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Japanese Fruit
The following is a list of ingredients used in Japanese cuisine. Plant sources Cereal grain *Rice **Short or medium grain white rice. Regular (non-sticky) rice is called . **Mochi rice (glutinous rice)-sticky rice, sweet rice ** (brown rice) **Rice bran () – not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables ** – toasted brown rice grains in and ** – ''Aspergillus'' cultures ** ** * () * (barley) Flour * starch – an alternative ingredient for potato starch * – soybean flour/meal * – (millet) flour * – starch powder * starch *Rice flour () ** ** ** ** – semi-cooked rice dried and coarsely pulverized; used as alternate breading in deep-fried dish, also used in Kansai-style confection. Medium fine ground types are called and used as breaded crust or for confection. Fine ground are **, – powdery starch made from sticky rice. ** flour *Soba flour * starch – substitutes are sold under this name, thoug ... [...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] |
Potato Starch
Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then left to settle out of solution or separated by Hydrocyclone, hydrocyclones, then dried to powder. Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 Micrometre, μm. Potato starch is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution. Potato starch contains approximately 800 Parts per million, ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low starch gelatinization, gelatinisation temperat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagashi
is traditional Japanese confectionery, typically made using plant-based ingredients and with an emphasis on seasonality. ''Wagashi'' generally makes use of cooking methods that pre-date Western influence in Japan. It is often served with green tea. Most of today's wagashi was born during the Edo period (1603–1868). This was a period of peace, economic and cultural prosperity, and increased domestic self-sufficiency in sugar. During the Edo period, a type of wagashi called were made by kneading white bean paste, gyūhi, sugar, yams, and other ingredients, and formed into various colors and shapes based on seasonal flowers, animals, nature, events, customs, and other themes. Definition In Japan, the word for sweets or confectionery, , originally referred to fruits and nuts. Fruits and nuts may be eaten as snacks between meals and served as "sweets" during a tea ceremony. The word ''Wa'' means "Japanese", and ''kashi'' becomes ''gashi'' in compound words, ''wagashi'' there ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour'' i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, wheat species and hybrids include the most widely grown common wheat (''T. aestivum''), spelt, durum, emmer, einkorn, and Khorasan wheat, Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Wheat is grown on a larger area of land than any other food crop ( in 2021). World trade in wheat is greater than that of all other crops combined. In 2021, world wheat production was , making it the second most-produced cereal after maize (known as corn in North America and Australia; wheat is often called corn in countries including Britain). Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Warabimochi
is a ''wagashi'' (Japanese confection) made from ''warabiko'' (bracken starch) and covered or dipped in ''kinako'' ( sweet toasted soybean flour). Kuromitsu syrup is sometimes poured on top before serving as an added sweetener. History ''Warabimochi'' is a traditional Japanese dessert that is believed to date back to the Heian period (794-1185) in Japan, when it was a popular delicacy among the aristocracy. It was one of the favorite treats of Emperor Daigo. Hayashi Razan's "''Heishin kikō'' (Travelogue of 1616) .. which is considered to be the first travel diary to mention food on the road," highlighted ''Warabimochi'' as did other Tōkaidō travel guides in the 1600s. The dessert became more widespread during the Edo period (1603-1868) when it was served in tea houses as part of the traditional Japanese tea ceremony. It is now popular in the summertime, especially in the Kansai region and Okinawa, and it is often sold from trucks, similar to an ice cream truck in Western ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Gyūhi
is a form of wagashi (traditional Japanese sweets). Gyūhi is a softer variety of mochi , and both are made from either glutinous rice or from . Because gyūhi is more delicate, it is usually less frequently made and served than mochi. It is sometimes featured in sweets that originated in the Kyoto area. Tinted gyūhi is the base of ''matsunoyuki'', a wagashi that resembles a pine tree dusted with snow. Gyūhi is also used as an ingredient in other wagashi such as , which is made of a blend of gyūhi and , a white bean-based version of anko. Nerikiri is often tinted and molded in ways similar to the treatment of marzipan in Western desserts. Hyōroku mochi Hyōroku mochi is a type of candy which is made and sold by in Kagoshima , is the capital Cities of Japan, city of Kagoshima Prefecture, Japan. , the city had an estimated population of 583,966 in 285,992 households, and a population density of 1100 persons per km2. The total area of the city is . Etymology While the . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakuramochi
is a Wagashi, Japanese confection (''wagashi'') consisting of sweet, pink-colored rice cake (''mochi'') with red bean paste (''anko'') filling, wrapped in a pickled cherry blossom (''sakura'') leaf, which may or may not be eaten depending on individual preference. Traditionally, the sweet is eaten during the spring (season), spring season, especially at the annual ''Hinamatsuri'' celebration on March 3 and flower viewing (''hanami'') parties. History The invention of sakuramochi is traditionally attributed to the Sumida, Tokyo#History, Mukōjima neighborhood of Edo period, Edo (today Tokyo) in the second year of the Kyōhō, Kyōhō era (1717 AD), when Shinroku Yamamoto, who had worked as a gatekeeper at :ja:長命寺_(墨田区), Chōmei-ji Temple since 1691, established a teahouse named Yamamoto-ya in front of the temple. Originally meant for those visiting their family graves in the Chōmei-ji cemetery, the sweet was wrapped in cherry blossom leaves Yamamoto collected whil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice, brown rice or glutinous rice. To make the flour, the Rice hulls, husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from Indica rice, indica, Japonica rice, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, , , , , , , , , ) refers to flour made from non-glutinous white rice. When made with glutinous rice (or sweet rice), it is called glutinous rice flour or sweet rice flour ( zh, c=糯米粉, p=nuòmǐ fěn, Japanese language, Japanese: ; Romanization of Japanese, romanized: ''shirat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kudzu
Kudzu (), also called Japanese arrowroot or Chinese arrowroot, is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands. It is invasive species, invasive in many parts of the world, primarily North America. The vine densely climbs over other plants and trees and grows so rapidly that it smothers and kills them by blocking most of the sunlight and taking root space. The plants are in the genus ''Pueraria'', in the pea family Fabaceae, subfamily Faboideae. The name is derived from the Japanese language, Japanese name for the plant East Asian arrowroot, (''Pueraria montana'' var. ''lobata''), . Where these plants are Naturalisation (biology), naturalized, they can be invasive and are considered noxious weeds. The plant is edible, but often sprayed with herbicides. Taxonomy The name kudzu describes one or more species in the genus ''Pueraria'' that are closely related, and some of them are cons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
