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Harihari-nabe
is a type of nabemono made with minke whale meat and mizuna. It is mainly found in the Kansai region, mostly in the Osaka metropolitan area. The name "harihari" is onomatopoeic and refers to the sound of chewing mizuna. The dish is most often made with fat meat, called . When whaling was popular in Japan, whale meat was cheap and easy to get, and the dish was eaten by the masses. Once commercial whaling ended, whale meat became more difficult to obtain, so pork or duck were frequently substituted in for whale. Variations There are variations of hari-hari nabe based on region and ingredient availability. If aburaage is used in place of whale meat, it is called . Some restaurants use horse meat in place of whale. Other variations include the addition of mushrooms or tofu. See also *Nabemono *Japanese cuisine * List of Japanese soups and stews This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nabemono
''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot". Description Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Because of that, Nabe is typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot. There are two types of nabemono in Japan: lightly flavored stock (mostly with kombu) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''tare'') to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with miso, soy sauce, dash ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whale Meat
Whale meat, broadly speaking, may include all cetaceans (whales, dolphins, porpoises) and all parts of the animal: muscle (meat), organs (offal), skin ( muktuk), and fat (blubber). There is relatively little demand for whale meat, compared to farmed livestock. Commercial whaling, which has faced opposition for decades, continues today in very few countries (mainly Iceland, Japan and Norway), despite whale meat being eaten across Western Europe and colonial America previously. However, in areas where dolphin drive hunting and aboriginal whaling exist, marine mammals are eaten locally as part of a subsistence economy: the Faroe Islands, the circumpolar Arctic (the Inuit in Canada and Greenland, related peoples in Alaska, the Chukchi people of Siberia), other indigenous peoples of the United States (including the Makah people of the Pacific Northwest), St. Vincent and the Grenadines (mainly on the island of Bequia), some of villages in Indonesia and in certain South Pacific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Soups And Stews
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic ''kaiseki'', '' honzen'', and ' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays., p.158, explains that in the tea kaiseki, the Japanese soups and stews Soup/'' Shirumono'' * ''Butajiru'' – Also known as ''tonjiru''. Soup made with pork and vegetables, flavoured with miso. * Dashi – a class of soup and cooking stock used in Japanese cuisine. * Sweet corn porridge soup. * '' Kasujiru'' * ''Kenchin jiru'' * Miso soup * '' Noppe'' * '' Ohaw'' * '' Suimono'' - generic name for clear traditional soups ** ''Ushiojiru'' – clear soup of clams * '' Torijiru'' – Chicken soup * '' Zenzai'' – In Okinawa Prefecture, refers to red bean soup served over shaved ice with ''mochi'' * ''Zōni'' Noodle soup * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans an archipelago of 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa. Tokyo is the nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the eleventh most populous country in the world, as well as one of the most densely populated and urbanized. About three-fourths of the country's terrain is mountainous, concentrating its population of 123.2 million on narrow coastal plains. Japan is divided into 47 administrative prefectures and eight traditional regions. The Greater Tokyo Ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kansai
The or the , lies in the southern-central region of Japan's main island Honshū. The region includes the prefectures of Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, often also Mie, sometimes Fukui, Tokushima and Tottori. The metropolitan region of Osaka, Kobe and Kyoto (Keihanshin region) is the second-most populated in Japan after the Greater Tokyo Area. Name The terms , , and have their roots during the Asuka period. When the old provinces of Japan were established, several provinces in the area around the then-capital Kyoto were collectively named Kinai and Kinki, both roughly meaning "the neighbourhood of the capital". Kansai (literally ''west of the tollgate'') in its original usage refers to the land west of the Osaka Tollgate (), the border between Yamashiro Province and Ōmi Province (present-day Kyoto and Shiga prefectures).Entry for . Kōjien, fifth edition, 1998, During the Kamakura period, this border was redefined to include Ōmi and Iga Provinces. It i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: '' purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minke Whale
The minke whale (), or lesser rorqual, is a species complex of baleen whale. The two species of minke whale are the common (or northern) minke whale and the Antarctic (or southern) minke whale. The minke whale was first described by the Danish naturalist Otto Fabricius in 1780, who assumed it must be an already known species and assigned his specimen to ''Balaena rostrata'', a name given to the northern bottlenose whale by Otto Friedrich Müller in 1776. In 1804, Bernard Germain de Lacépède described a juvenile specimen of ''Balaenoptera acuto-rostrata''. The name is a partial translation of Norwegian ''minkehval'', possibly after a Norwegian whaler named Meincke, who mistook a northern minke whale for a blue whale. Taxonomy Most modern classifications split the minke whale into two species; * Common minke whale or northern minke whale (''Balaenoptera acutorostrata'') :and * Antarctic minke whale or southern minke whale (''Balaenoptera bonaerensis''). Taxonomists further ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mizuna
, kyona, Japanese mustard greens, or spider mustard, Mark Bittman is a cultivar of ''Brassica rapa'' var. ''niposinica''. Description and use Possessing dark green, serrated leaves, mizuna is described as having, when raw, a "piquant, mild peppery flavor...slightly spicy, but less so than arugula." It is also used in stir-fries, soups, and nabemono (Japanese hot pots). Varieties In addition to the term ''mizuna'' (and its alternates) being applied to at least two different species of ''Brassica'', horticulturalists have defined and named a number of varieties. For example, a resource provided by Cornell University and the United States Department of Agriculture lists sixteen varieties including "Early Mizuna", "Kyona Mizuna", "Komatsuna Mizuna", "Vitamin Green Mizuna", "Kyoto Mizuna", "Happy Rich Mizuna", "Summer Fest Mizuna", "Tokyo Early Mizuna", "Mibuna Mizuna", "Red Komatsuna Mizuna", "Waido Mizuna" and "Purple Mizuna". There is also a variety known as pink mizuna. C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minke Whale
The minke whale (), or lesser rorqual, is a species complex of baleen whale. The two species of minke whale are the common (or northern) minke whale and the Antarctic (or southern) minke whale. The minke whale was first described by the Danish naturalist Otto Fabricius in 1780, who assumed it must be an already known species and assigned his specimen to ''Balaena rostrata'', a name given to the northern bottlenose whale by Otto Friedrich Müller in 1776. In 1804, Bernard Germain de Lacépède described a juvenile specimen of ''Balaenoptera acuto-rostrata''. The name is a partial translation of Norwegian ''minkehval'', possibly after a Norwegian whaler named Meincke, who mistook a northern minke whale for a blue whale. Taxonomy Most modern classifications split the minke whale into two species; * Common minke whale or northern minke whale (''Balaenoptera acutorostrata'') :and * Antarctic minke whale or southern minke whale (''Balaenoptera bonaerensis''). Taxonomists further ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osaka
is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of 2.7 million in the 2020 census, it is also the largest component of the Keihanshin Metropolitan Area, which is the second-largest metropolitan area in Japan and the 10th largest urban area in the world with more than 19 million inhabitants. Osaka was traditionally considered Japan's economic hub. By the Kofun period (300–538) it had developed into an important regional port, and in the 7th and 8th centuries, it served briefly as the imperial capital. Osaka continued to flourish during the Edo period (1603–1867) and became known as a center of Japanese culture. Following the Meiji Restoration, Osaka greatly expanded in size and underwent rapid industrialization. In 1889, Osaka was officially established as a municipality. The const ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aburaage
is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. ''Abura-age'' is often used to wrap , and is added to miso soup. It is also added to udon noodle dishes, which are called ''kitsune-udon'' because of legends that foxes (''kitsune'') like deep-fried tofu. ''Abura-age'' can also be stuffed, e.g. with nattō, before frying again. There is a thicker variety known as or . The Japanese were the first to develop tofu pouches. However, little is known of their early history. The '' Tofu Hyakuchin'' of 1782 (Abe 1972) gave a recipe for deep-fried tofu, but it is not clear if it puffed up like a tofu pouch. It is known that tofu pouches existed by 1853, when ''inari-zushi'' (tofu pouches filled with vinegared rice) originated (Ichiyama 1968). Because of their long storage life, light weight, and complexity of production, tofu pouches lend themselves to la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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