0_Wizard
The first known written reference to Japan was found written and recorded in a Chinese book called the Book of Han.  It was written around the first century AD.  Do you know a lot about Japan?
During this period, the first known written reference to Japan was recorded in the Chinese "Book of Han" in the first century AD.
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History of Japan
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Han dynasty
The Han dynasty or the Han Empire () was the second imperial dynasty of China (206 BC–220 AD), preceded by the Qin dynasty (221–206 BC) and succeeded by the Three Kingdoms period (220–280 AD). Spanning over four centuries, the Han period is considered a golden age in Chinese history. To this day, China's majority ethnic group refers to themselves as the "Han people" and the Chinese script is referred to as "Han characters". It was founded by the rebel leader Liu Bang, known posthumously as Emperor Gaozu of Han, and briefly interrupted by the Xin dynasty (9–23 AD) of the former regent Wang Mang.
History of Japan
The first human habitation in the Japanese archipelago has been traced to prehistoric times. The Jōmon period, named after its "cord-marked" pottery, was followed by the Yayoi in the first millennium BC, when new technologies were introduced from continental Asia. During this period, the first known written reference to Japan was recorded in the Chinese "Book of Han" in the first century AD. Between the fourth century and the ninth century, Japan's many kingdoms and tribes gradually came to be unified under a centralized government, nominally controlled by the Emperor. This imperial dynasty continues to reign over Japan.
Sino-Roman relations
Sino-Roman relations comprised the mostly indirect contact, flow of trade goods, information, and occasional travellers between the Roman Empire and Han Empire of China, as well as between the later Eastern Roman Empire and various Chinese dynasties. These empires inched progressively closer in the course of the Roman expansion into the ancient Near East and simultaneous Han Chinese military incursions into Central Asia. Mutual awareness remained low, and firm knowledge about each other was limited. Only a few attempts at direct contact are known from records. Intermediate empires such as the Parthians and Kushans, seeking to maintain lucrative control over the silk trade, inhibited direct contact between these two Eurasian powers.
History of science and technology in China
Ancient Chinese scientists and engineers made significant scientific innovations, findings and technological advances across various scientific disciplines including the natural sciences, engineering, medicine, military technology, mathematics, geology and astronomy. Among the earliest inventions were the abacus, the "shadow clock," and the first items such as Kongming lanterns. The "Four Great Inventions" – the compass, gunpowder, papermaking, and printing – were among the most important technological advances, only known to Europe by the end of the Middle Ages 1000 years later. The Tang Dynasty (AD 618–906) in particular, was a time of great innovation.
Ancient history
Ancient history is the aggregate of past events from the beginning of recorded human history and extending as far as the Early Middle Ages or the Postclassical Era. The span of recorded history is roughly 5,000 years, beginning with Sumerian Cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around the 30th century BC. The term classical antiquity is often used to refer to history in the Old World from the beginning of recorded Greek history in 776 BC (First Olympiad). This roughly coincides with the traditional date of the founding of Rome in 753 BC, the beginning of the history of ancient Rome, and the beginning of the Archaic period in Ancient Greece.
Science and technology of the Han dynasty
The Han dynasty (206 BCE – 220 CE) of ancient China, divided between the eras of Western Han (206 BCE – 9 CE, when the capital was at Chang'an), Xin dynasty of Wang Mang (r. 9–23 CE), and Eastern Han (25–220 CE, when the capital was at Luoyang, and after 196 CE at Xuchang), witnessed some of the most significant advancements in premodern Chinese science and technology. There were great innovations in metallurgy. In addition to Zhou-dynasty China's (c. 1050 BCE – 256 BCE) previous inventions of the blast furnace and cupola furnace to make pig iron and cast iron, respectively, the Han period saw the development of steel and wrought iron by use of the finery forge and puddling process.
List of Dutch inventions and discoveries
The Netherlands had a considerable part in the making of modern society. The Netherlands and its people have made numerous seminal contributions to the world's civilization, especially in art, science, technology and engineering, economics and finance, cartography and geography, exploration and navigation, law and jurisprudence, thought and philosophy, medicine, and agriculture. Dutch-speaking people, in spite of their relatively small number, have a significant history of invention, innovation, discovery and exploration. The following list is composed of objects, (largely) unknown lands, breakthrough ideas/concepts, principles, phenomena, processes, methods, techniques, styles etc., that were discovered or invented (or pioneered) by people from the Netherlands and Dutch-speaking people from the former Southern Netherlands ("Zuid-Nederlanders" in Dutch).
1_Apprentice
I do very little about Japan.  I know I like sushi.  Can you tell me more about Japan's culture?
0_Wizard
The culture of Japan, as far as food goes, is quite interesting.  Most of their cuisine is like many Asian cultures, it centers around rice.  But they also have miso soup and other dishes that emphasize seasonal ingredients.  I like Japanese food too.
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Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Miso soup
The choice of miso paste for the miso soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus "Aspergillus oryzae", known in Japanese as kōjikin (麹菌? ), and sometimes rice, barley, or other ingredients) can be categorized into red ("akamiso"), white ("shiromiso"), or mixed ("awase"). There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso. A miso paste that has been fermented for a longer period of time, such as a red miso, gives the miso soup a stronger, deeper flavor.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; "banchan") that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, "doenjang" (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, "gochujang" (fermented red chili paste) and napa cabbage.
Miso
Typically, "miso" is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The origin of the miso of Japan is not completely clear. In the Kamakura era (1192–1333), a common meal was made up of a bowl of rice, some dried fish, a serving of miso, and a fresh vegetable. Until the Muromachi era (1337 to 1573), miso was made without grinding the soybeans, somewhat like "nattō". In the Muromachi era, Buddhist monks discovered that soybeans could be ground into a paste, spawning new cooking methods using miso to flavor other foods.
1_Apprentice
What exactly is miso soup.  I have seen in on menus but I really never tried it.
0_Wizard
There are varieties; but basically, it is a soup that combines a soybean seasoning, and then mix that with rice.  It is a simple soup, but it tastes great!
Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus "Aspergillus oryzae", known in Japanese as kōjikin (麹菌?
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Miso soup
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Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Korean regional cuisine
Korean regional cuisines () are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into eight provinces ("paldo") according to the administrative districts of the Joseon Dynasty. The northern region consisted of Hamgyeong, Pyeongan, and Hwanghae provinces. The central region comprised Gyeonggi, Chungcheong, and Gangwon provinces.
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; "banchan") that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, "doenjang" (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, "gochujang" (fermented red chili paste) and napa cabbage.
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Bengali cuisine
Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and the West Bengal state of India. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet. Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern "service à la russe" style of French cuisine, with food served course-wise rather than all at once.
Instant noodle
Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating. The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.
1_Apprentice
I have heard of Kobe beef.  I believe that is Japanese if I am not mistaken
0_Wizard
You are absolutely correct.  Kobe beef is an expensive Japanese meat.  Cattle were brought to Japan from China around the second century AD.  They are a very popular beef, and are sold quite expensively in the United States.  What other cuisines do you like from Japan?
Cattle were brought to Japan from China at the same time as the cultivation of rice, in about the second century AD, in the Yayoi period.
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Kobe beef
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Kobe beef
Kobe beef is also called , or in Japanese. Cattle were brought to Japan from China at the same time as the cultivation of rice, in about the second century AD, in the Yayoi period. Until about the time of the Meiji Restoration in 1868, they were used only as draught animals, in agriculture, forestry, mining and for transport, and as a source of fertiliser. Milk consumption was unknown, and – for cultural and religious reasons – meat was not eaten. Japan was effectively isolated from the rest of the world from 1635 until 1854; there was no possibility of intromission of foreign genes to the cattle population during this time.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Kobe foreign settlement
The , also known as the Kobe foreign concession, was a foreign settlement located about 3.5 kilometers east of the Port of Kobe, in the future Chūō-ku of Kobe, Japan. Established based on the Ansei Treaties, it existed from January 1, 1868, to July 16, 1899. The site was located between the to the east, the (site of a future thoroughfare) to the west, the sea to the south, and the highway to the north. It had an area of 78,000 "tsubo" (about 25.8 hectares), and was developed based on a logical urban plan. For these reasons, it has been praised as the "best-planned foreign settlement in the Orient".
Radiation effects from the Fukushima Daiichi nuclear disaster
The radiation effects from the Fukushima Daiichi nuclear disaster are the observed and predicted effects resulting from the release of radioactive isotopes from the Fukushima Daiichi Nuclear Power Plant after the 2011 Tōhoku earthquake and tsunami. Radioactive isotopes were released from reactor containment vessels as a result of venting to reduce gaseous pressure, and the discharge of coolant water into the sea. This resulted in Japanese authorities implementing a 20 km exclusion zone around the power plant, and the continued displacement of approximately 156,000 people as of early 2013. Trace quantities of radioactive particles from the incident, including iodine-131 and caesium-134/137, have since been detected around the world.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Steak
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the famous Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
1_Apprentice
I am not overly familiar with most of it.  Sushi is probably my favorite of what little I have tried so far