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Mount Hotaka (穂高岳, Hotaka-dake), also known as Mount Hotakadake, is one of the 100 Famous Japanese Mountains as coined by the media, reaching a height of 3,190 m (10,466 ft). Mount Hotaka is situated in Japan's Hida Mountains and all its major peaks except Mount Maehotaka, lie on the border between the cities of Matsumoto, Nagano Prefecture, and Takayama, Gifu Prefecture. This mountain is located in Chūbu-Sangaku National Park.

The peaks of Okuhotaka, Karasawa, Kitahotaka, Maehotaka and Nishihotaka are called the Hotaka Mountains. The highest peak in this range, and also the tallest mountain in both Nagano and Gifu prefectures, is Mount Okuhotaka. Mount Hotaka is also referred to as the "Leader of the Northern Alps" (北アルプスの盟主, Kita-Arupusu no Meishu).

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The Famous Mount Fuji of Japan: Why is Mount Fuji famous? Rising to 12,388 feet (3,776 metres), Mount Fuji is the tallest mountain in Japan and is known for its graceful conical form. It is the country's sacred symbol, and temples and shrines are located around and on the volcano.

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Tōjinbō (東尋坊) is a series of cliffs on the Sea of Japan in Japan. It is located in the Antō part of Mikuni-chō in Sakai, Fukui Prefecture. The cliffs average 30 metres (98 ft) in height and stretch for 1 km (3,281 ft). The area is part of the Echizen-Kaga Kaigan Quasi-National Park

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Kabira Bay is located on the north coast of Ishigaki Island Japan. Renowned for its white sands, turquoise waters and dense vegetation, the bay forms part of the Iriomote Ishigaki National Park. Alongside Mount Omoto it has been designated a Place of Scenic Beauty

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Tokyo Bay is a bay located in the southern Kantō region of Japan, and spans the coasts of Tokyo. Tokyo Bay is connected to the Pacific Ocean by the Uraga Channel. The Tokyo Bay region is both the most populous and largest industrialized area in Japan.

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The Sea of Japan is the marginal sea between the Japanese archipelago, Sakhalin, the Korean Peninsula, and the mainland of the Russian Far East. The Japanese archipelago separates the sea from the Pacific Ocean

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• Ang Mount Fuji ay yung pinakang mataas na bundok sa Japan
ito ay kilala para kanyang magandang korteng kono.

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• Ang Fushimi Taisha Inari ay sikat dahil siya ang head shrine sa Inari, ang sentro ng bigas at komersyo.

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• Ang Sensō-ji ito ang symbolic temple na mahigit sa 1,300 taon na kung saan ito ang pinakamatandang Buddhist temple sa Tokyo area.

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Fortune cookies originated in Japan, But ramen originated from China

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As far as famous Japanese products go, the kimono is possibly the most globally recognisable. Traditionally made of silk, to represent luxury, kimonos come in a range of colours with beautiful, classic Japanese designs featuring blossoms and cranes.

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Okonomiyaki is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients cooked on a teppan. Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce, aonori, katsuobushi, Japanese mayonnaise, and pickled ginger.

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Okonomiyaki is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger.

Okonomiyaki is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki, meaning "grilled". It is an example of konamono ( konamon in the Kansai dialect), or flour-based Japanese cuisine.

It is also called by an abbreviated name, "okono", where the O is a politeness prefix and kono means 'favorite'.

A liquid-based okonomiyaki, popular in Tokyo, is called (also written as monja yaki) and abbreviated as "monja". Outside of Japan, it can also be found served in Manila, Taipei, Bangkok, and Jakarta by street vendors.

A thin crêpe-like confection called may be an early precursor to okonomiyaki. Records of the word funoyaki appear as far back as the 16th century, as written about by tea master Sen no Rikyū, and though the dish's ingredients are unclear, it may have included fu ( wheat gluten). By the late Edo period (1603-1867), funoyaki referred to a thin crêpe baked on a cooking pot, with miso basted on one side. This confection is the ancestor of the modern confections kintsuba, which is also called gintsuba in Kyoto and Osaka, and taiko-yaki (also known as imagawayaki), which both use nerian, a sweet bean paste.

In the Meiji era (1868-1912), monjiyaki, a related confection, was popular with children at , shops selling cheap sweets. This was made by drawing letters ( monji) or pictures with flour batter on a (iron griddle) and adding ingredients of choice. The confectionary was also called dondonyaki, from the onomatopoeia of the stall sellers beating drums to attract customers.

The first appearance of the word "okonomiyaki" was at a shop in Osaka in the 1930s. After the 1923 Great Kantō earthquake when people lacked amenities, it became a pastime to cook these crêpes, and after World War II (when there was a short supply of rice) okonomiyaki emerged as an inexpensive and filling dish for all ages, often with savory toppings, such as meat, seafood, and vegetables. This " okonomiyaki boom" saw household equipment and ingredients for the dish become commercially available. Monjiyaki also developed into the related modern dish , which has a more runny batter due to more added water, resulting in a different cooked consistency.

The (cheap Western-style cuisine) of Kyoto, which developed in the Taishō period (1912-1926), may have produced an early form of modern savory okonomiyaki in the form of a pancake with Worcestershire sauce and chopped scallion.

The dish is known for two distinct main variants, one in Kansai and Osaka and one in Hiroshima. Another variety is hirayachi, a thin and simple type made in Okinawa.

Okonomiyaki in the Kansai or Osaka style is the predominant version of the dish, found throughout most of Japan. The batter is made of flour, grated (a long type of yam), or water, eggs, shredded cabbage, and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon), octopus, squid, shrimp, vegetables, konjac, mochi, or cheese.

It is sometimes compared to an omelette or a pancake and is sometimes referred to as a "Japanese pizza" or "Osaka soul food". The dish can be prepared in advance, allowing customers to use a teppan or special hotplates to fry after mixing the ingredients. They may also have a diner-style counter where the cook prepares the dish in front of the customers.

It is prepared much like a pancake. The batter and other ingredients are pan-fried on both sides on a teppan using metal spatulas that are later used to cut the dish when it has finished cooking. Cooked okonomiyaki is topped with ingredients that include okonomiyaki sauce (made with Worcestershire sauce), (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger ().

When served with a layer of fried noodles (either or udon), the resulting dish is called modan-yaki, the name of which may be derived from the English word "modern" or as a contraction of mori dakusan, meaning "a lot" or "piled high" signifying the volume of food from having both noodles and okonomiyaki. Negiyaki is a thinner variation of okonomiyaki made with a great deal of scallions, comparable to Korean and Chinese green onion pancakes.

A variation called kashimin-yaki is made of chicken and tallow instead of pork in Kishiwada, Osaka. In Hamamatsu, takuan (pickled daikon) is mixed in okonomiyaki. Stewed sweet kintoki-mame is mixed in okonomiyaki in Tokushima Prefecture.

In the city of Hiroshima, there are over 2000 okonomiyaki restaurants, and the prefecture has more of those restaurants per capita than any other place in Japan. Issen yōshoku (, lit. "one-coin Western food"), a thin pancake topped with green onions and bonito flakes or shrimp, became popular in Hiroshima prior to World War II. After the atomic bombing of the city in August 1945, issen yōshoku became a cheap way for the surviving residents to have food to eat. Because the original ingredients were not always easy to obtain, many of the street vendors and shops began making it "cooked how you like it", using whatever ingredients were available.

The ingredients are layered rather than mixed. The layers are typically batter, cabbage, pork, and yakisoba. Optional items such as squid, octopus, dried bonito flakes, and other seafood, as well as nori flakes or powder, mung bean sprouts, egg, chicken, cheese, and other ingredients, depending on the preferences of the cook and the customer. Noodles ( yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce.

The amount of cabbage used is usually three to four times the amount used in the Osaka style. It starts out piled very high and is pushed down as the cabbage cooks. The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also called Hiroshima-yaki or Hiroshima-okonomi.

In and around the Hiroshima area, there are a number of variations on the style. Fuchuyaki is made with ground meat instead of pork belly in Fuchū, Hiroshima. Oysters ( kaki) are mixed in okonomiyaki to make kaki-oko in Hinase, Okayama. On the island of Innoshima, a variety called Innoshima okonomiyaki (or in'oko for short) includes udon, bonito flakes, Worcestershire sauce, and vegetables fried with uncooked batter. Together with "Onomichiyaki", in'oko is considered a B-class gourmet food along the Shimanami Kaidō. There is a restaurant in Hiroshima where customers can order jalapeños, tortilla chips, chorizo, and other Latin American items either in-or as a side dish to-okonomiyaki.

Otafuku, one of the most popular brands of okonomiyaki sauce, is based in Hiroshima and has an okonomiyaki museum and a cooking studio there. Okonomi-mura, in Naka-ku in Hiroshima, was the top food theme park destination for families in Japan according to an April 2004 poll.

Hirayachi ( Okinawan: ヒラヤーチー hirayaachii) is a thin, very simple Okinawan pancake-like dish similar to buchimgae. It is basically "a savory Okinawan crepe with leeks", and is sometimes called "Okinawan style okonomiyaki". The name means "fry flat" in the Okinawan language.

People cook it at home, so there are few okonomiyaki restaurants in Okinawa, with none of them serving hirayachi. The ingredients consist of eggs, flour, salt, black pepper and green onions, fried with a little oil in a pan.

The Tsukishima district of Tokyo is popular for both okonomiyaki and monjayaki (the district's main street is named "Monja Street"). In some areas of Kyoto city, an old-style okonomiyaki called betayaki (べた焼き) is served. The dish is prepared in layers of thin batter, shredded cabbage and meat, with a fried egg and noodles.

Okonomiyaki is popular streetfare in cities including Manila, Taipei, Bangkok, and Jakarta.

Heibonsha (1964). 世界百科事典 (Sekai hyakka jiten). (World Encyclopedia, in Japanese).

Kumakura, Isao (熊倉功夫) (2007). Nihon ryori no rekishi (日本料理の歴史). Yoshikawa Kobunkan (吉川弘文館).

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Okonomiyaki is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger.

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Tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century.

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A light batter is made of iced water, eggs,[2] and soft wheat flour (cake,[3] pastry[4] or all-purpose flour[2]). Sometimes baking soda[5] or baking powder is added to make the fritter light.[5] Using sparkling water in the place of plain water[6] makes a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Overmixing the batter will result in activation of wheat gluten, which causes the flour mixture to become soft and dough-like when fried.

Specially formulated tempura flour is available in supermarkets. This is generally light (low-gluten) flour, and occasionally contains leaveners such as baking powder.[7]

Tempura does not use breadcrumbs ( panko) in the coating.[8] Deep-fried foods which are coated with breadcrumbs are called furai,[9] Japanese-invented Western-style deep fried foods, such as tonkatsu or ebi furai (fried prawn).[9]

No seasonings or salt is added to the batter, or to the ingredients,[2] except for some recipes recommending to rinse seafoods in salt water before preparation.[10]

Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in hot oil.[2] Vegetable oil[11] or canola oil are most common; however, tempura was traditionally cooked using sesame oil.[12] Many specialty shops still use sesame oil or tea seed oil, and it is thought certain compounds in these oils help to produce light, crispier batter.[citation needed ]

The finished fry is pale whiteish, thin and fluffy, yet crunchy.[14]

The bits of batter (known as tenkasu) are scooped out between batches of tempura, so they do not burn and leave a bad flavor in the oil.[2] A small mesh scoop (Ami jakushi) is used for this purpose. Tenkasu are often reserved as ingredients in other dishes or as a topping.

Various seafood and vegetables are commonly used as the ingredients in traditional tempura.

The most popular seafood tempura is probably ebi (shrimp) tempura. Types of seafood used in tempura includes:

Vegetables Edit

Vegetables tempura is called yasai tempura. The all vegetable tempura might be served as a vegetarian dish. Types of vegetables includes:

Cooked pieces of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying. In Japan, it is often found in bowls of soba or udon soup often in the form of a shrimp, shiso leaf, or fritter. The most common sauce is tentsuyu sauce (roughly three parts dashi, one part mirin, and one part shōyu). Alternatively, skim tempura may be sprinkled with sea salt before eating. Mixtures of powdered green tea and salt or yuzu and salt are also used.[16]Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters.

Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba[17] or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl ( tendon) and on top of udon soup ( tempura udon).

Earlier Japanese deep-fried food was either simply fried without breading or batter, or fried with rice flour. However, toward the end of the 16th century, the technique of fritter-cooking with a batter of flour and eggs was acquired in Nagasaki from Portuguese missionaries. It was a way to fulfill the fasting and abstinence rules for Catholics surrounding the quarterly ember days (Spanish: Témporas).[19]. Portuguese and Spanish, both Neo-Latin languages, inherited Têmpora and Témpora from the Latin Tempora.[20] Hence the etymology of the word. In those days, tempura was deep-fried in lard with a batter of flour, water, eggs, and salt; unlike today, it was eaten without dipping sauce.

In the early 17th century, around the Tokyo Bay area, tempura ingredients and preparation underwent a remarkable change as the Yatai (food cart) culture gained popularity. Making the best use of fresh seafood while preserving its delicate taste, tempura used only flour, eggs and water as ingredients and the batter was not flavored. As the batter was mixed minimally in cold water, it avoided the dough-like stickiness caused by the activation of wheat gluten, resulting in the crispy texture which is now characteristic of tempura. It became customary to dip tempura quickly in a sauce mixed with grated daikon just before eating it.

Today in Japan the mainstream of tempura recipes originate from "Tokyo style (Edo style)" tempura, which was invented at the food stalls along the riverside fish market in the Edo period. The main reason tempura became popular was the abundance of seafood. In addition, as oil extraction techniques advanced, cooking oil became cheaper. Serving of deep-fried food indoors was prohibited during Edo because tempura oil was a fire hazard in Japanese building, which were made of paper and wood. For that reason, tempura gained popularity as fast food eaten at outdoor food stalls. It was skewered and eaten with a dipping sauce. Tempura is considered one of "the Edo Delicacies" along with soba (buckwheat noodles) and sushi which were also food-stall take-outs.

The modern tempura recipe was first published in 1671 in the cook book called "料理献立抄". After the Meiji period, tempura was no longer considered a fast food item but instead developed as a high-class cuisine.

The word "tempura", or the technique of dipping fish and vegetables into a batter and frying them, comes from the word "tempora", a Latin word meaning "times", "time period" used by both Spanish and Portuguese missionaries to refer to the Lenten period or Ember Days ( ad tempora quadragesima), Fridays, and other Christian holy days. Ember Days, or quatuor anni tempora in Latin, refer to holy days when Catholics avoid red meat and instead eat fish or vegetables.[21][22] The idea that the word "tempura" may have been derived from the Portuguese noun tempero, meaning a condiment or seasoning of any kind, or from the verb temperar, meaning "to season" is also possible as the Japanese language could easily have assumed the word "tempero" as is, without changing any vowels as the Portuguese pronunciation in this case is similar to the Japanese.[23] There is still today a dish in Portugal very similar to tempura called peixinhos da horta, "garden fishes", which consists of green beans dipped in a batter and fried.

The term "tempura" is thought to have gained popularity in southern Japan; it became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods.[citation needed ] Today, and particularly in western Japan, the word "tempura" is also commonly used to refer to satsuma-age, fried surimi fish cake which is made without batter.[24][25]

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A light batter is made of iced water, eggs,[2] and soft wheat flour (cake,[3] pastry[4] or all-purpose flour[2] ). Sometimes baking soda [5] or baking powder is added to make the fritter light.[5] Using sparkling water in the place of plain water[6] makes a similar effect.

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Tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko, and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as kat and katsudon.

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(豚カツ, とんかつ or トンカツ , Tonkatsu pronounced [toŋkatsɯ]; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.

The word tonkatsu is a combination of the Sino-Japanese word ton (豚 ) meaning "pig", and katsu (カツ ), which is a shortened form of katsuretsu (カツレツ ), an old transliteration of the English word cutlet.[1]

Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu ( loanword/ gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan.[2][3][4] It's a type of yōshoku - Japanese versions of European cuisine invented in the late 19th and early 20th centuries - and was called katsuretsu or simply katsu.[5]

Either a (ヒレ , (ロース , pork fillet hire) or pork loin rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko ( bread crumbs) before being deep fried.[6]

Tonkatsu is then sliced into bits and served, commonly with shredded cabbage.[6][7] It is most commonly eaten with a type of thick brown sauce called tonkatsu sauce[6] or simply sōsu (sauce), karashi (mustard), and perhaps a slice of lemon. It is usually served with rice, miso soup and tsukemono and eaten with chopsticks. It may also be served with ponzu and grated daikon instead of tonkatsu sauce.[8]

In Nagoya and surrounding areas, miso katsu, tonkatsu eaten with a hatchō miso-based sauce, is a speciality.[9]

Variations on tonkatsu may be made by sandwiching an ingredient such as cheese or shiso leaf between the meat, and then breading and frying. For the calorie conscious, konnyaku is sometimes sandwiched in the meat.[citation needed ]

Several variations of tonkatsu use alternatives to pork:

Chicken katsu (チキンカツ ) or Tori katsu (鶏カツ ), which uses chicken instead, often appears in Hawaiian plate lunches.

Menchi-katsu (メンチカツ ) or minchi katsu (ミンチカツ mince katsu), is a minced meat patty, breaded and deep fried.

Hamu katsu (ハムカツ ham katsu), a similar dish made from ham, is usually considered a budget alternative to tonkatsu.

Gyū katsu (牛カツ beef katsu), also known as bīfu katsu, is popular in the Kansai region around Osaka and Kobe.

In general, breaded and deep-fried foods are called furai (frys). Furai of mammal or bird meats, such as pork, beef, or chicken are called katsu (cutlet). Furai of ingredients other than that are just called furai,[10] such as aji-furai (fried horse mackerel) and ebi-furai (fried prawn).

Tonkatsu and other furais are never called tempura. Tempura is not breaded,[11] and is not seen as a kind of furai.

Tonkatsu is also popular as a sandwich filling ( katsu sando), or served on Japanese curry to become katsukarē. Tonkatsu is sometimes simmered with egg and broth, then served on a big bowl of rice as katsudon. There is also katsu rice, which is pork cutlet on rice topped with demi-glace sauce.

1. ^ "Katsuretsu" カツレツ [cutlet]. Nihon Kokugo Daijiten Concise edition, web version (精選版 日本国語大辞典) (in Japanese). Shogakukan - via kotobank.jp. cutlet [... shortened form is] "katsu".

2. ^ 岡田, 哲. とんかつの誕生―明治洋食事始め. p. 166.

3. ^ 小菅, 桂子. にっぽん洋食物語大全. p. 122.

4. ^

5. ^

6. ^ a b c

7. ^

8. ^ Ono, Tadashi; Salat, Harris (2013). Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond. Potter/Ten Speed/Harmony/Rodale. ISBN 9781607743538.

9. ^ "名古屋国際センター | Nagoya International Center".

10. ^ "Furai (ryouri)" フライ (料理) [Fry (cooking)]. Encyclopedia Nipponica web version (in Japanese) (constantly updated ed.). Shogakukan - via kotobank.jp. (rough translation): In Western cuisine, "frying" means to deep-fry or sautee in oils or fats. [...] In Japan, "furai" refers to foods that are dipped in wheat flour, beaten egg, bread crumbs and then deep-fried, [...]. If the ingredient is meat, it is called "chikin katsuretsu", "pōku katsuretsu (tonkatsu)" etc., respectively.[...]

11. No ^ panko appears in definition of tempura: "Tempura" 天麩羅 テンプラ. Digital Daijisen (デジタル大辞泉) (in Japanese) (constantly updated ed.). Shogakukan - via kotobank.jp. (rough translation): 1.[...ingredients] dipped in batter made of wheat flour, egg and water, then fried in vegetable oil. Vegetable tempuras are sometimes distinguished and called "shōjin-age". [...]

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(豚カツ, とんかつ or トンカツ , Tonkatsu pronounced [toŋkatsɯ]; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin.

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Bakit natatangi ang napili mong rehiyon sa Asya?

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Bakit natatangi ang napili mong rehiyon sa Asya?

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Natatangi ang napili namin dahil sa mga Katangian nilang likas na yaman, kakayahan, at marami pang iba. Ang napili rin namin na rehiyon ay isa sa pinakakilala ng buong bansa.

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Bakit dapat magkaroon ng kaalaman ang mga kabataang Pilipino tungkol sa Asya

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Bakit dapat magkaroon ng kaalaman ang mga kabataang Pilipino tungkol sa Asya

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Dapat magkaroon ng kaalaman ang mga kabataang pilipino sa kontinenteng asya dahil ka-unti nalang ang may alam at mag-bibigay isip din sa'amin ito tungkol sa mga kakaibang kayahan ng bawat bansa sa kontinenteng Asya.