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Odori Ebi
is a sushi delicacy of Japan, and a form of sashimi. The sushi contains baby shrimp that are still alive and able to move their legs and antennae while being eaten. The meal is prepared quickly to keep the shrimp alive, and when it is eaten the shrimp are usually dunked into sake so as to intoxicate the shrimp, then into a special dipping sauce, and finally quickly chewed to kill it. The shrimp can be served either whole or shelled with the head removed; the head and shell are sometimes quickly deep fried and served on the side. Consuming uncooked shellfish may be a serious health hazard due to the risk of paragonimiasis. See also * Ikizukuri, the preparation of sashimi from living animals * Sannakji, raw octopus eaten in Korean cuisine * Drunken shrimp, shrimp sometimes eaten alive in Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no conse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as , or . The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with , wasabi, and soy sauce. Daikon radish or are popular garnishes for the dish. Sushi is sometimes confused with sashimi, a similar di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delicacy
A delicacy is usually a rare and expensive food item that is considered highly desirable, sophisticated, or peculiarly distinctive within a given culture. Irrespective of local preferences, such a label is typically pervasive throughout a region. Often this is because of unusual flavors or characteristics or because it is rare or expensive compared to standard staple foods. Delicacies vary per different countries, customs and ages. Flamingo tongue was a highly prized dish in ancient Rome, but is not commonly eaten in modern times. Lobsters were considered poverty food in North America until the mid-19th century when they started being treated, as they were in Europe, as a delicacy. Some delicacies are confined to a certain culture, such as fugu in Japan, bird's nest soup (made out of swiftlet nests) in China, and ant larvae ( escamoles) in Mexico or refer to specific local products, such as porcino, venison or anchovy. Examples of delicacies * Abalone (Bao Yu/Jeonbo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans Japanese archipelago, an archipelago of List of islands of Japan, 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa Island, Okinawa. Tokyo is the Capital of Japan, nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the List of countries and dependencies by population, eleventh most populous country in the world, as well as one of the List of countries and dependencies by population density, most densely populated and Urbanization by country, urbanized. About three-fourths of Geography of Japan, the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of the food are cooked simultaneously as oil has a high rate of heat conduction. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of gl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paragonimiasis
Paragonimiasis is a food-borne parasitic disease caused by several species of lung flukes belonging to genus '' Paragonimus''. Infection is acquired by eating crustaceans such as crabs and crayfishes which host the infective forms called metacercariae, or by eating raw or undercooked meat of mammals harboring the metacercariae from crustaceans. More than 40 species of ''Paragonimus'' have been identified; 10 of these are known to cause disease in humans. The most common cause of human paragonimiasis is '' P. westermani'', the oriental lung fluke. About 22 million people are estimated to be affected yearly worldwide. It is particularly common in East Asia. Paragonimiasis is easily mistaken for other diseases with which it shares clinical symptoms, such as tuberculosis and lung cancer. Life cycle Not all ''Paragonimus'' species infect humans. However, all of them target mammals as their final (definitive) hosts. In mammalian lung tissue, the adult flukes live as encapsulated pairs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Centers For Disease Control And Prevention
The Centers for Disease Control and Prevention (CDC) is the national public health agency of the United States. It is a United States federal agency, under the Department of Health and Human Services, and is headquartered in Atlanta, Georgia. The agency's main goal is the protection of public health and safety through the control and prevention of disease, injury, and disability in the US and worldwide. The CDC focuses national attention on developing and applying disease control and prevention. It especially focuses its attention on infectious disease, food borne pathogens, environmental health, occupational safety and health, health promotion, injury prevention and educational activities designed to improve the health of United States citizens. The CDC also conducts research and provides information on non-infectious diseases, such as obesity and diabetes, and is a founding member of the International Association of National Public Health Institutes. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ikizukuri
, also known as , (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. The practice is controversial owing to concerns about the animal's suffering, as it is still alive when served. Preparation and serving The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body. Ikizukiri fish may be prepared with only three knife cuts by the chef. They are usually presented with the head still whole so that customers are able to see the continuing gill movements. Legality Ikizukuri is outlawed in Australia and Germany. See also * Eating live seafood * Pain in fish * Pain in crustaceans * Odorigui, the consumption of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sannakji
''San-nakji'' () is a variety of ''Hoe (food), hoe'' (raw dish) made with Octopus minor, long arm octopus (''Octopus minor''), a small octopus species called ''nakji'' in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the Enteroctopus dofleini, giant octopus (''Enteroctopus dofleini''). The octopuses are most commonly killed before being cut into small pieces and served, with the nerve activity in the octopus' tentacles making the pieces move posthumously on the plate whilst served. The octopus' highly complex nervous system, with two-thirds of its neurons localised in the nerve cords of its arms, lets the octopus show a variety of reflex actions that persist even when they have no input from the brain. Less commonly, a live octopus is eaten whole. The dish is sprinkled with sesame oil and toasted sesame seeds. Eating Because the suction cups on the arm pieces are still active when the dish is served, special care should be t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; '' 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, '' gochugaru'' ( pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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