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Hanabiramochi
is a Japanese sweet (''wagashi''), usually eaten at the beginning of the year. Hanabiramochi are also served at the first tea ceremony of the new year. Origin The name "hanabiramochi" literally means "flower petal mochi". The original form of Hanabiramochi is ''Hishihanabira'', a dessert that was eaten by the Imperial family at special events coinciding with the beginning of the year. ''Hanabiramochi'' was first made in the Meiji Era, and is now a familiar New Year ''wagashi''. Form The exact shape of ''hanabiramochi'' is strictly defined by tradition. The white ''mochi'' covering is flat and round, folded over to form a semicircular shape, and must have a pink color showing through in the center of the confection, fading to a white at the edge. Unlike a '' daifuku'', the ''mochi'' must not completely seal the insides. In the center of a ''hanabiramochi'' is a layer of '' anko'', a sweet bean paste, commonly the white kind made from sweetened mung beans. In the very center is ... [...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] |
Mochi
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is made up of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in ... [...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] |
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] |
Mochi
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is made up of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in ... [...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] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Ot ... [...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] |
Japanese New Year
The is an annual festival that takes place in Japan. Since 1873, the official Japanese New Year has been celebrated according to the Gregorian calendar, on January 1 of each year, . Prior to 1872, traditional events of the Japanese New Year were celebrated on the first day of the year on the modern Tenpō calendar, the last official lunisolar calendar. History Prior to the Meiji period, the date of the Japanese New Year had been based on Japanese versions of lunisolar calendar (the last of which was the Tenpō calendar) and, prior to Jōkyō calendar, the Chinese version. However, in 1873, five years after the Meiji Restoration, Japan adopted the Gregorian calendar and the first day of January became the official and cultural New Year's Day in Japan. Traditional food The Japanese eat a selection of dishes during the New Year celebration called , typically shortened to ''osechi.'' Many of these dishes are sweet, sour, or dried, so they can be kept without refrigeration: th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hwajeon
''Hwajeon'', kkotbukkumi, kkotjijimi, () or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of Samjinnal and Buddha's Birthday. Etymology The word ''hwajeon'' () is a compound noun made of the hanja character ''hwa'' (), meaning "flower", and the character '' jeon'' (), meaning "a pan-fry". The synonyms ''kkot-bukkumi'' () and ''kkot-jijimi'' () are also compounds of the native Korean word ''kkot'' (), meaning "flower", and '' bukkumi'' (), meaning a "pan-fried rice cake"; or ''kkot'' () and '' jijimi'' (), meaning "pancake". Varieties and preparation ''Hwajeon'' is made of edible petals from seasonal flowers. Typically, rhododendron, pear flower, goldenbell flower, cherry blossom, and violet are used in spring; rose is used in summer; and chrysanthemum and cockscomb are used in autumn. In winter when flowers are scarce i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayu Sweetfish
The ayu sweetfish (''Plecoglossus altivelis''), or sweetfish, is a species of fish. It is the only species in the genus ''Plecoglossus'' and family (biology), family Plecoglossidae. It is a relative of the Smelt (fish), smelts and other fish in the order Osmeriformes. Native to East Asia, it is distributed in the northwestern Pacific Ocean along the coast of Hokkaidō in Japan southward to the Korean Peninsula, China, Hong Kong and northern Vietnam. It is amphidromous, moving between coastal marine waters and freshwater lakes and rivers. A few landlocked populations also exist in lakes in Japan such as Lake Biwa, Biwa. Original wild populations in Taiwan became extinct in 1968 due to pollution and present extant populations were reintroduced from Japan in the 1990s. The name "sweetfish" was inspired by the sweetness of its flesh. In reference to its typical one-year lifespan, it is also written as ("year-fish"). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Beans
The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html The mung bean is mainly cultivated in East, Southeast, and South Asia. It is used as an ingredient in both savoury and sweet dishes. Names The English names " mung" or " mungo" originated from the Hindi word (), which is derived from the Sanskrit word (). It is also known in Philippine English as " mongo bean". Other less common English names include "golden gram" and "Jerusalem pea". In other languages, mung beans are also known as * Persian : ''maash'' (ماش) *Urdu- ''mūng'' (مونگ) *Hindi- ''mūng'' (मूंग) * Punjabi- ''mūng'' (ਮੁੰਗ) * Gujarati-''mag'' (મગ) * Marathi- ''hirve mug'' (हिरवे मूग) *Konkani- ''mugā'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
