The following is a list of ingredients used in Japanese cuisine.
Other articles related to "list of japanese ingredients, japanese, ingredients":
... An imori no kuroyaki or "blackened broiled Japanese Fire Belly Newt has popularly been ascribed aphrodisiac properties, though this animal has been found to contain ... living animals might be considered a novel use of ingredients shirouwo (Ice goby) and hotaruika (Sparkling enope squid) are swallowed while still alive and wiggling (this is called odori-gui ...
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“Do your children view themselves as successes or failures? Are they being encouraged to be inquisitive or passive? Are they afraid to challenge authority and to question assumptions? Do they feel comfortable adapting to change? Are they easily discouraged if they cannot arrive at a solution to a problem? The answers to those questions will give you a better appraisal of their education than any list of courses, grades, or test scores.”
—Lawrence Kutner (20th century)
“A sociosphere of contact, control, persuasion and dissuasion, of exhibitions of inhibitions in massive or homeopathic doses...: this is obscenity. All structures turned inside out and exhibited, all operations rendered visible. In America this goes all the way from the bewildering network of aerial telephone and electric wires ... to the concrete multiplication of all the bodily functions in the home, the litany of ingredients on the tiniest can of food, the exhibition of income or IQ.”
—Jean Baudrillard (b. 1929)
“The advice of their elders to young men is very apt to be as unreal as a list of the hundred best books.”
—Oliver Wendell Holmes, Jr. (18411935)
“A pragmatic race, the Japanese appear to have decided long ago that the only reason for drinking alcohol is to become intoxicated and therefore drink only when they wish to be drunk.
So I went out into the night and the neon and let the crowd pull me along, walking blind, willing myself to be just a segment of that mass organism, just one more drifting chip of consciousness under the geodesics.”
—William Gibson (b. 1948)