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Kabosu
Kabosu (カボス or 臭橙; binomial name: ''Citrus sphaerocarpa'') is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae. It is popular in Japan, especially Ōita Prefecture, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. Characteristics Kabosu is a citrus fruit closely related to yuzu. Its juice has the sharpness of lemon, and it is used instead of vinegar in some Japanese dishes. It grows on a flowering tree with sharp thorns. The fruit is harvested when still green, but if left to ripen it turns yellow. It is often confused with similar citrus such as sudachi, but can easily be distinguished by the apex of the fruit where the pistil has fallen off, which is a slightly raised torus shape. Origin Kabosu is thought to be an ichang papeda – bitter orange hybrid. It was not until the mid- Showa period that "kabosu" was first mentioned in literature. A legend from Usuki, Ōita says that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ōita Prefecture
is a prefecture of Japan located on the island of Kyūshū. Ōita Prefecture has a population of 1,081,646 (1 February 2025) and has a geographic area of 6,340 km2 (2,448 sq mi). Ōita Prefecture borders Fukuoka Prefecture to the northwest, Kumamoto Prefecture to the southwest, and Miyazaki Prefecture to the south. Ōita is the capital and largest city of Ōita Prefecture, with other major cities including Beppu, Nakatsu, and Saiki. Ōita Prefecture is located in the northeast of Kyūshū on the Bungo Channel, connecting the Pacific Ocean and Seto Inland Sea, across from Ehime Prefecture on the island of Shikoku. Ōita Prefecture is famous for its hot springs and is a popular tourist destination in Japan for its ''onsen'' and '' ryokan'', particularly in and around the city of Beppu. It has more ''onsen'' than any other Japanese prefecture. History Around the 6th century, Kyushu consisted of four regions: Tsukushi Province, Hi Province, Kumaso Province and Toyo P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ichang Papeda
''Citrus cavaleriei'', the Ichang papeda (Chinese: 宜昌橙), is a slow-growing species of papeda that has characteristic lemon-scented foliage and flowers. It is native to southwestern and west-central China and is likely named for the city of Yichang (宜昌), in China's Hubei province. The Ichang papeda is notable for its unusual hardiness. With the exception of ''Poncirus trifoliata'', it is the hardiest citrus plant, tolerating both moderate frost and damp conditions. Description Relatively rare in cultivation, the Ichang papeda is a large shrub or small tree, growing to , and produces a small, mandarin-like fruit. Leaves feature a broad petiole, and resemble the leaves of the yuzu and the kaffir lime in appearance. The fruit has a fragrant, but rugged rind, and may be oval, spherical, or flattened in shape, ripening to yellow or orange. It contains many large monoembryonic seeds and a small quantity of bitter or sour juice; some fruits lack juice entirely and are inste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Usuki, Ōita
270px, Usuki Stone Buddhas is a city located on the east coast of Ōita Prefecture, Japan. , the city had an estimated population of 34,155 in 14538 households, and a population density of 120 persons per km². The total area of the city is . It is famous for its Usuki Stone Buddhas, a National Treasure, and its soy sauce production. Geography Usuki is located in east-central Ōita Prefecture, bordered by the prefectural capital at Ōita City to the north. The eastern part faces the Bungo Channel and stretches along Usuki Bay, surrounded by the Saganoseki Peninsula to the north and the Nagame Peninsula to the south. Within the bay are Kuroshima Island and Tsukumi Island. The main urban area is on the plains around the mouth of the Usuki River, which flows into Usuki Bay. The inland area consists of gentle hills in the north and rising to an elevation of 500 to 600 meters in the south. Neighboring municipalities Ōita Prefecture * Bungo-Ōno * Ōita * Tsukumi Climate Usu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meibutsu
is a Japanese language, Japanese term most often applied to regional specialties (also known as ). can also be applied to specialized areas of interest, such as , where it refers to famous tea utensils, or Japanese swords, where it refers to specific named famous blades. Definition could be classified into the following five categories:According to a paper by Laura Nenzi cited by Jilly Traganou in ''The Tokaido Road: Traveling and Representation in Edo and Meiji Japan'' (Routledge, 2004), (72) * , regional Japanese food specialties such as the roasted rice cakes () of Hodogaya, and the Yam (vegetable), yam gruel, ''Tororo (food), toro-jiru'' of Mariko; * Japanese crafts as souvenirs such as the swords of Kamakura, Kanagawa, Kamakura or the shell-decorated screens of Enoshima; In the past, also included: * Supernatural souvenirs and wonder-working panaceas, such as the bitter powders of Menoke that supposedly cured a large number of illnesses; * Bizarre things that ad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chōzaburō Tanaka
, often Romanized as Tyôzaburô Tanaka (November 3, 1885 in Osaka – June 28, 1976), was a Japanese botanist and mycologist. He established one of the two major Biological classification, taxonomic classification systems for citrus and related genera currently in use, and is now considered to be a taxonomic "Lumpers and splitters#Lumping and splitting in biology, splitter". He is the author of 180 botanical names in the citrus family Rutaceae, including for example ''Citrus Hybrid name (botany), × latifolia'' (Persian lime) and ''Citrus tangerina'' (tangerine). Many of the species Tanaka described are still recognized, but his overall scheme is not supported by modern genetic research. With Yaichi Shimada, Tanaka issued and distributed specimens in a numbered series resembling an exsiccata under the title ''Flora of Taiwan. Collected and distributed by Prof. T. Tanaka and Y. Shimada''. Works * * See also * Citrus hybrids References * * Botanists with author abbr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourness
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fragrance
An aroma compound, also known as an odorant, aroma, fragrance, flavoring or flavor, is a chemical compound that has a smell or odor. For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose. As examples, various fragrant fruits have diverse aroma compounds, particularly strawberries which are commercially cultivated to have appealing aromas, and contain several hundred aroma compounds. Generally, molecules meeting this specification have molecular weights of less than 310. Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and the term ''fragrances'' may also apply to synthetic compounds, such as those used in cosmetics. Aroma compounds can naturally be found in various foods, such as fruits and their peels, wine, spices, floral scent, perfumes, fra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ponzu
() is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply . The term originally came into the Japanese language as as a borrowing of the now obsolete Dutch word , meaning '' punch'' as in a beverage made from fruit juices. The sour nature of this sauce led to the final being written with the character , meaning "vinegar". Ponzu is made by simmering mirin, rice vinegar, flakes (from tuna), and seaweed () over medium heat. The liquid is then cooled, strained to remove the flakes, and finally the juice of one or more of the following citrus fruits is added: , , , , or lemon (or even grapefruit, lime, bergamot, etc). Commercial is generally sold in glass bottles, which may have some sediment. is traditionally used as a dressing for (lightly grilled, then chopped meat or fish) and also as a dip for (one-pot dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso Soup
is a traditional Japan, Japanese soup consisting of miso paste mixed with a ''dashi'' Stock (food), stock. It is commonly served as part of an meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, soup, and side dishes. Optional ingredients based on region and season may be added, such as ''wakame'', tofu, ''Allium fistulosum, negi'', ''abura-age'', mushrooms, etc. Along with ''suimono'' (clear soups), miso soup is considered to be one of the two basic soup types of Japanese cuisine. It is a representative of soup dishes served with rice. Miso soup is also called in some parts of Japan, especially around Tokyo. Miso paste The type of miso paste chosen for the soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus ''Aspergillus oryzae'', known in Japanese as '':ja:麹, kōjikin'' (麹菌), and sometimes rice, barley, or other ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shōchū
is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. Typically shōchū contains 25% alcohol by volume, which is weaker than baijiu, whiskey, or vodka, but stronger than huangjiu, sake, or wine. It is not uncommon for multiply distilled shōchū, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume. Etymology The word is the Japanese rendition of the Chinese '' shaojiu'' (), meaning "burned liquor", which refers to the heating process during distillation. The Chinese way of writing ''shaojiu'' with the character means sake in modern Japanese, which writes ''shōchū'' using the character instead. Nevertheless, both characters mean "liquor". Culture Drinking ''Shōchū'' should not be confused with sake, a brewed rice wine. Its taste is usually far les ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
