
Create a Japanese-inspired feast at home with some of our favourite recipes, from yaki udon noodles and tonkatsu sandwiches to Bone Daddies' famous ramen
European royals step out for glamorous imperial banquet following Japanese Emperor Naruhito's enthronement ceremony
Create a Japanese-inspired feast at home with some of our favourite recipes, from yaki udon noodles and tonkatsu sandwiches to Bone Daddies' famous ramen
This classic dipping sauce is a perfect accompaniment for any Asian banquet.
The Barbarians Arrive: Japanese Depictions of Westerners (1860s)
European royals step out for glamorous imperial banquet following Japanese Emperor Naruhito's enthronement ceremony
Архив ЖЖ с апдейтом (Из Библиотеки Конгресса США)-часть 1 On the Cutting Edge - Contemporary Japanese Prints from The Library of Congress Man Zhuang Sure Signs of Spring-Gorgeousness 2005 Mezzotint Hiromi Miura;Yukie Nakano подробно Hiromi Miura A Flower 2005 Etching Masahiro Kurita Banquet 2004…
Chef Serves Up Own Genitals At Banquet (GRAPHIC PHOTOS)
Shojin Ryori is a Buddhist monks' plant-based food, and a Japanese traditional meal that represents the Japanese culinary culture.
Like most cuisines, Japanese cooking employs a variety of fragrant herbs, spices, and condiments called yakumi to help create those delectable Japanese flavors and tastes. As the world becomes smaller, many of these can now be found overseas and are being used in many other international cuisines. Here are some of the more important seasonings in the Japanese flavor palette, including what herbs and spices to use when cooking up your favorite recipes from Japan!
20 of the very best Japanese food experiences you must try on your adventure to Japan!
The Barbarians Arrive: Japanese Depictions of Westerners (1860s)
Starting a six-day tour of the Asian country, the Dutch royals were greeted with plenty of fanfare
Casa de S.M. el Rey On Wednesday evening, Emperor Akihito and Empress Michiko held a state banquet at the Imperial Palace in Tokyo for their guests, King Felipe VI and Queen Letizia of Spain. TORU
This soft and flavorful Japanese Simmered Pumpkin is the ultimate comforting side dish. Made with "kabocha" simmered in a delightful assortment of Japanese condiments, it's the perfect side or bento box addition!
Stockholm's City Hall hosted the glittering event where the Swedish royal family including Crown Princess Victoria, Princess Sofia and Princess Madeleine joined the world's brightest minds.
Sean O'Hagan: Sometimes brilliantly surreal, always with an unsparing documentary eye, Tomatsu's images capture a country in the flux of postwar change
This list has traditional Japanese desserts to pastries to pancakes! Most are incredibly simple to make and will make the perfect ending to any Japanese meal.
Ancient Greeks often gathered for decadent banquets called symposia. Not only an occasion for thinking and philosophising, the symposium was also a place for enjoying wine, song and romance. Thousands of years later and the lifestyle remains much the same. Learn some Greek and join in on this ancient form of hedonism next time youre travelling the islands.
Classic gyoza are filled with pork, but adding a touch of prawn elevates the dumplings to new heights.
European royals step out for glamorous imperial banquet following Japanese Emperor Naruhito's enthronement ceremony
A large part of the appeal of works like House of Cards is the idea that we are peering behind the facades that politicians erect and seeing how they truly think and act. If that interests you, run out and get Mishima’s 1960 novel, After the Banquet. The novel was so close to life that Mishima was successfully sued by Japanese politician Hachiro Arita for invasion of privacy.
Today,we'll discuss about the Geisha....Who exactly are they? Were they really the answer for high class top-notch entertainers in Japan or were they actually high-class prostitues with an expansive price tag? Geisha are professional female entertainers who perform traditional Japanese arts at banquets. Girls who wish to become a geisha,have to go through a rigid apprenticeship during which they learn various traditional arts such as playing instruments,singing, dancing,but also conversation and other social skills. Geisha are dressed in a kimono,and their faces are made up very pale.As a common tourist,you may be able to spot a maiko in some districts of Kyoto,Japan. Prostitutes wear the bow of their sash,or obi,in front of their kimono,but geisha wear their obi at the back.True geisha usually had the luxury of a professional aide to help them in the difficult process of dressing; their clothing is made up of several layers of kimono and undergarments, and an obi is more than a simple band of cloth. Dressing could take over an hour, even with professional help.Prostitutes,however, had to take off their obi several times a day, so theirs were far less complex, and tied at the front for ease of removal and replacement. There remains some confusion,even within Japan,about the nature of the geisha profession.Geisha are portrayed as prostitutes in much Western popular culture. However, geisha do not engage in paid sex with clients.Their purpose being to entertain their customer,be it by reciting verse,playing musical instruments,or engaging in light conversation. Geisha engagements may include flirting with men and playful innuendos; however, clients know that nothing more can be expected. In a social style that is uniquely Japanese,men are amused by the illusion of that which is never to be. Geisha girls,(pronounced "gee-sha"),also known as "panpan girls,"were Japanese women who worked as prostitutes during the period of the Allied Occupation of Japan.They almost exclusively serviced American GIs stationed in the country. The term is a mispronunciation of the word geisha.The mispronunciation persists among some westerners. Adding to the confusion is the fact that these women dressed in kimono and imitated the look of geisha.Americans unfamiliar with the culture of Japan did not know the difference between these costumed prostitutes and actual geisha. Eventually, the term "geisha girl" became a general word for any female Japanese prostitute or worker in the mizu shobai,and included bar hostesses and streetwalkers. Geisha girls are speculated by researchers to be largely responsible for the continuing misconception in the West that geisha are prostitutes. As usual,i've attached a couple of vidoes below which should explain alittle about the geisha's & their life.Hope you guys enjoy the entertainment. ~Cheers~
At the Imperial Palace dinner, the teetotal president was poured a glass of what looked like Champagne and he politely lifted the glass to his lips, but grimaced and did not take a sip.
Jump into Japanese culture with your child by making your own calligraphy scroll. Try your hand at painting kanji on paper just like Zen masters of old!
The Department of Architecture at the University of Cambridge recently played host to an event called the Cardboard Banquet in which students were asked to design and erect a t…
European royals step out for glamorous imperial banquet following Japanese Emperor Naruhito's enthronement ceremony
We used to order chicken karaage (Japanese seasoned fried chicken) quite often whenever we dine at Japanese restaurants, where we would usually compare which ones made the best karaage. There are many versions to these succulent and crispy deep-fried chicken "nuggets". Some have a thin smooth layer of coating, some are more crumb-like, and some have hardly any coating at all, but they are delicious in their own ways. A lot of it also depends on the marinade used for the chicken. I can't say what the perfect karaage should taste like, but the ones I've made here are are really tasty. It has a nice balance of flavours with a perfect layer of coating that is deliciously crunchy. I'm not sure what the difference between karaage and tatsuta-age is actually, but they are both fried chicken! I will just refer to them as karaage here. I make these once in a while when I remember to, or on days when I'm not testing out new recipes. They are really easy to make if you don't mind the deep-frying part, which is not as intimidating as some might think. It's unlikely that you will have oil splattering everywhere, so cleaning up is pretty quick. All you need to do is cut the chicken fillets into cubes and mix them up with the marinade. Then, just a dusting of tapioca starch and they are ready for frying. Speaking of tapioca starch, in order to get this perfectly light and crunchy coating on the chicken, please use Sunlight brand tapioca starch and not ordinary tapioca starch. It's made in Taiwan and I believe it's used for making the Taiwanese XXL chicken cutlet, but that's another story. You can probably find it at most Asian supermarkets, but if not, you can just substitute with potato starch, or cornstarch is fine too. However, with potato/cornstarch, you will need to double-fry the chicken in order to "crispify" it further. I found that this was not necessary when I used the tapioca starch, as long as you get the chicken nice and brown the first time. Please find this yummy recipe after the jump. Chicken Karaage / Tatsuta-age Recipe Ingredients 500g chicken thigh fillets, cut into 1 1/2 inch cubes 1 cup Sunlight brand tapioca starch (or substitute with potato/cornstarch)* Oil for frying Marinade: 2 cloves garlic, minced 1 1/2 tsp grated ginger 2 tbsp minced onion 2 tbsp soy sauce (I used Kikkoman) 2 tsp sugar 1 tbsp sake 1 tsp sesame oil 1 egg yolk Method Combine chicken with the marinade ingredients and mix well. Refrigerate for 1-2 hours. Heat up 3-4 cups of oil in a wok/pan to 180C. Shake off excess marinade from the chicken and dredge it in the tapioca starch until evenly coated (including the nooks and crannies). Shake off excess flour. Slowly lower a piece of chicken into the hot oil, and if it sizzles, the oil should be sufficiently hot. Repeat with the rest of the chicken and fry in two batches to avoid overcrowding in the pan. Fry for 5-8 minutes or until chicken is golden brown and cooked. Drain well on absorbent kitchen paper or a rack. Serve hot or at room temperature. *Note: 1. If you are using tapioca starch, the coating on the chicken will maintain its crunchiness quite well. You will need to use Sunlight brand tapioca starch, which feels slightly coarse and flaky. It gives the fried chicken a layer of crunchy coating with a crumb-like texture. 2. If using potato starch, you will need to double-fry the chicken (ie. after the chicken has cooled down for 5 minutes or so, fry them again in hot oil for 2 minutes) and this will enhance the crispiness.
We had an incredible dinner at Sunday in Brooklyn, a new restaurant in South Williamsburg that quickly became the place where the cool kids hang out!
Tuck into a bespoke seven-course menu from chef Brad Carter at his Birmingham restaurant Carters of Moseley with the olive magazine team
