Showing results by author "講談社" in All Categories

Origami is a traditional form of Japanese entertainment in which you make various shapes such as cranes, boats, and helmets by folding colored paper.

They say that there are about five million vending machines in Japan.

大人のための科学教養番組「BLUE BACKS＋（ブルーバックス・プラス）」。アナウンサーの赤井麻衣子が、第一線で活躍する科学者たちによる「目からウロコな話」をたっぷり引き出す。作業しながら、家事をしながら、仕事終わりにお酒を飲みながら…どんなシチュエーションでも気楽にサイエンスを学べるビデオ・ポッドキャスト！

La cultura tradizionale che non muta mai e quella pop in continua evoluzione.

La culture traditionnelle japonaise reste immuable alors que sa culture pop évolue à toute allure.

介绍日本文化

Introducción a la cultura japonesa

Einführung in die japanische Kultur

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Rice has been an important part of the lives of Japanese people since ancient times.

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Menchi katsu is a popular side dish on par with croquette.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

Gagaku is a traditional Japanese art form which combines singing and dancing elements from classical Japanese styles such as kagura (shinto music and dancing) with elements from the ancient Asian continent such as from China.

An ingredient that is always used in making dishes like clear soup, broths for soba and udon, and in cooking vegetables and fish is dashi.