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Dashi Sampilon
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and ''kezurikatsuo'' (shavings of ''katsuobushi''—preserved, fermented skipjack tuna—or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; combined, they create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20th century. Homemade ''dashi'' is less popular today, even in Japan. Compared to the taste of homemade ''dashi'', instant ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consensus among linguists on its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skipjack Tuna
The skipjack tuna (''Katsuwonus pelamis'') is a perciform fish in the tuna family, Scombridae, and is the only member of the genus ''Katsuwonus''. It is also known as katsuo, arctic bonito, mushmouth, oceanic bonito, striped tuna or victor fish. It grows up to in length. It is a Cosmopolitan distribution, cosmopolitan pelagic fish found in tropical and warm-temperate waters. It is a very important species for fisheries. It is also the namesake of the nuclear submarine USS Skipjack (SSN-585), USS ''Skipjack''. Description It is a streamlined, fast-swimming pelagic fish common in tropical waters throughout the world, where it inhabits surface waters in large Shoaling and schooling, shoals (up to 50,000 fish, often in combination with other Scombridae, scombridaes), feeding on fish, crustaceans, cephalopods, and Mollusk, mollusks. It is an important prey species for sharks and large pelagic fishes and is often used as live bait when fishing for marlin. It has no scales, except on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Condiments
Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspora, Japanese emigrants and their descendants around the world * Japanese citizens, nationals of Japan under Japanese nationality law ** Foreign-born Japanese, naturalized citizens of Japan * Japanese writing system, consisting of kanji and kana * Japanese cuisine, the food and food culture of Japan See also * List of Japanese people * * Japonica (other) * Japanese studies , sometimes known as Japanology in Europe, is a sub-field of area studies or East Asian studies involved in social sciences and humanities research on Japan. It incorporates fields such as the study of Japanese language, history, culture, litera ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish And Seafood Soups
A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can be grouped into the more basal (phylogenetics), basal jawless fish and the more common jawed fish, the latter including all extant taxon, living cartilaginous fish, cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. In a break to the long tradition of grouping all fish into a single Class (biology), class (Pisces), modern phylogenetics views fish as a paraphyletic group. Most fish are ectotherm, cold-blooded, their body temperature varying with the surrounding water, though some large nekton, active swimmers like white shark and tuna can hold a higher core temperature. Many fish can communication in aquatic animals#Acoustic, communicate acoustically with each other, such as during courtship displays. The stud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardines As Food
Sardines (also known as pilchards) are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of omega-3 fatty acids. Sardines can be canned, pickled, smoked, or eaten fresh. The term ''sardine'' was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines were once abundant. The terms ''sardine'' and ''pilchard'' are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger ones pilchards. The FAO/ WHO Codex standard for canned sardines cites 12 species in the Order of Clupeiformes that may be classed as sardines, including Atlantic herring (''Clupea harengus''), and brisling sardine (''Sprattus sprattus''); FishBase, a compreh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiitake
The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by Miles Joseph Berkeley in 1877. It was placed in the genus '' Lentinula'' by David Pegler in 1976. The fungus has acquired an extensive synonymy in its taxonomic history: *''Agaricus edodes'' Berk. (1878) *'' Armillaria edodes'' (Berk.) Sacc. (1887) *''Mastoleucomychelloes edodes'' (Berk.) Kuntze (1891) *''Cortinellus edodes'' (Berk.) S.Ito & S.Imai (1938) *'' Lentinus edodes'' (Berk.) Singer (1941) *'' Collybia shiitake'' J.Schröt. (1886) *'' Lepiota shiitake'' (J.Schröt.) Nobuj. Tanaka (1889) *''Cortinellus shiitake'' (J.Schröt.) Henn. (1899) *'' Tricholoma shiitake'' (J.Schröt.) Lloyd (1918) *''Lentinus shiitake'' (J.Schröt.) Singer (1936) *''Lentinus tonkinensis'' Pat. (1890) *''Lentinus mellianus'' Lohwag (1918) The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niboshi
Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are small dried fish used in Japanese cuisine for making ''dashi'' ( soup stock). They can also be eaten as snacks, or as a side dish. The types of fish used include anchovies, sardines, round herring, and others. Niboshi made of anchovies are the most common. Name The word ''niboshi'' (煮干し) literally means "boiled" or "dried", and it does not include the specific name of the ingredient. For this reason, ''niboshi'' is translated both as "dried sardine" and "dried anchovy". The translation of the term ''niboshi'' is an object of confusion among Japanese speakers, in terms of whether it is sardines or anchovies, because in Japanese, both sardine and anchovy are referred to as ''iwashi'' (イワシ). Usage In Japan, ''niboshi dashi'' is one of the more common forms of dashi. It is especially popular as the base stock when making miso soup. Niboshi dashi is made by soaking niboshi in plain water. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Seaweed
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect. Most marine macroalgae are nontoxic in normal quantities, but members of the genus '' Lyngbya'' are pot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Disodium Ribonucleotides
Disodium 5'-ribonucleotides or I+G, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630). A mixture composed of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone. Side effects and safety Disodium 5'-ribonucleotides were first assessed in 1974 by the Joint FAO/WHO Expert Committee on Food Additives based on all available scientific literature. This assessment resulted in a new specification prepared and an "ADI Not Specified". This essentially means that this add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutamic Acid (flavor)
Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide a savory taste to food. Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese. They can also be found in hydrolyzed proteins such as yeast extract. The sodium salt of glutamic acid, monosodium glutamate (MSG), is manufactured on a large scale and widely used in the food industry. Glutamic acid versus glutamates When glutamic acid or any of its salts are dissolved in water, they form a solution of separate negative ions, called glutamates, and positive ions like or . The result is actually a chemical equilibrium among several ionized forms, including zwitterions, that depends on the pH (acidity) of the solution. Within the common pH range of foods, the prevailing ion can be described as −OOC-C()-()2-COO−, which has an electric charge of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutamic Acid
Glutamic acid (symbol Glu or E; known as glutamate in its anionic form) is an α- amino acid that is used by almost all living beings in the biosynthesis of proteins. It is a non-essential nutrient for humans, meaning that the human body can synthesize enough for its use. It is also the most abundant excitatory neurotransmitter in the vertebrate nervous system. It serves as the precursor for the synthesis of the inhibitory gamma-aminobutyric acid (GABA) in GABAergic neurons. Its molecular formula is . Glutamic acid exists in two optically isomeric forms; the dextrorotatory -form is usually obtained by hydrolysis of gluten or from the waste waters of beet-sugar manufacture or by fermentation.Webster's Third New International Dictionary of the English Language Unabridged, Third Edition, 1971. Its molecular structure could be idealized as HOOC−CH()−()2−COOH, with two carboxyl groups −COOH and one amino group −. However, in the solid state and mildly acidic water s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
