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agataJapan Traditional Culture

1. 

   What kind of dish is “surinagashi”?

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   • 2023.04.14
   Washoku (Japanese Cuisine) Ryotei (Traditional Japanese Restaurant) Kaiseki (Banquet Cuisine) agataJapan Traditional Culture Kappo (Japanese Dining) Wanmono (Soup Course)
2. 

   What is “Nishiki-Tamago”? What is the origin of its name?

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   • 2023.04.14
   agataJapan Traditional Culture Osechi (New Year Cuisine) Shogatsu (New Year) Washoku (Japanese Cuisine)
3. 

   malted rice

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   • 2023.04.13
   Sake Sake & Tea agataJapan Traditional Culture
4. 

   brewer’s rice

   • Japanese Sake
   • 2023.04.13
   Sake Sake & Tea agataJapan Traditional Culture
5. 

   yeast starter

   • Japanese Sake
   • 2023.04.13
   agataJapan Traditional Culture Sake Sake & Tea
6. 

   sake brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne

   • Japanese Sake
   • 2023.04.13
   Sake Sake & Tea agataJapan Traditional Culture
7. 

   various

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   • 2023.04.13
   Sake & Tea agataJapan Traditional Culture Sake
8. 

   combined off-license and pub (licence)

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   • 2023.04.13
   Sake Sake & Tea agataJapan Traditional Culture
9. 

   Bodhi yeast mash starter

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   • 2023.04.13
   Sake & Tea agataJapan Traditional Culture Sake
10. 

    sake made without added alcohol or sugar

    • Japanese Sake
    • 2023.04.13
    Sake Sake & Tea agataJapan Traditional Culture
11. 

    ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent)

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    • 2023.04.13
    Sake Sake & Tea agataJapan Traditional Culture
12. 

    just after fall

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    • 2023.04.13
    Sake Sake & Tea agataJapan Traditional Culture