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Japanese Kanji Grade 2 |
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# 194 |
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Meaning |
meat |
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Onyomi |
ニク, ジク |
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Kunyomi |
しし |
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Usage |
See examples below |
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Writing practice |
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Stroke Order Rules |
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| 1. Write from left to right, and from top to
bottom |
| 2. Horizontal before vertical |
| 3. Cutting strokes last |
| 4. Diagonals right-to-left before
diagonals left-to-right |
| 5. Center verticals before
outside "wings" |
| 6. Outside before inside |
| 7. Left vertical before enclosing |
| 8. Bottom enclosing strokes last |
| 9. Dots and minor strokes last |
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| SODs and SODAs under
license
from KanjiCafe.com |
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Examples |
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Japanese food |
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肉じゃが, にくじゃが,
nikujaga |
 Nikujaga
or nikujyaga (Japanese:肉じゃが) (meaning meat-potato)
- A Japanese dish of meat, potatoes, and onion stewed in
sweetened soy, sometimes with ito konnyaku and vegetables.
Thinly sliced beef is the most common meat used, although
minced/ground beef is also popular. Pork is often used
instead of beef in eastern Japan.
It is a common home-cooked winter dish, served with a bowl
of white rice and miso soup. It is also sometimes seen in
izakayas. Nikujaga is considered comfort food, and many
Japanese claim they crave it if they don't eat it for a long
period of time.
Nikujaga was invented by chefs of the Imperial Japanese Navy
in the late 19th Century. It was inspired by beef stews
served in the British Royal Navy which Japanese naval legend
Tōgō Heihachirō encountered while studying naval science in
Portsmouth, England. Upon his return to Japan, he
commissioned a Japanese version of the dish for use in the
Japanese Navy because of its nutritional value.
Information source: “Nikujaga.” wikipedia.org. Article date:
17 Jan. 2008. Retrieved: Wikipedia. 4 Feb. 2008 <Nikujaga>.
Video - The following is another cooking
with dog show. |
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