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Books Results
Source: The Open Library
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1Tanjun ga ureshii Pekin no okazu
By Wen Wu
“Tanjun ga ureshii Pekin no okazu” Metadata:
- Title: ➤ Tanjun ga ureshii Pekin no okazu
- Author: Wen Wu
- Language: jpn
- Number of Pages: Median: 80
- Publisher: Gurafusha
- Publish Date: 1998
- Publish Location: Tokyo
“Tanjun ga ureshii Pekin no okazu” Subjects and Themes:
- Subjects: Chinese Cooking - Beijing style - Ryori(Chugoku)
Edition Identifiers:
- The Open Library ID: OL32146136M
- Online Computer Library Center (OCLC) ID: 44896843
- All ISBNs: 9784766205077 - 4766205073
Access and General Info:
- First Year Published: 1998
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
Downloads Are Not Available:
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Wiki
Source: Wikipedia
Wikipedia Results
Search Results from Wikipedia
Zōni
common people. Zōni was first served as part of a full-course dinner (honzen ryōri), and thus is thought to have been a considerably important meal to samurai
Japanese regional cuisine
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using
Kazunoko
Tekishū Motoyama [ja]。 Tsuji Culinary Institute [in Japanese] (1993). NIhon ryōri Puro no kakushi waza 日本料理 プロの隠し技. Kobunsha., excerpted under Keyword: kanbutsu
Job's tears
rice) in the Early Jōmon Period, corroborated by finds in Western Japan (Chūgoku region), e.g., from studies of phytoliths in the Asanebana Shell Midden
Japanese pitch accent
as bunsetsu (文節)). For example, the utterance 母が料理をして父が皿を洗います (Haha-ga ryōri-o shite chichi-ga sara-o arai-masu "My mother cooks and my father washes
Japan Heritage
Ryūkyū ōkoku jidai kara renmen to tsuzuku Okinawa no dentō-tekina "Ryūkyū ryōri" to "awamori", soshite "geinō" Okinawa Naha Former Bell of the Shuri Castle
List of Ranma ½ chapters
Shinderera no ongaeshi) 241. "The Violence of Cooking" (暴力料理教室, Boryoku ryori kyoshitsu) 242. "The Carp of Misery" (悲哀・コイの発生, Hiai koi no hassei) 243
Glossary of Shinto
right during ceremonies. Osechi (御節, lit. 'season') – Also known as osechi-ryōri (御節料理 or お節料理), an osechi is a traditional spread of Japanese New Year foods