Taku

A mosquito coil is mosquito-repelling incense, usually made into a spiral, and typically made from a dried paste of pyrethrum powder. The coil is usually held at the center of the spiral, suspending it in the air, or wedged by two pieces of fireproof nettings to allow continuous smoldering. Burning usually begins at the outer end of the spiral and progresses slowly toward the center of the spiral, producing a mosquito-repellent smoke. A typical mosquito coil can measure around 15 centimeters (6 in) in diameter and lasts around 7–12 hours. Mosquito coils are widely used in Japan, Asia, Africa, South ...

Soy bean paste : Like soy sauce, miso is made from soy beans.It is a paste-like condiment mostly in a brown color. It's a thick paste, usually some shade of reddish-brown, made by mixing crushed boiled soybeans with salt and a koji fermenting agent produced from rice, barley, wheat or beans. Traditionally the mix was wrapped in straw and left to ferment for between two months and two years. Protein-rich miso is one of the essential elements of Japanese cuisine. It has been around since at least the 7th century, and the standard fare of rice (barley for the poor), ...

Escalators are used around the world in places where elevators would be impractical. Principal areas of usage include department stores, shopping malls, airports, transit systems (railway/railroad stations), convention centers, hotels, arenas, stadiums, and public buildings. An escalator is a vertical transportation device in the form of a moving staircase – a conveyor that carries people between floors of a building. Like vending machines, canned coffee, and convenience stores, escalators seem to be ubiquitous in modern Japan. This is especially true in Tokyo, with its many multi-storied buildings with basements, and if you take public transportation, as you descend (and ascend) ...

I can recall someone told me decades ago with a subtle tone of creepiness ‘I heard Japanese eat fish raw? Then I clarified by saying Yes, but they are neatly cut and arranged on a dish plate – not catch and eat. Now many people know how the raw fishes are eaten in Japanese style it’s a decent seafood preparation called ‘Sashimi’, widely appreciated anywhere in the world. Actually, ‘Sushi’ is a rice dish on which ‘Sashimi’ is placed Since Sashimi is eaten raw, the ingredient has to be exceptionally fresh. You know things in an afterlife can rapidly degrade ...

Abacus might have been quite replaced by a calculator by now. But actually, as far as the speed and preciseness are concerned, the abacus would quite surpass the calculator if it is operated by an experienced user.   Soroban Japanese abacus, called ‘Soroban’ is made to be just simple; a number of rods lined in a rectangle frame. Each rod has 1 bead and 4 beads that are divided by a bar in between. A bead placed above the bar represents a number of five (5) and the each of 4 beads under the bar means a number of one ...

Japanese traditional sweets are often related and tied to the specific customs or holidays. ‘Ohagi’ is the one for the event called ‘Higan’ which is celebrated upon the spring and autumn equinox. Ohagi is otherwise called ‘Botamochi’ in some regions. Some people say that the one made in spring time is called Botamochi and the one made in autumn shall be called Ohagi, though both are actually identical. It is said that the distinction of the names came from the names of flowers characterise each season. It’s made from sticky rice which is half-way pounded after steamed. Then the rice ...

While more and more Japanese menus are being explored abroad, ‘Tonkatsu’ also has been widely recognised by now. ‘Ton’ stands for pork and ‘Katsu’ is the translation and abbreviation of cutlet.   The choice is either fillet or loin The major preparation is like this: a steak of meat is dredged in wheat flour then dipped into beaten eggs followed by pressing into ‘Panko’ bread crumbs to coat all over. Deep-fry until golden brown. Freshly fried Tonkatsu of crispy covering and succulent meat is to die for!   It’s typically accompanied with a heap of shredded cabbage and a wedge ...

There are a lot of sweets that used "Anko" ( sweet bean paste) in Japan. Among them, Taiyaki has been popular since long ago. In one theory, it seems that the Naniwaya sohonten in Tokyo invented it in the Meiji era. Taiyaki is a fish-shaped sweet. There are a lot of "Anko" in a little sweet dough. In the past it seems that a controversy has occurred as to whether or not to put "Anko" into the tail. And in relation to the above, it seems to have been discussed whether to eat from the head or eat from the ...