|
Kaki Furai
''Kaki furai'' or kaki fry ( is a Japanese dish consisting of panko-breaded deep-fried oysters. The oysters used in the dish are either ''Crassostrea gigas'' (Pacific oyster) or ''Crassostrea nippona'' ( Iwagaki oyster). Preparation The dish is prepared by coating raw oysters with flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ... and then covering them with panko flakes, a type of bread crumb. The oysters are then deep-fried at about for roughly two minutes, at which point, they should appear golden brown. Variations In 2019, the government of Hiroshima Prefecture came up with a variation of the dish in which the bread coating remained white. This was done by frying the oysters at a lower temperature, about , for a few minutes. Gallery Cutlet Oyster wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea. Some species of oyster are commonly consumed and are regarded as a delicacy in some localities. Some types of pearl oysters are harvested for the pearl produced within the mantle. Others, such as the translucent Windowpane oysters, are harvested for their shells. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the Latinisation (literature), latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to the genera '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Crumbs
Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Breadcrumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The ''crumb'' of ''breadcrumb'' also refers to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Shrimp
Fried shrimp is a seafood dish consisting of shrimp that is battered or breaded and then deep-fried or pan-fried. It is served in various cuisines around the world. The dish can be prepared using different coatings, such as seasoned flour, cornmeal, panko, or tempura batter. Popcorn shrimp Popcorn shrimp is the name of several small shrimp fritters. Cajun popcorn is a similar dish of peeled crayfish-tail fritters rich of spices, * pp281–283: Cajun popcorn with sherry wine sauce * pp283–284: Coconut beer shrimp with sweet and tangy dipping sauce where shrimps could also be used as a substitute for crayfish. Coconut shrimp Crunchy varieties of coconut shrimp dishes are prepared with peeled shrimps dipped in batter, coated with grated coconut, and deep-fried. Internationally Japan There are two popular deep-fried prawn dishes in Japan, ''ebi tempura'' and ''ebi furai''. The difference is that tempura is never breaded, while breaded deep-fries are called ''furai, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kakiage
, a Japanese cuisine, Japanese dish, is a type of ''tempura''. It is made by Batter (cooking), batter-dipping and deep frying, deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). ''Kakiage'' may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients. General description Kakiage is a type of tempura that uses small pieces of seafood, or vegetable or both. Sometimes the main ingredients are clumps of fish or shellfish that are individually small, or chopped into small pieces. The variety of seafood used include shrimp, mollusks like scallop, or fish, and can be combined with vegetables such as onion or ''Cryptotaenia, mitsuba''. The ''kakiage'' may also use Ovo vegetarianism, vegetarian ingredients such as carrots, burdock, or onions chopped into Julienning, matchsticks or into bits. Preparation The lump being fried is shaped into disks, and the ''kakiage'' are sometimes described as a "pa ... [...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] |
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea. Some species of oyster are commonly consumed and are regarded as a delicacy in some localities. Some types of pearl oysters are harvested for the pearl produced within the mantle. Others, such as the translucent Windowpane oysters, are harvested for their shells. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the Latinisation (literature), latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to the genera '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pacific Oyster
The Pacific oyster, Japanese oyster, or Miyagi oyster (''Magallana gigas'') is an oyster native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Etymology The genus ''Magallana'' is named for the Portuguese explorer Ferdinand Magellan and its specific epithet ''gígās'' is from the Greek for "giant". It was placed in the genus ''Crassostrea'' until 2017; from the Latin (language), Latin ''crass'' meaning "thick", ''ostrea'' meaning "oyster". In 2017, the World Register of Marine Species, WoRMS, following the DNA-based opinion of Salvi ''et al.'', moved all pacific members of ''Crassostrea'' to ''Magallana''. Parts of the scientific community resist this change and continue to argue that ''Crassostrea gigas'' should be the proper name. They argue that Salvi's DNA sampling is incomplete, and that criteria other than the genetic sequence should have been considered. Description The shell of ''M. gigas'' varie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iwagaki Oyster
The Iwagaki oyster (''Magallana nippona''), is an oyster native to Japan. It was first described in 1934. Etymology The genus ''Magallana'' is named for the Portuguese explorer Ferdinand Magellan and its specific epithet nippona is for "Japanese". It was previously placed in the genus ''Crassostrea''; from the Latin ''crass'' meaning "thick", ''ostrea'' meaning "oyster", and ''Crassostrea nippona'' is considered by part of the scientific community to be the proper denomination as an accepted alternative in WoRMS The World Register of Marine Species (WoRMS) is a taxonomic database that aims to provide an authoritative and comprehensive catalogue and list of names of marine organisms. Content The content of the registry is edited and maintained by scien ..., References Magallana Invertebrates of Japan Molluscs described in 1934 {{ostreidae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Asahi Shimbun
is a Japanese daily newspaper founded in 1879. It is one of the oldest newspapers in Japan and Asia, and is considered a newspaper of record for Japan. The ''Asahi Shimbun'' is one of the five largest newspapers in Japan along with the ''Yomiuri Shimbun'', the ''Mainichi Shimbun'', the ''The Nikkei, Nihon Keizai Shimbun'' and ''Chunichi Shimbun''. The newspaper's circulation, which was 4.57 million for its morning edition and 1.33 million for its evening edition as of July 2021, was second behind that of the ''Yomiuri Shimbun''. By print circulation, it is the second List of newspapers in the world by circulation, largest newspaper in the world behind the ''Yomiuri'', though its digital size trails that of many global newspapers including ''The New York Times''. Its publisher, is a media conglomerate with its registered headquarters in Osaka. It is a privately held company, privately held family business with ownership and control remaining with the founding Murayama and Uen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
