Japanese cuisine
Japanese cuisine (日本料理, Nihon ryōri)
Japanese cuisine (== Template:IPA ==
The Template:IPA (International Phonetic Alphabet) is a system of phonetic notation based primarily on the Latin alphabet. It was devised by the International Phonetic Association in the late 19th century as a standardized representation of the sounds of spoken language.
Pronunciation
The pronunciation of the term "IPA" is /aɪ piː eɪ/ in English.
Etymology
The term "IPA" is an acronym for the International Phonetic Alphabet. The International Phonetic Association, founded in 1886, created the IPA to provide a single, universal system for the transcription of spoken language.
Related Terms
- Phonetic notation: A system used to visually represent the sounds of speech. The IPA is one type of phonetic notation.
- Phonetics: The study of the physical sounds of human speech. It is concerned with the physical properties of speech sounds (phonemes), and the processes of their physiological production, auditory reception, and neurophysiological perception.
- Phonology: The study of the way sounds function within a particular language or languages. While phonetics concerns the physical production, acoustic transmission and perception of the sounds of speech, phonology describes the way sounds function within a particular language or languages.
- Transcription (linguistics): The systematic representation of spoken language in written form. The source of the words transcribe and transcription, the term means "to write across" in Latin, and it's the process of converting spoken language into written form. In linguistics, this is often done using the IPA.
External links
- Medical encyclopedia article on Japanese cuisine
- Wikipedia's article - Japanese cuisine
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski) is a type of food and ingredients that is developed in Japan and popular worldwide. The term can also refer to the cooking methods used, which have evolved over centuries of social and economic changes.
Etymology
The term "Japanese cuisine" is derived from the Japanese words "日本" (Nihon), meaning "Japan", and "料理" (ryōri), meaning "cooking" or "cuisine".
History
Japanese cuisine has a long history, with its roots tracing back to the Yayoi period (300 BC–300 AD), when rice cultivation was introduced from Asia. Over the centuries, Japanese cuisine has been influenced by both internal events and foreign influences, particularly those of China and Korea.
Ingredients
Japanese cuisine is based on combining staple foods, typically Japanese rice or noodles, with a soup and okazu — dishes made from fish, vegetable, tofu, etc. to add flavor to the staple food. In the early modern era ingredients such as red meats that had previously not been widely used in Japan were introduced.
Dishes
There are many types of dishes in Japanese cuisine, including sushi, sashimi, tempura, and ramen. Each dish has its own unique preparation method and is often served with a variety of sauces and condiments.
Dietary practices
Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients.
See also
External links
- Medical encyclopedia article on Japanese cuisine
- Wikipedia's article - Japanese cuisine
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski