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Kakuni
is a Japanese braised pork belly dish which literally means "square simmered". It is made by braising fatty pieces of pork in soy sauce, mirin, and brown sugar. The Okinawan regional variation is called '' rafute''. History Kakuni is a popular regional cuisine (''meibutsu'') of Kyushu, particularly Nagasaki. This particular dish most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than the original dish. During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities. Preparation Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake. By cooking it for a long time over a low temperature the collagen breaks-down into gelati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Dongpo Pork
Dongpo pork (), also known as Dongpo meat, is a Hangzhou dish made by pan-frying and then red-cooking pork belly. The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, whilst retaining the skin. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma of Chinese wine, wine. The dish is named in honor of Su Shi, Su Dongpo (Su Shi), a distinguished Song Dynasty poet and Gastronomy, gastronome. History While facing financial hardship during his exile in Huangzhou, Huanggang, Huangzhou following the Crow Terrace Poetry Trial, Su Dongpo innovated upon the conventional method of preparing pork. He marinated the pork in a mixture of ''huangjiu'' (yellow wine), rock sugar, and soy sauce, and simmered it on low heat for a few hours. He also composed a poem titled "Ode to Pork", where he described that pork was the most affordable meat source locally, and by using a slow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rafute
Rafute is a pork belly dish in Okinawan cuisine, from the island of Okinawa, Japan. It consists of skin-on pork belly stewed in soy sauce and brown sugar. The dish is related to '' kakuni'' and Dongpo pork. It is traditionally considered to help with longevity. Rafute was originally a form of Okinawan royal cuisine. In Hawaii, rafute is known as " shoyu pork," which is served in plate lunches. In the early 1900s, Okinawan immigrants in Hawaii introduced rafute into the local cuisine which later inspired other variations such as ''shoyu chicken''. Okinawans owned and ran many restaurants and okazuya throughout Hawaii in the 1940s. Gallery File:Rafute in Waikiki by takaokun.jpg, Rafute in Waikiki File:Rafti, Okinawan stewed pork belly by ayustety in Tokyo.jpg, Rafute in Tokyo File:Rafute by ayustety in Kanda-Jinbocho, Tokyo.jpg, Rafute in Tokyo File:Rafute by jetalone in Ginza, Tokyo.jpg, Rafute in Ginza, Tokyo File:Skewered rafute by Jetalone in Yurakucho, Tokyo.jpg, Skewe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Dongpo Pork
Dongpo pork (), also known as Dongpo meat, is a Hangzhou dish made by pan-frying and then red-cooking pork belly. The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, whilst retaining the skin. The texture is tender and juicy without being excessively greasy, accompanied by a fragrant aroma of Chinese wine, wine. The dish is named in honor of Su Shi, Su Dongpo (Su Shi), a distinguished Song Dynasty poet and Gastronomy, gastronome. History While facing financial hardship during his exile in Huangzhou, Huanggang, Huangzhou following the Crow Terrace Poetry Trial, Su Dongpo innovated upon the conventional method of preparing pork. He marinated the pork in a mixture of ''huangjiu'' (yellow wine), rock sugar, and soy sauce, and simmered it on low heat for a few hours. He also composed a poem titled "Ode to Pork", where he described that pork was the most affordable meat source locally, and by using a slow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rafute
Rafute is a pork belly dish in Okinawan cuisine, from the island of Okinawa, Japan. It consists of skin-on pork belly stewed in soy sauce and brown sugar. The dish is related to '' kakuni'' and Dongpo pork. It is traditionally considered to help with longevity. Rafute was originally a form of Okinawan royal cuisine. In Hawaii, rafute is known as " shoyu pork," which is served in plate lunches. In the early 1900s, Okinawan immigrants in Hawaii introduced rafute into the local cuisine which later inspired other variations such as ''shoyu chicken''. Okinawans owned and ran many restaurants and okazuya throughout Hawaii in the 1940s. Gallery File:Rafute in Waikiki by takaokun.jpg, Rafute in Waikiki File:Rafti, Okinawan stewed pork belly by ayustety in Tokyo.jpg, Rafute in Tokyo File:Rafute by ayustety in Kanda-Jinbocho, Tokyo.jpg, Rafute in Tokyo File:Rafute by jetalone in Ginza, Tokyo.jpg, Rafute in Ginza, Tokyo File:Skewered rafute by Jetalone in Yurakucho, Tokyo.jpg, Skewe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea in the south. The Japanese archipelago consists of four major islands—Hokkaido, Honshu, Shikoku, and Kyushu—and List of islands of Japan, thousands of smaller islands, covering . Japan has a population of over 123 million as of 2025, making it the List of countries and dependencies by population, eleventh-most populous country. The capital of Japan and List of cities in Japan, its largest city is Tokyo; the Greater Tokyo Area is the List of largest cities, largest metropolitan area in the world, with more than 37 million inhabitants as of 2024. Japan is divided into 47 Prefectures of Japan, administrative prefectures and List of regions of Japan, eight traditional regions. About three-quarters of Geography of Japan, the countr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ramen
is a Chinese noodle dish popularized in Japan. It includes served in several flavors of broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the '' tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. The origins of ramen can be traced back to Yokohama Chinatown in early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word ''lāmiàn'' (), meaning "pulled noodles", but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Karashi
, also known as '' oni karashi'', is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of '' Brassica juncea'' (brown mustard) and is usually sold in either powdered or paste form. ''Karashi'' in powdered form is prepared by mixing with tepid water to a paste and leaving it covered for a few minutes. ''Karashi'' is often served with '' tonkatsu'', '' oden'', ''nattō'', and '' shumai''. It can be used as part of a dipping sauce when mixed with mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ..., called ''karashi mayonnaise'' or with vinegar and '' miso'', called ''karashi su miso''. It is also used to make pickled Japanese eggplant, called ''karashi-nasu''. One of Kumamoto's best-known meibutsu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Daikon
Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internationally. In some locations, daikon is planted for its ability to break up compacted soils and recover nutrients and is not harvested. Names In culinary contexts, ''daikon'' () or are the most common names in all forms of English. Historical ties to South Asia permit ''mooli'' () as a general synonym in English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish.Rober ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Scallion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Allium chinense, Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Collagen
Collagen () is the main structural protein in the extracellular matrix of the connective tissues of many animals. It is the most abundant protein in mammals, making up 25% to 35% of protein content. Amino acids are bound together to form a triple helix of elongated fibril known as a collagen helix. It is mostly found in cartilage, bones, tendons, ligaments, and skin. Vitamin C is vital for collagen synthesis. Depending on the degree of biomineralization, mineralization, collagen tissues may be rigid (bone) or compliant (tendon) or have a gradient from rigid to compliant (cartilage). Collagen is also abundant in corneas, blood vessels, the Gut (anatomy), gut, intervertebral discs, and the dentin in teeth. In muscle tissue, it serves as a major component of the endomysium. Collagen constitutes 1% to 2% of muscle tissue and 6% by weight of skeletal muscle. The fibroblast is the most common cell creating collagen in animals. Gelatin, which is used in food and industry, is collagen t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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] [Amazon] |
Kyūshū
is the third-largest island of Japan's four main islands and the most southerly of the four largest islands (i.e. excluding Okinawa and the other Ryukyu (''Nansei'') Islands). In the past, it has been known as , and . The historical regional name referred to Kyushu and its surrounding islands. Kyushu has a land area of and a population of 14,311,224 in 2018. In ancient times, there is a theory that Kyushu was home to its own independent dynasty, where a unique, southern-influenced culture and tradition distinct from that of Honshu flourished. In the 8th-century Taihō Code reforms, Dazaifu was established as a special administrative term for the region. Geography The island is mountainous, and Japan's most active volcano, Mount Aso at , is on Kyūshū. There are many other signs of tectonic activity, including numerous areas of hot springs. The most famous of these are in Beppu, on the east shore, and around Mt. Aso in central Kyūshū. The island is separated f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
