|
Kushiage
, also known as , is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, refers to the skewers used while ''katsu'' means a deep-fried cutlet of meat. Ingredients Kushikatsu can be made with chicken, pork, seafood, and seasonal vegetables. These are skewered on bamboo ''kushi'', then dipped in seasoned flour, egg wash, and panko and deep-fried in vegetable oil. They may be served alone or with tonkatsu sauce. ; Meat : beef (gyūniku), pork meat (butaniku) and cartilage (nankotsu), sausage, chicken parts including tsukune (minced chicken), gizzard (sunagimo), skin (torikawa), and horse meat (baniku), chicken egg and Japanese quail egg ; Seafood : Atlantic horse mackerel (aji), Japanese smelt-whitings (kisu), shishamo smelt, wakasagi blackwater smelt, prawn and shrimp (ebi), Japanese scallop (hotate or kaibashira), oyster (kaki), octopus (tako), squid and cuttlefish (ika) ; Vegetable : onion, eggplant (nasu), bamboo shoot (takenoko), okra, tomato, potato, ... [...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] |
Bamboo Shoot
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including '' Bambusa vulgaris'' and '' Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Harvested species Most young bamboo shoots are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include: *'' Acidosasa'' – native to South China and Vietnam :*'' Acidosasa edulis'' – endemic to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is made up of polysaccharides, Clofibrate, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kamaboko
is a type of Curing (chemistry), cured , a processed seafood product common in Japanese cuisine. It was initially made in the year 1115. Production and uses is made by forming various Purée, pureed deboned whitefish (fisheries term), white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of , named after Naruto whirlpools, the well-known tidal whirlpool near the Japanese city of Naruto, Tokushima, Naruto. There is no precise English translation for . Rough equivalents are ''fish paste'', ''fish loaf'', ''fish cake'', and ''fish sausage''. , chef and author, recommends using the Japanese name in English, similar to English usage of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanpen
is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a chef, of Suruga Province, Suruga, and the dish is named after him. : Kibun foods Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a . It can be eaten as an ingredient in oden or other List of Japanese soups and stews, Japanese soups and stews. It can also be Frying, fried or broiled. In Shizuoka Prefecture, sardine, whole sardines are used, and the resulting product has a bluish-gray color. This is called ''kuro hanpen'' (:ja:黒はんぺん, 黒はんぺん), literally "black hanpen". Hanpen is made from grated Japanese mountain yam (''Tororo (food), tororo''), Alaska pollock, salt, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chikuwa
is a Japanese fishcake product made from fish surimi. After being mixed well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chikuwa ("bamboo ring") comes from the shape when it is sliced. Variants of surimi products such as kamaboko and satsuma age are popular. In Tottori Prefecture, Tottori, the per-household consumption has been the highest of all prefectures of Japan, prefectures for the past 30 years, since the first year such records were kept. As it is cheap and a relatively low-fat source of protein, chikuwa is popular as a snack. Chikuwa should not be confused with ''chikuwabu'', which is an altogether different food product. Composition ''Chikuwa'' is made of surimi, or ground whitefish (fisheries term), white fish. Some species used include: * Alaska pollock (''Theragra chalcogramma'') * Various shark species (''Selachimorpha'') * Various flying fish species (''Exocoetidae'') * Okhotsk atka mackerel (''Pleurogrammus azonus'') * G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shishito
is a popular, normally mild East Asian pepper variety of the species ''Capsicum annuum''., abstract quote: " 'Shishito' (Capsicum annuum L.) is a group of sweet pepper cultivars. Fruits are small, green and non-pungent, but pungent fruits sometimes occur.." Characteristics The pepper is small and finger-long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the looks like the head; in Japanese, it is often abbreviated as ''shishitō''. About one out of every ten to twenty peppers is spicy. The occurrence of pungent fruit is induced by such factors as exposure to sunlight, and other environmental stresses. The prefectural agricultural testing center at Kishigawa, Wakayama stated in 2005 that capsaicin forms more easily in hot and dry conditions in the summer, and even experts may not be able to distinguish relative hotness on the same plant. For cooking, a hole is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asparagus
Asparagus (''Asparagus officinalis'') is a perennial flowering plant species in the genus ''Asparagus (genus), Asparagus'' native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable. Description Asparagus is an herbaceous, perennial plant growing typically to tall, with stout stems with much-branched, feathery foliage. It has been known to grow as long as . The 'leaves' are needle-like cladodes (Aerial stem modification, modified stems) in the Leaf#Morphology, axils of scale leaves; they are long and broad, and clustered in fours, up to 15, together, in a rose-like shape. The root system, often referred to as a 'crown', is adventitious; the root type is Fascicle (botany), fasciculated. The flowers are bell-shaped, greenish-white to yellowish, long, with six tepals partially fused together at the base; they are produced singly or in clusters of two or three in the junctions of the branchlets. It is usually dioecious, with male ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy greens, leaves are eaten as a vegetable. Broccoli is classified in the Brassica_oleracea#Cultivar_groups, Italica cultivar group of the species ''Brassica oleracea''. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick plant stem, stalk, which is usually light green. Leaves surround the mass of flower heads. Broccoli resembles cauliflower, a different but closely related cultivar group of the same ''Brassica'' species. It can be eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling but are better p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpkin
A pumpkin is a cultivar, cultivated winter squash in the genus ''Cucurbita''. The term is most commonly applied to round, orange-colored squash varieties, but does not possess a scientific definition. It may be used in reference to many different squashes of varied appearance and belonging to multiple species in the ''Cucurbita'' genus. The use of the word "pumpkin" is thought to have originated in New England in North America, derived from a word for melon, or a native word for round. The term is sometimes used interchangeably with "Cucurbita, squash" or "winter squash", and is commonly used for some cultivars of ''Cucurbita argyrosperma'', ''Cucurbita ficifolia'', ''Cucurbita maxima'', ''Cucurbita moschata'', and ''Cucurbita pepo''. ''C. pepo'' pumpkins are among the oldest known domesticated plants, with evidence of their cultivation dating to between 7000 BCE and 5500 BCE. Wild species of ''Cucurbita'' and the earliest domesticated species are native to North America (p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
