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Ponzu
() is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply . The term originally came into the Japanese language as as a borrowing of the now obsolete Dutch word , meaning '' punch'' as in a beverage made from fruit juices. The sour nature of this sauce led to the final being written with the character , meaning "vinegar". Ponzu is made by simmering mirin, rice vinegar, flakes (from tuna), and seaweed () over medium heat. The liquid is then cooled, strained to remove the flakes, and finally the juice of one or more of the following citrus fruits is added: , , , , or lemon (or even grapefruit, lime, bergamot, etc). Commercial is generally sold in glass bottles, which may have some sediment. is traditionally used as a dressing for (lightly grilled, then chopped meat or fish) and also as a dip for (one-pot dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
List Of Condiments
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''condiment'' originally described pickling, pickled or preserved foods, but now includes a great variety of flavorings. Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments. Condiments * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Disodium inosinate – umami paste ** * ** * ** * * , jams, and jellies * * * * * ** ** ** * Harissa – North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients * * * * * * * * * * * ** ** ** * * * * * * * * * * * Matbucha — a North African condiment * ** List of mayonnaises – List of mayonnaises * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Nabemono
''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese hot pot dishes, also known as one-pot dishes and "things in a pot". Description Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Nabe is thus typically enjoyed on cold days or in the winter. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot. There are two types of nabemono in Japan: lightly flavored stock (mostly with kombu) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''tare'') to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with miso, soy sauce, dashi, and/or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Sudachi
Sudachi (''Citrus sudachi''; Japanese: スダチ or 酢 橘) is a small, round, green citrus fruit of Japanese origin that is a specialty of Tokushima Prefecture in Japan. Harvested before it fully ripens to yellow, it is tart and not eaten as a table fruit but used to flavor sauces and marinades, desserts, and drinks in place of lemon or lime. Genetic analysis shows it to be the product of a cross between a yuzu and another citrus fruit akin to the koji and tachibana orange. General The ''sudachi'' has been cultivated for centuries in parts of Japan, and is perhaps nearly as well known as the yuzu in the country. The fruit is the specialty and symbol of the prefecture of Tokushima, which produces 98% of all the fruit grown in Japan., citing 2011 Ministry of Agriculture figures for Tokushima's 98% share and 2008 data from ''Tokushima no Engei'' for shares within the Prefecture. The top producing communities are the township of Kamiyama-cho and the village of Sanagouchi-son; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Citrus
''Citrus'' is a genus of flowering trees and shrubs in the family Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, mandarins, lemons, grapefruits, pomelos, and limes. ''Citrus'' is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia. Indigenous people in these areas have used and domesticated various species since ancient times. Its cultivation first spread into Micronesia and Polynesia through the Austronesian expansion (–1500 BCE). Later, it was spread to the Middle East and the Mediterranean () via the incense trade route, and from Europe to the Americas. Renowned for their highly fragrant aromas and complex flavor, citrus are among the most popular fruits in cultivation. With a propensity to hybridize between species, making their taxonomy complicated, there are numerous varieties encompassing a wide range of appearance and fruit flavors. Evolution Evolutionary history The large cit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kabosu
Kabosu (カボス or 臭橙; binomial name: ''Citrus sphaerocarpa'') is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae. It is popular in Japan, especially Ōita Prefecture, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. Characteristics Kabosu is a citrus fruit closely related to yuzu. Its juice has the sharpness of lemon, and it is used instead of vinegar in some Japanese dishes. It grows on a flowering tree with sharp thorns. The fruit is harvested when still green, but if left to ripen it turns yellow. It is often confused with similar citrus such as sudachi, but can easily be distinguished by the apex of the fruit where the pistil has fallen off, which is a slightly raised torus shape. Origin Kabosu is thought to be an ichang papeda – bitter orange hybrid. It was not until the mid- Showa period that "kabosu" was first mentioned in literature. A legend from Usuki, Ōita says that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Japanese Words Of Dutch Origin
Japanese words of Dutch origin started to develop when the Dutch East India Company initiated trading in Japan from the factory of Hirado in 1609. In 1640, the Dutch were transferred to Dejima, and from then on until 1854 remained the only Westerners allowed access to Japan, during Japan's ''sakoku'' seclusion period. Numerous exchanges occurred, leading to a branch of Western learning in Japan known as , or "Dutch learning", where the in comes from , the Japanese word for Holland Holland is a geographical regionG. Geerts & H. Heestermans, 1981, ''Groot Woordenboek der Nederlandse Taal. Deel I'', Van Dale Lexicografie, Utrecht, p 1105 and former provinces of the Netherlands, province on the western coast of the Netherland ...; is of Sino-Japanese origin and means "learning". In the process, a number of terms were adopted from Dutch into the Japanese language. At one point, some 3,000 words are thought to have been used, especially in the areas of technical and scientific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Takoyaki
Takoyaki ( or ) is a ball-shaped Japanese snack made of a wheat flour-based batter (cooking), batter and cooked in a special molded pan. It is typically filled with minced or diced octopus as food, octopus (''tako''), tempura scraps (''tenkasu''), beni shoga, pickled ginger (''beni shoga''), and Welsh onion, green onion (''negi''). The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (''aonori'') and shavings of dried bonito (''katsuobushi''). is one of the cooking methods in Japanese cuisine, meaning 'to grill', and can be found in the names of other dishes in Japanese cuisine such as ''okonomiyaki'' and ''ikayaki'' (other famous Osakan dishes). Typically, it is eaten as a snack or between meals, but in some areas it is served as a side dish with rice. It is an example of ( in the Kansai dialect), or flour-based Japanese cuisine. History Takoyaki was first popularized in Osaka, where a Street food#Ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kansai
The or the lies in the southern-central region of Japan's main island Honshū. The region includes the prefectures of Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, often also Mie, sometimes Fukui, Tokushima and Tottori. The metropolitan region of Osaka, Kobe and Kyoto (Keihanshin region) is the second-most populated in Japan after the Greater Tokyo Area. Name The terms , , and have their roots during the Asuka period. When the old provinces of Japan were established, several provinces in the area around the then-capital Yamato Province were collectively named Kinai and Kinki, both roughly meaning "the neighbourhood of the capital". Kansai (literally ''west of the tollgate'') in its original usage refers to the land west of the Osaka Tollgate (), the border between Yamashiro Province and Ōmi Province (present-day Kyoto and Shiga prefectures).Entry for . Kōjien, fifth edition, 1998, During the Kamakura period, this border was redefined to include Ōmi and I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Sashimi
is a Japanese cuisine, Japanese delicacy consisting of fresh raw fish or Raw meat, meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means 'pierced body', i.e., "wikt:刺身, 刺身" = ''sashimi'', where wikt:刺, 刺 wikt:し, し = ''sashi'' (pierced, stuck) and wikt:身, 身 = ''mi'' (body, meat). This word dates from the Muromachi period (1336-1573) and there are multiple theories as to its etymology: The term was possibly coined when the word "wikt:切る, 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than a 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Shabu-shabu
''Shabu-shabu'' () is a Japanese ''nabemono'' hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. ''Shabu-shabu'' is generally more savory and less sweet than ''sukiyaki'', another hot pot dish. History ''Shabu-shabu'' was invented in Japan in the 20th century with the opening of the restaurant Suehiro in Osaka, where the name was also invented. The president of the restaurant, Chūichi Miyake, registered the name as a trademark in 1952. ''Shabu-shabu'' became more and more popular in the Kansai region and in 1955 it was also added to the menu of restaurants in Tokyo and then spread throughout Japan. There are two common theories about the origin of ''shabu-shabu''. The first is that it comes from the Inner Mongolian hot pot known as insta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Tataki
Two methods of preparing fish or meat in Japanese cuisine are called or . In Japanese language, Japanese, means "pounded" or "hit into pieces". Cooked food In the first method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served like sashimi with soy sauce and garnishes. The method originated in Tosa Province, now part of Kōchi Prefecture, where it was applied to bonito (). Lore has it that it was developed by Sakamoto Ryōma, a 19th-century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki, Nagasaki, Nagasaki. Uncooked food In the second method, it is the food that is "hit into pieces". Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or leaves. Soy sauce may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
