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Ajigonomi
Ajigonomi is a blend of Japanese arare produced by the Bourbon food company. It consists of various kinds of rice crackers and peanut based items together with tiny dried fish. Three variations are sold: #Standard ''ajigonomi'' #Spicy ''ajigonomi'' (''karakuchi ajigonomi'') #Black ''ajigonomi'' (''kuro ajigonomi'') Each 100g of ''ajigonmi'' contains 471 calories. The ''gonomi'', meaning "preference", in the name of the snack is the rendaku version of the ''konomi'' in okonomiyaki, although ''ajigonomi'' is not related to okonomiyaki. References External linksBourbon home page Japanese snack food {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Snack Food
This is a list of Japanese and finger foods. It includes both brand name and generic snacks. Types ''Anko'', or sweet bean paste ''Anko'' is a kind of sweet bean paste. Anko is mainly eaten during the afternoon green tea time in Japan. School students eat it after school, at home. *Botamochi *Daifuku ** - Daifuku with strawberry *Dorayaki *Manjū *Monaka *Imagawayaki *Kusa mochi *Taiyaki *Yōkan File:Botamochi,Ohagi,Katori-city,Japan.JPG, Botamochi File:Daifuku_1.jpg, Daifuku File:Ichigo daifuku 001.jpg, Ichigo daifuku File:Dorayaki_001.jpg, Dorayaki File:Imagawayaki_001.jpg, Imagawayaki File:Taiyaki 003.jpg, Taiyaki File:Taiyaki - cut section.jpg, Cut surface of Taiyaki. File:KurimushiYoukan.jpg, Yōkan with chestnut. Bean Beans with salt are mainly taken with beer in the evening. *Edamame * Soramame - boiled broad bean * - fried broad bean File:Edamame by Zesmerelda in Chicago.jpg, Edamame File:Fava beans from the Farmers' market ファーマーズマーケットで買 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mizuame
is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. is added to to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some are produced in a very similar fashion to corn syrup and are very similar in taste. Two methods are used to convert the starches to sugars. The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup which consists mainly of maltose. The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric, sulfuric or nitric acids, to make glucose syrup. If done by the first method, the final product, known as , is considered more flavorful than the acid version. See also *Barley malt syrup *Corn syrup * List of syrups References External links * {{Sugar Sugar substitutes Wagashi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arare (food)
is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. The size and shapes are what distinguish ''arare'' from ''senbei.'' The name is chosen to evoke hailstones – smaller arare are similar in size and shape to hailstones, though others can vary significantly in size, flavor and shape. Arare is also called kakimochi or mochi crunch in Hawaii where it was introduced in the 1900s. Types There are many different sizes, colors, and shapes of ''arare''. Some are sweet, and others savory. One, called ''norimaki arare'' (nori meaning an edible seaweed in the form of a dried sheet; maki meaning roll shape) is wrapped with dried nori seaweed. Another, , takes its name from its resemblance to a persimmon seed. (''Kaki'' is Japanese for "persimmon".) ''Kaki no tane'' are often sold with peanuts, a combination called . These are a popular snack to accompany Japanese beer. Culture Japanese typically consume ''arare'' to celebrate ''Hinamatsuri'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rendaku
is a phenomenon in Japanese morphophonology that governs the voicing of the initial consonant of a non-initial portion of a compound or prefixed word. In modern Japanese, ''rendaku'' is common but at times unpredictable, with certain words unaffected by it. While kanji do not indicate ''rendaku'', it is marked in kana with ''dakuten'' (voicing mark). Origin Rendaku was initially an automatic and predictable process in Japanese. One theory states that rendaku was originally a way to distinguish compound words from saying a word twice when comparing two words or listing things (compare ひとびと ''hitobito'' "people" – with rendaku – versus ひと、ひと ''hito hito'' "one person, another person" – without rendaku). Native Japanese words never begin with a voiced obstruent or sibilant (b, d, g, z, etc.) so rendaku was merely an allophonic detail that never caused any misunderstanding. However, after the 4th century, Japan started borrowing words and characters fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okonomiyaki
is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a '' teppan'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki'' sauce (made with Worcestershire sauce), '' aonori'' (dried seaweed flakes), ''katsuobushi'' (bonito flakes), Japanese mayonnaise, and pickled ginger. ''Okonomiyaki'' is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word , meaning "how you like" or "what you like", and , meaning "grilled". It is an example of ( in the Kansai dialect), or flour-based Japanese cuisine. A liquid-based ''okonomiyaki'', popular in Tokyo, is called ''monjayaki''. Outside of Japan, it can also be found served in Manila, Taipei, Bangkok, and Jakarta by street vendors. History A thin crêp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
