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Japanese Noodles
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)Somen: Chilled, the Japanese Noodles are a Summer Delight ''Los Angeles Times.'' Retrieved January 9th, 2010 Noodles were introduced to Japan from China during the Song Dynasty between the Heian until the early Kamakura period. History Noodles were first introduced into Japan around 800 A.D. during the Heian period (794–1185). This dish was adopted from China. During the Edo period, specifically between the 1661 to 1672, Soba noodles became popular in restaurants in the capital city of Edo (now Tokyo). It is rumored that it became extremely popular because soba noodles can be served cold, and with all of the fires occurring, the government limited the use of fuel. Types of Japanese noodles * ''Ramen'' are thin, wheat-based noodles made from wheat flour, salt, water, and ''kansui'', a form of alkaline water. The dough is risen befor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramen
is a Chinese noodle dish popularized in Japan. It includes served in several flavors of broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the '' tonkotsu'' (pork bone broth) ramen of Kyushu and the ''miso'' ramen of Hokkaido. The origins of ramen can be traced back to Yokohama Chinatown in early 20th century. The word "ramen" is a Japanese borrowing of the Chinese word ''lāmiàn'' (), meaning "pulled noodles", but is not derived from the northern Chinese dish of lamian. Instead, the dish evolved from southern Chinese noodle dishes from regions such as Guangzhou, reflecting the demographics of Chinese settlers in Yokohama. Ramen gained popularity in Japan, especially during food shortages following World War II. In 1958, inst ... [...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. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitsune
The , in popular Japanese tradition, are foxes or fox spirits that possess supernatural abilities such as shapeshifting, and capable of bewitching people. General overview , though literally a 'fox', becomes in folklore a ' fox spirit', or perhaps a type of . They are ascribed with intelligence and magical or supernatural powers, especially so with long-living foxes. The ''kitsune'' exhibit the ability of , or transforming its shape and appearance, like the '' tanuki'' as well as the ability to , i.e. beguile or bewitch; these terms are related to the generic term meaning "spectre" or "goblin". Another scholar ascribes the ''kitsune'' with being a "disorienting deity" (that makes the traveler lose his way) and such capabilities were also ascribed to badgers (actually '' tanuki'' or raccoon dog) and occasionally to cats (cf. '' bakeneko''). The archetypal method by which the ''kitsune'' tricks () humans is to lead them astray, or make them lose their way. The experiences ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Dishes Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hiyamugi
Hiyamugi () are very thin dried Japanese noodles made of wheat. They are similar to but slightly thicker than the thinnest Japanese noodle type called '' sōmen''. The Western-style noodle that most closely resembles ''hiyamugi'' is probably vermicelli. They are the second thinnest type of Japanese noodle after ''sōmen'', while the well-known udon is a thicker style of wheat noodle. ''Hiyamugi'', like ''sōmen'', is traditionally enjoyed cold during the summer months. While ''sōmen'' are sometimes served hot in a dish called ''nyumen'', ''hiyamugi'' is typically served cold, sometimes over ice or floating in water in a clear glass bowl. The chilled noodles are served with a dipping sauce on the side called ''tsukejiru'' that is made with ''dashi'', soy sauce and mirin. History ''Hiyamugi'' are mentioned in Zenrin Kouta, a 14th-century text by Ryoyo Shogei, critical of Zen Buddhism. This text was written shortly after the end of the Kamakura era and is one of the only known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sōmen
, ''somyeon'' (), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough with vegetable oil, forming thin strands that are then air dried for later use. This is distinct from a similar thin noodle, ''hiyamugi'', which is knife-cut. In Japan, ''sōmen'' is usually served cold with a light dipping sauce called ''tsuyu''. South Korean ''somyeon'' may be eaten in hot or cold noodle soups. ''Sōmen'' is typically high in sodium. Other names are ''nyūmen'' (煮麺) in Japanese, for a version served warm in soup, and the Chinese name ''guàmiàn'' (), which can be further classified into ''lóngxū'' () for the variant with long and thin strands and ''fèngwei'' () for the variant with flat and broad strands. History The earliest record for what would later be ''sōmen'' dates back to the Tang dynasty in 618-907 China. Around that ti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakisoba
(, , ) is a Japanese noodle Stir frying, stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in are Chinese-style noodles () made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s. Preparation is prepared by frying ramen-style wheat noodles with bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts, and carrots. It is then flavored with Worcestershire sauce#Japan, Japanese-style Worcestershire sauce, salt, and pepper. It can be served with a variety of Garnish (food), garnishes, such as ''aonori'' (seaweed powder), ''beni shōga'' (shredded pickled ginger), ''katsuobushi'' (bonito fish flakes), or Mayonnaise#Japan, Japanese-style mayonnaise. Serving can be served on a plate either as a main dish or a side dish. In Japan, noodles piled into a bun sliced down the middle and garnished with mayonnaise and shreds of red pic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the batter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to beco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zaru
A is generally a flat or shallow basket made from bamboo used in the preparation and presentation of Cuisine of Japan, Japanese cuisine. It also has variations made of plastic or metal similar to a strainer, sieve or colander. ''Zaru'' are air dried after use to prevent the growth of bacteria or Fungus, fungi on the mat and extend their lifespan. However, drying in harsh sunlight can cause the bamboo of the ''zaru'' to crack. Reflecting the zaru's capacity to soak up liquid, this term is also used as slang for a person who can drink a lot of alcohol without showing signs of inebriation. File:Zaru.jpg, ''Zaru'' made from bamboo File:Seiro_soba_at_Takasho_in_Nezu,_Tokyo.jpg, ''Soba'' served on a ''zaru'' See also * List of Japanese cooking utensils * Chinois * Filter (chemistry), Filter * Sieve * Sokuri References External links * Japanese food preparation utensils {{cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what is now Yunnan, Yunnan Province in southwestern China. The name "buckwheat" is used for several other species, such as ''Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. Buckwheat is not a cereal, nor is it a member of the Poaceae, grass family. It is related to sorrel, Polygonum, knotweed, and rhubarb. Buckwheat is considered a pseudocereal because the high starch content of the seeds enables buckwheat to be cooked and consumed like a cereal. Etymology The name "buckwheat" or "beech wheat" comes from its tetrahedral seeds, which resemble the much larger seeds of the beech nut from the beech, beech tree, and the fact that it is used like wheat. The word may be a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
