davidanugraha/M4-RAG huggingface dataset:
Blat (patiserie)

Blatul de tort
Blatul de tort este semipreparatul ce stă la baza obținerii unei game variate de prăjituri, fiind obținut dintr-un aluat fluid ce are în compoziția sa făină, ouă,zahăr/indulcitori, ulei, zahăr ars, afânători chimici, arome, substanțe colorante. Blatul de tort a apărut încă din cele mai vechi timpuri, pur și simplu dintr-o întâmplare, odată cu descoperirea făinii.Deseori, tocmai din această cauză, adesea se confunda pâinea cu blatul, fiind denumit-impropriu- "pâinică".. Grecii au numit blatul "plakous"-ce deriva din cuvântul "plat". Blatul era adesea o combinație de miere și alune. Aveau de asemenea un blat numit "satura" care era de fapt o prăjitură turtită mai grea. În timpul imperiului Roman, blatul a devenit " placenta"/"libum" , fiind un deliciu oferit ca ofrandă zeilor. Placenta arăta mai mult ca și o plăcintă cu brânză. Germanii au denumit blatul "filă". Insă în timp acesta a suferit o serie de modificări, astfel încât astăzi există mai multe tipuri de blaturi : blat alb, blat colorat(zahar ars/pulbere de cacao/substante colorante), și produsele obținute sunt adevărate opere de artă.
Blatul alb se caracterizează prin contrastul de culoare între blatul și creme, barot, fondant, ciocolată. În acest sens putem aminti : barotate- Șnit cu cremă de fistic/cu cremă de cafea/cu cremă de lămâie/mozaic/fructo, Mocatine, glasate- Moca, Select cu fructe confiate.
Blaturile colorate sunt superioare blaturilor albe, prin adăugarea zahărului ars sau a pulberii de cacao.Zahărul ars influențează pozitiv culoarea și aroma blatului, iar pudra de cacao imprimă culoarea specifică brună-acaju și aroma deosebit de plăcută. În structura prăjiturilor cu blat colorat, se armonizează cu crema de cacao, crema de ganaj, fondant de cacao, ciocolată, astfel încât prin conținutul ridicat de cacao acestea stimulează favorabil sistemul nervos al consumatorilor(datorită teobrominei și cofeinei). Dintre prăjiturile ce au la bază blatul colorat putem aminti : barotate-Cuibulețe, Șnit cu cremă de cacao,Crizanteme, Delice,glasate- Amandine, București, Margarete, Coșulețe, Violete,acoperite cu cremă-Buturugă mică/mare.
Blatul krantz spre deosebire de celelalte tipuri are în componență unt, nu ulei,iar coacerea se realizează în forme de chec sau cozonac. Este destinat exclusiv preparării tortului "krantz".
Tehnologia produselor de cofetărie și patiserie-Mănăilescu A., ș.a., Editura Didactică, București, 2003
Biscuiți Eugenia

Eugenia este o marcă de biscuiți românească.
Producătorul care are înregistrată marca de biscuiți Eugenia din 1997 este compania de panificație Dobrogea, aparținând Dobrogea Grup. În anul 2005, Dobrogea a relansat „Eugenia” ca produs premium într-o nouă formă, cu un ambalaj care păstrează mai bine calitatea produsului. Aceasta marca a aparut prima data in 1947
Cu toate că produsul nu a beneficiat de un brand management special, marca a devenit substantiv comun, produsele asemănătoare nemaifiind numite „biscuiți cu cremă de cacao” ci „eugenii”.
Șuhaida

Șuhaida (maghiară Suhajda) este o delicatesă de cofetărie a cărui rețetă a fost inventată în 1910 de József Suhajda, cofetar maghiar din Szeged . Șuhaidele în general sunt mici tarte de ciocolată amăruie umplute cu cremă fină pe bază de lapte și cacao. Rețeta originală, elaborată de Șuhajda la începutul anilor 1910 prevedea utilizarea celei mai fine ciocolăți precum si ingrediente ca lapte, frișcă, zahăr de trestie, cacao, cafea, toate de cea mai bună calitate. Inițial delicatesele erau manufacturate în laboratorul de cofetărie din Seghedin, mai târziu la cel din Budapesta. Odată cu succesul de piață a delicatesei, Sujada, a protejatat-o ca marcă înregistrată și a trecut la producerea lor pe scară industrială în fabrica înființată de el la Budapesta și mai târziu la o a doua fondată de Suhajada la Viena. În perioada de dinainte și în timpul Primului Război Mondial, produsul Suhajda-comercializat sub acest brand, a cunoscut o largă răspândire în monarhia austro-ungară fiind exportat în mai multe țări europene. Variatatea aceasta de șuhaide avea formă mignon, invelișul exterior fiind dintr-un strat subțire de cicolată amăruie crocantă iar umplutura era formată dintr-un miez de cremă mocca învelit cu un strat de cremă pariziană.
Marțipan

Marțipanul este un preparat dulce consistent, realizat din pastă fină de migdale și zahăr.
Folosit singur sau ca ingredient în alte dulciuri, poate fi aromatizat și colorat în preparate particulare, ca în Frutta Martorana, preparată mult timp într-o mănăstire de călugărițe din zona Palermo, lângă Biserica Santa Maria dell'Ammiraglio (numită și Martorana) tipic siciliană. Frutta Martorana s-a născut deoarece călugărițele, pentru a înlocui fructele culese din grădina lor au creat altele noi din marțipan pentru a înfrumuseța mănăstirea cu ocazia vizitei Papei din epoca respectivă.
Liră turcească

Lira turcească este unitatea monetară oficială a Turciei și a Republicii Turce a Ciprului de Nord.
Lira turcească era, la început o monedă de aur, introdusă în 1844. Era egală cu 100 de kuruş, iar fiecare kuruş era împărțit în 40 de parale. Înainte de liră, unitatea monetară principală a Imperiului Otaman era akçe, cunoscută și sub denumirea de aspru, care, după aceea, a fost înlocuită de kuruş, numit în română și piastru.
Vechea Bancă Imperială Otomană a tipărit mai întâi bancnote emise în kuruş, cu valori nominale de la 5 kuruşi la 5.000 de kuruşi. În anii 1870, bancnotele emise în lire le-au înlocuit pe cele în kuruş (de la 5 kuruşi la 1.000 de kuruşi).
După Primul Război Mondial, tânăra Republică Turcia a înlocuit bancnotele în lire ale Imperiului Otoman cu o nouă liră republicană, pe biletele bancare respective fiind reprezentat Mustafa Kemal Atatürk.
La moartea lui Atatürk, în 1938, noi bancnote au fost emise, având imprimat portretul președintelui Ismet Inönü. Portretul lui Atatürk a reapărut pe seria de bancnote emise începând cu anii 1950.
La 1 ianuarie 2005, noua liră turcească (a doua) a înlocuit veche liră turcească, la o rată de schimb de 1 liră turcească nouă = 1.000.000 de lire turcești vechi, noi bancnote și monede metalice fiind puse în circulație. În afară de aceasta, noua liră turcească a devenit convertibilă în alte monede. Din 2009, a fost scos cuvântul yeni: „nou” de pe bancnotele și de pe monedele metalice.
Monedele au următoarele valori nominale de: 1 kuruş, 5 kuruşi, 10 kuruşi, 25 kuruşi, 50 kuruşi, 1 liră, iar bancnotele sunt de 1, 5, 10, 20, 50 și 100 lire.
De la 1 ianuarie 2009, cuvântul „yeni”: „nou” a fost înlăturat de pe noile emisiuni de bancnote și de monede metalice ale celei de-a doua liră turcească.
Mișcarea Națională Turcă

Mișcarea Națională Turcă (turcă Türk Ulusal Hareketi) este termenul care definește activitățile militare și politice ale revoluționarilor turci, care au avut ca rezultat crearea și desăvârșirea Republicii Turcia, după înfrângerea Imperiului Otoman în Primul Război Mondial, după ocuparea Istanbulului și împărțirea Imperiului Otoman de către aliați ca urmare a Armistițiului de la Moudros. Otomanii au perceput mișcarea ca o conspirație împotriva lor. Rebelii s-au împotrivit Tratatului de la Sèvres, semnat în 1920 de către guvernul otoman, prin care otomanii renunțau la teritorii din Anatolia.
Revoluționarii turci s-au împotrivit cu arma în mână împotriva partiționării Imperiului Otoman de către puterile învingătoare, în conformitate cu prevederile Armistițiului de la Moudros, care a pus capăt în mod oficial participării Imperiului Otoman la luptele primei conflagrații mondiale. Revoluționarii s-au ridicat la luptă și împotriva Tratatului de la Sèvres semnat în 1920 de către guvernul otoman, care consfințea împărțirea țării în conformitate cu interesele învingătorilor.
După fondarea Mișcării Naționale Turce și victoria în Războiul de Independență al Turciei, revoluționarii au abolit Sultanatul Otoman pe 1 noiembrie 1922 și au proclamat Republica Turcia pe 29 octombrie 1923. Mișcarea Națională a refuzat să pună în aplicare prevederile Tratatului de la Sèvres, obligând Aliații să accepte noi negocieri de pace. Prin semnarea Tratatului de la Lausanne, revoluționarii turci au reușit să obțină anularea prevederilor oneroase ale Tratatului de la Sevres și au obținut recunoașterea granițelor naționale.
Forțele naționale s-au coalizat sub conducerea lui Mustafa Kemal Pasha și a organului legislativ al revoluției, Marea Adunare Națională, cu sediul la Ankara. Forțele naționale au declanșat un război de independență, din luptele căruia au ieșit învingătoare. Mișcarea s-a bazat pe o ideologie progresistă, numită de cei mai mulți comentatori "Kemalism", ori "Atatürk ism". Principiile de bază ale acestei ideologii au fost: forma de guvernare republicană, administrația seculară, naționalism, economie mixtă cu participarea statului în sectoarele de interes național (opusă economiei socialiste) și modernizarea națională. Revoluționarii turci au fost influențați în principal de ideile care au apărut și s-au dezvoltat în perioada Tanzimatului.
Naționaliștii turci nu trebuie confundați cu mișcarea Junilor Turci care a fost activă în cam aceeași perioadă, care a fost însă legată strâns de statul otoman și ideile imperiale. Revoluționarii turci nu au format un grup omogen, ei remarcându-se prin idei diferite asupra diferitelor probleme politice sau sociale. Au fost situații în care membrii ai acestei mișcări nu au comunicat între ei, în ciuda faptului că se aflau la conducerea unor instituții politice sau sociale de primă importanță. Ideea comună care i-a unit a fost aceea a apărării suveranității Turciei.
Modelul atomic Thomson

Modelul Thomson este un model clasic care presupune că atomul e alcătuit din electroni dispuși în interiorul unei sfere cu raza de ordinul 10m, încărcate uniform cu o sarcină pozitivă. Modelul este denumit și "cozonacul cu stafide" datorită asemănarii dintre dispunerea particulelor negative în norul de sarcină pozitivă și a stafidelor în aluat. A fost propus de către J.J. Thomson în anul 1904, înainte de descoperirea nucleului atomic. El presupunea că electronii oscilează în jurul unei poziții de echilibru atunci când li se comunică energie, atomul emițând radiații de diverse frecvențe.
Una dintre deficiențele modelului consta în faptul că frecvența radiației emise putea avea orice valoare, lucru infirmat de seriile spectrale descoperite experimental.
În 1909, experimentele lui Geiger și Marsden pun în evidență împrăștierea particulelor α {\displaystyle \alpha \,} la trecerea printr-o foiță metalică, fenomen ce nu putea fi explicat pe baza modelului Thomson. Ernest Rutherford, în 1911, a intuit că sarcina pozitivă este concentrată într-un volum mic în interiorul atomului. El a elaborat un model planetar care considera că atomul este format dintr-un nucleu pozitiv de rază 10÷10m în jurul căruia se rotesc electronii, pe orbite circulare.
Cadarcă de Miniș

Cadarca sau Cadarca de Miniș (ungurește Kadarka), este un soi tradițional de struguri originar din podgoriile Miniș-Măderat, județul Arad unde a fost preparat pentru prima dată în 1744. Este produs în vestul țării, atât în Crișana-Maramureș cât și în podgoriile Recaș din Banat. Vinul este produs cu un adaos de boabe stafidite și are un conținut de zaharuri între 150 și 220 g/litru. Cadarca are o culoare care variază de la roșu-aprins la roșu-închis, o aromă particulară de fruct proaspăt, consistent, plin, catifelat, uneori acid. Dezvoltă un buchet complex după 2-3 ani. Când există condiții de stafidire se obțin vinuri oxidative cu aromă de cuișoare și cu gust ușor astringent. În mod obișnuit, se obțin vinuri mai slab colorate cu aromă placută de fruct proaspăt, echilibrate.
Cadarca este numită din timpuri vechi „sânge de taur”, renume pe care localnicii îl păstrează și în prezent, definindu-i prin acesta culoarea roșie-rubinie, personalitatea și puterea.
Boabele stafidite se obțin în anii foarte buni prin înlăturarea unei părți din frunze. În octombrie se culeg ciorchinii pe care se găsesc boabe stafidite care se așază pe rogojini. După câteva zile se aleg numai strugurii sănătoși iar boabele stafidite se pun într-o cadă înaltă, la loc uscat, 5-6 zile, după care se frămîntă cu mâna sau se calcă cu picioarele, rezultând o masă mieroasă care se repartizează în căzi mai mari. Peste aluat se toarnă vin roșu de bună calitate, se acoperă și se lasă la fermentat 4-6 săptămâni, timp în care se amestecă cu o lopată de lemn iar semințele se adună. Vinul se scurge și se pune în vase de 100 litri. Se consumă după 1-2 ani dar se poate păstra timp îndelungat.
Biscuit

Biscuitul este un produs alimentar obținut dintr-un aluat dens, afânat pe cale chimică și prezentat sub diferite forme, mai ales plate.
Denumirea biscuiților provine din cuvântul latin „bis” - „de două ori” și din franțuzescul „cuit” - „copt”.
Biscuiții simplii sunt preparați din făină de grâu, margarină și zahăr, iar biscuiții superiori mai conțin, după rețetă, unt, miere, cacao, creme, esențe etc.
Dutch process cocoa

Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste and darker colour compared to "natural cocoa" extracted with the Broma process. Alkalizing agents employed vary, but include potassium carbonate (E501), sodium carbonate (E500), and sodium hydroxide (E525).
Dutching greatly reduces the levels of certain phytochemicals in cocoa. It forms the basis for much of modern chocolate, and is used in ice cream, hot chocolate, and baking.
The Dutch process was developed in the early 19th century by Dutch chocolate maker Coenraad Johannes van Houten, whose father Casparus was responsible for the development of the method of removing fat from cocoa beans by hydraulic press around 1828, forming the basis for cocoa powder. These developments greatly expanded the use of cocoa, and reduced the oiliness that was previously associated with cocoa.
The quantity of alkalizing agent is not specified on the ingredients on cocoa powder. However, this may be estimated by comparing the brown shades between different products. Higher quantities of alkalizing agents will produce cocoa that is darker than cocoa with lower quantities. sho
Dutch processed cocoa has a neutral pH, and is not acidic like natural cocoa, so in recipes that use sodium bicarbonate (baking soda) as the leavening agent (which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as cream of tartar or the use of buttermilk instead of fresh milk. There is no need to add acidity when Dutch processed cocoa is used in recipes that use baking powder instead of soda for leavening.
Dutched cocoa contains 3 times less caffeine:
Compared to other processes, Dutch process cocoa contains lower amounts of flavonols (antioxidants). The effect this has on nutritional value is disputed. Professor Irmgard Bitsch of the Institut für Ernährungswissenschaft, Justus-Liebig-University Giessen claims that the reduction of antioxidants due to the process is not significant and enough polyphenols and procyanidins remain in the cocoa. One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching. Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.
Chocolate ice cream

Chocolate ice cream is ice cream with natural or artificial chocolate flavoring. One of the oldest flavors of ice creams, it is also one of the world's most popular. While most often sold alone, it is also a base for many other flavors.
The earliest frozen chocolate recipes were published in Naples, Italy, in 1693 in Antonio Latini's The Modern Steward. Chocolate was one of the first ice cream flavors, created before vanilla, common drinks such as hot chocolate, coffee, and tea were the first food items to be turned into frozen desserts. Hot chocolate had become a popular drink in seventeenth-century Europe, alongside coffee and tea, and all three beverages were used to make frozen and unfrozen desserts. Latini produced two recipes for ices based on the drink, both of which contained only chocolate and sugar. In 1775, Italian doctor Filippo Baldini wrote a treatise entitled De sorbetti, in which he recommended chocolate ice cream as a remedy for various medical conditions, including gout and scurvy.
Chocolate ice cream became popular in the United States in the late nineteenth century. The first advertisement for ice cream in America started in New York on May 12, 1777, when Philip Lenzi announced that ice cream was officially available "almost every day". Until 1800, ice cream was a rare and exotic dessert enjoyed mostly by the elite. Around 1800 insulated ice houses were invented and manufacturing ice cream soon became an industry in America.
Chocolate ice cream is generally made by blending cocoa powder, and the eggs, cream, vanilla, and sugar used to make vanilla ice cream. Sometimes chocolate liquor is used in addition to cocoa powder or used exclusively to create the chocolate flavor. Cocoa powder gives chocolate ice cream its brown color, and it is uncommon to add other colorings.
The Codex Alimentarius, which provides an international set of standards for food, states that the flavor in chocolate ice cream must come from nonfat cocoa solids that must comprise at least 2.0–2.5% of the mix weight. The US Code of Federal Regulations "permits reductions in the content of milk fat and total milk solids by a factor of 2.5 times the weight of the cocoa solids", to take into account the use of additional sweeteners.
The minimum fat content of chocolate ice cream in both Canada and the United States is 8%, irrespective of the amount of chocolate sweetener in the recipe.
Chocolate ice cream is sold in restaurants, cafés, diners, supermarkets, grocery and convenience stores. Ice cream parlors specialize in the sale of ice cream. Chocolate is one of the five most popular ice cream flavors in the United States and as of 2013 is second only to vanilla.
Chocolate ice cream is used in the creation of other flavors, such as rocky road. Other flavors of ice cream contain chocolate chips mixed in with the ice cream. For example, (plain) chocolate chip ice cream is made with vanilla ice cream, chocolate chocolate chip (or double chocolate chip) ice cream is made with chocolate ice cream, and mint chocolate chip ice cream is made with mint ice cream.
Rum raisin

Rum raisin (alternatively rum and raisin) is an ice cream flavor prepared with a combination of rum, raisins and vanilla ice cream.
The idea of rum raisin ice cream dates back to the 1930s and originated in Sicily, Italy, where it was made by soaking raisins in rum and combining them with vanilla gelato. It was initially known as "Málaga gelato", referring to the use of raisins in producing Malaga wine. It is unclear when the flavor was introduced to the United States, but a 1932 advertisement in the Oklahoma newspaper The Ardmoreite read, "Extra Special. Rum Raisin Ice Cream. Entirely New." Rum raisin ice cream regained popularity in the 1970s and 1980s. In the early 1980s, Häagen-Dazs launched the flavor to its product line, which is credited for popularizing this ice cream in the United States. Today, rum raisin ice cream is often made with regular dark or golden raisins, but sometimes with Málaga raisins as well.
In 2021, Instacart found rum raisin to be the most popular ice cream flavor in Florida and Georgia.
White raisins

White raisins are a variety of raisin that are white in colour. They are often called golden raisins or muscats. White raisins are oven dried unlike the typical sun-dried raisin. They can be eaten in place of "normal" raisins and are less sweet than sultanas. They are often used in baking such as in pies and with other fruits. The specific golden raisin variety was made popular by Paul Harvey, who in the 1990s told listeners about a folk remedy that when dipped in gin, they could help cure arthritis. No actual benefits have been found from consuming such a raisin.
Fry's Turkish Delight

Fry's Turkish Delight is a chocolate bar made by Cadbury. It was launched in the UK in 1914 by the Bristol-based chocolate manufacturer J. S. Fry & Sons and consists of a rose-flavoured Turkish delight surrounded by milk chocolate. The Fry's identity remained in use after Fry & Sons merged with Cadbury in 1919.
In Australia and New Zealand, the range of "Turkish" products released by Cadbury has expanded to include mini-Easter eggs, ice cream, sectioned family block chocolate bars, and small versions used in boxed chocolates. In Ireland, Cadbury also manufacture the Dairy Milk Turkish, using Cadbury Dairy Milk chocolate instead with a slightly different Turkish centre, in the familiar block bar form.
As of August 2010, Fry's Turkish Delight (along with other products such as Fry's Chocolate Cream, Crunchie etc.) for the UK market is produced in Poland. They do not now contain any artificial colours (changed from E129 Allura Red AC to natural E160a carotenes and E162 Beetroot Red.) In New Zealand, they are still made with artificial colours.
In recent years alternative flavoured centres have been produced including Lemon, Cherry and Orange.
From the late 1950s, the slogan 'Full of Eastern Promise' has been used for the product on British TV advertisements. Among those appearing in such advertisements in the 1960s were the model and actress Jane Lumb. In 2000, ‘Eastern Promise’ was ranked 37th in Channel 4’s poll of the "100 Greatest Adverts".
Pastry chef

A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; feminine pâtissière, pronounced [pɑ.ti.sjɛʁ]) is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, by caterers, and some cafés.
The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.
Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the garde manger, at the time of order. The pastry chef is often in charge of the dessert menu, which, besides traditional desserts, could include dessert wines, specialty dessert beverages, and gourmet cheese platters.
They are responsible for the creation and execution of dessert courses, as well as the menu's overall presentation. Pastry chefs must have a solid grasp of flavor profiles, baking processes, and food styling in order to create desserts that are both delicious and aesthetically pleasing. In addition to their technical abilities, pastry chefs must be able to work swiftly and effectively under pressure, as they are sometimes required to meet strict deadlines.
Pastry chefs are also expected to fully understand their ingredients and the chemical reactions that occur when making fine pastries. Precise timing and temperatures are critically important. It is generally preferred to weigh the ingredients (i.e., with a kitchen scale) as opposed to measuring by volume (e.g., with a measuring cup), as weighing inherently offers far more consistent baking results.
In larger kitchens, the pastry chef may have a number of other chefs working in their station, each responsible for specific types of pastries:
Job requirements
Peanut oil

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.
Due to war shortages of other oils, the use of readily available peanut oil increased in the United States during World War II.
In 2021, world production of peanut oil (reported as groundnut oil) was 4.75 million tonnes, led by China with 39% of the total (table). India was a major secondary producer.
Unrefined peanut oil is used as a flavorant for dishes akin to sesame oil. Refined peanut oil is commonly used for frying volume batches of foods like French fries and has a smoke point of 450 °F/232 °C.
Unrefined peanut oil is commonly used for cooking due to its natural flavor and nutritional benefits. It's also used in skincare products for its moisturizing properties.
Unrefined peanut oil is often used in salad dressings and marinades for its rich, nutty taste.
At the 1900 Paris Exhibition, the Otto Company, at the request of the French Government, demonstrated that peanut oil could be used as a source of fuel for the diesel engine; this was one of the earliest demonstrations of biodiesel technology.
Crude peanut oil can be filtered and placed in a reaction tank with methanol and sodium hydroxide to yield methyl ester - the Biodiesel fuel.
Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification. Peanut oil is safe for use as a massage oil.
The oil is 93% fat, composed of oleic acid, a monounsaturated fat (57% of total), linoleic acid, a polyunsaturated fat (20%), and palmitic acid, a saturated fat (16%).
In a reference amount of 100 g (3.5 oz), peanut oil is a rich source of vitamin E, providing 101% of the Daily Value (table). There is no protein or carbohydrate content, and no other micronutrients in significant amounts (table).
If quality control is neglected, peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.
Those allergic to peanuts can consume highly refined peanut oil, but should avoid first-press, organic oil. Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals". However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.
Since the degree of processing for any particular product is often unclear, many believe that "avoidance is prudent".
Flour sack

Bags or sacks for flour range in size and material, from large bulk bags, in cotton or woven polypropylene, to smaller consumer packaging, often made of paper.
Flour is often shipped from the miller to bakeries, institutions, and other bulk uses. Sizes range from 10 kg to 100 kg. One traditional construction was cheap cotton bags. These printed cotton bags were sometimes viewed as collectables; other times the flour sack fabric was repurposed into a variety of household items.
Current practices are to use multi-wall paper sacks. Some include a layer of plastic film for barrier properties and insect control. Woven polypropylene bags are also used for high strength; at least one variety (Purdue Improved Crop Storage bags) also includes inner plastic bags.
Consumer packages are often bags or sacks constructed of paper. Plastic films are also used, sometimes with reclosable features. Stand-up pouches of flour have recently been introduced.
A wide variety of wheat flour are available. Flour can also be made from other grains, roots, nuts, etc. Packaging engineers and food scientists need to understand the properties of the particular flour, intended handling and logistics systems, and desired shelf life. Package forms and materials can be matched to these needs.
Insects can be a problem. When available, a suitable insecticide can be used; care must be used to ensure product safety. Hermetic plastic bags also help. When insect infestation is noted, one method of stopping further growth is to freeze the sacks of flour for several days.
Brandon Sanderson bibliography

This is the bibliography of American fantasy and science fiction writer Brandon Sanderson.
Many of Sanderson's works are set on different planets in an overarching universe known as the Cosmere. They are often subtly connected, with some characters appearing across the various series.
Humorous fantasy adventure series for children.
Sanderson was selected to continue Robert Jordan's fantasy series The Wheel of Time, after Jordan's death, by his editor and widow Harriet McDougal.
The Legion novellas are science fiction and center around Stephen Leeds as he investigates different mystery cases.
Young adult superhero adventure series.
リトグラフ

リトグラフ (lithograph）とは版画の一種たる平版画。水と油の反発作用を利用した版種で、製作過程は大きく「描画」「製版」「刷り」の3工程にわかれる。ほかの孔版画、凹版画、凸版画などに比べると複雑で時間も多く要するが、クレヨンの独特のテクスチャや、強い線、きめ細かい線、筆の効果、インクを飛ばした効果など、描写したものをそのまま紙に刷ることができ、多色刷りも可能で、版を重ねるにつれて艶を有した独特の質感が出てくる。
19世紀頃、ヨーロッパで偶然から原理が発見され、以降ロートレックなどの画家が斬新で芸術性の高いポスターをこの方法で描いた。以前は巨大な石（石灰岩）に描いていたので石版画（石版印刷術、リトグラフィ）とも呼ばれるが、扱いやすいアルミ板に描くことが近年は多い。
1798年、アロイス・ゼネフェルダー (Alois Senefelder) が石灰石の上に脂肪クレヨンで描画し、アラビアガムと硝酸を混合した弱酸性溶液を上から塗布することで化学変化を起こして版を作る平版印刷を発明。1818年、ゼネフェルダーは『石版術全書』刊行し、リトグラフの技法がヨーロッパに広まった。
化粧水

化粧水（けしょうすい）とは、皮膚を保湿し、整え、滑らかにする機能を持つ、透明液状を呈した化粧品である。水分や保湿成分を補給する。洗顔料の後に使用し、美容液の前に使用する。ローション、トナー、トニック等と呼ばれることもある。
元来は化粧に使う水のことを指し、日本で化粧水が浸透し始めた江戸時代には、基礎化粧品としてではなく、メイクアップ化粧品の1つである化粧下地、白粉の溶き水として使われた。
日本国内では、化粧水と乳液を同時に使用することが一般的であるが、欧米では日本の化粧水に当たる物を使用しないことが多く、日本以外の化粧品メーカーの中には、化粧水を主に日本向けとしてラインアップしているメーカーもある。例外的な使用法として、粘度の調整や使用し易さを向上させる目的で、ファンデーションや白粉に化粧水を加えることもある。
日本では薬機法で決められた有効成分を含有していれば、また「治す」といった同法の違反に当たる表現を使用しなければ、同法が許す表現の制限範囲の中で効能を表示することができる。
化粧水は一般的には角質層に対する十分な水分補給と保湿を目的とする柔軟化粧水と収れん（肌の引き締め）やメイクアップ前の化粧崩れの抑制を目的とする収れん（収斂）化粧水に大別される。
柔軟化粧水や収れん化粧水とは別に洗浄化粧水を別のグループで分類することもある。
公正競争規約により種類については「化粧水」と表示されており、スキンローション、柔軟化粧水、収れん化粧水とは表示されない。
ローションは化粧水の英語訳にあたる。ただし、乳液など化粧水に区分しない物も指すことがある。また広義では、オーデコロン（パフュームローション）、ヘアトニックなどのアルコール性の液状化粧品全般を指す。中にはアルコール類を含まなくても「ローション」と証する製品もある。
ベルベット

ベルベット（英: velvet）は、タテ糸パイルの比較的毛足の長いパイル織物の一種。平織または綾織の2枚の織物をたて糸によってパイル糸とともに織り込み、それを2枚に切り分けて製造される。高密度に繊維が揃い繊維の末端周辺に特有の肌触りを持つ。
英語でベルベット、ポルトガル語でビロード（ポルトガル語: veludo、スペイン語: velludo）、フランス語でベロア、和名で天鵞絨（）とも呼ばれる。
13世紀にイタリアのベルッティが編み出した生地でベルットと呼ばれた。柔らかで上品な手触りと深い光沢感が特長で、フォーマル・ドレスやカーテンに用いられる。レーヨンや絹が一般的。縫いずれし易く、きれいに縫製するには高度な技術が必要である。
ベッチン（別珍、英語名：ベルベッティーン）と見た目では区別がつきづらく混同され易い。どちらも製品としては見た目はよく似ているが、製法に違いがある。ベルベットがタテ糸パイルの比較的毛足の長いパイル織物であるのに対し、ベッチンは比較的毛足の短いパイル織物である。
日本にはポルトガルからもたらされ、16世紀の戦国武将の帽子や外套にベルベット製のものがある。ポルトガル語のveludoの日本語読みでビロードと称された。また、和名は天鵞絨で天鵞は白鳥の意味である。伝来した当初は絹製の白い生地を指していたため、ビロードは特にシルク製のベルベットのことをいうこともある。
生地としての利用の他、レコード拭きに利用された。特に日本では、皇室の馬車、国会の椅子などはすべて和歌山県橋本市で作られたシルク製のジャカードベルベットが用いられている。これはベルベットのパイルがない部分に模様を織り出している紋ベルベットの一種で、金糸と銀糸を使っている場合特に金華山織りと称して区別する。
失敗は成功のもと

『失敗は成功のもと』（しっぱいはせいこうのもと、原題：Designs on Jerry, 1955年9月3日）は『トムとジェリー』の作品のひとつ。
最新式のネズミ捕りの設計図を描いていたトム。彼は自分の発明したネズミ捕りにより億万長者になることを夢見て眠りについた。
その頃、絵に描かれたネズミが動き出し、ジェリーを起こして緊急事態を告げる。そこに同じく絵のネコが乱入し、2次元と3次元をまたいだドタバタが行われた。
絵の猫を退治したところでトムが起床。ジェリーと2次元ネズミは設計図を改竄し撤退する。
目覚めたトムは早速その設計図どおりにネズミ捕りを作成、ジェリーで実験を行った。だが、自分の寝ている間に設計図がジェリーたちによって改竄されているとは知る由もなかった。ジェリーが装置の作動となるチーズを手にすると目覚まし時計が鳴り響く、それに合わせて鋸が丸太を切り、切り落とされた丸太はハサミに落ち、ハサミはハンマーを支えていた糸を切り、倒れたハンマーがバナナを跳ね上げフロントガラスを汚すとそれをワイパーが拭き取る。ワイパーと連動しセメント入りのバケツが傾き、セメントが注がれた桶を片側に乗せた天秤が扇風機を作動、ビリヤードのキュー付きボートが扇風機の風を帆に受け前進しボールをショット、ボールは洗濯機のスイッチを入れ、洗濯機はライフル銃の引き金と結ばれた糸を巻き取り、ライフルから撃たれた弾丸は鳩時計の重りを切断。弾みで飛び出す鳩の人形につけられたナイフが金庫をぶら下げたロープを切っていく。トムは作戦が成功したと言わんばかりにジェリーを目隠しさせ最後の一服を与えるが、ジェリーの上に落ちるはずだった金庫がトムの上に落下。結局、作戦は失敗に終わった。
金庫に押し潰されたトムの姿は綺麗な立方体になってしまった。結局いつも通りの展開に「何でいつも俺ばっかりこうなるの!」(原語版では無音)とぼやくしかないトムであった。
TBS系列及び他系列で、1964年～1990年頃まで時折放映された。DVDにも収録。
作中でトムが作り上げたネズミ捕りはピタゴラ装置（ルーブ・ゴールドバーグ・マシン）を彷彿とさせるものになっている。
絵のネコと絵のネズミのデザインは、『トムとジェリーテイルズ』のオープニングに用いられている。
ウサビッチ

『ウサビッチ』（Усавич / USAVICH）は、日本のアニメ作品。制作はカナバングラフィックス。
刑務所に収監された2匹の兎（プーチンとキレネンコ）とその仲間達が繰り広げる毎日を、独特のCG表現/リズム感/突飛な笑いのセンスで、ドタバタとシュールさを兼ね備えた作風で描き出したショートアニメ。2006年にシーズン1が、2007年にシーズン2が、2008年にシーズン3が、2011年にシーズン4が、それぞれMTV Japan局のMTV FLASHER枠で毎週月曜24時55分頃から初回放映された。最初はMTVの親会社である米バイアコムが日本でスタートさせた携帯コンテンツサービスFLUXのために企画され配信された。1回当たり90秒の短い尺は、携帯電話での鑑賞を見込んだためである。ポニーキャニオンよりDVD化もされた。
なお、一部を除いて会話と言えるセリフは存在せず、主にBGMと効果音のみの内容となっている。また、シーズン1・シーズン2の最終回では「つづく」というテロップ表示がなされていたが、シーズン3以降からは削除されている。
舞台は、1961年、ソビエト連邦時代のロシア。主人公は、刑務所にて相部屋で服役している二羽の兎、プーチンとキレネンコ。マイペースで唯我独尊、最強無敵のキレネンコと、彼に振り回される苦労人でちょっと間抜けなプーチンという構図は全シリーズを通して共通している。
シーズン1では彼らと看守たちの監獄生活、シーズン2では脱獄した二羽と民警のカーチェイス、シーズン3では辿り着いたデパート（マフィアの巣窟）にて経営者のズルゾロフと、その一味を撃退するまでの一連、シーズン4ではキレネンコの暴走で1階建てとなってしまったデパート跡地に住み着いた二羽とメカネンコの改造から様々なトラブルが起こる日常、シーズン5では逃亡中に迷い込んだ森の中で出くわしたキレネンコの鞄を盗もうとする怪兎・ケダムスキーとのドタバタ劇をそれぞれ描いている。
前日譚にあたるZEROは、シーズン1の3年前である1958年から始まる。謀略により爆殺されたが意識を取り戻したキレネンコ、と同時期に刑務所に収容されたプーチン、看守にいびられながらも監獄生活を送る2羽の出会いを描いている。
ほとんどがウサギでありセリフとも言えるセリフはほとんどなく、声も一般の声優・俳優ではなく、スタッフが担当している（シーズン4以降は、上野と森村がすべての役を演じている）。なお、レニングラードとコマネチの鳴き声は効果音を加工したものを使用している。
ロシアの民警「ミリツィア」（ミリシアは民兵だが、この場合は軍隊に対する意味での一般警察）に所属するキャラクターで、全員日本語混じりのロシア語を話す。彼らの乗る警察車両のナンバープレートの分類番号は「Дружбу」（ロシア語で「友情」などの意味）、自治体分類番号は「78」で実際のロシア連邦の区分に当てはめるとサンクトペテルブルクとなる。
音楽監修およびBGMの作曲編曲を務めた上野大典は、プーチンの声も担当している。また、各エピソードの終盤においては、バッハ作曲の教会カンタータ「主よ、人の望みの喜びよ」（BWV147『心と口と行いと生活で』より）が頻繁に使用されている。
※この作品のみ、ナレーション（上野大典）が入る。
いずれもポニーキャニオンより発売。
ハリー・ポッターシリーズの魔法一覧

ハリー・ポッターシリーズの魔法一覧（ハリー・ポッターシリーズのまほういちらん）では、J・K・ローリングの小説『ハリー・ポッター』シリーズに登場する魔法および呪文について述べる。
『ハリー・ポッター』シリーズでは、杖や魔法薬を用いることで魔法を行使できる。熟練者であれば、杖を持たない状態でも、あるいは呪文を唱えなくとも効力が現れる（無言呪文）。ただし、熟練者でも杖を持つことで、あるいは呪文を唱えることで効力を上げる効果があるようである。逆に呪文を唱えなければ効力は（使い手によっては比較的）減衰するが、一部の呪文に関しては省略形でも同じ効果が得られる。また、呪いなどにおいて同時に使うと効果が混ざって発動するものがある。呪文を言い間違えると、まったく効果が出ないか、目的と違う効果（たとえば、対象が燃え上がる、爆発する、別の物に変わるなど）が現れる。一部の呪文には、効果が対になる呪文（開くものと閉めるものなど）が設定されており、これを作中では「反対呪文」と呼ぶ。
呪文のほとんどがラテン語に由来した造語で、複数の言語を組み合わせた造語もある。ラテン語はインド・ヨーロッパ語族に多大な影響を与える言語であるため、インド・ヨーロッパ語族の読者であれば呪文名から意味を想起することができる。よって、正しい言語の知識を持っていれば、新しい呪文を生み出すこともできる。作中ではセブルス・スネイプが新しい呪文を幾つか生み出している。
原書において、各呪文に対する魔法名は、
と分類されており、2006年にローリングの公式サイトで定義が解説された。
日本語訳には「術」「呪文」「魔法」「呪い」「呪詛」などが用いられているが、とくに規則性・統一性はない。また日本語版の小説には「アクシオ 来い！」「ステューピファイ 麻痺せよ！」のように、日本語読者に分かりやすいよう呪文の意味が併記されている。連呼する場合は「アクシオ！出てこい！アクシオ！」や「ステューピファイ！ 麻痺せよ！」「麻痺せよ！」のように片方だけになる。
「服従の呪文」「磔の呪文」「死の呪文」の3つの呪文を総称して「許されざる呪文」と呼ぶ。これらの呪文は1717年に人間に対して使用することが禁じられており、仮に人間に対して使用した場合、アズカバンで終身刑を受けるに値する。
ホグワーツ魔法魔術学校の地図・「忍びの地図」に関連する呪文。
セブルス・スネイプがホグワーツ在学時代に開発したとされる呪文。
しょうちゃんとヴァジャのBAR GOTEN

『しょうちゃんとヴァジャのBAR GOTEN』（しょうちゃんとヴァジャのバーゴテン）はニッポン放送で2023年10月7日から2024年3月30日まで放送されていたラジオのトーク番組。
この番組の設定は「土曜の夜だけオープンする会員制バー「BAR GOTEN」」で、このバーのチーママとして働くしょうちゃんとその常連客であるヴァジャの2人が、気になったことを、時に勝手な妄想を入れながら自由に語りつくすものである。
また、この番組は、地上波で放送されたトークの内容とアフタートークを組み合わせて、オリジナルコンテンツとしてポッドキャストで配信することになっている。
※出典
※紹介されたもの以外にもたくさんの応募があり最後に心からのお礼が述べられた。
様々な企画についての記載。
2024年３月３月９日 ルー大柴（お笑いタレント/茶人）がゲスト出演。
※ #8/#9/#12はふつおたは無し
Spotify プレイリスト（作成/RN:部屋着）
押入れ

押入れ（おしいれ）とは、日本の住宅や和室において寝具・衣類・道具などを収納するための空間。大抵は四方のうち三方が壁で一方を襖（ふすま）で仕切ってあり、そこから荷物を出し入れする。ほぼ部屋の一方の壁全体をその入り口にする。押込み（おしこみ）と呼ぶこともある。押し入れや押入とも表記。
押入れは中板により上下二段に仕切られている場合が多い。
なお、タンスなどをそのまま押入れの中に設置できるように中板で仕切られていない場合もある。
近年リフォームされた物件などでは襖に換えて洋風のクローゼットを装った扉がつくことも少なくない。
押入の上部、天井との間のスペースにはしばしば天袋が備わる。この他、日本の住宅では一般に出入りが少ない天井裏へアクセスできるよう、押し入れ内の天井板は固定されず取り外し可能になっていることがある（この場合は天袋は設けられない）。
中板を設け、上下の二段構造にして布団は普通上の段に収納する。下の段には使わない家具を入れたり、衣服等を長持等に収容した上で格納する。容量が大きいので、直接にこれに物品を詰めるのではなく、大きい容器に入れ、それを押し入れに入れるやり方がよく取られる。現代では押し入れ収納用の衣服収納器具が様々に販売されている。普段使用しないものを収納する場合、多くは納戸を利用する。納戸が居住スペースとしても使用できなくはない構造を持つのに対して、押入は完全に物品収納のためのスペースでありながら大きな容量を持つものである。寝るだけなら可能で、キャラクターとしてはドラえもんがよく知られ、現実にも部屋に物品を広げて押入れに寝る独身男性の話はまれに聞かれる。難点としては、奥まったところにあることから、湿気が篭もりやすい、結露しがちな点が上げられる。これを避けるために、簀の子を敷く、除湿剤を置くなどの対策が取られる例もある。
袋棚

袋棚（ふくろだな）は、日本の家具。主に2枚ないし4枚の引違戸（袋戸と呼ぶ。多くは襖である）がつけられた比較的小さな収納棚。高さに乏しい反面、横幅または奥行きを持つ。戸（袋戸）が付けられていることから「袋戸棚（ふくろとだな）」とも呼ぶ。多くは床の間の床脇に違い棚と組み合わせて造付けられるほか、押入れの上部収納や仏壇下の仏具収納としても造付けられる。
また、箪笥などの収納家具や、茶席や香席で用いる置き棚（茶棚、香棚）には袋棚が付いている場合が多く、茶席では茶花を入れる花入れや棗 (茶器)の収納などに（利休袋棚）、香席では香を入れた香袋や香道具の収納などに用いられる（志野袋棚、四季棚）。
天袋（てんぶくろ）とは天井側にある袋棚。床の間の床脇棚として用いられるほか、押入れ上部の小収納としても多く用いられる。床脇棚の場合はふつう4枚引違戸が用いられ、押入れの上部収納としてはおもに2枚引き違い戸が用いられる。ただし、押入れに付随して作り付けられる場合は押入れ引違戸数に合わせて袋戸の数が変わる（大広間などで押入れが4枚戸なら袋戸も4枚。4畳半部屋など狭い部屋で片開き戸の押入れなら袋戸も片開き。押入れ戸数と袋戸数が違うことはまず無い）。近年では押入れの収納部分が袋戸裏まで広く造られている場合もあり、袋戸が飾り戸の役目（袋戸を開けてもすぐ壁になっている）になっているものもある。
地袋（じぶくろ、ちぶくろ）とは床側にある袋棚。床の間の床脇棚として用いられるほか、仏間において仏壇の下に仏具収納として造付けられている場合が多い。仏壇下の場合、仏壇が観音開き（両開戸）であることから地袋も観音開きの袋戸が多くもうけられているが、2枚引違戸や片開戸（1枚戸）の場合もある。なお、全日本宗教用具協同組合によると、給仕がしづらいことから地袋はあまり造らないほうがよいとしており、また、仏間の上には不浄なものを避けるべきとして天袋は造らないほうがよいとしている。
そのほか、日本家屋において上層階にある部屋（2階以上の部屋）の場合、切妻や入母屋では屋根裏の有効利用として地袋を造りつけることも多い。
ウィキメディア・コモンズには、地袋に関するカテゴリがあります。
荻原浩

荻原 浩（おぎわら ひろし、1956年6月30日 -）は、日本の小説家・推理作家。埼玉県大宮市（現・さいたま市）出身。埼玉県立大宮高等学校、成城大学経済学部卒業。
大学在学中は広告研究会に所属。1980年、大学卒業後、広告代理店に入社。1991年、ふたつめの広告代理店を辞めて独立し、フリーのコピーライターとして築地に事務所を構える。39歳のときに小説を書き始める。小説を書き始めた理由について『作家の履歴書』では「広告の文章ってどこまで書いても所詮はひとのもの」であり、「だれにも邪魔されない文章を書いてみたくなった」から、『私がデビューしたころ』では「暇が怖かったから」「毎日の仕事に倦んでいた」からだと答えている。
1997年、初めて書いた長編小説『オロロ畑でつかまえて』で第10回小説すばる新人賞を受賞し小説家デビュー。デビュー作とそれに続く『なかよし小鳩組』はユーモア小説だったが、当初『小説推理』に連載する予定だった第三長編『ハードボイルド・エッグ』で初めてミステリを発表した。2003年、広告の仕事が減ったことと、小説の連載が二本決まっていたことを理由に、コピーライターを廃業し専業作家になる。
なかなかヒットに恵まれなかったが、若年性アルツハイマーをテーマに2004年に発表された『明日の記憶』が、翌年（2005年）の第2回本屋大賞の第2位にランクインする。そしてその1か月後の同年5月、第18回山本周五郎賞に輝く。同作品は俳優の渡辺謙がロサンゼルスの本屋で知りその内容に深く感動、渡辺自ら原作者の荻原に「映画化させてほしい」と手紙で懇願、監督に堤幸彦を迎え、2006年5月に映画化された。
2020年、『人生がそんなにも美しいのなら 荻原浩漫画作品集』を刊行し、60歳で漫画家デビューする。
太字が受賞したもの
「」内が荻原浩の作品
ドラえもん のび太と未来ノート

『ドラえもん のび太と未来ノート』（どらえもん のびたとみらいノート）は、1994年に新エネルギー・産業技術総合開発機構で製作された、教材用ビデオ (OVA) である。この作品は自然エネルギーをテーマにしている。
のび太たちは学校の研究グループである「自分たちの考えた未来」をのび太の部屋で書くことにする。
ドラえもんが出しっぱなしにしていた大量のひみつ道具を押入れにしまい込んだ後、宿題の内容をノートに書いた直後、ドラえもんが帰宅し、ドラえもんが出しっぱなしにしていた未来ノートに書いてしまったことを知る。未来ノートに書かれた未来は現実化することから、ドラえもんたちは念の為、その未来に向かう。その未来は人工太陽のドーム内が人類の唯一の生き場であり、外の世界は自然環境のない死の世界になり、人間の代理として、ロボット同士が石油などの資源を取り合っていた。
現代に戻り、未来ノートを何とかしようとするも未来が改変された影響でドラえもんがエネルギー切れになってしまい、恐竜時代に飛ばれた挙句、タイムマシンも消滅してしまった。のび太たちはドラえもんを復活させるべく、手元にある道具を使い、地熱発電、風力発電、太陽光発電を行っていき、ドラえもんは復活。携帯用時空間とりかえ機を使い、現代の押入れの中のひみつ道具を召喚し、襲ってきた恐竜たちを退けた後、携帯用時空間とりかえ機で現代に帰還。未来ノートをタイムふろしきで元に戻すのだった。
このノートに出来事を書くと、未来に本当に起こる恐ろしいひみつ道具。このノートにそれぞれの未来を書いてしまい、大変な事態になった。
類似した道具に、「あらかじめ日記」が存在する。
これら未来が現実となった結果、資源を浪費し、環境が破壊され、地球は都市のあるドームを除く全てが死の大地と化してしまう。
人間同士の争いが無い事と、全てロボット任せと言う事により、ドームの外ではロボット達が残り少ない資源を取り合って戦争を繰り広げている。
ドームの中に存在する未来都市でのみ人間達は理想の暮らしを送っており、日照も人工太陽によって賄われている。
未来ノートによって改変された未来で登場した未来の施設やロボット。
この作品は広報用・教材用ビデオとして制作されたため、長らく市販されていなかったが、ドラえもんアニメ25周年記念として刊行された雑誌「ぼく、ドラえもん」13号の付録DVD(OAD)に収録された。
Oshiire

An oshiire (押入れ, おしいれ) is a traditional Japanese closet. Its doors generally slide open. It was originally used to store futons during the day to allow full use of the room's floorspace.
The term "oshi-ire" comes from two verbs, "osu", meaning "to push", and "ireru", meaning "to put inside".
Oshiire are of relatively recent origin, as they only gradually appeared during the second half of the Edo period. Previously, most Japanese people slept on hard surfaces, gathering in the smallest room of traditional houses of the time, the "nando," to keep warm. Straw was placed on the floor for comfort, and when the temperature was uncomfortably cold, people would sleep in straw sacks.
Bedding then developed thanks to cotton, the use of which became widespread in the 17th Century. It was at this time that the need arose for greater storage space within the house itself, at least for those who could afford it.
Considering their role in storing futons and bedding, oshiire are very large, much larger than Western closets, which are primarily used for clothing. In general, an oshiire is closed by fusuma (sliding doors). In principle, an oshiire is the size of a tatami mat and is divided horizontally in two across the middle.
Oshiire are found in washitsu (rooms with Japanese-style furnishings) as futons are not typically used in Western-style rooms.
Furthermore, it is not customary in Japan to leave bedding in the room during the day, therefore the futon is usually laid outside to dry and then stored in the oshiire. To store it, the futon is folded into thirds. Once the bedding is stored, the room can be used for other purposes, such as entertaining friends, dining, or watching television.
In addition to the futon, the oshiire is also used to store makura (pillows), sheets, blankets, and zabuton (sitting cushions).
Ma (negative space)

Ma (間, lit. 'gap, space, pause') is a Japanese concept of negative space, and a Japanese reading of the Sino-Japanese character 間.
In modern interpretations of traditional Japanese arts and culture, ma is an artistic interpretation of an empty space, often holding as much importance as the rest of an artwork and focusing the viewer on the intention of negative space in an art piece. The concept of space as a positive entity is opposed to the absence of such a principle in a correlated "Japanese" notion of space.
Though commonly used to refer to literal, visible negative space, ma may also refer to the perception of a space, gap or interval, without necessarily requiring a physical compositional element. This results in the concept of ma being less reliant on the existence of a gap, and more closely related to the perception of a gap. The existence of ma in an artwork has been interpreted as "an emptiness full of possibilities, like a promise yet to be fulfilled", and has been described as "the silence between the notes which make the music".
The tokonoma alcove in a traditional Japanese room is a space or a stage used to display important objects, such as a painting scroll, an important art object, or a flower arrangement. The concept is also associated with oku or the Japanese spatial concept of "inwardness".
In ikebana, the space around the flowers is considered to be equally as important as the flowers and plants themselves, with harmony and balance between the two considered the ideal.
In karate, ma refers to the distance between two fighters. Knowing the safe distance between oneself and an opponent based on their reach is considered "understanding ma".
Among English loanwords of Japanese origin, both ma (interval, space) and ken (unit of architectural measurement) are written with the Chinese character 間 derived from the character 門 ("door") and 日 ("sun").
Originally, the character 間 was written with the radical for "moon" (月) instead of the character for "sun" (日), and, in this form (閒, xián), depicted, according to Bernhard Karlgren, "A door through the crevice of which the moonshine peeps in".
The character can be read differently when emphasis is put on the connection between things (awai), the distance between things (aida), or the distance between people (aidagara).
In his 2001 book, The Art of Looking Sideways, graphic designer Alan Fletcher discussed the importance that perceived negative space could hold in art:
Derrick de Kerckhove described ma as "the complex network of relationships between people and objects".
Fusuma

In Japanese architecture, fusuma (襖) are vertical rectangular panels which can slide from side to side to redefine spaces within a room, or act as doors. They typically measure about 90 cm (2 ft 11 in) wide by 180 cm (5 ft 11 in) tall, the same size as a tatami mat, and are 2–3 cm (0.79–1.18 in) thick. The heights of fusuma have increased in recent years due to an increase in average height of the Japanese population, and a 190 cm (6 ft 3 in) height is now common. In older constructions, they are as small as 170 cm (5 ft 7 in) high. They consist of a lattice-like wooden understructure covered in cardboard and a layer of paper or cloth on both sides. They typically have a black lacquer border and a round finger catch.
Historically, fusuma were painted, often with scenes from nature such as mountains, forests or animals. Today, many feature plain mulberry paper, or have industrially-printed graphics of fans, autumn leaves, cherry blossom, trees, or geometric graphics. Patterns for children featuring popular characters can also be purchased.
Both fusuma and shōji are room dividers that run on wooden rails at the top and bottom. The upper rail is called a kamoi (鴨居, lit. "duck's place"), and the lower is called a shikii (敷居). Traditionally these were waxed, but nowadays they usually have a vinyl lubricating strip to ease movement of the fusuma and shōji. Fusuma are typically made of opaque cloth or paper, while shōji are made of sheer, translucent paper.
Fusuma and shōji, along with tatami straw mats (for the floor), make up a typical Japanese room.
Okutataragi Pumped Storage Power Station

The Okutataragi Pumped Storage Power Station (奥多々良木発電所, Okutataragi hatsudensho) is a large pumped-storage hydroelectric power station in Asago, in the Hyōgo Prefecture of Japan. With a total installed capacity of 1,932 megawatts (2,591,000 hp), it is one of the largest pumped-storage power stations in the world, and the largest in Japan. The facility is currently run by the Kansai Electric Power Company.
Like most pumped-storage facilities, the power station utilizes two reservoirs, releasing and pumping as the demand rises and falls. Construction on the facility began in 1970 and was completed in 1974.
The Kurokawa Reservoir, the upper reservoir, has a capacity of 33,387,000 cubic metres (27,067 acre⋅ft), a catchment area of 1,090,000 square metres (11,700,000 sq ft), and a reservoir surface area of 5.2 square kilometres (2.0 sq mi), and is held back by the Kurokawa Dam Japanese: 黒川ダム.
The embankment dam, located on the Ichi River, measures 98 metres (322 ft) tall, 325 metres (1,066 ft) wide, and is built with 3,650,000 cubic metres (129,000,000 cu ft) of material. The dam is located at 35°14′15″N 134°52′52″E﻿ / ﻿35.23750°N 134.88111°E﻿ / 35.23750; 134.88111.
The Tataragi Reservoir, the lower reservoir, has a capacity of 19,440,000 cubic metres (687,000,000 cu ft), a catchment area of 1,050,000 square metres (11,300,000 sq ft), and a reservoir surface area of 13.4 square kilometres (5.2 sq mi), and is held back by the Tataragi Dam Japanese: 多々良木ダム.
The dam measures 64.5 metres (212 ft) tall, 278 metres (912 ft) wide, and is built with 1,462,000 cubic metres (51,600,000 cu ft) of material. The dam is located at 35°14′13″N 134°49′55″E﻿ / ﻿35.23694°N 134.83194°E﻿ / 35.23694; 134.83194.
List of Intangible Cultural Heritage elements in Japan

The United Nations Educational, Scientific and Cultural Organisation (UNESCO) intangible cultural heritage elements are the non-physical traditions and practices performed by a people. As part of a country's cultural heritage, they include celebrations, festivals, performances, oral traditions, music, and the making of handicrafts. The "intangible cultural heritage" is defined by the Convention for the Safeguarding of Intangible Cultural Heritage, drafted in 2003 and took effect in 2006. Inscription of new heritage elements on the UNESCO Intangible Cultural Heritage Lists is determined by the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage, an organisation established by the convention.
Japan ratified the convention on 15 June 2004.
Rain chain

Rain chains (Japanese: 鎖樋, kusari-toi or kusari-doi, literally "chain-gutter") are alternatives to a downspout. They are widely used in Japan. Their purpose is largely decorative, to make a water feature out of the transport of rainwater from the guttering downwards to a drain or to a storage container. (Rainwater is sometimes collected for household usage.) They can also be found on temples.
Rain chains are typically either a series of metal cups, chained together with a hole in the bottom of each, or chain links that span vertically. Rain water run-off gets distributed from a rooftop gutter downward through the rain chain.
Rain chains have also been used in the West. Nordic vernacular architecture often used a simple stick as a rainwater guide, in similar fashion. They have also been used in the Modernist era, to juxtapose metal chains with a concrete or Portland stone facade. They are often seen in cup-shape, link and loop style, as well as decorative.