|
Kabocha
Kabocha (; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species ''Cucurbita maxima.'' It is also called kabocha squash or Japanese pumpkin in North America. In Japan, "''kabocha''" may refer to either this squash, to the Western pumpkin, or indeed to other squashes. Many of the kabocha in the market are ''kuri kabocha'', a type created from ''seiyo kabocha'' ( buttercup squash). Varieties of kabocha include Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, Marron d'Or and Miyako. Description Kabocha is hard on the outside with knobbly-looking skin. It is shaped like a squat pumpkin and has a dull-finished, deep-green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside. In many respects it is similar to buttercup squash, but without the characteristic protruding "cup" on the blossom (bottom) end. An average kabocha weighs two to three pounds, but a large squash can wei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpkin
A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus '' Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes used interchangeably with "squash" or "winter squash", and is commonly used for cultivars of '' Cucurbita argyrosperma'', '' Cucurbita ficifolia'', '' Cucurbita maxima'', '' Cucurbita moschata'', and '' Cucurbita pepo''. Native to North America (northeastern Mexico and the southern United States), ''C. pepo'' pumpkins are one of the oldest domesticated plants, having been used as early as 7,000 to 5,500 BC. Today, pumpkins of varied species are widely grown for food, as well as for aesthetic and recreational purposes. The pumpkin's thick shell contains edible seeds and pulp. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, and pumpkins are frequently carved as jack-o'-lanterns for de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tempura'' comes from the Latin word , a term referring to times of fasting when the church dictated that Catholics go meatless. 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 fritter light. Using sparkling water in the place of plain water makes 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 the 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hobak-juk
''Hobak-juk'' () or pumpkin porridge is a variety of Korean porridge, or '' juk'', made with pumpkin and glutinous rice flour. * It is a smooth and naturally sweet porridge that is traditionally served to recovering patients or the elderly. Preparation Pumpkins, preferably Korean cheese pumpkins called ''cheongdung-hobak'' () or kabocha squash called ''danhobak'' (), are washed and sliced into thick pieces. It is boiled, peeled, deseeded and mashed. Mashed pumpkin can be strained to obtain a smoother texture. It is then mixed with glutinous rice flour slurry and boiled, during which parboiled red beans or black beans may be added. Another common addition is ''saealsim'' (; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), the small rice cake balls made of glutinous rice flour kneaded with hot water. Finally, salt and optionally sugar is added, to taste. See also * ''Patjuk'' * List of porridges * List of squash an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dioscorea Polystachya
''Dioscorea polystachya'' or Chinese yam ( zh, s=山药, t=山藥), also called cinnamon-vine, is a species of flowering plant in the yam family. It is sometimes called Chinese potato or by its Korean name ''ma''. It is a perennial climbing vine, native to East Asia. The edible tubers are cultivated largely in Asia and sometimes used in alternative medicine. This species of yam is unique as the tubers can be eaten raw. Range This plant grows throughout East Asia. It is believed to have been introduced to Japan in the 17th century or earlier. Introduced to the United States as early as the 19th century for culinary and cultural uses, it is now considered an invasive plant species. The plant was introduced to Europe in the 19th century during the European Potato Failure, where cultivation continues to this day for the Asian food market. Taxonomy The botanical names ''Dioscorea opposita'' and ''Dioscorea oppositifolia'' have been consistently misapplied to Chinese yam. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jjim
''Jjim'' (찜; ) is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a '' siru'' (시루, earthenware steamer mainly used for making ''tteok'') by steaming. However, the name ''jjim'' has now come to imply a finished dish with a steamed appearance. The cooking method for most ''jjim'' dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid.''Jjim'' at Nate Encyclopedia Pressure cookers are popular for making ''jjim'' as well. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vigna Angularis
''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are also white, black, gray, and variously mottled varieties. Scientists presume ''Vigna angularis'' var. ''nipponensis'' is the progenitor. Origin and diversity Speciation and domestication The wild ancestor of cultivated adzuki bean is probably ''Vigna angularis'' var. ''nipponensis'', which is distributed across Japan, Korea, China, Nepal and Bhutan. Speciation between ''Vigna angularis'' var. ''nipponensis'' and ''Vigna angularis'' var. ''angularis'' occurred around years ago. Archaeologists estimate it was domesticated around 3000 BC. However, adzuki beans (as well as soybeans) dating from 3000 BC to 2000 BC are indicated to still be largely within the wild size range. Enlarged seeds occurre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ziziphus Jujuba
Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a small deciduous tree or shrub reaching a height of , usually with thorny branches. The leaves are shiny-green, ovate-acute, long and wide, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe deep; when immature it is smooth-green, with the consistency and taste of an apple with lower acidity, maturing brown to purplish-black, and eventually wrinkled, looking like a small date. There is a single hard kernel, similar to an olive pit, containing two seeds. Chemistry Leaves contain saponin and ziziphin, which suppresses the ability to perceive sweet taste. Flavinoids found in the fruits include Kaempferol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juk (food)
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cook ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latte
Caffè latte (), often shortened to just latte () in English, is a coffee beverage of Italian origin made with espresso and steamed milk. Variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as masala chai (spiced Indian tea), mate, matcha, turmeric or rooibos; alternatives to milk, such as soy milk or almond milk, are also used. The term comes from the Italian ' or ', from ', literally "coffee and milk"; in English orthography either or both words sometimes have an accent on the final ''e'' (a hyperforeignism in the case of *''latté'', or to indicate it is pronounced, not the more-common silent final ''e'' of English). In northern Europe and Scandinavia, the term '' café au lait'' has traditionally been used for the combination of espresso and milk. In France, ' is from the original name of the beverage (caffè latte); a combination of espresso and steamed milk equivalent to a "latte" is in French called and in German ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cuisine. In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other country: tom yam kung (4th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
