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Ohaw
Ohaw or rur is a savory soup of the Ainu people of northern Japan, flavored with fish or animal bones. Kelp is also used to add flavor to the stock. Unlike the majority of the traditional Japanese soups, the Ainu do not use miso or soy sauce in their soups. The solid ingredients such as meat, fish, vegetables and/or wild edible plants are added to the stock. Variants * cep ohaw - salmon soup * kam ohaw - meat soup * yuk ohaw - venison soup * pukusa ohaw - pukusa soup * pukusakina ohaw - anemone soup See also * List of Japanese soups and stews This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic ''kaiseki'', '' honzen'', and ' ... References Ainu cuisine Japanese soups and stews {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ainu Cuisine
Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. Also unlike Japanese cuisine, traditional Ainu cuisine did not use miso, soy sauce, or sugar, though these seasonings make an appearance in modern Ainu cuisine. The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern half of Sakhalin island, and parts of northern Honshū Island. There are very few Ainu restaurants in the world, though some do exist. Examples of Ainu restaurants include Haru Koro (Harukor) in Shinjuku, Tokyo, Ashiri Kotan Nakanoshima in Sapporo, and Poron'no and Marukibune in Akan, Hokkaidō. Overview Traditional Ainu cuisine used meats obtained through fishing and hunting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Soups And Stews
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic ''kaiseki'', '' honzen'', and ' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays., p.158, explains that in the tea kaiseki, the Japanese soups and stews Soup/'' Shirumono'' * ''Butajiru'' – Also known as ''tonjiru''. Soup made with pork and vegetables, flavoured with miso. * Dashi – a class of soup and cooking stock used in Japanese cuisine. * Sweet corn porridge soup. * '' Kasujiru'' * ''Kenchin jiru'' * Miso soup * '' Noppe'' * '' Ohaw'' * '' Suimono'' - generic name for clear traditional soups ** ''Ushiojiru'' – clear soup of clams * '' Torijiru'' – Chicken soup * '' Zenzai'' – In Okinawa Prefecture, refers to red bean soup served over shaved ice with ''mochi'' * ''Zōni'' Noodle soup * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans an archipelago of 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa. Tokyo is the nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the eleventh most populous country in the world, as well as one of the most densely populated and urbanized. About three-fourths of the country's terrain is mountainous, concentrating its population of 123.2 million on narrow coastal plains. Japan is divided into 47 administrative prefectures and eight traditional regions. The Greater Tokyo Ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Soup
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: '' bisques'' are made from puréed shellfish or vegetables thickened with ''cream''; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthrop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kelp
Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwater forests" ( kelp forests) in shallow oceans, and is thought to have appeared in the Miocene, 5 to 23 million years ago. The organisms require nutrient-rich water with temperatures between . They are known for their high growth rate—the genera '' Macrocystis'' and '' Nereocystis'' can grow as fast as half a metre a day, ultimately reaching .Thomas, D. 2002. ''Seaweeds.'' The Natural History Museum, London, p. 15. Through the 19th century, the word "kelp" was closely associated with seaweeds that could be burned to obtain soda ash (primarily sodium carbonate). The seaweeds used included species from both the orders Laminariales and Fucales. The word "kelp" was also used directly to refer to these processed ashes. Description In mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat ( vegetarians) or any animal products ( vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ainu People
The Ainu are the indigenous people of the lands surrounding the Sea of Okhotsk, including Hokkaido Island, Northeast Honshu Island, Sakhalin Island, the Kuril Islands, the Kamchatka Peninsula and Khabarovsk Krai, before the arrival of the Yamato Japanese and Russians. These regions are referred to as in historical Japanese texts. Official estimates place the total Ainu population of Japan at 25,000. Unofficial estimates place the total population at 200,000 or higher, as the near-total assimilation of the Ainu into Japanese society has resulted in many individuals of Ainu descent having no knowledge of their ancestry. As of 2000, the number of "pure" Ainu was estimated at about 300 people. In 1966, there were about 300 native Ainu speakers; in 2008, however, there were about 100. Names This people's most widely known ethnonym, "Ainu" ( ain, ; ja, アイヌ; russian: Айны) means "human" in the Ainu language, particularly as opposed to , divine beings. Ainu also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kelp
Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwater forests" ( kelp forests) in shallow oceans, and is thought to have appeared in the Miocene, 5 to 23 million years ago. The organisms require nutrient-rich water with temperatures between . They are known for their high growth rate—the genera '' Macrocystis'' and '' Nereocystis'' can grow as fast as half a metre a day, ultimately reaching .Thomas, D. 2002. ''Seaweeds.'' The Natural History Museum, London, p. 15. Through the 19th century, the word "kelp" was closely associated with seaweeds that could be burned to obtain soda ash (primarily sodium carbonate). The seaweeds used included species from both the orders Laminariales and Fucales. The word "kelp" was also used directly to refer to these processed ashes. Description In mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
