Culture of JapanThe culture of Japan has changed greatly over the millennia, from the country's prehistoric Jōmon period, to its contemporary modern culture, which absorbs influences from Asia and other regions of the world. There are two competing hypotheses that try to explain the lineage of the Japanese people. The first hypothesis proposes a dual-structure model, in which Japanese populations are descendants of the indigenous Jōmon people and later arrivals of people from the East Eurasian continent, known as the Yayoi people.
Nara Prefectureis a prefecture of Japan located in the Kansai region of Honshu. Nara Prefecture has a population of 1,321,805 and has a geographic area of . Nara Prefecture borders Kyoto Prefecture to the north, Osaka Prefecture to the northwest, Wakayama Prefecture to the southwest, and Mie Prefecture to the east. Nara is the capital and largest city of Nara Prefecture, with other major cities including Kashihara, Ikoma, and Yamatokōriyama. Nara Prefecture is located in the center of the Kii Peninsula on Japan's Pacific Ocean coast, and is one of only eight landlocked prefectures.
Kyoto Prefectureis a prefecture of Japan located in the Kansai region of Honshu. Kyoto Prefecture has a population of 2,561,358 () and has a geographic area of . Kyoto Prefecture borders Fukui Prefecture to the northeast, Shiga Prefecture to the east, Mie Prefecture to the southeast, Nara Prefecture and Osaka Prefecture to the south, and Hyōgo Prefecture to the west. Kyoto is the capital and largest city of Kyoto Prefecture, with other major cities including Uji, Kameoka, and Maizuru.
Tofu() is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well.
MoldA mold () or mould () is one of the structures that certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms; others grow as single cells and are called microfungi (for example yeasts). A large and taxonomically diverse number of fungal species form molds. The growth of hyphae results in discoloration and a fuzzy appearance, especially on food.
Soy sauceSoy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide.
MisoMiso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan.
Ethanol fermentationEthanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish (including goldfish and carp) where (along with lactic acid fermentation) it provides energy when oxygen is scarce.
RiceRice is the seed of the grass species Oryza sativa (Asian rice) or, less commonly, O. glaberrima (African rice). The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza. As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, particularly in Asia and Africa.
Nohis a major form of classical Japanese dance-drama that has been performed since the 14th century. Developed by Kan'ami and his son Zeami, it is the oldest major theater art that is still regularly performed today. Although the terms Noh and nōgaku are sometimes used interchangeably, nōgaku encompasses both Noh and kyōgen. Traditionally, a full nōgaku program included several Noh plays with comedic kyōgen plays in between; an abbreviated program of two Noh plays with one kyōgen piece has become common today.
