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Tempura
is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the batter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to beco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Fried Prawn
Fried shrimp is a seafood dish consisting of shrimp that is battered or breaded and then deep-fried or pan-fried. It is served in various cuisines around the world. The dish can be prepared using different coatings, such as seasoned flour, cornmeal, panko, or tempura batter. Popcorn shrimp Popcorn shrimp is the name of several small shrimp fritters. Cajun popcorn is a similar dish of peeled crayfish-tail fritters rich of spices, * pp281–283: Cajun popcorn with sherry wine sauce * pp283–284: Coconut beer shrimp with sweet and tangy dipping sauce where shrimps could also be used as a substitute for crayfish. Coconut shrimp Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimps dipped in batter, coated with grated coconut, and deep-fried. Internationally Japan There are two popular deep-fried prawn dishes in Japan, ''ebi tempura'' and ''ebi furai''. The difference is that tempura is never breaded, while breaded deep-fries are called ''furai, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Tonkatsu
is a Japanese dish that consists of a breaded, Deep frying, deep-fried pork cutlet. It involves coating slices of pork with Bread crumbs#Panko, panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsu curry and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word "cutlet", which was in turn adopted from the French language, French word . History Tonkatsu originated in Japan during the Meiji era in the late 19th century, a dish derived from a French cuisine, French dish known as ''côtelette de veau'', a veal cutlet coated in breadcrumbs and fried in a pan with butter. European ''katsuretsu'' (loanword/gairaigo for 'cutlet') was usually made with beef; the pork version was created in 1899 at a restaurant serving Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Furai
Furai (フライ) is a form of ''yōshoku'' (Western-influenced Japanese cuisine) developed in the late 19th and early 20th century. The term refers to breaded seafood or vegetables, while breaded meats such as pork and chicken are considered to be another form of ''yōshoku'' known as '' katsu'' (cutlets). The main types of ''furai'' are: * Ebi furai (エビフライ, 海老フライ) - breaded shrimp * Kaki furai (カキフライ, 牡蠣フライ) - breaded oyster * Aji furai (アジフライ, あじフライ, 鰺フライ) - breaded Japanese horse mackerel They are usually served with shredded cabbage and/or shredded lettuce, Japanese Worcestershire sauce or tonkatsu sauce, and lemon. ''Furai'' differs from ''tempura'' in that the latter is fried in a light batter, rather than breading, and is typically served with tentsuyu. ''Tempura'' is generally classified as ''washoku Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Soba
Soba ( or , "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes. In Japan, soba noodles can be found at fast food venues like to expensive specialty restaurants. Dried soba noodles are sold in stores, along with ''List of Japanese condiments#Mentsuyu, men-tsuyu'', or instant noodle broth, to make home preparation easy. The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period. Etymology The word ''soba'' (蕎麦) means "buckwheat" (''Fagopyrum esculentum''). The full name for buckwheat noodles is ''soba-kiri' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Nagasaki
, officially , is the capital and the largest Cities of Japan, city of Nagasaki Prefecture on the island of Kyushu in Japan. Founded by the Portuguese, the port of Portuguese_Nagasaki, Nagasaki became the sole Nanban trade, port used for trade with the Portuguese and Dutch during the 16th through 19th centuries. The Hidden Christian Sites in the Nagasaki Region have been recognized and included in the World Heritage Sites in Japan, UNESCO World Heritage Sites list. Part of Nagasaki was home to a major Imperial Japanese Navy base during the First Sino-Japanese War and Russo-Japanese War. Near the end of World War II, the American atomic bombings of Hiroshima and Nagasaki made Nagasaki the second city in the world to experience a nuclear attack. The city was rebuilt. , Nagasaki has an estimated population of 392,281, and a population density of 966 people per km2. The total area is . History Nagasaki as a Jesuit port of call The first recorded contact between Portuguese e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Dishes Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Batter (cooking)
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening agent, leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. Batter is most often used for cake, pancakes and as a coating for fried foods. It is also used for a variety of batter breads. The word ''batter'' comes from the French word ''battre'', which means ''to beat'', as many batters require vigorous beating or whisking in their preparation. Methods Many batters are made by combining dry flours, flour with liquids such as water, milk, or egg as food, eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally Fermentation (food), fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Panko
Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Breadcrumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The ''crumb'' of ''breadcrumb'' also refers to the te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Daijisen
The is a general-purpose Japanese dictionary published by Shogakukan in 1995 and 1998. It was designed as an "all-in-one" dictionary for native speakers of Japanese, especially high school and university students. History Shogakukan intended for the to directly compete with Iwanami's popular desktop dictionary, which was a bestseller through three editions (1955, 1969 and 1983). The followed upon the success of two other competitors, Sanseido's ("Great forest of words", 1988, 1995, 2006) and Kōdansha's color-illustrated ("Great dictionary of Japanese", 1989, 1995). All of these dictionaries weigh around and have about 3000 pages. The 1st edition of the (1995) included over 220,000 entries and 6000 all-color illustrations and photographs. The chief editor was also chief editor of the directly competing dictionary. Other editors included , , and . Shogakukan also released a CD-ROM version (1997) of the 1st edition. The "enlarged and revised" edition (1998) was more o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Baking Soda
Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda (or simply “bicarb” especially in the UK) is a chemical compound with the formula NaHCO3. It is a salt (chemistry), salt composed of a sodium cation (Sodium, Na+) and a bicarbonate anion (). Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite, although it is more commonly found as a component of the mineral trona. As it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking soda, brewing soda and bicarbonate of soda and can often be found near baking powder in stores. The term ''baking soda'' is more common in the United States, while ''bicarbonate of soda'' is more common in Australia, the United Kingdom, and New Zealand. Abbreviated colloqu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ministry Of Education, Culture, Sports, Science And Technology
The , also known as MEXT, is one of the eleven ministries of Japan that compose part of the executive branch of the government of Japan. History The Meiji period, Meiji government created the first Ministry of Education in 1871. In January 2001, the former Ministry of Education, Science, Sports and Culture and the former merged to become the present MEXT. Organization The Ministry of Education, Culture, Sports, Science and Technology currently is led by the Minister of Education, Culture, Sports, Science and Technology, minister of education, culture, sports, science and technology. Under that position is two state ministers, two parliamentary vice-ministers, and administrative vice-minister, and two deputy ministers. Beyond that the organization is divided as follows. Minister's Secretariat The Minister's Secretariat is the department that manages general policies that affect the Ministry of Education, Culture, Sports, Science and Technology as a whole. These functions in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
