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Beni Shōga
is a type of ''tsukemono'' ( Japanese pickle). It is made from thin strips of ginger pickled in umezu (), the vinegary pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (''Perilla frutescens'' var. ''crispa''). Commercial beni shōga often derives its hue from artificial coloring. It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba. References See also * Gari (ginger) is a type of tsukemono (Japanese pickled vegetables). It is made from sweet, thinly sliced ginger that has been marinated in a solution of sugar and vinegar. Younger ginger is generally preferred for ''gari'' because of its tender flesh an ... * Japanese pickles Ginger dishes {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternative names Tsukemono are also referred to as , , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a '' nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color very much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and something to apply downward pressur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Pickling
Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing Enzyme, enzymes from working and micro-organisms from multiplying. Pickling can preserve Decomposition, perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoot (botany), shoots. Ginger is in the family (taxonomy), family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion ( Before Present, BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umeboshi
''Umeboshi'' (Japanese language, Japanese: wiktionary:梅, 梅干し, pronounced , ) are pickled (brined) ''ume'' fruits common in Japanese cuisine, Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ''Ume'' (''Prunus mume'') is a species of fruit-bearing tree in the genus ''Prunus'', which is often called a "plum", but is actually more closely related to the apricot. Pickled ''ume'' which are not dried are called ''umezuke'' (梅漬け). Umeboshi are a popular kind of Japanese ''tsukemono'' ('pickled thing'; preserved or pickling, fermented) and are extremely sour and salty. Sweet umeboshi made with honey also exist. They are usually served as a side dish for rice or eaten on onigiri, rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner. Physical characteristics Umeboshi are usually round and vary from smooth to very wrinkl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perilla Frutescens Var
''Perilla'' is a genus consisting of one major Asiatic crop species ''Perilla frutescens'' and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and vegetable crop, including '' P. frutescens'' (deulkkae) and ''P. frutescens'' var. ''crispa'' (shiso). The genus name ''Perilla'' is also a frequently employed common name ("perilla"), applicable to all varieties. Perilla varieties are cross-fertile and intra-specific hybridization occurs naturally. Some varieties are considered invasive. Taxa and synonyms The classification of ''Perilla'' is confused, partly because botanists struggled with distinguishing the two distinct cultigens as different species or variations. Until a few decades ago, ''P. frutescens'' var. ''crispa'' was regarded as a species in its own right, distinct from ''P. frutescens'', although it was well established that these types readily cross-pollinate. An early exa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okonomiyaki
is a Japanese ''teppanyaki'' 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. It is also called by an abbreviated name, "okonomi", where the is a politeness prefix and means 'favorite'. A liquid-based ''okonomiyaki'', popular in Tokyo, is called '' monjayaki'' (also wri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakisoba
(, , ) is a Japanese noodle Stir frying, stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in are Chinese-style noodles () made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s. Preparation is prepared by frying ramen-style wheat noodles with bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts, and carrots. It is then flavored with Worcestershire sauce#Japan, Japanese-style Worcestershire sauce, salt, and pepper. It can be served with a variety of Garnish (food), garnishes, such as ''aonori'' (seaweed powder), ''beni shōga'' (shredded pickled ginger), ''katsuobushi'' (bonito fish flakes), or Mayonnaise#Japan, Japanese-style mayonnaise. Serving can be served on a plate either as a main dish or a side dish. In Japan, noodles piled into a bun sliced down the middle and garnished with mayonnaise and shreds of red pic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gari (ginger)
is a type of tsukemono (Japanese pickled vegetables). It is made from sweet, thinly sliced ginger that has been marinated in a solution of sugar and vinegar. Younger ginger is generally preferred for ''gari'' because of its tender flesh and natural sweetness. ''Gari'' is often served and eaten after sushi, and is sometimes called sushi ginger. It may also simply be called pickled ginger. In Japanese cuisine, it is considered to be essential in the presentation of sushi. Some believe it is used to cleanse the palate between eating different pieces of sushi, or, alternatively, it may be eaten before or after the meal. When traditionally prepared, ''gari'' typically has a pale yellow to slightly pink hue from the pickling Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects t ... proc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Pickles
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternative names Tsukemono are also referred to as , , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a '' nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color very much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and something to apply downward pressure on t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
