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Furikake
is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in . It typically consists of a mixture of dried fish, sesame seeds, dried seaweed flakes, sugar, salt, and monosodium glutamate. Other ingredients, such as (sometimes indicated on the package as bonito), ( bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, , egg, powdered miso, or vegetables, are often added. is often brightly colored and flaky. It can have a slight fish or seafood flavoring and may be spicy or sweet. It can be used in Japanese cooking for pickling and for rice balls (). Overview The Japan Furikake Association defines ''furikake'' as "seasoned and dried one or more kinds of marine products, agricultural products, livestock products, etc., and mixed with seaweed, sesame seeds, seasonings, and others. Its main use is sprinkled (in Japanese: ''furikake'') on rice and other foods."農文協（編）『地域� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
振り掛け
is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in . It typically consists of a mixture of dried fish, sesame seeds, dried seaweed flakes, sugar, salt, and monosodium glutamate. Other ingredients, such as (sometimes indicated on the package as bonito), ( bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, , egg, powdered miso, or vegetables, are often added. is often brightly colored and flaky. It can have a slight fish or seafood flavoring and may be spicy or sweet. It can be used in Japanese cooking for pickling and for rice balls (). Overview The Japan Furikake Association defines ''furikake'' as "seasoned and dried one or more kinds of marine products, agricultural products, livestock products, etc., and mixed with seaweed, sesame seeds, seasonings, and others. Its main use is sprinkled (in Japanese: ''furikake'') on rice and other foods."農文協（編）『地域食材� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ふりかけ
is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in . It typically consists of a mixture of dried fish, sesame seeds, dried seaweed flakes, sugar, salt, and monosodium glutamate. Other ingredients, such as (sometimes indicated on the package as bonito), ( bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, , egg, powdered miso, or vegetables, are often added. is often brightly colored and flaky. It can have a slight fish or seafood flavoring and may be spicy or sweet. It can be used in Japanese cooking for pickling and for rice balls (). Overview The Japan Furikake Association defines ''furikake'' as "seasoned and dried one or more kinds of marine products, agricultural products, livestock products, etc., and mixed with seaweed, sesame seeds, seasonings, and others. Its main use is sprinkled (in Japanese: ''furikake'') on rice and other foods."農文協（編）『地域食材大� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
振掛
is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in . It typically consists of a mixture of dried fish, sesame seeds, dried seaweed flakes, sugar, salt, and monosodium glutamate. Other ingredients, such as (sometimes indicated on the package as bonito), ( bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, , egg, powdered miso, or vegetables, are often added. is often brightly colored and flaky. It can have a slight fish or seafood flavoring and may be spicy or sweet. It can be used in Japanese cooking for pickling and for rice balls (). Overview The Japan Furikake Association defines ''furikake'' as "seasoned and dried one or more kinds of marine products, agricultural products, livestock products, etc., and mixed with seaweed, sesame seeds, seasonings, and others. Its main use is sprinkled (in Japanese: ''furikake'') on rice and other foods."農文協（編）『地域食材� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsuobushi
is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes or broadly as . Shaved ''katsuobushi'' and dried kelp—''kombu''—are the main ingredients of ''dashi'', a broth that forms the basis of many soups (such as miso) and sauces (such as ''soba no tsukejiru'') in Japanese cuisine. ''Katsuobushi''s distinct umami taste comes from its high inosinic acid content. Traditionally made ''katsuobushi'', known as ''karebushi'', is deliberately fermented with '' Aspergillus glaucus'' fungus in order to reduce moisture. ''Katsuobushi'' has also been shown to impart '' kokumi'' (a term translated as "heartiness"). Traditional production process The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off. The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on their si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nori
Nori is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus ''Pyropia'', including ''P. yezoensis'' and ''Pyropia tenera, P. tenera''. It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or ''onigiri'' (rice balls). The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time. Nori—despite not being cultivated by humans until the 1600s—has been popular since the pre-modern era in Japan, having been used as currency, offerings at shrines, and food since the 700s. History Ancient Originally, the term ''nori'' was generic and referred to seaweeds, including ''hijiki''. One of the earliest descriptions of nori is dated to around the eighth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gomashio
Gomashio (hiragana: ごま塩) is a dry condiment, similar to ''furikake'', made from unhulled and . It is often used in Japanese cuisine, such as a topping for ''sekihan''. It is also sometimes sprinkled over plain rice or ''onigiri''. Some commercially sold gomashio also has sugar mixed in with the salt. Composition and use The sesame seeds used to make ''gomashio'' may be either tan or black in color. They are toasted before being mixed with the salt. Occasionally the salt is also toasted. The ratio of sesame seeds to salt varies according to taste and diet, generally ranging between 5:1 (5 parts sesame seeds to 1 part salt) and 15:1. ''Gomashio'' is often homemade, though it is also commercially available in glass or plastic containers. ''Gomashio'' is also a part of the macrobiotic diet, where it is used as a healthier alternative to ordinary salt. Generally, the ''gomashio'' used in macrobiotic cuisine will contain less salt than traditional Japanese ''gomashio'' (a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bonito Flakes
is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes or broadly as . Shaved ''katsuobushi'' and dried kelp—''kombu''—are the main ingredients of ''dashi'', a broth that forms the basis of many soups (such as miso) and sauces (such as ''soba no tsukejiru'') in Japanese cuisine. ''Katsuobushi''s distinct umami taste comes from its high inosinic acid content. Traditionally made ''katsuobushi'', known as ''karebushi'', is deliberately fermented with '' Aspergillus glaucus'' fungus in order to reduce moisture. ''Katsuobushi'' has also been shown to impart '' kokumi'' (a term translated as "heartiness"). Traditional production process The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off. The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on their si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiso
''Perilla frutescens'' var. ''crispa'', also known by its Japanese name shiso (), is a cultigen of '' Perilla frutescens'', a herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is perennial and may be cultivated as an annual in temperate climates. Different parts of the plant are used in East Asian and Southeast Asian cuisine. Names The herb is known in Chinese as ''zǐsū'' ( "purple perilla"), which is the origin of the Japanese name ''shiso'' () and the Vietnamese name '. It is also called ''huíhuísū'' ( "Muslim perilla") in Chinese. In Korean, it is known as ''soyeop'' () or ''chajogi'' (). In ancient Japan, it was called ''inue'' ("pseudo-perilla"), though this name is no longer used. In English, it is sometimes called the "beefsteak plant", because purple-lea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onigiri
, also known as or , is a Japanese cuisine, Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in ''nori'' (seaweed). Onigiri traditionally have sour or salty fillings such as ''umeboshi'' (pickled Prunus mume, Chinese plum), salted salmon as food, salmon, ''katsuobushi'' (smoked and fermented bonito), kombu, ''tarako'' or ''mentaiko'' (pollock roe), or ''takanazuke'' (pickled brassica juncea, Japanese giant red mustard greens). Because it is easily portable and eaten by hand, onigiri has been used as portable food or bento from ancient times to the present day. Originally, it was used as a way to use and store left-over rice, but it later became a regular meal. Many Japanese convenience stores and supermarkets stock onigiri with various fillings and flavors. It has become so mainstream that it is even served in izakayas and sit-down restaurants. There are even specialized shops which only sell onigiri to Take-out, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chazuke
''Chazuke'' ( 茶漬け, ちゃづけ) or ''ochazuke'' ( お 茶 漬 け, from ( o)''cha'' ' tea' + ''tsuke'' 'submerge') is a simple Japanese dish made by pouring green tea,Seductions of Rice – Jeffrey Alford, Naomi Duguid p. 213. dashi, or hot water over cooked . Common toppings include '' tsukemono'' (pickled vegetables), '' umeboshi'' (pickled |
Red Bean Rice
Red bean rice, called ''patbap'' () in Korean, ''sekihan'' () in Japanese, and ''hóngdòu fàn'' () in Chinese, is an East Asian rice dish consisting of rice cooked with red beans. East Asian varieties China ''Hóngdòu fàn'' (红豆饭) is a traditional Chinese dish found in some regions of China. It is particularly common in Jiangsu province and eaten during the Winter Clothes Day. A legend from the Dafeng area of Yancheng, Jiangsu says that people eat a bowl of glutinous rice mixed with red beans on the Winter Clothes Day in Jiangsu to commemorate a shepherd boy who was slain by a landlord.《图解民俗大全-精编美绘版》(1 May 2012)."关心先人的送寒衣"( P230—P23Accessed 20 December 2016 It is said that a long time ago, an adorable shepherd boy was born into a poor family. His parents could not support him, so he made a living by shepherding for a landlord.《节气时令吃什么》(1 November 2013)."十月初一——寒衣"( P18Accessed 20 December ... [...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] |
