oleje-i-tluszcze: Japanese cuisine

Evidence: 100 • authority: 72

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in bro…

Evidence: 59 • authority: 72

The Japanese had been making desserts for centuries before sugar was widely available in Japan. Many desserts commonly available in Japan can be traced back hundreds of years. In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist. However, the definition of wagashi is ambiguous, and the line between wagashi and other types of Japanese confectionery is vague. For example, although the original kasutera (castella) was introduced from Portugal, it has b…

Evidence: 52 • authority: 92

Evidence: 52 • authority: 72

Evidence: 52 • authority: 72

Evidence: 45 • authority: 92

From a shared origin to divergent frames: A computational analysis of media representations of Kampo Medicine and Traditional Chinese Medicine in Asahi Shimbun.. Based on a corpus of news articles published in Asahi Shimbun over four decades (1984-2025), this study examines how Kampo medicine and Traditional Chinese Medicine (TCM), two medical traditions sharing a common historical origin, are discursively represented in Japanese mainstream media. Using topic modeling and word embedding analysis, it analyzes long-term patterns at two levels: thematic structures identified through topic modeling and semantic associations derived from word embeddings. The results show that Asahi Shimbun consi…

Evidence: 45 • authority: 72

Evidence: 44 • authority: 72

The global cuisine or world cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking that includes specific practices and traditions, often associated with a specific region, country, or culture. To become a global cuisine, a local, regional, or national cuisine must spread internationally and be commonly served around the world. There have been significant improvements and advances during the 20th century in food preservation, storage, shipping, and production, and today many countries, cities, and regions have access to their traditional cuisines and many other global cuisines.

Evidence: 38 • authority: 80

Evidence: 38 • authority: 92

Development of a Japanese Sports Food Exchange List Reflecting Products Used in Japanese Athletic Settings.. Background : Nutrient-enriched sports foods can support efficient nutrient intake in specific circumstances in athletic nutrition management, such as during competition, when training away from the usual environment, or during periods of weight management. Despite their widespread availability, sports foods are not always used appropriately, necessitating tools to support informed product selection. Objective : This study aimed to characterize sports foods consumed by Japanese athletes and to develop a Japanese sports food exchange list to facilitate product selection based on target…

Evidence: 38 • authority: 92

How Online Food Delivery Services Are Reshaping the Urban Food Environment: Evidence from Hangzhou, China.. The rapid expansion of Online Food Delivery Services (OFDS) is associated with changes in urban food environments long structured by the central place hierarchy. Does OFDS narrow the spatial inequalities embedded in traditional food access, or reproduce them in a new form? To address the limited multi-dimensional evidence on this question, this study develops an integrated online-offline framework comparing the walkable food environment (W-FE) and the OFDS food environment (OFDS-FE) across three dimensions: accessibility, availability, and affordability. Taking Hangzhou, China as a ca…

Evidence: 38 • authority: 92