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Kuzuko
Kudzu powder, called ''géfěn'' () in Chinese, ''kuzuko'' (; ) in Japanese, ''chik-garu'' () or ''galbun'' () in Korean, and ''bột sắn dây'' in Vietnamese is a starch powder made from the root of the kudzu plant. It is used in traditional East Asian cuisine mainly for thickening sauces and making various types of desserts. Dishes Examples of dishes that use ''kuzuko'': * Ankake (liquid stock thickened with kuzuko) * Goma- dofu (kuzuko pudding with sesame paste) Examples of wagashi (Japanese desserts) with kuzuko: * Kuzumochi cakes * Kuzukiri (clear cake of boiled kuzuko cut into noodle-like strips and eaten with kuromitsu) * Kuzuzakura (a.k.a. kuzu-dama, a cake of bean paste covered with kuzuko) * Mizu manjū (red bean paste is coated with translucent kuzuko paste that is then allowed to set into a jelly-like consistency) Examples of Tong sui (Chinese desserts usually in soup form) * Got Fan soup File:140614 Yagyu Iris Garden Nara Japan07s.jpg, ''Kuzumochi'' wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuzumochi
is a Japanese language, Japanese term referring either to cakes made of (), starch derived from the root of the kudzu plant, or cakes made from Lactobacillales-fermentation in food processing, fermented wheat flour, wheat starch () which is speciality dish local to special wards of Tokyo, certain wards of Tokyo, served chilled and topped with and . The usual preparation consists in combining kudzu powder with water and sugar, and cooking it over a gentle heat, stirring continuously until the mixture thickens and becomes transparent. This process also imparts an elastic texture to the kuzu. The transparent appearance of the final product contributes to a cool sensation, making it a popular choice for consumption during warmer months. Gallery Kudzu starch cake,katori-city,japan.JPG, Tokyo-style 2010 Kuzumochi(Kudzu starch cake) by Sanda-Minoya.jpg Kuzumochi 001.jpg Funabashiya5.JPG External links Kuzumochi, a cool sweet summer dessert.May 30, 2008. Setsuko Yoshizuka, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kudzu
Kudzu (), also called Japanese arrowroot or Chinese arrowroot, is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands. It is invasive species, invasive in many parts of the world, primarily North America. The vine densely climbs over other plants and trees and grows so rapidly that it smothers and kills them by blocking most of the sunlight and taking root space. The plants are in the genus ''Pueraria'', in the pea family Fabaceae, subfamily Faboideae. The name is derived from the Japanese language, Japanese name for the plant East Asian arrowroot, (''Pueraria montana'' var. ''lobata''), . Where these plants are Naturalisation (biology), naturalized, they can be invasive and are considered noxious weeds. The plant is edible, but often sprayed with herbicides. Taxonomy The name kudzu describes one or more species in the genus ''Pueraria'' that are closely related, and some of them are cons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after India, representing 17.4% of the world population. China spans the equivalent of five time zones and Borders of China, borders fourteen countries by land across an area of nearly , making it the list of countries and dependencies by area, third-largest country by land area. The country is divided into 33 Province-level divisions of China, province-level divisions: 22 provinces of China, provinces, 5 autonomous regions of China, autonomous regions, 4 direct-administered municipalities of China, municipalities, and 2 semi-autonomous special administrative regions. Beijing is the country's capital, while Shanghai is List of cities in China by population, its most populous city by urban area and largest financial center. Considered one of six ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The world's earliest eating establishments recognizable as Restaurant, restaurants in the modern sense first emerged in Song dynasty China during the 11th and 12th centuries. Street food became an integral aspect of Chinese food culture during the Tang dynasty, and the street food culture of much of Southeast Asia was established by workers imported from China during the late 19th century. The preferences for seasoning and Chinese cooking techniques, cooking techniques in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kinako
''Kinako'' ( or "yellow flour") is roasted Soy flour, soybean flour, used in Japanese cuisine. In English, it is usually called "roasted soy flour". ''Kinako'' is mostly used as a topping to flavor rice cakes like mochi. History Usage of the word ''kinako'' appeared in Japanese cookbooks from the late Muromachi period (1336–1573). An early record of the word comes from the text ''Sōtan Chakai Kondate Nikki'' (''Sōtan's Tea Ceremony Cookery Menu Diary''), written in 1587 by Sen no Sōtan, a Japanese tea ceremony, tea ceremony master. Production ''Kinako'' is produced by finely grinding roasted soybeans into powder. The skin of the soybean is typically removed before pulverizing the beans, but some varieties of ''kinako'' retain the roasted skin. Yellow soybeans produce a yellow ''kinako'', and green soybeans produce a light-green product. Usage ''Kinako'' is widely used in Japanese cooking, but is strongly associated with ''dango'' and ''wagashi''. ''Dango'', dumplin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tong Sui
''Tong sui'' (; ) or ''tim tong'' is a general term for any sweet soup served as a dessert typically at the end of a meal in Chinese cuisine. ''Tong sui'' originated in the Lingnan region of China, including Guangdong, Guangxi, Hainan, Hong Kong, Macau, and some parts of other provinces in China. Therefore, in the narrow sense, the term tong sui is used to refer to soupy desserts from Lingnan, while occasionally it is also used in the broad sense, referring to any soupy dessert in Chinese-speaking regions. A large variety of tong sui can be found in specialty stores dedicated to these desserts, called tong sui stores. Today, they have gained prominence in other parts of China and overseas. People can find tong sui stores in various parts of Canada, Australia, and the United States, showcasing the global appeal of these treats. History The origin of Tong sui is hard to track, and its development in different regions also varied. One main theory is that the climate in Lin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bean Paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. Etymology In Japanese, a number of names are used to refer to red bean paste; these include , and . Strictly speaking, the term ''an'' can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed, while refers specifically to the paste made with red beans. Ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manjū
is a traditional Japanese confection, usually a small, dense bun with a sweet filling. They come in many shapes and varieties. The standard manjū has a skin made of flour, and is filled with '' anko'' (sweet azuki bean paste). Some varieties use kudzu starch or buckwheat flour for the skin. Other types of filling include sweet potato, chestnut jam, or custard. Manjū is usually steamed or baked, though fried manjū can be found in some modern restaurants. Traditional manjū are usually round, but many different shapes exist today, and some are proprietary to specific bakeries. History Manju is a traditional Japanese flour-based pastry (instead of rice-based like mochi). During the Kamakura period (1185–1333), Japanese Buddhist monks who studied in the Song dynasty brought the tea culture to Japan, and the custom of eating confections with tea began in Japan. The monks also introduced , a light meal, and the history book mentions , , and as . It is believed that th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Bean Paste
Sweet bean paste is a food ingredient used throughout East Asian cuisine, primarily as a filling for sweet desserts and pastries. Production The beans are usually boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husks. The resulting liquid is then filtered and squeezed dry using cheesecloth, and then finally sweetened. Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouthfeel. Oiled sweet bean paste is mainly found as fillings for Chinese pastries, while un-oiled sweet bean pastes can be used to make tong sui. Japanese pastries use primarily un-oiled sweet bean pastes. Types There are several types of sweet bean paste: * Oil bean paste () – made from adzuki beans; dark brown or black in colour from the addition of sugar and animal fat or vegetable oil, and further cooking; sometimes also includes Sweet Osmanthus flavor * Mung bean past ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
