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Imoni
is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region The , Northeast region, , or consists of the northeastern portion of Honshu, the largest island of Japan. This traditional region consists of six prefectures (): Akita, Aomori, Fukushima, Iwate, Miyagi, and Yamagata. Tōhoku retains ... of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. Imoni is eaten like any soup, primarily during the late summer and early autumn, but is most famous as an outdoor food. In the autumn, groups of people preparing imoni around a fire near a river is considered a sign of the season, and convenience stores maintain a stock of firewood and other supplies just for the occasion. Ingredients The different recipes for imoni vary from prefecture to prefecture: for example, inland Yamagata imoni contains beef, sugar, and soy sauce and is sweet, while the imon ...
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Yamagata Prefecture
is a Prefectures of Japan, prefecture of Japan located in the Tōhoku region of Honshu. It has a population of 1,005,926 (1 February 2025) and an area of 9,325 Square kilometre, km2 (3,600 Square mile, sq mi). Its neighbours are Akita Prefecture to the north, Miyagi Prefecture to the east, Fukushima Prefecture to the south, and Niigata Prefecture to the southwest. The capital and largest city is Yamagata, Yamagata, Yamagata, with other major cities being Tsuruoka, Yamagata, Tsuruoka, Sakata, Yamagata, Sakata and Yonezawa, Yamagata, Yonezawa. The prefecture is located on Japan's western Sea of Japan coast and its borders with neighboring prefectures are formed by various mountain ranges, with 17% of its total land area being designated as List of national parks of Japan, Natural Parks. Yamagata Prefecture formed the southern half of the historic Dewa Province with Akita Prefecture and is home to the Three Mountains of Dewa, which includes the Haguro Five-story Pagoda, a recognis ...
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Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus ''Aspergillus oryzae''), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been variously described as salty, sweet, earthy, fruity, or savory. History The origin of miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period, 14,000–300 BC). These are ca ...
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Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea in the south. The Japanese archipelago consists of four major islands—Hokkaido, Honshu, Shikoku, and Kyushu—and List of islands of Japan, thousands of smaller islands, covering . Japan has a population of over 123 million as of 2025, making it the List of countries and dependencies by population, eleventh-most populous country. The capital of Japan and List of cities in Japan, its largest city is Tokyo; the Greater Tokyo Area is the List of largest cities, largest metropolitan area in the world, with more than 37 million inhabitants as of 2024. Japan is divided into 47 Prefectures of Japan, administrative prefectures and List of regions of Japan, eight traditional regions. About three-quarters of Geography of Japan, the countr ...
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Daikon
Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internationally. In some locations, daikon is planted for its ability to break up compacted soils and recover nutrients and is not harvested. Names In culinary contexts, ''daikon'' () or are the most common names in all forms of English. Historical ties to South Asia permit ''mooli'' () as a general synonym in English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish.Rober ...
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Japanese Regional Cuisine
Japanese cuisine has a vast array of regional specialities known as ''kyōdo ryōri'' (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes."Japanese Cuisine.Thefoodieshandbook.co.uk
. Accessed July 2011. While "local" ingredients are now available nationwide, and some originally regional dishes such as and Edo-style have spread throughout Japan and are no longer considered as such, many regional specialiti ...
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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. Nabe is thus typically enjoyed on cold days or in 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, dashi, and/or ...
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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 ...
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Maitake
''Grifola frondosa'' (also known as hen-of-the-woods, in Japanese, ram's head or sheep's head) is a polypore mushroom that grows at the base of trees, particularly old growth oaks or maples. It is native to China, Europe, and North America. It is an edible mushroom long used in East Asian cuisine and studied for its potential health benefits, though no high-quality clinical evidence supports its medicinal use. Description Like the sulphur shelf mushroom, ''G. frondosa'' is a perennial fungus that often grows in the same place for several years in succession. ''G. frondosa'' grows from an underground tuber-like structure known as a sclerotium, about the size of a potato. The fruiting body, individually up to across but whole clumps up to , rarely , is a cluster consisting of multiple grayish-brown caps which are often curled or spoon-shaped, with wavy margins and broad. The undersurface of each cap bears about one to three pores per millimeter, with the tubes rarely deep ...
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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 ...
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Oyster Mushroom
''Pleurotus'' is a genus of Gill (mushroom), gilled mushrooms which includes one of the most widely eaten mushrooms, ''Pleurotus ostreatus, P. ostreatus''. Species of ''Pleurotus'' may be called oyster, abalone, or tree mushrooms, and are some of the most commonly Fungiculture, cultivated edible mushrooms in the world. ''Pleurotus'' fungi have also been used in mycoremediation of pollutants, such as petroleum and polycyclic aromatic hydrocarbons. Description The caps may be laterally attached (with no Stipe (mycology), stipe). If there is a stipe, it is normally eccentric and the gills are decurrent along it. The term ''pleurotoid'' is used for any mushroom with this general shape. The spores are smooth and elongated (described as "cylindrical"). Where hyphae meet, they are joined by clamp connections. ''Pleurotus'' is not considered to be a bracket fungus, and most of the species are monomitic (with a soft consistency). However, remarkably, ''Pleurotus dryinus, P.  ...
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Shimeji
''Shimeji'' (Japanese: , or ) is a group of edible mushrooms native to East Asia, but also found in northern Europe. ''Hon-shimeji ( Lyophyllum shimeji'') is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and ''buna-shimeji'' ('' Hypsizygus tessulatus'') is now widely cultivated. ''Shimeji'' is rich in umami-tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. Species Several species are sold as ''shimeji'' mushrooms. All are saprotrophic except '' Lyophyllum shimeji''. Mycorrhizal * ''Hon-shimeji'' (), '' Lyophyllum shimeji'' :The cultivation methods have been patented by several groups, such as Takara Bio and Yamasa, and the cultivated ''hon-shimeji'' is available from several manufacturers in Japan. Saprotrophic * ''Buna-shimeji'' (, lit. beech shimeji), '' Hypsizygus tessulatus'', also known in English as the brown beech or brown clamshell mushroom. *:'' Hypsizygus marmoreus'' is a synonym of ''Hypsizygus tessulatu ...
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Mushrooms
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is the cultivated white button mushroom, '' Agaricus bisporus''; hence, the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem ( stipe), a cap ( pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic Spore#Fungi, spores which help the fungus spread across the ground or its occupant surface. Forms deviating from the standard Morphology (biology), morphology usually have more specific names, such as "bolete", "truffle", "puffball", "stinkhorn", and "morel", and gilled mushrooms t ...
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