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Ikura
Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.Nichola Fletcher, ''Caviar: A Global History'' (Reaktion Books, 2010), p. 90–91. Although commonly referred to as caviar, red caviar is not considered "true caviar" under the traditional definition, which restricts the term to salted roe from sturgeon species (family Acipenseridae). In culinary and regulatory contexts, particularly in Europe, red caviar is classified as fish roe or caviar substitute. In North America, however, the term “caviar” may legally be used for non-sturgeon roe, provided the species name (e.g. "salmon caviar") is included on the label. Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as () which derives from the Russian word () which means caviar or fish roe in general. In Japanese cuisine, it is usually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ikura Temaki Zushi By Adonis Chen In Taipei
Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.Nichola Fletcher, ''Caviar: A Global History'' (Reaktion Books, 2010), p. 90–91. Although commonly referred to as caviar, red caviar is not considered "true caviar" under the traditional definition, which restricts the term to salted roe from sturgeon species (family Acipenseridae). In culinary and regulatory contexts, particularly in Europe, red caviar is classified as fish roe or caviar substitute. In North America, however, the term “caviar” may legally be used for non-sturgeon roe, provided the species name (e.g. "salmon caviar") is included on the label. Red caviar is part of Russian cuisine, Russian and Japanese cuisine. In Japan, salmon caviar is known as () which derives from the Russian language, Russian word () which means caviar or fish roe in general. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon Caviar
Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.Nichola Fletcher, ''Caviar: A Global History'' (Reaktion Books, 2010), p. 90–91. Although commonly referred to as caviar, red caviar is not considered "true caviar" under the traditional definition, which restricts the term to salted roe from sturgeon species (family Acipenseridae). In culinary and regulatory contexts, particularly in Europe, red caviar is classified as fish roe or caviar substitute. In North America, however, the term “caviar” may legally be used for non-sturgeon roe, provided the species name (e.g. "salmon caviar") is included on the label. Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as () which derives from the Russian word () which means caviar or fish roe in general. In Japanese cuisine, it is usually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Novy God
''Novy God'' or ''Noviy God'' () is a New Year celebration observed in Russia, in post-Soviet states, and globally by the diasporas of post-Soviet states. The holiday was promoted by the Soviet Union as a secular holiday that would supplant Christmas, which (along with other religious holidays) had been abolished due to the Communist Party's unofficial policy of state atheism. It incorporates traditions derived from Christmas, including gift-giving, decorated trees, and a Santa Claus-like figure— Ded Moroz ()—who is said to deliver gifts to children on New Year's Eve. Novy God's customs have remained a popular observance among Russians and diaspora since the dissolution of the Soviet Union, as well as in parts of Central Asia. In 2016, Russian American journalist Leon Neyfakh called it "the most important family holiday of the season for Russians all over the world." History From AD 1492, the new year was originally celebrated on 1 September as per the Byzantin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slavs
The Slavs or Slavic people are groups of people who speak Slavic languages. Slavs are geographically distributed throughout the northern parts of Eurasia; they predominantly inhabit Central Europe, Eastern Europe, Southeastern Europe, and Northern Asia, though there is a large Slavic minority scattered across the Baltic states and Central Asia, and a substantial Slavic diaspora in the Americas, Western Europe, and Northern Europe. Early Slavs lived during the Migration Period and the Early Middle Ages (approximately from the 5th to the 10th century AD), and came to control large parts of Central, Eastern, and Southeast Europe between the sixth and seventh centuries. Beginning in the 7th century, they were gradually Christianized. By the 12th century, they formed the core population of a number of medieval Christian states: East Slavs in the Kievan Rus', South Slavs in the Bulgarian Empire, the Principality of Serbia, the Duchy of Croatia and the Banate of B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blini
Blini (plural ''blinis'' or ''blini'', rarely ''bliny''; pl., Ukrainian: млинці pl., ''mlyntsi''), singular: blin, are an Eastern European crêpe made from various kinds of flour of buckwheat, wheat, etc. They may be served with smetana, cottage cheese, caviar and other garnishes, or simply smeared with butter. They are a traditional Slavic dish. In the West, blini traditionally refers to small savory pancakes made with leavened batter. In modern Russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini. Smaller and thicker pancakes (with several of them baked on one larger pan) are called '' oladyi''. Blintzes, called ''blinchiki'' (little blinis) in Russian are an offshoot of blini or crêpes. They are basically rolls based on thin pancakes usually made of wheat flour, folded to form a casing for various kinds of filling, typically cheese, fruit, or (in Russian cuisine) pre-fried mince ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zakuski
''Zakuski'' (, ; ) is the term for an assortment of cold hors d'oeuvres, entrées and snacks in Russian food culture. They are considered to be an integral part of any Russian festive meal, as well as often everyday meals. Terminology Originally, the term referred to pies and other sweet delicacies served after a main meal, but now can refer to a light meal before a main meal or a snack, which may also be eaten at a stand-up bar known as ''zakusochnaya''. It is served as a course on its own or "intended to follow each shot of vodka or another alcoholic drink". The word literally means 'little bites'. History The tradition of ''zakuski'' is linked to the Swedish and Finnish '' brännvinsbord'', which was also the ancestor of modern smörgåsbord, and to '' meze'' of the Ottoman Empire and other Middle Eastern cultures. Its origin is generally attributed to Peter I of Russia (), who absorbed many foreign customs during his travels to Western Europe. ''Zakuski'' are not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russians
Russians ( ) are an East Slavs, East Slavic ethnic group native to Eastern Europe. Their mother tongue is Russian language, Russian, the most spoken Slavic languages, Slavic language. The majority of Russians adhere to Eastern Orthodox Church, Orthodox Christianity, ever since the Middle Ages. By total numbers, they compose the largest Slavs, Slavic and Ethnic groups in Europe, European nation. Genetic studies show that Russians are closely related to Polish people, Poles, Belarusians, Ukrainians, as well as Estonians, Latvians, Lithuanians, and Finns. They were formed from East Slavic tribes, and their cultural ancestry is based in Kievan Rus'. The Russian word for the Russians is derived from the Names of Rus', Russia and Ruthenia, people of Rus' and the territory of Rus'. Russians share many historical and cultural traits with other European peoples, and especially with other East Slavic ethnic groups, specifically Belarusians and Ukrainians. The vast majority of Russians ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin
is a type of rice wine and a common ingredient in Japanese cuisine, Japanese cooking. It is similar to sake but with a lower alcohol (drug), alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Types Three types of products are marketed as ''mirin''. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40-to-60-day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third are ''mirin''-like seasonings called ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which are substitutes not actually ''mirin''. They are blends of sweetener glucose syrup, syrups, flavorings such as K� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and '' kezurikatsuo'' (shavings of '' katsuobushi''—preserved, fermented skipjack tuna—or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; combined, they create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20th century. Homemade ''dashi'' is less popular today, even in Japan. Compared to the taste of homemade ''dashi'', inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, , or saki, 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 that 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 lowered to abou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and 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 List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
