Corone (bread)
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Corone (bread)
is a sweet bread developed in Japan. The bread is made by wrapping dough around a conch-shaped metal tube, baking it, and then filling it with cream. It is called when filled with chocolate cream, and when filled with custard cream. The word "corone" is thought to come from either a French language, French word which refers to horn, or an English language, English word which refers to a cornet, brass instrument. It is said to have existed during the Meiji era, but it is unknown who invented it. Features Unlike or , which are baked after filling the dough with cream, corone is baked before filling with cream, so you can savour a moist and fresh cream. Unlike the Western cooking techniques of kneading cream into bread or putting it on top of the dough, creating a cavity in the bread and filling it with cream is said to be a uniquely Japanese cooking techniques, and the techniques are accepted from manjū.。 Similar breads Cornetto (pastry), Cornetto is an Italian bread ...
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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 ...
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